Slicers are used for meats, cheeses and veggies across all sorts of operations. While they seem simple to operate, the spinning blade represents a safety risk, and they must be well-maintained to work effectively long term.
- Because of their sharp blade, slicers can be difficult to clean safely. Keep the owners manual and follow cleaning instructions carefully. Manuals may recommend reinforced or metal gloves to clean the blade itself.
- Depending on your unit, some slicer components can be cleaned in a warewasher, while others must be cleaned by hand.
- Slicers have lots of moving parts, including the blade and the carriage. Keep them lubricated according to factory specifications. Failing to do so can result in subpar performance, uneven slices and eventual equipment failure.
- Keep an eye on the power cord. Frayed or damaged cords should be replaced.
- If a slicer is used continuously, it will need to be cleaned several times a day. Be ready to clean a unit immediately after slicing any food that presents a significant foodborne illness risk.