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Raadvad slicer model 294 made in Denmark in the 1960s

Raadvad slicer model 294 made in Denmark in the 1960s

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100  75 

Original Danish bread slicer made by Raadvad in the 1960s. The slicer is made of cast iron and solid wood. The screw in front can be used to regulate the thickness of the slices. It is in very good vintage condition.

Raadvad is a reputable Danish company established in 1759 well known for their high end quality kitchen equipment. They started making bread slicers in 1924. They designed a new model in 1939 (model 294) which almost didn’t change afterwards. The company still exists.

One of the legs was restored/glued (see pictures), but is very strong (the resistance has not been affected).

In stock

SKU: DIV0044 Categories: ,

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    Art Deco mantel clock in wooden case

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    Beautiful Art Deco mantel clock made in the 1950s. It features a very elegant wood case and a precise geometric game. It is in very good condition with only small age-related traces.


Additional information


Design Period


Country of Origin

Identifying Marks

Brand Logo, Stamped by Maker


Very Good. This vintage item has no defects, but it may show slight traces of use

Restoration, Damages

Minor wear consistent with age and use, Restored





Approx. 3 kg

Dimensions (H x W x D)

24,5 x 35 x 25 cm

Duties Notice

If your delivery address is not in the European Union, Iceland, Liechtenstein, Norway, or Switzerland, please be advised that import duty is not included in the prices you see online

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About Mid-Century

A meat slicer, also called a slicing machine, deli slicer or simply a slicer, is a tool used in butcher shops and delicatessens to slice meats, sausages, cheeses and other deli products. Older models of meat slicer may be operated by crank, while newer ones generally use an electric motor. While the slicer is traditionally a commercial apparatus, domestic use versions are also marketed.

Is there anyone who doesn’t love great deli sandwiches, stacked high with paper-thin slices of ham, turkey, and other delectable goodies? How about a large Hoagy, or Submarine sandwich on a fresh-baked bun and piled high with almost transparent slices of salami, ham, turkey, tomatoes, lettuce, and onions? On a more mundane note, have you ever wondered how restaurants manage to always have good supplies of thin-sliced tomatoes, onions, pickles, and Cole Slaw, even though they serve hundreds of meals per day?

All of this is made possible by an invention called a meat slicer. Commercial-grade electric meat slicers like the KWS 420w can crank out pounds and pounds of sliced food in a very short time. They can slice foods thinner and more consistent than even a skilled professional chef could with a top-quality knife. They can slice large amounts of meat and veggies in a few minutes, whereas, by hand it would take hours, or maybe even days. It’s hard to imagine a restaurant, deli, or meat dept. being able to operate without a good electric meat slicer. All the slicers mentioned in this article are great for both professional and home use.

An electric meat slicer is not a very complicated machine, but since it does have a very sharp blade, it can be dangerous. You need to understand your machine before using it. Here are some basic parts common to most electric meat slicers.

The blade is the main part, of course. Normally, it would have a blade guard attached, but I removed it so I could show the entire blade. Blades are usually made of high-quality 420J steel, and are self-sharpening, which is a good thing, because trying to hand-sharpen a circular blade can be dangerous. The blade is usually held on by a bolt from the back. The sharpener attaches at the top and the blade continually sharpens itself as it spins. The Baffle Plate gives a smooth surface for the food to slide against, so that the rapidly spinning blade does not sling it into the next room. The electric motor is normally encased in the unit, but there are some models with a removable motor so that they can be run through a commercial dish-washing machine. Most models will have a permanently attached motor. The Power Switch should be in an out of the way place, so as not to be accidentally turned on. The Thickness Adjustment Knob lets you select how thick or thin you want the slices to be. The food rests in the food tray against the ramp, and it is fed to the blade by Manual Guide. Some units are completely automatic, and do not have a Manual Guide.

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