3
1
A
B
C
2
3
4
5
7
6
EQUIPMENT SET-UP, DICING AND
CLEANING PROCEDURES
1. Ask manager for number of tomatoes to be
diced.
2. Check tomatoes for proper condition (no bruises,
scarring or mold).
3. Place tomatoes to be sliced and diced in a
clean, sanitized colander. Take colander to food
prep table, rinse with cold water and drain.
4. Slice tomatoes using a tomato slicer. See figure 1.
5. Place Dice Witch
on the clean, sanitized food
prep table. Do not use the back sink as a
slicing area.
6. Lubricate guide rods with Petrogel, Taylor Lube
or Lubrifilm (HSC) before dicing the first product
of the day.
IMPORTANT:
Make sure thumbscrews on blade
cover are tight before dicing.
7. Place a clean, sanitized
1
/
6
” size tomato pan with
false bottom under the dicer.
8. Discard end pieces and slices with green core
centers showing.
IMPORTANT:
If rubber feet are missing the Dice
Witch
will slide during the cutting process.
9. Grasp the handle and pull all the way up to end
of guide rods.
EXPLODED VIEW
8
figure
1
1
