Nothing requires attention to detail like handling meat as a butcher. Cutting the meat and preparing it are difficult jobs to do right. But then the cleanup at the end of the shift is just as important, if not more so.

Therefore, you must always try your hardest at this job. Here are three tips for cleaning your professional meat tenderizer to maintain your butcher shop and keep things clean.

Remove and Dismantle

You should begin by taking everything apart piece by piece when you’re preparing to clean your commercial meat tenderizer machine. This is important for inspection purposes.

You can take out chunks of meat that may have become stuck in the machine throughout the shift and tidy it up a bit. Once you have completely disassembled everything, you can move on to the next step.

Soap and Scrub

After you’ve disassembled everything, you’ll need piping hot soap and water prepared in a hot tub. You’ll need to let the larger parts soak for at least 5 to 10 minutes to loosen any of the larger pieces of meat that might still be on the equipment. This will also allow the smaller bits to break down and keep them off the equipment.

While this is going on, you should spray down the main housing of the equipment from top to bottom. Do not miss any inch of the machine to get off any residue or chunks of meat that may be present. Once you have let your parts soak, make sure to scrub them down well and rinse. Then you can move to the final step.

Air Dry

Over roughly an hour, you’ll need to let everything air dry. When you do this, you’ll then be able to reassemble the machine.

After reassembly, make sure to plug it in and turn it on to ensure that everything is in working order. If it is, then you’re good to go, and you’re ready for the next shift.

Now that you know these three tips for cleaning your professional meat tenderizer, you can always stay on top of things at your butcher shop. You can keep everything spotless in a professional manner day after day.