Operating a meat slicer or slicing machine in the kitchen or food and beverage production requires a lot of caution and attention to safety measures. These machines are designed to slice meat, cheese, and other food items quickly and efficiently. However, they can be dangerous if not used properly.

SOP – Kitchen / F&B Production – Operating Meat Slicer / Slicing Machine

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Operating Meat Slicer or Slicing Machine

Operating a meat slicer or slicing machine in the kitchen or food and beverage production requires a lot of caution and attention to safety measures. These machines are designed to slice meat, cheese, and other food items quickly and efficiently. However, they can be dangerous if not used properly.

Before using a meat slicer, it’s essential to read the user manual and understand the machine’s features and functions. One of the most critical safety measures is to ensure the machine is properly cleaned and sanitized before use. This will prevent cross-contamination of food items and keep the machine in good working condition.

Another crucial safety measure is to wear protective gear, such as cut-resistant gloves and goggles, to prevent injuries. It’s also recommended to keep long hair tied back and remove any jewellery that could get caught in the machine.

When operating the meat slicer, it’s essential to use the correct blade and adjust the thickness setting according to the food item being sliced. It’s also crucial to hold the food item securely and use the food pusher to avoid hand injuries.

Finally, after using the meat slicer, it’s essential to turn off and unplug the machine, clean and sanitize it properly, and store it in a safe place. By following these safety measures, you can ensure the safe and efficient operation of the meat slicer in the kitchen or food and beverage production.

To ensure the hygienic operation of the meat-slicing machine while producing consistent results, always pay strict adherence to the guidelines of safety practices. If sharpening is required, call the department head for assistance.

The Executive Chef and the Sous Chef should be responsible for ensuring that appropriate equipment operating and maintenance methods are followed by the kitchen staff. The hotel training and HRD department should develop and implement proper written Kitchen SOP’s to ensure the same is implemented correctly throughout all the food preparation outlets.

Meat Slicer

Operating Meat Slicer Standard Procedures:

Note: This SOP is for reference or example only, always follow the instructions provided by the manufacturer for your and others’ safety, and also to avoid any injury while operating this equipment. 

  • Make sure the machine is turned off before starting.
  •  Make sure the automatic feed is disengaged.
  •  Return the depth of the cut gauge to the zero marks.
  •  Place food to be cut on a clean slicer using the guard.
  •  Turn the machine on & adjust the depth of the cut.
  •  Slice food products to the desired quantity.
  •  When the slicing is finished, turn off the machine.
  •  Return the cutting gauge to zero.
  •  Remove all food items.
  •  Clean the slicer right away and leave it in a clean and neat condition.
  •  Always use the safety guards of the machine.

Using the Meat Slicer in Manual Mode:

  • Close the Gauge Plate by turning the Index Knob fully clockwise.
  •  Bring to Home Position – Pull the Product Tray toward the operator until it reaches its stop.
  •  Raise the Meat Grip to the top of the Product Tray to rest in the Meat Grip Slot.
  •  Place the product to be sliced against the Gauge Plate on the Product Tray.
  •  Set the Meat Grip against the product, or use the Fence or Food Chute if desired.
  •  Turn the slicer on by pressing the ‘ON’ button.
  •  Adjust the Gauge Plate to obtain the desired slice thickness by turning the Index Knob counterclockwise.
  •  Normally the numbers on the Index Knob do not indicate actual measurements but may be used for reference to duplicate slice thickness.
  •  Use the Product Tray Handle to push and pull the product tray back and forth to slice.
  •  Close the Gauge Plate, this will turn the slicer off.
  •  The OFF Button can also be pressed to stop the slicer.
  •  Raise the Meat Grip to the top of the Product Tray to rest in the Meat Grip Slot.

Using the Meat Slicer in Auto Mode:

  • Close the Gauge Plate by turning the Index Knob fully clockwise.
  •  Ensure the Lever is in the down position for manual mode.
  •  Bring to home position – Pull the Product Tray toward the operator until it reaches its stop.
  •  Raise the Meat Grip to the top of the Product Tray to rest in the Meat Grip Slot.
  •  Place the product to be sliced against the Gauge Plate on the Product Tray.
  •  Set the Meat Grip against the product, or use the Fence or Food Chute if desired.
  •  Lift the Lever to the up position for automatic mode.
  •  Select one of the four speeds for the Product.
  •  Tray to move back and forth.
  •  Press the ‘Rabbit’ or ‘+’ symbol to increase speed and press the Turtle or ‘-‘ symbol to decrease speed.
  •  The speed indicator, located to the right of the symbols, shows which speed is selected.
  •  The speed can be changed at any time.
  •  Select a stroke length for the Product Tray to move back and forth.
  •  If there is a STROKE LENGTH button then use it to toggle through the lengths.
  •  Watch for the stroke indicator or light.
  •  More stroke lights equal a longer stroke.
  •  The stroke length can be changed at any time.
  •  Turn the slicer on by pressing the ‘ON’ button.
  •  Adjust the Gauge Plate to obtain the desired slice thickness by turning the Index Knob counterclockwise.
  •  Normally the numbers on the Index Knob do not indicate actual measurements but may be used for reference to duplicate slice thickness.
  •  This will stop the slicer and return the Product Tray to the home position.
  •  The OFF button can be pressed to stop the slicer.
  •  The Product Tray will stop moving immediately.
  •  Lower the Lever and pull the Product Tray toward the operator to the home position.
  •  Raise the Meat Grip to the top of the Product Tray to rest in the Meat Grip Slot.

Training Summary questions:

Q1. What is the purpose of this SOP?

Q2. How to operate the meat slicer? 

Q3. What does the number on the Index Knob indicate?

Q4. How do you use the meat slicer in manual mode?

Q5. How do you use the meat slicer in auto mode?
SOP Number: Kitchen / F&B Production SOP – 23
Department: Kitchen / Food Production - Operating Meat Slicer
Date Issued: 7-Dec-2018
Time to Train: 20 Minutes
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