Whether you are running a small shop or just enjoy perfectly sliced ham on your sandwiches, you should know how important it is to have the best meat slicer. However, even the top pro-grade model won’t last for long if you don’t take good care of it. Therefore, the moment you invest in a meat and cheese slicer, you need to learn how to maintain it in top condition. And remember that you can’t put off cleaning, sanitizing, etc. as the longer you keep the device dirty, the more damaged it becomes.
Meat Slicer Cleaning and Sanitation Tips
- Wipe after every use.
A meat slicer must never remain dirty as remnants of grease and liquids will eventually corrode even the best metal. If you are using the device actively, it needs to be cleaned every four hours max. Food particles can also get into sharpening stones on some slicer models and reduce their efficiency greatly. Aluminum parts are most vulnerable to corrosion if the slicer isn’t well-cleaned.
- Clean thoroughly after every use.
You’ll need to follow the manufacturer’s instructions on how to clean the device. It’s very important to do this after every single time you finish using the slicer. Even if you do this every day.
- Sanitize when cleaning.
Food particles are a health hazard as they become breeding grounds for dangerous bacteria. Therefore, you need to sanitize every part of the device after cleaning it. When using it actively, you’ll need to sanitize it as well after wiping down every four hours.
- Avoid the dishwasher.
Unless the manufacturer’s instruction explicitly states that some parts of the slicer are dishwasher-safe, make sure not to use it. Even then, be careful and only wash the parts that are meant for this.
- When you need to do a quick wipe, use regular warm water with a bit of food-safe cleaning solution.
Do Not Forget to Oil and Sharpen
Removing food particles and grease goes a long way to ensure smooth meat slicer operation. However, some parts of it will “stiffen up” with time regardless. Slide valves, in particular, are vulnerable to it.
You’ll need to use spray oil to lubricate those parts. However, you should never use cooking oil for this. Food-safe mineral oil or the one offered by the slicer manufacturer are only suitable options.
Manufacturers recommend sharpening the blade every four hours (along with cleaning) when the slicer is in active use. If you only use it occasionally, you should monitor the state of the blade and judge its sharpness yourself.