What cooked-food products can a commercial slicer handle?

A commercial slicer reliably handles ham, bacon, cooked beef and chicken, sausages, and medium-hard cheese, yet the real limit comes from each product's firmness, cross-section, core temperature, and fat stickiness rather than the machine model. Soft sausages, warm cooked meats, or fatty liver pâtés tend to crush, stick to the blade, and fray at the edges, so trial-cut your own products at the temperature you actually run them. Record slice-thickness consistency, breakage rate, and blade-area heat buildup over a sustained run, then attach that data to the purchase contract and spot-check thickness hourly on delivery.