To clean a meat slicer safely, unplug it, close the gauge plate to zero so the blade edge is covered, remove the carriage and other removable parts, then wash, rinse and sanitize every food-contact surface and let it air dry before reassembling. In constant use with deli meats or cheese, the FDA Food Code requires food-contact surfaces to be cleaned at least every 4 hours.
Shop the equipment in this article: Prepline HBS220 9″ blade manual meat slicer, Prepline HBS250 10″ blade manual meat slicer and Prepline HBS300 12″ blade manual meat slicer. Freight is included on every order.
How often to clean a slicer
Under Food Code section 4-602.11, food-contact surfaces and utensils must be cleaned:
- Before each use with a different type of raw animal food.
- Each time you switch from raw food to ready-to-eat food.
- Between raw fruits and vegetables and time/temperature control for safety food.
- At any time contamination may have occurred.
- At least every 4 hours when in constant use with time/temperature control for safety food, with listed exceptions.
Sliced cooked meats are time/temperature control for safety food, and many cheeses are too, so a slicer running all day needs a full clean at least every 4 hours, plus a full clean at the end of the day. Your local health department has the final say on how these rules apply to you.
Before you start
- Wear cut resistant gloves for the whole job. The blade stays sharp when the slicer is off.
- Unplug the slicer. Turning off the switch is not enough.
- Set the slice thickness to zero so the gauge plate covers the blade edge.
- Clear the work area and have hot soapy water, rinse water, sanitizer made to the label strength, test strips, clean cloths and a brush ready.
- Read the manual for your model. It shows which parts come off and in what order.
Step by step
- Remove food scraps. Wipe off loose meat and fat with a cloth, moving away from the blade edge, never toward it.
- Take off the removable parts. On the Prepline HBS220 and HBS300 manual slicers in our range, the carriage is removable for cleaning. Other parts such as the slice deflector or blade cover may also come off depending on the model.
- Wash the removable parts in the wash bowl of a three compartment sink, rinse them, then sanitize them in the third bowl for the contact time on the sanitizer label.
- Clean the slicer body. With a cloth and hot soapy water, wipe the blade from the center outward, the ring guard, the gauge plate and the base. Pay attention to the area behind the ring guard and under the blade, where meat builds up.
- Rinse the body with a clean damp cloth.
- Sanitize the body. The Food Code allows chemical sanitizing by swabbing or spraying as well as immersion (section 4-703.11), using a solution at the label strength. Check it with test strips.
- Air dry. Let the parts and the slicer air dry. The Food Code (section 4-901.11) calls for air drying, not cloth drying.
- Reassemble with gloves on, set the gauge back to zero, and plug the slicer in only when it is fully assembled.
The ring guard and blade
The fixed ring guard over the blade on our HBS models stays in place during cleaning, so clean around and behind it with a brush or folded cloth. Never reach over the blade edge. Wipe the blade in one direction, from the center out, with the cloth held flat.
Sharpening
A dull blade tears meat and leaves more residue to clean. The Prepline HBS220 has a built-in sharpener. A common practice is to sharpen on a clean slicer and then clean again, because sharpening leaves grit on the blade. Follow the manual.
Where to clean it
Clean the slicer where it stands, on a stable surface. A sturdy stainless table gives room to lay out parts. Our commercial work tables come in many widths, so the slicer and its removed parts fit side by side. Wash removable parts in a three compartment sink, not in one of the hand sinks, which the Food Code reserves for handwashing.
Mistakes to avoid
- Cleaning with the slicer plugged in.
- Wiping toward the blade edge.
- Hosing down or submerging the slicer body. Check the manual before any part of the body gets wet beyond a wipe.
- Skipping the sanitizer step because the slicer looks clean.
- Leaving the gauge open after cleaning.
- Using steel wool or abrasive pads that scratch surfaces.
Daily, weekly and monthly checks
- Every 4 hours in constant use: full clean and sanitize.
- End of day: full clean, plus wiping the area under and around the slicer.
- Weekly: check the blade edge, the ring guard fit and the carriage slide. These are common practice intervals, not code.
- Any time: replace or service a slicer with a damaged guard or a blade that wobbles.
Frequently asked questions
How often does a deli slicer need to be cleaned?
At least every 4 hours in constant use with time/temperature control for safety food, under Food Code section 4-602.11, and whenever you change product types or contamination may have occurred.
Can you put slicer parts in a dish machine?
Check the manual. Removable parts such as the carriage are often washed by hand in a three compartment sink.
Do you need cut resistant gloves to clean a slicer?
The Food Code does not require them, but they are standard practice because the blade stays sharp when the slicer is off.
Which slicers do you sell?
Prepline manual slicers with 9, 10, 12 and 14 in. blades, in our meat processing equipment. Freight to the 48 contiguous states is included in the price, and powered equipment can be returned within 7 days.
Models in this guide at a glance
The models linked above are listed here with the main points from each product page, so you can compare them side by side before opening the full listings.
Prepline HBS220 9″ Blade Commercial Manual Meat Slicer (model HBS220)
- Brand: Prepline
- Warranty: 1-Year Parts & Labor
Prepline HBS250 10″ Blade Commercial Manual Meat Slicer (model HBS250)
- Brand: Prepline
- Warranty: 1-Year Parts & Labor
Prepline HBS300 12″ Blade Commercial Manual Meat Slicer (model HBS300)
- Brand: Prepline
- Warranty: 1-Year Parts & Labor
Prepline HBS350 14″ Blade Commercial Manual Meat Slicer (model HBS350)
- Brand: Prepline
- Warranty: 1-Year Parts & Labor
Before you order
- Measure the space and every doorway on the delivery path, and compare them with the dimensions on each product page.
- Check the spec sheet for power, gas or water requirements and match them to what your building has.
- Compare capacity with your busiest day rather than your average day.
- Read the warranty terms for the brand before you order.
Delivery, warranty and payment
- Delivery: delivery within the continental US is included in the price on the product page, and freight orders include liftgate service.
- Warranty: each product carries its manufacturer warranty. Terms by brand are on our warranty page.
- Financing: lease-to-own financing through Clicklease is offered on items of $500 and up. See how financing works.
- Quotes: buying for a business and need a written quote? Call +1-877-558-2253 or use our contact page.
Not sure which model fits?
Call +1-877-558-2253 with your space, power supply and daily volume, and we will help you narrow it down.