Use and Care
Cleaning & Sanitizing
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY TO THE SLICER OPERATOR AND CUSTOMERS:
BEFORE CLEANING, SHARPENING, SERVICING OR REMOVING ANY PARTS,
NEVER
NEVER
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.
sanitizeo closely
follow the instructions on your quaternary sanitizer container to ensure proper sanitation is achieved
to kill potentially harmful bacteria.
NOTE
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.
For more information on proper kitchen and equipment sanitation, visit www.servsafe.com provided by the
National Restaurant Association (NRA).
• DO NOT
• NEVER
• 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