If you work in a deli or butcher shop, one instrument you should become familiar with is the meat slicer. Use the guide below as a reference on how to use and clean a professional meat slicer. This information will teach you the ins and outs of your kitchen so that you can work efficiently and effortlessly.

Read the Operational Manual First

The first step in this process is to read the manuals that come with the device so that you can understand how it operates, what components are included, how the machine is constructed, and the purpose of each part. Once you have read through the manual, you may proceed to the next step in the process.

Train With Qualified Staff

Next, you’ll want to train with experienced and certified staff members who have worked with the equipment you’re preparing to use. If you’re working alongside these people, you should watch and listen, taking notes along the way. It would also help to gain hands-on training to familiarize yourself with the device and practice the steps you’ll be doing independently once your training is complete.

Inspect the Guards

Before you operate the machinery, you should inspect every part of the instrument. For a meat slicer, you’ll want to start by checking the guard, ensuring it is securely connected and that there aren’t any loose particles lodged within or on it.

Inspect All Working Parts

You will need to know how the machine works so that you can thoroughly inspect all moving machinery within and without the slicer. You can disassemble the device as necessary to ensure everything is functioning correctly.

Inspect the Power Cable

Make sure your power cable is free from any debris or moisture. Then, make sure that the line itself hasn’t been cut or punctured, as this will lessen the integrity of the electrical cord and possibly cause damage or an electrical fire. If you encounter anything like this, you must replace the cable immediately.

Ensure a Clean Device

Another important aspect of keeping your machine in check is to ensure it is clean. Maintaining and cleaning the device means thoroughly disassembling it and cleaning each individual piece before reassembling. After reassembly, you should inspect the machine to complete the cleaning process. Inspection will ensure there is no cross-contamination and that your machine operates as intended.

Reset the Regulator

Before each use, make sure you’re checking the regulator and resetting it to zero. This way, there will be no mistakes when you complete each cut. The orders from the kitchen will determine the thickness and amount of each cut, so you must carefully observe the regulator when operating the slicer.

Clear Your Bench

Your workbench is where your slicer will be located and where you will prepare and wrap meats. Because there is so much work in this area, you must also clean the bench every day to ensure that it meets kitchen cleanliness standards.

Use Gloves

Ensure you follow good practices when handling food, such as wearing gloves and washing your hands frequently. Protection will be the key to your success in the food service industry. Cleanliness is one of the key tenets of this industry.

Know How To Use the Carriage

The carriage is where the meat sits on the slicer. It holds the meat in place at the right angle so that you can cut it to exact measurements with every pass. You will be using a forward sawing motion with one hand and hold the meat in place with the other.

Set the Thickness

Before you make any cuts, make sure you have the order in hand so that you know how thick they want each cut to be. Ensure your dial is set to the right thickness and make the first pass to check for consistency. You can discard the first slice and continue cutting piece by piece until you have what you need.

Turn the Machine On

After you’ve cleaned and inspected everything, ensuring proper reassembly and functionality, it is time to operate the machine. Make sure you are wearing gloves, your meat is secured, and you have something to put the meat in after slicing. Turn on your professional-grade meat slicer and make your cuts evenly and slowly. Maintain control of your cuts to ensure they won’t shred and tear your slices.

Turn Everything Off When Done

After you finish the job, you cannot forget to turn your machine off. Keeping it on could pose a significant hazard to yourself and put the rest of the staff in jeopardy. Make this a regular practice and train the staff to hold each other accountable for using the meat slicer correctly. This way, everyone will watch out for one another to prevent unnecessary incidents.

Cleaning Your Slicer

After each shift, everything must be stripped down to bare parts and soaked in a solution of hot water and soap for at least one hour. This ensures everything washes off and removes most of the bacteria from the meats that were processed. Once this stage is complete, rinse the parts well, set them out to dry, and reassemble as necessary.

Disconnect and Remove the Carriage

The carriage should be maintained separately from the rest of the slicer, as it is one of the essential components of the machine. Make sure you’re cleaning it thoroughly to remove any unwanted residue or build-up.

Remove the Center Plate From the Slicer

The center plate is what the meats rest on, and it should receive the same level of care as the carriage. Make sure you remove everything from the center plate before reassembly.

Clean Your Blade

Your blade is the tool that cuts your meat, so you should take great care of it when cleaning. It’s alright if you spend extra time on this step, as the blade is extremely sharp and needs to be handled with care. You want to make sure that this part is extra clean—if it passes through the wash several times, that is acceptable. Detailing will prevent any breakdown or rust from building up, which will keep your blade sharp and efficient.

Sanitize and Disinfect

When everything is properly cleaned and dried, you will want to spray a sanitizer over all the components following a quick wipe-down to ensure no bacteria makes it through the cleaning process. Sanitizing will remove any potential for foodborne illness in your restaurant and keep you operational for the long run.

Use this guide on how to clean and use your meat slicer for general instructions on best practices. If you have any questions moving forward, call Pro Restaurant Equipment. We would be pleased to help assist you with anything related to your business in the service industry, as that is what we do best.