Chefmate GC512, Instruction Manual

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Page 9
Cleaning & Sanitizing
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY TO
THE SLICER OPERATOR AND YOUR 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 or knife ring guard from the slicer. They 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 t o closely
follow the instructions on your quaternary sanitizer container to make sure 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 make sure
proper sanitation is achieved. Allow the parts to air dry before placing them back on the slicer!