The meat slicer is a common tool in delis and grocery stores, but also in cafeterias, buffets, catering businesses, and other establishments providing food service. This machine can be used to slice and chip meats, cheeses, and produce, so it is very versatile.
It is important to know how to clean slicers because they are used for a wide variety of foods. You will eventually need to replace your slicer when it wears out. In the meantime, you should learn how to maintain your meat slicer and how to keep it in good condition.
Meat Slicer Cleaning: Why It’s Important
You can cause bacteria growth in your slicer if food residue isn’t regularly cleaned. Foodborne illnesses can be caused by bacteria that can contaminate food! As well, a meat slicer might transfer flavors or small food particles to items that are sliced later, changing their taste or texture.
Problem areas include:
Watch for any cracks, broken, or missing or unattached components on the ring guard mount, blade guard, and slicer handle on your meat slicer and replace them as needed.
Particles of food can accumulate at the ring guard mounts, inside the blade guards, and under the slicer handle. This can lead to bacteria growth and infection.
Keep an eye out regularly to make sure that the seams, seals, and gaskets on your machine haven’t worn away, creating additional cracks and crevices where food can gather.
Seals, seams, and gaskets that are broken, missing, or unattached should never be used. You should not use this slicer until it is repaired, as it may contain dangerous bacteria.
When to Clean Meat Slicer
It is always a good idea to wipe your slicer down after switching meats, cheeses, or produce. You can prevent potentially harmful bacteria from growing on your machine if you clean it every day and prevent oils and solid food pieces from adhering to the blades or faceplate.
Cleaning meat slicers as often as you can is recommended by the FDA if the machines are continuously used.
Before You Start
- You should do the following before you begin cleaning:
- Never put the slicer in the dishwasher or sink. Avoid pressure washing or spraying it. Do not use steel wool.
- When working near or handling a blade, wear protective gloves. On the one hand, food handling gloves are sufficient. For your protected hand, you’ll need a food handling glove, a cut-resistant glove, and a second food handling glove to prevent spreading germs.
- Create two buckets: one for washing and one for rinsing. Fill the wash bucket with hot water and mild detergent. Prepare sanitizer spray as well.
Put your thickness at zero. While the slicer is in motion, wipe both sides of the blade with a gentle scrub pad. Turn your slicer off and unplug it after you have removed any large food particles.
In the next step, make sure the gauge plate is completely closed and the sharpening stone is out of the way. Once the product tray, slice deflector, and center plate are removed, discard them. Let these components air dry after washing, rinsing, and sanitizing them.
Depending on how clean you want the blade to be, you can either remove it or leave it in place. Clean the blade thoroughly if you decide to leave it in place.
Make a soapy solution by mixing hot water and soap in a 1:1 ratio. You can also clean the blade with a degreaser spray. As you wipe from the center outward, clean the front as well as the back of the blade.
Remove all parts of the slicer and wipe down the exterior. Using a clean towel, rinse the slicer with hot water.
Use the sanitizing spray on your meat slicer to clean it. Spray the machine thoroughly with a spray bottle and let it air dry.
A spray lubricant should be used to lubricate the slide rods. After the slicer has dried, replace the blade, faceplate, and product tray.
Also Read: Best Meat Slicers