Butcher

Preparation

• Inspect Equipment: Check the slicer for cleanliness, sharpness, and proper placement of the safety guard before use.
• Prepare Product: Unwrap, trim, and partially freeze meats (if required) to ensure cleaner cuts.
• Set Thickness: Adjust the slice thickness gauge according to the specific recipe or portion control standards.
• Sanitize Workspace: Ensure the surrounding table and receiving trays are sanitized.

Operation

• Load Carriage: Securely place the meat on the food carriage using the grip arm.
• Operate Safely: Turn on the slicer and use the handle to move the carriage back and forth; never use your hands to push meat near the blade.
• Monitor Quality: Continuously check slice consistency and weight to ensure uniformity.
• Portioning: Stack or shingle slices onto wax paper or trays immediately for service or storage.

Maintenance & Cleanup

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