In the run-up to the test, we defined practical requirements and the following test criteria:
- Cutting quality
In order to be able to evaluate these criteria, we have defined several tests for the Slicer. In these tests, all devices must cut a selection of foods: Bell Pepper, cucumber, meat sausage, Emmentaler, salami and baguette. If a machine has several blades, the ingredients are always chopped with the one recommended by the manufacturer. When cutting, the handling, stability and cut surface or carriage are assessed. Once the cut is finished, the cutting result is evaluated in terms of size and accuracy. In addition, other functions (speed levels) and accessories (collecting containers or additional blades) for the equipment are tested. The volume of the all-knife slicers is measured in an endurance test without cuttings. Finally, the cleaning of the equipment is evaluated.
In order to rule out errors and to ensure the load of everyday use, each test takes place in several rounds.
The test criteria are given percentages depending on their importance. The final score is then objectively calculated from the test criteria using an algorithm.
Our product selection is based on an observation of the current market. In addition to popular branded products, we also include insider tips in our selection. Criteria such as price and range of functions are an important factor for us. The test field is also determined by analysis and evaluation of customer reviews and external tests (e.g. Stiftung Warentest).
The devices are purchased anonymously or lent to us by the manufacturer. Dealers and manufacturers have no influence on the tests and our evaluation.
As soon as new relevant products come onto the market, our test field is extended by these. The new products go through the same test as the already tested devices.