Globe Meat Slicers: Kitchen Training for New Employees

When it comes to blades and slicers, Globe is cutting edge. The company has been a mainstay in the hospitality industry for many years, and they pride themselves on products reliability, durability, and quality. Globe consistently receives accolades and awards for its products from industry professionals, so it's no surprise many commercial kitchens across the world choose to use Globe Meat Slicers to prepare high-quality meat and deli products for their patrons. However, like any piece of commercial kitchen equipment, Globe slicers can be hazardous if they are not used correctly or appropriately maintained. This is especially true for new kitchen employees, who are more likely to experience injuries in the kitchen due to lack of training. To ensure you get the best from your Globe meat slicer — and keep your employees safe and productive in the kitchen — here is a quick Globe meat slicer training guide.

Slicer Safety

Although commercial slicers are an essential part of many industrial kitchens, due to the sharpness and activity of the rotary blade, the United States Department of Labor has deemed the slicer as a hazardous piece of equipment. Therefore, according to Child Labor laws, employees must be over 18 years of age and undergo training before they can use the slicer.

Machine Set-Up

First, ensure the machine is grounded correctly and on a level work surface. The slicer comes with a third grounding prong, and it is crucial you do not tamper with or remove the prong. Always unplug the machine when you are not using it. Never operate the slicer without the knife guard and cover securely installed. Different models may have slightly different installation instructions, so make sure you thoroughly read the user manual before use.

Slicer Operation

Before operating the slicer, wear a cut-resistant glove underneath your vinyl glove on the “catching” hand as an added safety precaution. With the slicer switched off, pull the carriage toward you, load product to be sliced into the tray, and lock it into place with the end weight. Ensure the product is boneless and fully thawed before slicing, and only slice one product at a time. Before switching the slicer on, select the slice thickness using the dial at the front of the machine. If you have an automatic slicer model, ensure the auto-engage lever is switched to “manual.” This lever is located near the thickness dial. To switch on the slicer, pull the on/off switch toward you, or press the “on” button on the touchpad. A small light will illuminate up to indicate that the power is on. Use the carriage handles to push the product across the blade. Never use your hand to push the product or place it anywhere other than the handle during slicing. If you want to change the thickness of the slices, pull the carriage all the way towards you and turn off the slicer before adjusting the dial. Do not catch or pull the slices from the blade while slicing. Place a piece of wax paper on the receiving tray and let the slices fall onto the paper, which can be removed when you have finished slicing. To finish slicing, pull the carriage all the way toward you after the last stroke. Turn off the machine by pushing the “on/off” switch inward. Turn the slicer dial to zero to close the slicer table. Finally, always unplug the machine when not in use.

Cleaning and Sanitation

While cleaning the machine, always wear cut-resistant gloves on both hands underneath your vinyl gloves to prevent accidental cuts. Make sure the machine is switched off and unplugged before cleaning. Remove the carriage by turning the knob that attaches the carriage to the carriage arm. Be aware that this will expose the slicer blade, and extra care should be taken to avoid injury. Then, remove the knife cover by pulling on the spring-loaded knob at the top of the cover and lifting the cover gently. Do not attempt to remove the knife. It must stay on the slicer for proper operation. Once the slicer is disassembled, use mild detergent, warm water and a soft sponge to wipe down all parts of the machine thoroughly. Do not use abrasive materials or place any parts in the dishwasher. Let slicer air dry. To clean the knife ring guard, dampen a cloth with warm water and detergent, and then insert between the ring and blade, working slowly along the back side of the knife. Once the machine is clean and dry, reassemble the knife blade cover, and wipe the closed slicer table from the center outward. Don't forget to clean the area under and around the slicer.

Final Thoughts

A Globe meat slicer is a vital addition to any commercial kitchen, but it is essential new staff are trained to use the equipment correctly. Take care to regularly clean and maintain the machine. Regularly inspect the slicer for wear or damage, and ensure you source a qualified repair person and quality Globe replacement parts, should your machine require them, so your kitchen can continue to benefit from the quality and reliability that Globe provides.