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.