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• Anodized aluminum slicer with builtin sharpener • Suitable for all kitchens where versatility and compact dimensions are required

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A clean slicer is an efficient slicer. Learn the best practices for maintenance and which models are easiest to clean.

 **Slicers**  are an essential tool for a wide variety of food preparations.  **Proper cleaning**  is just as important, to ensure that the machines work well and do not contaminate the food.

 **Professional slicers**  used in butcher's shops, delis, restaurants, and canteens require  **constant maintenance** , which is simple but must be thorough. The parts of the slicer that come into contact with food must be washed  **daily or several times a day**  if the machine is used intensively.

Proper  **cleaning and sanitising**  are important for two reasons: the  **efficiency of the machine**  and the  **safety of the food prepared** . Cleaning and sanitising the slicer properly extends its life, while ensuring cutting precision and excellent quality slices.

# Step by step cleaning and maintenance

To  **clean a slicer** , whether it is a professional or domestic model, you should generally follow these steps in order: 

*  **Switch off and unplug the machine**  (if it is an electric model).
* Remove all  **removable parts** .
* Remove any  **food residue** .
* Clean all elements, including the blade, with a  **soft sponge**  and a  **suitable cleaning product** .
* Rinse the surfaces, if the cleaning product requires it.
* Wait for the slicer to  **dry** , or dry it with a clean cloth.
* Reassemble and, if necessary,  **lubricate the machine** .

We will explore each step in more detail in this article.

For  **maintenance** , it is also essential to  **sharpen the blade**  and  **lubricate the carriage**  properly and regularly.

 **IMPORTANT** : Before cleaning or servicing a slicer,  **it is crucial to read the instruction manual** . Different machines, especially if they are not from the same manufacturer, may present  **significant differences** , and a procedure that is correct for one model may be  **harmful**  to others.

Photo: Sirman maintenance kit

![Picture of a Sirman maintenance kit.](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/valigetta_kit_manutenzione_sirman_1ba62e7d1a.jpg)

## When should you clean your slicer?

In  **professional settings** , hygiene and cleanliness are fundamental for maintenance reasons and to ensure the safety of the food served. A professional slicer must be cleaned  **daily at the end of service**  and before any prolonged pause in its usage. This includes lunch breaks, which, if taken, bring the number of daily cleanings to a minimum of two.

## What products should be used to clean a slicer?

Only  **non-alkaline products**  should be used to clean a slicer, ideally  **without rinsing** , to avoid damaging the appliance. In professional contexts, the hygiene consultant who follows the HACCP process will decide which options are most suitable.

In general, it is possible to clean a slicer with  **alcohol** . It has the advantage of degreasing and disinfecting and then evaporating spontaneously, but it is essential that the alcohol used is  **suitable for food contact** . The pink dye in common cleaning alcohol is  **not suitable**  for food contact, and therefore it cannot be used in professional contexts. However, both in a domestic setting and in professional ones, it is possible to use  **clear white alcohol** , provided it does not contain colourants or other substances that are not certified for food use.

# How to disassemble the slicer: removable parts

All cleaning operations must be carried out  **with the machine switched off** . Therefore, even though it may seem obvious,  **remember to unplug**  an electric slicer to ensure complete safety.

We recommend  **setting the slice thickness to zero**  before turning off the machine, in order to facilitate subsequent operations and work  **in full safety** . The blade thickness gauge will also serve as a protection for the blade wire.

After switching off the machine, proceed to  **disassemble**  all the parts that can be removed. Slicers with removable components make it  **easier to clean**  the machine, but different appliances have different structures. For this reason, you will need to check the  **user manual**  and follow the steps for your model.

In the absence of specific instructions, the  **correct sequence for disassembling a slicer**  is generally as follows: first remove the carriage, then the blade cover and finally the blade guard.

The  **number of removable parts**  and the simplicity of the operation depend on the model. In Sirman’s slicers, the carriage and all other frequently used parts can be easily disassembled and washed. This also applies to flywheel models.

Photo: The Leonardo BS2 slicer disassembled

![Picture of the Leonardo BS2 slicer after it has been disassembled for maintenance.](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/Leonardo_BS_2_Evo_Top_smontata_8e67deae6e.jpg)

# Cleaning the blade

The  **blade**  is the most important part of the slicer, and it needs to be  **cleaned thoroughly** . It must be wiped, degreased and sanitised regularly using  **a specific product** , a suitable  **sanitiser**  or hot water and soap.

