How to Clean a Meat Slicer
Meat slicers are an important part of any grocer, deli, or sandwich shop. However, a recent study shows at least half of deli slicers are not cleaned frequently enough per FDA guidelines. These guidelines say slicers should be fully cleaned and sanitized every four hours. Cleaning a commercial meat slicer is important to ensure foodborne illnesses don’t spread.
Slicers are dangerous pieces of equipment, so while it’s easy to clean a slicer, you must use caution throughout the process. OSHA reports there were more than 4,000 incidents per resulting in lost workdays in 2013. If you cannot unplug the unit, you must abide by a Lockout/Tagout program to comply with OSHA regulations.
Before Your Start
Before you begin cleaning, make sure to do the following:
- Never put the entire slicer in a dish sink or a dish machine.
- Never pressure wash or spray your slicer.
- Never use steel wool.
- Always wear protective gloves while working near and handling the blade. On one hand, a food handling glove will suffice. On your protected hand, you’ll need a food handling glove, a cut-resistant glove, and a second food handing glove on top of everything to ensure you are not spreading germs.
- Prepare one wash and one rinse bucket. The wash bucket should have a mild detergent along with hot water. Ensure you also have sanitizer spray prepared.
How to Clean a Commercial Meat Slicer
Below are common instructions for cleaning a meat slicer. Before starting to disassemble and clean the unit, unplug or lock out your machine, ensuring it’s disabled.
Carriage Cleaning
- Step 1. Use a cloth, warm water and mild detergent to wipe down the carriage.
- Step 2. Rinse and sanitize the carriage with separate cloths.
- Note. Let it air dry afterwards.
Knife Disassembly
- Step 1. Carefully, remove the knife cover.
- Step 2. Remove the knife sharpener by pulling it up and away.
- Note. Be careful since the blade is very sharp.
Clean & Sanitize Parts
- Step 1. Prepare a three-compartment sink for cleaning, rinsing and sanitizing.
- Step 2. Clean the removable parts with warm water and mild detergent.
- Note. Removable parts include the end weight, slide rod, knife cover and knife sharpener.
- Step 3. Sanitize the removable parts in a sanitizing solution for at least 2 minutes.
- Note. Air dry them afterwards.
- Step 4. Carefully insert a cloth dampened with warm water and mild detergent between the knife and knife ring guard.
- Step 5. Work the cloth along the entire inside surface of the ring guard.
- Note. Repeat this procedure as necessary.
- Step 6. Spray sanitizing solution and wipe down the knife guard surfaces.
- Step 7. Sanitize both sides of the knife, gauge plate and the entire slicer.
- Note. Allow everything to air dry afterwards.
- Step 8. Clean the closed gauge plate with warm water and a mild detergent.
- Note. Wipe by starting at the knife and pulling towards you.
- Step 9. Sanitize the gauge plate and let it air dry.
- Step 10. Clean and sanitize surfaces.
- Note. Use a cloth to scrub difficult areas or stuck-on food.
- Step 11. Clean and sanitize the catch area.
- Step 12. Clean and sanitize handles and knobs.
- Step 13. Reassemble the slicer following the disassembly in reverse.
- Step 14. Clean beneath the slicer.
- Step 15. At closing time, cover your slicer to ensure it stays clean overnight.
That’s all there is to it. If your slicer recommends some kind of lubrication, such as food-safe oil from Globe or Hobart, then apply as directed. Be sure to consult the user manual for slicer lubrication tips.