Commercial Slicers and Grinder Quick Tips
- It is most important to clean your slicer thoroughly before and after sharpening your knife.
- Run butter through a meat grinder before grinding onions, meats, cheeses nuts or raisins it will make cleaning easier.
After using the electric meat grinder, put several slices of bread through the grinder. This will aid in cleaning fat and grease out of the grinder.- High volume delis often use multiple slicers dedicated to different product types; Such as one for meats another for cheeses. Not only does this prevent cross contamination between meat and dairy, it eliminates cleaning between orders.
- The drip zone on a slicer can be found below the slicing blade and carriage where meat juices and brine can drip and collect during use. Look for a seamless design (no seams, crevices or cracks)- especially in that drip zone area. That seamless construction eliminates the place where bacteria can hide and build up.
- Also, look for models that have the controls and switches located away from that drip zone. Less mess to clean!
- Employing high school students? Make sure they are 18 years old before you put them on slicer duty: Federal law prohibits slicer operation by persons under 18.
Need a slicer? Click here for our Slicer Buying Guide.