Scribd
Upload
888 views

Kitchen SOP For Operating Meat Slicer or Slicing Machine

This document provides standard operating procedures for safely operating a meat slicing machine. It outlines steps for both manual and automatic modes, including turning the machine off before use, adjusting the depth gauge, slicing meat to the desired thickness, and cleaning the slicer after use. Department heads are responsible for ensuring staff follow proper equipment operating and maintenance methods.

Uploaded by

Amgad saqr
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
888 views

Kitchen SOP For Operating Meat Slicer or Slicing Machine

This document provides standard operating procedures for safely operating a meat slicing machine. It outlines steps for both manual and automatic modes, including turning the machine off before use, adjusting the depth gauge, slicing meat to the desired thickness, and cleaning the slicer after use. Department heads are responsible for ensuring staff follow proper equipment operating and maintenance methods.

Uploaded by

Amgad saqr
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 3

Kitchen SOP for Operating Meat Slicer or Slicing Machine

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

Purpose of this SOP:

To ensure the hygienic operation of the meat slicing machine while producing consistent results, always
pay a 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 to ensure 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.

Operating Meat Slicer Standard Procedures:

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

 Make sure the machine is turned off before starting.

 Make sure the automatic feed is disengaged.

 Return depth of cut gauge to the zero marks.

 Place food to be cut on clean slicer using the guard.

 Turn machine on & adjust the depth of cut.

 Slice food products to the desired quantity.

 When the slicing is finished, turn off the machine.


 Return 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 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.

You might also like