It Does Matter How You Slice It

Commercial Slicers and Grinder Quick Tips

• It is most important to clean your slicer thoroughly before and after sharpening your knife.
• Run butter through a meat grinder before grinding onions, meats, cheeses nuts or raisins it will make cleaning easier.
• After using the electric meat grinder, put several slices of bread through the grinder. This will aid in cleaning fat and grease out of the grinder.
• High volume delis often use multiple slicers dedicated to different product types; Such as one for meats another for cheeses. Not only does this prevent cross contamination between meat and dairy, it eliminates cleaning between orders.
• The drip zone on a slicer can be found below the slicing blade and carriage where meat juices and brine can drip and collect during use. Look for a seamless design (no seams, crevices or cracks)- especially in that drip zone area. That seamless construction eliminates the place where bacteria can hide and build up.
• Also, look for models that have the controls and switches located away from that drip zone. Less mess to clean!
• Employing high school students? Make sure they are 18 years old before you put them on slicer duty: Federal law prohibits slicer operation by persons under 18.

Need a slicer? Click here for our Slicer Buying Guide.