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Commercial meat slicers are a crucial piece of equipment for any deli or grocery store. For establishments looking to provide fresh meats, cheeses, or produce, a commercial slicer can offer the versatility to do so. With such versatility, it becomes crucial to learn how to properly clean and sanitize your commercial slicer. To avoid contamination while using your Hobart Slicer, check out the detailed steps in this article or watch this video on how to clean your Hobart Slicer. We'll go over the correct way to disassemble, clean, sanitize, and reassemble a Hobart H9 Series Slicer.
Cleaning and Sanitizing your slicer is a great way to eliminate bacteria and reduce the spread of foodborne illnesses. When you don't have a proper cleaning and sanitation procedure, bacteria is allowed to build up in hard-to-reach areas of the slicer. This build up of bacteria could be potentially harmful to customers who visit your establishment. It can contaminate deli items while making customers ill.
Likewise, you run the risk of altering the texture and taste when not removing past food particles. A meat slicer will transfer these past contaminates later on.
Cleaning and sanitizing your commercial meat slicer is a great way to prolong performance standards. Creating a maintenance checklist is always a great and helpful idea. Checklists help employees know and understand equipment safety expectations and help them complete the process.
For best practice, always start your cleaning and sanitizing process by following these quick tips:
The tilting and removable carriage on the Hobart HS series make cleaning the hard-to-reach areas pretty simple. Start by getting a clean rag and remove any large food particles around the base. Avoid the knife area as you will be cleaning that separately. Unlock the carriage by loosening the knob at the base of the carriage. You can now tilt the carriage to give you better access to the front plate and remove any remaining particles.
As we mentioned, if you are using your slicer constantly, a recommended cleaning and sanitation procedure should be performed every 4 hours. This is actually possible and quite simple with the Hobart H9 series slicer. The Hobart slicer ensure long term performance and includes features that puts it far above competitors. It's time to remove and completely submerge the carriage into a three-part sink. This helps clean and sanitize the small crevices of the slicer and other areas not accessible during a quick wipe down.
*Follow the chemical manufacturer's dilution rates and take precautions when creating solutions.
When using a 3-compartment sink, items should be washed in a detergent solution of at least 110 degrees, rinsed, sanitized, and then left to air-dry on the side.
Operators can also remove the knife, knife cover, and ring guard to further remove food particles. The carriage and ring guard can be washed in the 3-part sink. The knife and the knife cover can also be washed in the 3-part sink or a commercial dishwasher.
While the removable parts are drying, clean the exterior of the slicer and the areas that are not removable. You can wash the front plate and the base of the slicer freely. Without the knife in place, you have more access to remove any stubborn oils and fats.
After the removable parts have been washed, sanitized, and dried, the operator can start reassembling the slicer. When handling the knife, be sure to use the removal tool as seen below or in the video. This tool locks the blade into a safe position that is easy to handle. Using this tool allows the operator to carefully remove and reassemble the blade without damaging the knife or harming the operator. The operator can easily reassemble the slicer making sure it is ready for the next shift.
Brink Inc. is an authorized and regional sales and service representative for Hobart Food Equipment. You can find our service agents in Montana, Wyoming, and South Dakota. We specialized in providing customers the best service and maintenance for ITW and Hobart equipment.
When looking for a sales and service agent for commercial food equipment, give us a call. We value service and focus on a customer-oriented relationship. Call us today!
At least every 4 hours is advised by FDA Food Code (4–602.11[C]) (8). Which states food contact surfaces, such as slicers, should be cleaned and sanitized every 4 hours.
Never make these mistakes when cleaning your commercial slicer. Never attempt to clean or sanitize your slicer while the machine is still plugged in. Never put the entire slicer in a compartment sink or dishmachine. Only parts that are removable and suggested by the manufacture should be cleaned separately. Do not try to use a pressure washer to clean or remove debris from your slicer. Never use steel wool. This will damage the knife or exterior.
When cleaning your commercial slicer, use a premium manual detergent and a food-grade sanitizer. It is vital to use a detergent to clean before using a sanitizer.
1) Wear cut-resistant gloves. 2) Keep the work area free of clutter. 3) Never reach across the slicer. 4) Lock the blade when not in use. 5) Never tamper with the safety switch