Slicers

              Both manual and automatic slicers provide a fast, safe and consistent method of cutting, slicing, dicing and more.

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              Cleaning & Maintaining Commercial Slicers

              Commercial slicers are workhorses for any foodservice operation. 

              Whether slicing cheeses, meats, vegetables or frozen foods, Christopher B. Warren, director of operations at food equipment services provider Joe Warren & Sons Inc. in Norwood, Mass., offers six important cleaning and maintenance steps that operators should follow:

              • Ensure the slideways are clean and lubricated.
              • Keep all mechanical components clean and lubricated.
              • Ensure the sharpening stone assemblies are present and clean at all times.
              • Always use nontoxic, odorless, tasteless, silicone-free food grade oil on all the slides and moving mechanical components.
              • Never use cooking spray, olive oil or vegetable oil to lubricate a slicer as this will result in moving parts seizing up.
              • Hand wash the unit with a damp cloth; do not put the slicer in a three-bay sink or run it through the dishwasher because most detergents or cleaners will deteriorate the metals. 
              • Warren also recommends checking to see if the power cord is free and clear of all stress fractures or breaks and if the strain relief is present. “Have a professional regularly inspect the slicer and sharpen the blade to avoid over-sharpening; this causes excessive wear on the blade and will result in premature replacement,” he adds.

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