The meat-slicing machine  is motor operated and is used for slicing hard or soft foods such as roasts, cheese, bacon, luncheon meats, and ham.

The machine has a carriage on which the meat is placed. A swiftly revolving disk knife slices the meat as the carriage is moved across the face of the revolving knife.

Figure 4-9.-Electric meat-slicing machine.

Operating the Meat Slicer

Meat slicers may be either manual or automatic feed. To use the slicer, place the meat on the carriage and adjust the clamp to hold the meat firmly. Next, set the dial for the desired thickness of the slices. Set the machine on automatic or manual. Turn on power to the machine. If manual mode was selected, move carriage back and forth with the hand lever.

The meat-slicing machine must be hardwired (permanently attached) and have a backup electric switch. The switch will be equipped with a guard to prevent accidental starting. The meat slicer is a very dangerous piece of equipment. Never operate it with the blade guard off or put your hands anywhere near the blade while the blade is turning. The blade is very sharp, so extreme caution should be used when sharpening or cleaning it.

Care and Cleaning

The meat-slicing machine must be cleaned after each use. Before dismantling the slicer, you must make sure the electric power is secured. Remove all cutting and meat-handling attachments. Wash the attachments with soap and hot water; rinse with hot water. The attachments may be run through the dishwashing machine. Clean the knife and the body of the slicer by following the manufacturer's recommended cleaning instructions or the instructions posted by the machine. Reassemble the slicer immediately so that the bare blade will not be exposed and apply a thin coating of salad oil on the blade. Do not forget to clean the counter top under the slicer.