Commercial slicers are workhorses for any foodservice operation. 

Whether slicing cheeses, meats, vegetables or frozen foods, Christopher B. Warren, director of operations at food equipment services provider Joe Warren & Sons Inc. in Norwood, Mass., offers six important cleaning and maintenance steps that operators should follow:

  • Ensure the slideways are clean and lubricated.
  • Keep all mechanical components clean and lubricated.
  • Ensure the sharpening stone assemblies are present and clean at all times.
  • Always use nontoxic, odorless, tasteless, silicone-free food grade oil on all the slides and moving mechanical components.
  • Never use cooking spray, olive oil or vegetable oil to lubricate a slicer as this will result in moving parts seizing up.
  • Hand wash the unit with a damp cloth; do not put the slicer in a three-bay sink or run it through the dishwasher because most detergents or cleaners will deteriorate the metals. 
  • Warren also recommends checking to see if the power cord is free and clear of all stress fractures or breaks and if the strain relief is present. “Have a professional regularly inspect the slicer and sharpen the blade to avoid over-sharpening; this causes excessive wear on the blade and will result in premature replacement,” he adds.