Page 16
Cleaning
11. Place all removable parts in a dishmachine or in a three compartment sink
with warm water and mild detergent solution; soak, clean, and
thoroughly scrub all surfaces using a solution of mild detergent and warm water.
(Removable parts include: food chute, end weight, slide rod, knife cover, knife
sharpener and slice deector.)
Rinse removable parts with fresh, clean water. Following the instructions on your
quaternary sanitizer label, soak the food chute, knife cover, knife sharpener and
slice deector in a proper solution of quaternary sanitizer for a minimum of two
minutes. Allow these parts to air dry.
12. Next, clean knife ring guard. Soak a clean cloth in a mild detergent and
warm water solution. Ring out excess water from cloth. Carefully insert cloth
between knife and knife ring guard (Fig. 16-1). While holding the
cloth between knife and knife ring guard, work it along the entire
backside of knife. Repeat this procedure as necessary. A nylon brush
can also be used, if preferred. Spray sanitizer on all surfaces and let air dry.
13. The knife must also be cleaned and sanitized. Carefully wash and rinse top
and bottom of knife by wiping from center of knife outward (Fig. 16-2). Spray
both sides of knife, slicer table and entire slicer base with a non-bleach,
non-chlorine sanitizer following instructions on your quaternary sanitizer
container to make sure proper sanitation is achieved. Allow slicer parts to air
dry.
An important step to kill bacteria is to allow the cleaned and sanitized parts to
air dry before reassembly!
DO NOT allow moisture to get into knife hub.
After cleaning and sanitizing knife, the rest of entire slicer must be fully cleaned,
sanitized and left to air dry before reattaching slicer parts and using slicer.
BE ALERT. Slicer knife is fully exposed. Always be aware of placement of
your hands/ngers in relationship to knife.
14. Soak a clean cloth in a mild detergent and warm water solution.
Ring out excess water from cloth. With slicer table completely closed, wipe
slicer table off by starting at knife and pulling towards you. Never wipe slicer
table towards knife. Spray or wipe a sanitizer on table and allow it to air dry.
15. With a clean cloth soaked in mild detergent, wipe down all remaining
surfaces of slicer to remove any food, debris and grease/oil. Use a nylon
brush to scrub difcult areas. Use a clean wet cloth to rinse entire slicer.
Finish by spraying sanitizer on all surfaces and then let air dry.
Figure 16-2
Figure 16-1
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