C9, C10, C12 NEW C Series Chefmate Slicer Manual (NSF 2010 Cert)

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Cleaning & Sanitizing
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY TO THE SLICER OPERATOR AND CUSTOMERS:
• BEFORE CLEANING, SHARPENING, SERVICING OR REMOVING ANY PARTS, always turn slicer off,
turn the slice thickness dial clockwise until it stops, and unplug the power cord.
• NEVER attempt to clean slicer with the knife running.
• NEVER attempt to remove the knife from the slicer. It must remain on the slicer for proper operation, sharpening,
and cleaning.
To prevent illness or death caused by the spread of food-borne pathogens, it is important to
properly clean and sanitize the entire slicer as any surface of the slicer can become contaminated.
It is the responsibility of the slicer owner/operator to follow all guidelines, instructions and laws as established by
your local and state health departments and the manufacturers of chemical sanitizers.
Once your slicer makes contact with food product, the entire slicer, including removable parts, must
be thoroughly cleaned and sanitized. This process is to be repeated at least every 4 hours using
these procedures and information; and must comply with additional laws from your state and local
health departments.
As with all food contact surfaces, it is extremely important to properly sanitize the entire slicer and to closely
follow the instructions on your quaternary sanitizer container to ensure proper sanitation is achieved
to kill potentially harmful bacteria.
NOTE: It may be desirable to wear non-cutting safety gloves during the cleaning operation.
IMPORTANT: If a chemical sanitizer other than chlorine, iodine or quaternary ammonium is used, it shall be
applied in accordance with the EPA-registered label use instructions. Excessive amounts of sanitizer and use
of products not formulated for stainless steel or aluminum may VOID your warranty.
Sanitizer concentration shall comply with section 4-501.114, Manual and Mechanical Warewashing Equipment,
Chemical Sanitization - Temperature, pH, Concentration, and Hardness of the FDA Food Code.
For more information on proper kitchen and equipment sanitation, visit www.servsafe.com provided by the
National Restaurant Association (NRA).
• DO NOT hose down, pressure wash, or pour water on the slicer.
• NEVER use a scrubber pad, steel wool, or abrasive material to clean the slicer.
• ALWAYS turn slicer OFF and unplug the power cord BEFORE cleaning.
• It is extremely important to follow the instructions on the sanitizer container to ensure
proper sanitation is achieved. Allow the parts to air dry before placing them back on the slicer!
DO NOT use bleach, products containing sodium hypochlorite or other caustic/strong detergents on the slicer base
or removable parts. These products will discolor and destroy the parts.
Slicer components are easily disassembled without the use of special tools. It may be desirable to wear non-cutting
safety gloves during the cleaning operation.