With a dedicated  **blade extractor** , it can be removed for deeper and more thorough cleaning, but a carefully designed machine always provides the space needed to sanitise the blade quickly and thoroughly without having to dismantle it.

# The carriage and machine body

Once removed, the  **carriage**  can be cleaned separately, by following the instructions for the model in use.  **Ceramic-coated carriages**  can be washed under running water.

The  **body of the machine**  does not have to be cleaned as often as the most frequently used parts. However, it is good practice to always  **remove food residues**  with a sponge or damp cloth, as well as to eliminate all residue of detergents and dry the structure thoroughly after each cleaning.

 **The materials and their shape**  determine how easy the machine is to clean. Cleaning and drying  **a rounded surface**  is much easier than wiping the edges and protrusions of square surfaces.

In addition,  **anodised aluminium**  slicers are  **more resistant**  and durable thanks to a greater surface hardness. In this case, the material and the treatment it underwent during production facilitate maintenance.

Photo: Palladio Evo slicer carriage

![Detail of the Palladio Evo slicer carriage.](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/Palladio_Evo_carrello_6dcfc6448e.jpg)

## Ceramic-coated surfaces for easier cleaning

When <a class='css-2qbjsx'  style='color: rgb(20, 145, 155);' href='https://www.sirman.com/en-GB/press-room/news/professional-slicers-which-ones-should-you'>choosing a slicer</a>,  **ease of cleaning**  is an important factor, and  **ceramic-coated models**  offer significant advantages in this regard. They can be used to slice soft products such as cheese, but are also a good choice for easier maintenance. The Sirman catalogue contains a line of machines with ceramic-coated blades named Stonehenge. 

Photo: Sirman Palladio Top Stonhenge slicer

![The Sirman Palladio slicer with Stonehenge coating.](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/Palladio_Top_Stonehenge_resize_b5a301bb61.jpg)


# Slicer maintenance: blade sharpening and other tasks

After cleaning the machine properly, you can proceed with  **sharpening the blade** . This maintenance practice is essential to preserve the quality of the appliance over time, ensuring  **precise cuts**  and  **reduced product waste** . When the quality of the cut decreases and, at the same time, product waste increases, it is necessary to sharpen the slicer.

## How to sharpen the blade

To  **sharpen the blade** , set the slice thickness  **to zero**  to ensure maximum  **safety** . This procedure cannot be performed while the slicer is in use, as it is important that the blade is  **perfectly clean**  before sharpening.

 **Mistakes in blade maintenance and sharpening**  are the  **primary cause of malfunctions**  over time. They are not immediately obvious, but they end up having a significant impact on performances. For this reason, it is essential to always carefully follow the  **manufacturer's instructions**  in the user manual and to carry out this procedure with the utmost  **care and attention** .

Depending on the model, the  **sharpener**  may or may not be  **installed on the machine** . Sirman has chosen to install it on all its slicers  **for a number of reasons** . Firstly, having the tool in sight means that the blade will be sharpened more often, and it also avoids the use of sharpeners that are not compatible. Another advantage of this system is that the tool is  **perfectly calibrated**  and adjusted to the machine, avoiding the risk of incorrect positioning.

## How and when to lubricate the carriage

While the blade is the main component of the slicer, the  **smoothness of the carriage**  also plays an important role in its use. In professional settings, the carriage of  **small machines**  should be lubricated about  **once a week or every 15 days** , while  **large slicers**  generally have an internal reservoir that needs to be refilled approximately  **once a month** .

The  **food holder and carriage**  of vertical slicers should also be lubricated, ideally after each cleaning.

 **Food-grade oils**  and  **silicone-based spray oils**  should not be used on slicers, as they  **can damage the internal mechanisms**  of the machine and compromise its functioning.

Photo: Oil for slicers

![Oil to lubricate slicers.](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/ampollina_olio_affettatrici_9961cfcad8.jpg)

# Common problems: causes and solutions

Before getting to the end of this article, let's answer some of the most frequently asked questions about  **machine malfunctions** . Generally, they are caused by  **incorrect or lacking maintenance** .

