Commercial Foodservice & Restaurant Slicer

How to Clean a Slicer

1. Turn off slicer, close the gauge plate, unplug power cord and remove sharpener.Remove the nuts and take the stones off the shafts.
2. Soak the stones in a solution of water and dish soap using USDA approved sanitizer for one hour.
3. Scrub stones with a stiff bristle.
4. Rinse thoroughly at a sink.
5. Shake excess water out and pat partially dry with paper toweling or a clean, cloth towel.
6. Set aside to air dry.
7. Once the stones are dry (after 24 hours), oil the shafts with food machine oil.
8. Reassemble. It is recommended that a spare set of stones be kept available for thorough cleaning procedures, and in case of breakage, so you will not lose your sharpening capabilities.
9. Meat slicers should be cleaned many times throughout the work shift and day.

How to Disassemble the Slicer

1. Keep the slicer level while reassembling.
2. Be certain the thickness control is fully to the right.
3. Place center plate over the knife.
4. Place a drop of food machine oil on the threads of the center plate knob.
5. Insert center plate locking knob and tighten. Make snug but do not over tighten.
6. Replace slice deflector.
7. Replace product table. Hold the product table with both hands and set it carefully in place. REMEMBER that the pusher is loose and can slide.
8. Tighten the product table locking knob.
9. Coat the pusher rod with a thin film of food machine oil and move the pusher back and forth to distribute the oil.
10. Check the guards. Make sure slice deflector, sharpener and center plate knife guard are in place and clear of the knife. Also, make sure that the product table moves back and forth easily.
11. Clean slicer base. Use a cloth and cleaning solution. Rinse with hot water. Sanitize and let air dry.
12. Plug in the power cord.

Cleaning the Knife

1. Clean the back of knife. Repeat cleaning both front and back of the knife with clear water. Always move from the center outward. NEVER MOVE YOUR HAND TOWARD THE EDGE OF THE KNIFE.
2. Sanitize and allow drying.
3. Be certain the thickness control is fully to the right.
4. Place center plate over the knife.
5. Place a drop of food machine oil on the threads of the center plate knob.
6. Insert center plate locking knob and tighten. Make snug but DO NOT over tighten.
7. Replace slice deflector. Replace product table. Hold the product table with both hands and set it carefully in place. Remember that the pusher is loose and can slide.
8. Tighten the product table locking knob.
9. Coat the pusher rod with a thin film of food machine oil and move the pusher back and forth to distribute the oil.
10. Check the guards. Make sure the slice deflector, sharpener and center plate knife guard are in place and clear of the knife. You should also make sure that the product table moves back and forth easily.
11. Clean slicer base. Use a cloth and cleaning solution. Rinse with hot water. Sanitize and let air dry.

1. Turn off the slicer, turn index knob fully to the right and unplug the power cord from the receptacle.
2. Loosen sharpener lock knob and lift off the sharpener.
3. Clean the cover with water and detergent. Carefully clean around the sharpening stones. Do not submerge the sharpener assembly. Should the assembly accidentally get wet, dry completely and oil the assembly thoroughly with food machine oil before reinstalling.
4. Check the sharpening stones. If they do not turn freely, are greasy or full of metallic build-up, they must be cleaned.
5. Place a few drops of food machine oil on each shaft. Move the sharpening and debarring stone, then push buttons back and forth to make sure the sharpening stones move in and out easily. Also, rotate the sharpening stones to make sure they turn freely.
6. Oil the mounting post.
7. Replace sharpener. Sharpener must be all the way down protecting the top of the knife. Lock in place.
8. Sharpeners should be maintained and lubricated by applying a food-grade lubricant on a regular basis.