Slicers are used in a wide variety of food service business, from restaurants to supermarkets. It’s more important than ever before to clean and sanitise equipment, especially in light of recent disease breakouts such as listeria. Did you know that if your slicer is in use continually throughout the day, you should break it down and sanitise it every four hours? Read on to learn how you can clean, care for and sanitise your commercial slicer.
Hard to clean areas:
- Ring Guard Mount: Food particles accumulate around the base of the ring guard mount.
- Blade Guard: Food residue aggregates on the inside of the blade guard.
- Slicer Handle: Food debris builds up under the slicer handle as it is out of sight.
Why you should clean and sanitise regularly:
- To keep expensive machinery working properly.
- To reduce the possibility of contamination.
- To have visibility of degrading seals and gaskets.
How to clean and sanitise your commercial slicer:
1.Wear protective, cut-resistant gloves, especially when handling the blade.
2.Post the manufacturers cleaning instructions close to the slicer.
3.Wipe down all visible debris.
4.Remove the blade carefully and wash it with warm, soapy water, followed by a sanitising solution.
5.Pay careful attention to the problem areas listed above and ensure that the slicer is dismantled, cleaned, sanitised and reassembled correctly.
6.Ensure that all seals and gaskets are carefully cleaned and examined for signs of wear and tear.
7.Once all areas are clean of visible debris, spray everything with a sanitising solution and allow it to dry.
8.Once parts are dry, reassemble.
Regular care and maintenance of your machinery will help to extend the useful life of your machine. Adhere to your servicing schedule, and ensure that all seals and gaskets are examined and replaced if necessary.