Question 1

What meat slicer size should I choose for my deli or restaurant?

Accepted Answer

For most Lebanese restaurants slicing cheese, roast beef, and smaller cold cuts, a 30 cm blade slicer works well. However, for slicing mortadella and larger items (mortadella rounds are typically 37 cm in diameter), you'll need a 35 cm slicer. Delis and butcher shops that handle a variety of products should go with the 35 cm to cover all sizes. Always choose a slicer with a built-in sharpener, it saves time and keeps cuts clean.

Question 2

What size dough mixer do I need for my bakery?

Accepted Answer

For a small bakery or pizza shop producing up to 100 pieces daily, a 25 kg spiral mixer is sufficient. Medium bakeries (200–500 pieces) need a 40 kg mixer. High-volume bakeries and manakish production lines should use a 50 kg spiral mixer. Planetary mixers (7–30 litre) are better suited for pastry shops that need versatility, whipping cream, mixing batter, and kneading small dough batches.

Question 3

What's the difference between a spiral mixer and a planetary mixer?

Accepted Answer

A spiral mixer has a fixed spiral hook that kneads dough, it's built for bread, manakish, and pizza dough in high volumes. A planetary mixer has interchangeable attachments (whisk, paddle, hook) and the head rotates around the bowl, making it versatile for cream, batter, and dough. Lebanese bakeries typically use spiral mixers for production and a planetary mixer for pastry work.

Question 4

Do I need a vacuum sealer for my restaurant?

Accepted Answer

If you do any sous-vide cooking, meal prep, or need to extend shelf life, yes. Vacuum sealing removes air and prevents freezer burn, keeping ingredients fresh 3–5 times longer than regular storage. It's becoming standard in Lebanese restaurants that do advance prep, especially for marinated meats, sauces, and pre-portioned proteins.

Question 5

Does IPEC install and service food-preparation machines across Lebanon?

Accepted Answer

Yes. We deliver, install, and demonstrate food-prep equipment throughout Lebanon and stock spare parts and blades for the brands we supply, so a mincer, slicer, or mixer is back in service quickly if it needs attention.

Question 6

Can you recommend the right prep equipment for my kitchen's volume?

Accepted Answer

Yes. Tell us your menu and daily covers and we'll specify mincer and mixer sizes, slicer blade diameters, and processor capacities that match your throughput — under-sized prep machines are a common bottleneck.

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