## Why does the slicer stop while cutting?

If the slicer  **jams while cutting** , the problem is usually the  **sharpness of the blade** . This is certainly true if the machine can still cut soft products, such as cooked ham, but stops on harder and drier ones.

In some cases, the issue may also occur when the food is too heavy or too large. It is always important to consider the  **cutting capacity**  of the slicer and the  **intended use**  of the model.

In addition, the  **speed of the carriage**  must be proportionate to the product being cut. For soft and small products, it is possible to proceed at higher speeds than for dry products with a large circumference.

## Why is the slicer carriage stiff?

If the slicer carriage is stiff, usually it  **has not been lubricated correctly** . It is also possible that the  **wrong oil**  has been used, one that is not suitable for this purpose. To make it move smoothly again, clean the sliding axles and lubricate the carriage with  **a product specifically designed for slicers** , especially if the machine has not been used for some time. It is also advisable to ensure that the food to be sliced is not too heavy.

## Why has rust formed on the blade?

Being  **made of steel** , the blade is the only part of an anodised aluminium slicer that can  **rust** . This usually happens due to  **incorrect cleaning and maintenance** . Cold cuts contain  **preservatives and salt** , while meat is corrosive due to the presence of blood. For this reason, as well as for food safety reasons, it is important to  **clean the blade frequently**  and carefully. In retail settings, the use of  **highly concentrated sanitizers**  with incorrect dilution levels can also lead to the formation of rust.

Unfortunately, the only definitive solution in a professional context is to  **replace the blade** , as the presence of rust can pose a food safety  **risk** . Once replaced, it will be important to pay close attention to its proper maintenance.

# Summary

In short, the most critical advice for the correct maintenance of a slicer is to follow the  **instructions provided by the manufacturer**  and included in the  **user manual** . Each model has its own characteristics and requires specific management.

A  **special kit**  is available for <a class='css-2qbjsx'  style='color: rgb(20, 145, 155);' href='https://www.sirman.com/en-GB/food-processing/slicers'>Sirman models</a>, which comes as standard on all TOP models and is optional on others, allowing users to  **perform maintenance activities by themselves** . In addition, the company supports and assists every customer after purchase, to ensure that our machines always perform at their best.

How to clean your slicer: a practical guide to sanitation, maintenance and sharpening

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Learn about 7 key points to help you choose the best model for your business’ needs.


Many criteria can come into play  **when choosing a professional slicer** . The worker's needs and preferences are just as important as  **the intended use**  of the machine and the  **type of food**  that will be sliced.

For this reason, there are  **different types of slicers** . Over the years, models have been modified, adapted and perfected to meet every user’s needs. Below, you will find  **an overview of professional slicers and their strengths** , to help you in your choice of a new appliance.

# The essential features of a slicer

In this blog post, we will discuss  **seven important criteria for choosing a slicer** . Before reviewing them, let's briefly look at  **some essential features of a high quality model** :

*  **Safety** : every slicer should have  **safety features**  to  **lock the blade and carriage**  in case of accidents or assembly errors.
*  **Motor and blade quality** : it is important to check the  **quality of the motor** , especially if you intend to use the appliance intensively. For a good domestic model, 100 watts may be sufficient. A  **professional slicer** , on the other hand, must have a power rating of  **at least 150 watts** . In the case of slicers for  **intensive use** , a more powerful motor is preferable, which can reach  **up to 400 watts** .
*  **Material quality** : slicers made of  **anodised aluminium**  are by far the most durable and resistant, especially if manufactured with  **gravity casting** .
*  **User friendliness** : a professional slicer that is frequently operated must be  **easy to use, dismantle and clean** . The  **sharpener** , which ideally should be installed on the machine itself, should also be easy to handle.

Most  **professional slicers**  meet these requirements, but it is good practice to verify before making a purchase. In domestic models, these features can not be taken for granted.

In the following paragraphs, we will list  **other key criteria**  that are linked to the  **user’s needs**  and to the **specific features of the business**  or  **the products to be sliced** .

# 1. The speed of the slicer

 **Working speed**  is an important factor in supermarkets, canteens, or restaurants with many tables – and  **slicing accurately and quickly**  is the main strength of a  **gravity slicer** . 

