Maintaining Slicers

Properly cleaning and maintaining slicers is important to reduce the risk of bacteria growth and cross contamination. Here are five maintenance steps operators can take to ensure a long and safe service life from their slicers.

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Although these units don't require much maintenance, there are a number of procedures that can help extend the service life of slicers.

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  • Clean with antibacterial soap and hot water and sanitize after each use. To best maintain food safety, thoroughly clean a slicer blade before switching to any foods that will be eaten raw.
  • If used for continual slicing, the unit's blade and carriage table should be thoroughly cleaned every two to four hours with soap and water or a sanitizing solution.
  • Remove food chutes for cleaning.
  • Some slicer components can be placed in the dishwasher for easier cleaning.
  • Depending on the amount of use, basic slicer maintenance includes sharpening the blade and oiling the transport rod and carriage rod.

Motors are usually sealed and are, thus, maintenance-free. Antibacterial protection on knobs, handles and other key slicer parts can impede bacterial growth and help improve food safety. Permanently mounted knife covers allow cleaning without exposing the blade, while removable carriage systems provide easy cleaning and sanitation.
A slicer constructed out of aluminum can be more likely to scratch and pit in the casting, which can collect pathogens. Stainless steel works is more durable for high volume use and decreases the odds of contamination.

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