Actually, this is not that difficult.
The first problem stated was refrigeration. ... Simple refrigerate the display case. ... Therefore, this is more applicable for unattended vending or self-serve dell; or a deli where the server press the buttons to get specific meats and cheese sliced then, then builds the customer sandwich.
The next problem was contamination; either cross product or pathogen growth (e coli, mold). Again, easy ... one product; one slicer. This in a refrigerated case and each slicer is dedicated to one product, cleaning only needs to be at a regular service intervals. ... Pathogen growth and cross contamination is minimized by proper temperature and dedicated use of each slicer.
No I'm not building up the 10 each $2k slicers and robotic arms moving meats and cheese. ... Remember the the old cigarette machines ... the product was loaded in individual trays with a spring at the rear to push the packs (product) to the front. We do the same with the meats and cheese. Only at the front is a knife to do the slicing and act as a stop for the product. This knife can be a circular disk like used in Nemco slicers
or a guillotine. The guillotine could be similar to a a mandolin which would move up and down against the product.
The product when cut, drops on to a delivery try which weights each meat or combinations of meats and cheese (Italian subs). A small door opens and the customer picks up his selection and puts it on his choice of bread and adds condiments.
I don't see the slicing operation as being the problem, but building a complete sandwich as being the challenge. ... But the opening post was asking for advice for building a 'slicer'.
I see this as a great way for portion control and the meats & cheese is never removed from refrigeration as in a deli for slicing. So shelf life and freshness is increased and pathogen growth better controlled with proper temperature and regular cleaning.
<message edited by edwmax on Fri, 12/6/13 5:56 AM>