when i worked in a deli, some 20 odd years ago, the deli slicer was the scariest thing in my life, of course if you just watch the blade and use the feeding guard, no worries. of course this is an industrial machine so it'd slice through anything.
but could you explain the purpose of the meat slicer for Giardiniera, i've never made it, had it while in italy with various dishes. this is about the best vid i can find for it.
is it to try to get transparent cuts, can you just substitute a mandolin instead?