The  **angle of the blade**  allows the product to slide down the surface on its own while being sliced. A  **higher or lower angle of inclination**  is a subjective choice influenced by various factors: the posture of the worker, the amount of space available to store sliced products, and the speed of execution. The more a blade is inclined, the more the product slides towards it, thus facilitating and speeding up the cutting process.

Our  **Palladio**  model is a gravity slicer designed for large-scale food services. It has  **rounded shapes**  to facilitate and expedite cleaning operations and is made of  **cast aluminium** .

 **Gravity casting**  requires a high amount of molten metal compared to what will constitute the final machine. Additionally, in order to proceed to the final anodising stage,  **high-quality alloys**  must be used. The result of the process is a superior type of aluminium, that is suitable for food contact, clean, durable, homogeneous, with  **increased surface hardness and strength** .

Pictured: The Palladio 330 Top slicer

![Foto del modello Palladio di Sirman, un’affettatrice elettrica a gravità.](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/Affettatrice_Palladio_330_5a39b8513c.jpg)

# 2. The precision of the slicer

 **Vertical slicers**  are a  **high-end product** . These models rely on  **a more complex technology** , as they have two plates to move the product, rather than just one. Food items are secured on the first plate and then slid along thanks to a second support surface. The portion of the product to be sliced is pushed out from the plate each time a new cut is made.

Because of this technology,  **vertical slicers allow for greater precision** . The manual push tends to produce more consistent cuttings, and is suitable for users who want to obtain  **slices of a very precise thickness**  even on large products. These slicers are also  **ideal for intensive use** , as they allow the worker to maintain a comfortable posture and avoid bent positions, which are uncomfortable in the long term.

Our  **Mantegna**  model is a  **high-end vertical slicer**  designed primarily for restaurants. It stands out through its rounded shape and is made from  **cast anodised aluminium** , which is then treated with an electrolytic process. This increases the machine's  **resistance to rust**  and makes it suitable for food use. It is also equipped with an  **on-board sharpener**  to facilitate and speed up sharpening operations.

Pictured: The Mantegna 350 Vco slicer

![Foto dell’affettatrice verticale Mantegna di Sirman, su sfondo bianco.](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/Affettatrice_verticale_Mantegna_0b26ad54bd.jpg)

# 3. Blade and carriage performance

The  **diameter of the blade**  is the main factor determining  **the slicer's cutting capacity** . Depending on the food to be sliced, larger or smaller blades may be required, with  **sizes ranging from 200 to 385 mm** .

For foods with a particularly  **large circumference or high weight** , such as certain types of mortadella, it is important to choose blades with a diameter of  **350 mm or above** . They also require high-performance, smooth-running carriages.

Many models allow blades of different sizes to be fitted, but it is important to note that  **cutting capacity also depends on the size of the appliance and the carriage** . A larger blade allows for a greater cutting height. However, if mounted on a slicer that is too small, in some cases it can lead to a reduction in the available length and therefore to an unchanged or reduced cutting capacity.

Some SIRMAN models can mount  **blades of different sizes** , but they are specifically designed to avoid a reduction in cutting length when larger blades are used.

The  **ideal SIRMAN slicers for heavy foods**  and for products with a large circumference are the  **Leonardo and Galileo models** , which can be fitted with blades measuring  **350, 370 and 385 mm** . They also feature high-quality carriages, which remain smooth-running even under weights of 10 kg and above.

Pictured: Sirman’s Leonardo EVO BS2 Top slicer

![SLICERS-VERTICAL-LEONARDO-385-EVO-BS2-TOP.jpg](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/SLICERS_VERTICAL_LEONARDO_385_EVO_BS_2_TOP_28998f2d4d.jpg)

# 4. The aesthetics of the appliance

 **Manual flywheel slicers**  are fascinating machines. When prominently displayed in restaurants, they encourage customers to order dishes that require their use. At the same time, their clean lines conceal  **great technical complexity** . In fact, the flywheel slicer is  **activated by hand** , by turning the flywheel connected to the blade and carriage. The blade rotations then advance the carriage at a fixed ratio.

Flywheel slicers are  **precise and functional** , but the reason for choosing this type of machine over others is linked to aesthetics. Recently, a  **trend for Italian charcuterie**  has been spreading abroad, in the form of delicatessen counters that evoke nostalgic atmospheres. Flywheel slicers are ideal for this context. Being  **complex machines** , they are recommended for activities that involve cutting the same type of product for extended periods of time. 

