Sanitizing Instructions
WARNING
: Never touch the knife edge. Always keep hands, fingers and arms clear of knife
edge during the sanitizing procedure. It is recommended to wear cut-proof gloves.
WARNING
: Turn off slicer and disconnect electrical cord before sanitizing.
Your Univex Slicer is designed to meet and exceed the newest and safest NSF / ANSI 8 standards.
These standards are in place to prevent the growth of disease causing bacteria by ensuring your can
be easily cleaned and sanitized. Following the cleaning and sanitizing procedures in this manual will
keep your equipment clean and in well functioning condition.
Many sanitizer solutions are available and below is just an example of one type. 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 and instructions.
The sanitizer shall comply with Section 4-501.114, Manual and Mechanical Warewashing Equipment,
Chemical Sanitation – Temperature, pH, Concentration and Hardness of the FDA Food Code.
Chlorine Sanitizer Solution:
A chlorine sanitizer solution shall have a minimum temperature based on the concentration and pH of
the solution listed in the following chart (taken from section 4-501.114 of the FDA Food Code);
Minimum Concentration
mg/L
25
50
100
°C (°F)
pH 10 or less
49 (120)
38 (100)
13 (55)
°C (°F)
pH 8 or less
49 (120)
24 (75)
13 (55)
Minimum Temperature
This machine shall be cleaned and sanitized at intervals to comply with national, state and/or local
health codes. Cleaning and sanitizing shall be performed under the guidelines of this manual at least
once every 4 hours after each use to prevent the growth of harmful bacteria.
Apply the sanitizer solution to all previously washed locations and surfaces. Pay special attention to
food contact zones and splash zones. Sanitize the parts that were previously removed for washing
and reassemble back on to the slicer in the reverse order they were removed in Section 2 of the
Cleaning Instructions.
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