Tips and Maintenance
1. Only use mineral oil for lubricating slicer parts. • Vegetable oil and cooking sprays rapidly become sticky and can damage parts. 2. Put several drops of oil on the rod holding the end weight to prevent the end weight from binding as it travels down the slide rod. This should be done on a daily basis to help keep slices consistent and improve the glide of the carriage. Some manufacturers offer self-wicking oiling processes for added convenience. 3. P ut several drops of oil on the carriage rail underneath the slicer on a semi-annual basis to
ensure a smooth glide of the carriage and help reduce or prevent operator fatigue in manual mode. 4. Clean the sharpening stones regularly with hot soapy water and a stiff bristled brush as dirty stones will not sharpen well. Blades must be cleaned thoroughly before sharpening or the stones will become coated with food fats and reduce their slicing and cleaning capabilities. 5. Sharpening should be done approximately every three weeks or when excessive scraps are present. 6. Apply moderate pressure for no longer than 10 to 15 seconds when sharpening.
Accessories and Options* • Slicer Covers – ideal for establishments that do not use slicers on a daily basis • Slaw Tray – can be used to catch bulk product for easy transport to another location in the kitchen • Vegetable Hoppers – great for uniform cross cuts of round vegetables; can also be used to slice or shred lettuce and cabbage quickly • Food Fence – holds small-diameter products such as pepperoni or cucumbers in place while slicing • Knife Removal Tool – used for easy blade removal when cleaning; also provides greater access to the ring guard and slicer housing
• Removable Carriage - allows product carriage removal for cleaning, eliminating the need for tilting • Correctional Package – most slicer parts are not removable; ideal for correctional institutions • Frozen Knife – serrated knife that can slice through frozen products • Meat Room Application – water-repellent application for slicers used in meat rooms within a temperature-controlled environment • Stainless Steel Knife – rust-proof blades that can also improve slice quality and overall yield *May vary by manufacturer
EQUIPMENT GUIDE
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