Is stepless or indexed thickness adjustment better on a meat slicer?

Which is better depends on your changeover pattern: stepless suits frequent spec changes and fine tuning, while indexed stops help single-product lines reproduce a setting shift after shift. What really matters is legible graduations, repeatable positioning and a lock that will not creep. During the trial, slice one chilled piece about twenty times, caliper the actual thickness against the set value, then have two operators reset the same mark and compare. Keep those readings at the machine for future blade changes and shift handovers.