Meat slicers are constantly used in delicatessen and supermarket stores, but are also used in buffets, catering events, coffee shops and other food service establishments. The slicers are very versatile, in addition to different types of cold cuts and meats, they can also be used to cut and slice a wide variety of foods, such as cheese or sausages. Because slicers are used so often and for a wide variety of foods, it is very important to know how to clean them. If regular maintenance is not carried out, the cutter will eventually wear out prematurely and you will have to replace it with a new one.
This is why a basic maintenance is essential to keep the blade of the meat slicer in perfect condition.
When to clean the slicer
Always clean your meat slicer when changing meats, cold cuts, cheese or other products. In any case, even if the product is not changed, it is always a good idea to clean the machine thoroughly every day, so that no food or oil remains on the blades or other areas of the cutter. It is a good idea both for maintenance and mainly for hygiene.
In fact, if the cutter is used continuously for many hours, it is advisable to keep it as clean as possible at all times.
When cleaning the slicer, take into account:
- Always wear protective gloves. Cut-resistant gloves are especially useful when cleaning and handling the blade.
- Always follow the instructions for use enclosed with the slicer.
- Never use metal scrubbers, they spoil and scratch the slicer machine.
- Do not immerse the cutter in water to clean it.