How to Use & Clean a Commercial Meat Slicer?
For the best commercial meat slicer, look for precision cutting, strong performance and ease of operation. During the busy periods of your business or not-for-profit organisation, you want to rely on a commercial meat slicer that performs well all day and gives you complete control.
At Brice, we stock the following types of slicers that cover a suite of operations: belt-driven slicers, gear-driven slicers, vertical slicers, semi-automatic slicers, fully-automatic slicers, and traditional/vintage slicers.
Once you have acquired a commercial meat slicer, you will begin using it in your operations. It is important that you use and clean your commercial meat slicer in accordance with the manufacturer’s recommendations and our instructions. This will ensure you maintain the longevity and integrity of the meat slicer and do not breach any important warranty conditions. Also, the commercial meat slicer must be used appropriately and effectively to help you maximise your productivity during food preparation.
In this blog, we discuss how to use and clean a commercial meat slicer. If you have any further questions in relation to your new slicer from Brice, feel free to give us a call of visit us instore to learn more.
How to Use A Commercial Meat Slicer?
Here is a step-by-step procedure to help you use a commercial meat slicer. Remember, this procedure is a guide only and should not be relied upon as an exhaustive list. You might need to perform other tasks before you can successfully operate your commercial meat slicer.
1. Read operating manual
All commercial meat slicers come with an operating manual. Make sure this is read carefully by a person who is appropriately skilled and qualified to understand the manual.
2. Take appropriate training
You might need to be trained to use the commercial meat slicer. Speak to your employer to learn more. These modules will be designed to ensure you understand how it operates, how to prevent health and safety issues and how to minimise contamination to, or loss of, the produce.
3. Check the guards
All Brice commercial meat slicers are fitted with guards. Make sure these have not been removed. If any guards are loose, damaged or not available, make sure you contact Brice Australia to arrange for a technician to visit you and attend to the slicer. The guards exist for a purpose and ensure that useability and operational health and safety are enhanced.
4. Check the parts are working
Make sure you check that the parts to the commercial meat slicer are working. We do not recommend that you take the machine apart and do any inspections without a qualified technician (this could also void warranty). Instead, follow the simple process instructions in the operating manual to learn more. If you are unsure, please contact Brice Australia for assistance.
5. Check the power cord
When you operate in a food preparation facility, make sure you follow operating health and safety protocols with power cords. In relation to your commercial meat slicer, make sure the power cord is not damaged or frayed. If you suspect damage, do not operate the machine, tag the slicer ‘OUT OF USE’ and arrange for a Brice technician to attend.
6. Make sure the device has been cleaned
Always wipe down the machine after each use in accordance with the operating manual procedures and instructions. See below for further information.
7. Set the slice thickness regulator to zero
The slice thickness knob should be set at zero when the slicer is not in use. Adjust the slice thickness knob once you commence slicing and return it to zero when you have finished.
8. Make sure your bench is free from clutter and other food contaminants
Removing clutter from your work bench makes you operate better. Also, when you are operating food produce, following food safety protocols by using fresh gloves, clean bench, clean machine and fresh produce. Do not mix any of these items with other items or food produce.
9. Make sure your bench is solid and at the right height
While you can have all the tools and equipment in the world, you must make sure the operator is comfortable. Your work bench should be solid and not rocking. It should also be set to the right height to ensure you can operate it effectively without causing injury.
10. Wear hygienic gloves
Always wear food grade gloves when handling food. This layer of protection will prevent any cross-contamination or exposure to foreign materials.
11. Pull meat carriage towards you and position the Last slice device (LSD).
Ensure the meat carriage tray is pulled completely towards you and the Last slice device has been lifted. This helps you place your produce on the carriage tray without obstruction.
12. Load product on carriage tray
Place the meat produce on the carriage tray and position the Last Slice Device behind the meat produce to hold it in place. Make sure the meat is locked into position and does not move around.
13. Set the slice thickness knob
Turn the thickness knob to the desired setting and be precise. The knob offers micrometric precision.
14. Power up the machine and commence slicing
Once the meat slicer is powered on, move the carriage tray away from you and then toward you repeatedly in the direction of the rotating blade to commence slicing. Take care and do not rush. Do not force the meat against the blade as this will damage the meat. Always place your hands on the handles provided when operating whilst the machine is on. Ensure people watching you and other objects are at a safe distance.
15. Turn machine off
After you have sliced the meat, pull the carriage tray towards you, set the slice thickness knob to zero and power off the machine. Remove the power cord.
How to Clean A Commercial Meat Slicer?
Once you have used your commercial meat slicer, it is important that you clean it to maintain appropriate food hygiene and cleanliness standards. Visit our website for our How to Clean your slicer tutorial.
1. Remove or lift the meat carriage
Refer to the operator’s manual when cleaning the slicer. Some slicers have a removable carriage other simply tilt out of the way. Clean the carriage tray in the sink (if removable) but not the dishwasher. Do not use harsh chemicals and abrasives.
2. Remove the centre plate
A bolt at the rear of the machine should be unscrewed to release the centre plate that covers the blade. This can be cleaned in the sink but not the dishwasher. Again, do not use harsh chemicals or abrasives. Be careful cleaning this part so that no damage is caused to the plate.
3. Clean the blade
Once the centre plate has been removed and is being cleaned, use warm water, a soft cloth and mild detergent to clean the blade. A damp not wet cloth should be used. Do not remove the blade. Ensure that no detergent remains on the blade so that future use is not contaminated with chemicals. Rinse the cloth thoroughly and clean repeatedly to ensure all detergent has been removed.
4. Spray sanitiser on soft cloth
Wipe the blade with sanitiser to keep your blade clean and free from foreign matter.
5. Affix centre plate and carriage tray
Only affix the centre plate once the blade is completely dry. Then install the carriage tray ready for the next use. For almost 80 years, Brice Australia has delivered kitchen equipment, advice and service to businesses throughout Australia. We offer a huge selection of products within each equipment category to enhance productivity for chefs, butchers, cafes, bars and restaurants. In our commercial meat slicer product range, you are sure to find the right one for your needs. Contact us today on 1300 664 880 or visit us in store.