Page 14
Cleaning
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY TO
SLICER OPERATOR AND YOUR CUSTOMERS:
• BEFORE CLEANING, SHARPENING, SERVICING OR REMOVING ANY PARTS always turn slicer off,
turn slice thickness dial clockwise until it stops, and unplug power cord.
• NEVER attempt to clean slicer with knife running.
• NEVER attempt to remove knife or knife ring guard from slicer. They must remain on slicer for proper
operation, sharpening and cleaning.
To prevent illness or death caused by the spread of food-borne pathogens, it is important to
properly clean and sanitize entire slicer as any surface of slicer can become contaminated. It is the
responsibility of slicer owner/operator to follow all guidelines, instructions and laws as established
by your local and state health departments and the manufacturers of chemical sanitizers.
Once your slicer makes contact with food product, the entire slicer, including removable parts, must
be thoroughly cleaned and sanitized. This process is to be repeated at least every 4 hours using these
procedures and information; and must comply with any additional laws from your state and local health
departments.
As with all food contact surfaces, it is extremely important to properly sanitize entire slicer and to closely
follow instructions on your quaternary sanitizer container to make sure proper sanitation is achieved to
kill potentially harmful bacteria.
NOTE: It may be desirable to wear non-cutting safety gloves during cleaning operation.
IMPORTANT: If a chemical sanitizer other than chlorine, iodine or quaternary ammonium is used, it shall
be applied in accordance with the EPA-registered label use instructions. Excessive amounts of sanitizer
and use of products not formulated for stainless steel or aluminum may VOID your warranty.
Sanitizer concentration shall comply with section 4-501.114, Manual and Mechanical Warewashing Equipment,
Chemical Sanitization - Temperature, pH, Concentration, and Hardness of the FDA Food Code.
For more information on proper kitchen and equipment sanitation, visit www.servsafe.com provided by
the National Restaurant Association (NRA).
• DO NOT hose down, pressure wash, or pour water on slicer.
• NEVER use a scrubber pad, steel wool, or abrasive material to clean slicer.
• NEVER try to clean, sharpen, or operate slicer with lift lever in the raised position
(automatic slicers only).
• ALWAYS turn slicer OFF and unplug the power cord BEFORE cleaning.
• It is extremely important to follow instructions on the sanitizer container to make sure
proper sanitation is achieved. Allow the parts to air dry before placing them back on slicer!
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