When it comes to commercial kitchen tools, a high quality meat slicer can end up being an invaluable recourse. Whether you run a small restaurant, a local café, or an artisanal deli, this kind of machine is great for speeding up orders and ensuring the consistency of your products. With the help of commercial meat slicers, kitchens can save money by saving time and manpower.
However, there is more to owning a meat slicer than simply knowing how to use one. It is imperative that kitchens take proper care of their food preparation devices and never put customers at risk with unsafe cleaning practices. This means thorough cleaning after every use. It can feel fiddly at first, but once you get the hang of it, this little bit of maintenance should be an easy part of winding down at the end of service.
Keep reading for some hints and tips on the best ways to clean commercial meat slicers.
The Importance of Proper Cleaning
Clearly, any device that handles raw meat comes with a risk of contamination if not cleaned correctly. So, to protect customers, meat slicers must be broken down and washed at the end of each service. The key is to make sure that water and detergent reaches as many of the nooks and crannies as possible, because this is where the danger lies if you allow food residue and bacteria to build up.
Preparing the Slicer for a Wash
First things first; you need to clean the machine whenever you want to switch produce. This is in addition to the thorough wash at the end of service. For instance, if you’re switching from meat to cheese, the blade must be clean first to avoid cross contamination. While wearing thick, cut resistant gloves, turn the slicer on at its lowest setting and use a scrub pad to gently rub any visible residue or dirt from its surface.
Removing the Detachable Parts
Then, you need to carefully (while the machine is turned off) remove the detachable components. Do check that the electrical socket is turned off before you start. Remove the product tray, slice deflector, and centre plate. On some models, you can also remove the blade. This makes deep cleaning easier, but it is important that you handle all of the parts as safely as you can.
Start Cleaning By Hand
You are advised to clean commercial meat slicers by hand, rather than putting them in the dishwasher. This has the potential to cause damage to metallic components and scuff, mark, and remove external coatings. It will also dull the blades after a while, so hand washing is recommended. Use warm, soapy water, which you can place the removable components inside (in a washing bowl or basin). Take care not to submerge the main body of the machine, as this connects to the power outlet.
Never Submerge the Motor
The main part of the machine needs to be kept out of the washing bowl and away from large amounts of water. If you submerge the motor, it may become dysfunctional. However, you can use hard wire brushes to scrub food and stains from the main part of the meat slicer instead. It is imperative that you thoroughly air dry every piece after washing to prevent them from getting rusty or corroded.