![]() ![]() In addition to wiping down the slicer after each use, do a thorough cleaning about every four hours. ![]() "This causes things to expand, leading to safety guards not fitting properly and the sharpening stone set not seating properly or moving smoothly."įood particles are a safety hazard, as well, as they can harbor bacteria that could contaminate the next product run through the slicer. "If there's meat, cheese, tomato or any other kind of product left behind, the moisture from the food can cause the aluminum to corrode," says Tim Lochel, service manager, Elmer Schultz Services, Philadelphia. "The sharpening stones are porous, and if there's food or moisture in the machine it will get in those pores and cause them not to be as effective," says Paul Pumputis, western regional manager, Duffy's AIS, Sauquoit, N.Y.Īnother issue caused by lack of cleaning is the threat of corrosion to slicers with aluminum construction. One issue is when the food particles get into the sharpening stones. Those bits of left-behind food can cause a multitude of problems. Be sure to wipe the slicer down after each use to remove any particles of meat or cheese that might be on the blade, the baffle plate or the product tray. One of the best ways to keep a slicer in top working order is to follow the manufacturer's recommendations for cleaning. Use cut-resistant gloves when dismantling it for cleaning. Disconnect power and wait for the blade to stop rotating. Make safety a priority when performing maintenance. Slicers can easily run a few thousand dollars, so it's important to take good care of the equipment to get the best possible return on your investment. This is just one example of what can easily go wrong in the day-to-day use of a slicer at a busy deli or sandwich shop, but the other common problems are just as easy to prevent. The damage could have been prevented with appropriate supervision and the installation of brackets on the counter to help hold the slicer in place. "In this case, the slicer had been turned on and the operator walked away to do a different task, and wasn't able to correct the slicer's placement before it fell off the counter," Cone says. The slicer had fallen prey to a common issue with semi-automatic slicers: the back-and-forth motion of the machine's arm, with the added weight of a big chunk of meat, causes the entire slicer to move a little bit at a time. It was just like catching a kid who wrecks his dad's car and parks it back in the garage hoping the dad won't notice the dent." "Clearly the slicer had fallen off the counter and they had lifted it back up and were trying to act like it was a mechanical problem. "I got to the deli and immediately saw the slicer was pretty dented and beat up," says Cone, owner of Dan Cone Group Commercial Food Equipment Solutions in Moline, Ill. That is, until he made a repair call to the deli of a large grocery store chain for a problem with a slicer. After years in the equipment repair service, Dan Cone thought he had seen it all. ![]()
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