How Often Should Restaurant Slicers Be Cleaned?
Having a restaurant slicer in your food service business helps to make the work of slicing all kinds of foods easier and more efficient. Vegetables, meats and fruits can all be quickly sliced and plated with a restaurant slicer. Keeping this equipment clean is vital to prevent cross contamination of products. Does this Spark an idea?
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Prevention
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Slice meat For sandwiches Having a clear, heavy-gauge plastic cover for your slicer when it is not in use will help to keep parts clean and dust free. A 12-gauge cover will cost about $40. When purchasing your slicer look for a machine whose parts can be easily taken apart for cleaning.
Disasemble the Slicer
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Make uniform vergetable slices When cleaning your slicer use these easy steps. Turn off the power to your restaurant slicer and remove the plug from the power source for safety. Disassemble the parts to the restaurant slicer as the manufacturer recommends. Use a towel soaked in hot water and detergent to wash each part; rinse with hot water and dry thoroughly.
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Process
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Clean your restaurant slicer after each use and when the type of food being sliced changes to prevent cross contamination. A three-compartment sink is used to clean and sanitize all kitchen equipment. The three sections include a cleaning compartment, which contains a soap solution; a rinsing compartment, with water at least 110 degrees Fahrenheit; and a sanitizing compartment containing a chemical sanitizer. Change your water when it becomes cloudy.
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References
Resources
- Photo Credit electric meat slicer image by Pierrette Guertin from Fotolia.com Smoked Meat Sandwich image by William Berry from Fotolia.com tomato slices image by Dmitri MIkitenko from Fotolia.com
