Meat slicers are a commonly used item among delis, grocery stores, and other foodservice operations. Having a heavy-duty slicer on hand in your commercial kitchen allows you to slice large quantities of meats and cheeses in a timely manner. With that being said, it is important to make sure you are regularly maintaining your slicer, in order to keep it running for a long time. Failure to do so can result in the buildup of harmful bacteria, that can be detrimental to your business. Today we are going to take a look at how to properly clean your slicer.
When cleaning your slicer you will want to make sure you pay close attention to the following areas on your slicer; the ring guard mount, blade guard and slicer handle. These three areas on your slicer are more likely to accumulate food particles, therefore it's crucial to maintain them clean to prevent the growth of harmful bacteria. As far as cleaning goes, you should always wipe down your slicer when switching between meats, cheeses, and produce. According to the FDA it is recommended to clean your slicer every four hours when continuously being used. By doing so, you can stop food residue, oils, and bacteria from growing on your blades.
When you begin the cleaning process, you will want to make sure you always have a pair of cut-resistant gloves on for your safety. It is also important to follow the owner’s manual instructions, as each unit is different and may require specific cleaning materials. Pay close attention to what parts of your slicer are dishwasher safe, you never want to submerge your slicer completely in water, as not every piece is dishwasher safe.
When beginning your cleaning process, make sure to set your slicers thickness to zero. Using a scrubbing pad, wipe both sides of the blades as the slicer is in motion. Once you have removed large food particles from your slicer you can turn off and unplug your slicer.
Next, you will want to make sure the gauge plate on your slicer is completely closed with the sharpening stone out of the way. You will then remove the product tray, slice deflector, and center plate. Once this is done, you can start to rinse and sanitize these pieces.
To clean your slicers blade, you can either remove the blade completely or leave it in place. If you choose to leave the blade in place when cleaning, make sure you clean it thoroughly. To clean your slicers blade you can use either a 1/1 ratio of hot water and soap or a degreasing spray. Once this has been done, you can wipe down the exterior of the machine and all of the remaining pieces. This can be done using hot water and a cleaning towel.
Last but not least, sanitation and lubrication. Make sure to finish your cleaning process by sanitizing your slicer. You will want to take a spray bottle that is filled with meat slicer sanitation spray and fully coat the machine. Once this is done you can then let your machine air dry to finish. When completing your sanitation process, make sure to lubricate the slide rods of your slicer using a spray lubricant. Once the slicer is fully dry, you can replace the blade, faceplate, and product tray.
With proper maintenance, you can extend the overall life of your slicer. If you have any questions regarding the purchase of new foodservice equipment, Cook’s is happy to assist you.
