Meat Slicer Userguide

Meat Slicer

1.Introduction:

- Meat slicer is now become a very common equipment in commercial kitchen due to its speed and accuracy of slicing meat or another food.

- Meat slicer can slice food with thickness that people can do and also with high speed.

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Main parts of meat slicer :

+Top cover : To cover the blade .

+ Meat holder : to carry the meat and hold it probably

+ deflector : to move the meat holder toward and backward in order to slice the meat.

+Ring guard: to hold the blade

+ Rotating blade: rotating to slice meat

+ thickness adjustment : to change the thickness of meat slice.

2. Operating step by step

-Plug slicer in.

-Set blade to the right thickness of what you are slicing

-Put meat on carriage.

-Adjust deflector.

-Put pressure on meat.

-Turn on switch.

-Begin to slice meat on the blade.

-On the back of slicer is a lever to switch to automatic slicing if desired.

-Turn switch off when done slicing.

3. Safety measures:

+ Ensure that there is enough work space to prevent injury to other employees.

+ The slicer is firmly fixed to the work top.

+ Do not reach across the blade at any time. Sliced meat should be recovered from behind or to the side of the slicer.

+ Unplug slicer anytime when not use .

4.Cleaning and maintenance :

- Unplug slicer.

-Turn the index knob fully clockwise. Remove the carriage, top cover and deflector.

- Use protective mesh gloves while cleaning slicer.

- Use a mild detergent to clean slicer components.

- Insert cloth at the bottom of the ring guard where it meets the gauge plate (to insert cloth, place your right hand above and your left hand below the gauge plate. While holding the cloth with both hands,work it between the blade and the ring guard).

- Pull the cloth completely around the ring guard. Repeat until clean.

- Carefully wash and rinse both sides of the knife (blade) by wiping outward from the center. Do not use steel pads to...