Sirman's flagship machine in this area is the  **Legend**  model, which can be purchased in a manual version. As with all manual slicers, the product does not come into contact with any surface during the cutting phase, avoiding unnecessary, albeit minimal, friction. 

This model is not a remake of a vintage machine, but a modern appliance,  **designed to facilitate functionality and cleanliness** . For example, it is the only flywheel slicer on the market that allows the trolley to be detached for easy washing.

Pictured: Sirman’s Legend LA slicer

![Foto su sfondo bianco dell’affettatrice manuale Legend di Sirman, di colore rosso.](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/Affettatrice_a_volano_Legend_876c9bbf2e.jpg)

# 5. Small slicers for limited spaces

For a business with  **limited space** , where the slicer will not be used intensively, a  **small model**  is ideal. Before purchasing, you should check  **the size of the assembled appliance** , bearing in mind that there must be a minimum gap of 10 cm from adjacent walls. This will allow for proper ventilation. 

All Sirman slicers are designed to be placed on the  **typical 70 cm tables**  used in the catering industry, but our catalogue also includes smaller models.

The  **Mirra**  model is a small, compact, and minimalist  **professional slicer** . It is an electric machine  **available both as a gravity and vertical slicer** , which can be conveniently positioned even in very small spaces. Practical and easy to handle, due to its size, it is the best slicer for cafés, bistros or small restaurants.

In Northern Europe, this model is highly appreciated in  **shops and convenience stores**  because it can slice  **small salami and charcuterie** , while still allowing for a medium-intensity use. Like most of Sirman’s professional slicers, the Mirra model is made of cast aluminium, which is anodised in the final stage of production.

Pictured: The Mirra 275 VAS BS Slicer

![Foto di un’affettatrice professionale piccola modello Mirra di Sirman.](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/Piccola_affettatrice_elettrica_Mirra_a6c2d577cb.jpg)

# 6. The food to slice: not just meat and cold cuts

For products other than meat and cold cuts, there are special  **serrated or Teflon-coated blades** . Additionally,  **ceramic-plated slicers**  are particularly useful for products like cheese, which tend to stick and slide with difficulty at high temperatures. This  **coating**  also makes the machine  **easier to clean**  and allows for removable parts to be washed in the dishwasher. The ceramic-coated version of Sirman slicers is called the  **Stonehenge line** .

In addition,  **plates designed specifically to hold different products**  are available for some of our slicers, like the  **Palladio model** . For vegetables, we created the  **Food Tube 2.0** , an accessory that makes it possible to cut several products at a time. For smoked salmon, we offer  **Poseidon** , a fish slide that facilitates a quick and flawless cutting of the product.

Pictured: The Palladio model with a Stonehenge coating

![Palladio_Top_Stonehenge_resize_b5a301bb61.jpeg](https://sirman-corporate-prod-s3-images.s3.eu-west-1.amazonaws.com/Palladio_Top_Stonehenge_resize_b5a301bb61_4d853a4751.jpeg)

# 7. IoT technology

 **IoT technology**  can be applied to Sirman slicers, starting from medium-sized ones. This choice improves functionality without affecting the intuitiveness and simplicity of the machine. It monitors  **all machine usage metrics** , including time, ampere consumption and motor temperature. Therefore, it makes it possible to  **manage maintenance activities**  or the replacement of wear parts, such as blades or grinders, before any shutdowns occur. It also features an  **automatic shut-off function** , as slicers are quiet appliances that are often left on.

In this article, we have explored some features of <a class='css-2qbjsx'  style='color: rgb(20, 145, 155);' href='https://www.sirman.com/en-GB/food-processing/slicers'>Sirman’s slicers</a>. However, our company's real strength lies in an ability to tailor machines to different users, according to the  **needs and priorities of different clients** . It is thanks to our expertise and investment in research and development that we can pay meticulous attention to every single detail of the slicers we produce.



SHARK 300

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Other news that may interest you

7th July 2023

How to clean your slicer: a practical guide to sanitation, maintenance and sharpening

31st March 2023

How to choose a professional slicer: 7 key points

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