How to Clean a Meat Slicer

Meat slicers slice meats and cheeses paper-thin.

In commercial kitchens, meat slicers quickly slice meats and cheeses paper-thin with 14 inch blades. Slicers for home use have slightly smaller blades, but resemble commercial slicers. Both can cause serious injury. In fact, in commercial kitchens, federal law requires all users be at least 18 years old. Always wear cut-resistant gloves when using meat slicers and give your full attention to operation. If you are interrupted by a customer or fellow employee, turn the meat slicer off and resume later.

Things You'll Need

• Chlorine bleach
• Cut-resistant gloves
• Clean cloths

Instructions

1. Unplug the meat slicer's cord from the wall. Set the blade to zero so the knife edge is not exposed.

2. Mix 1 part chlorine bleach to 9 parts water in a sink or bucket, or follow your restaurant's protocol for making sanitizing solution. Soak the cloths in the solution and wring them out.

3. Put on cut-resistant gloves. Remove all debris and clutter from the cleaning area.

4. Wipe away large pieces of meat and cheese with your cloth. Unscrew and remove the blade cover. Wipe the plate down all the way to the blade in a circular motion.

5. Wash the blade, slide and blade cover in the dishwasher nightly when you break down the equipment, following the safety protocol described above.

Tips & Warnings

• Let fellow employees know that you are cleaning the machine so they don't plug the meat slicer back in.

References

• United States Department of Labor: Safely Operating Commercial Meat Slicers
• Coop Agency: Safe Use of Meat Slicers

Resources

• Lab Safety Supplies: Cut Resistant Gloves