I have no idea what your is like, but do you have basement. Since you have been lurking, do you have a smoker, where is it kept, and also where is it used. I have a newer, all metal slicer that weighs in at about 45 to 50 lbs. I keep mine, when not in use, in the basement on a B&D workmate I have no other use for at this time, covered with heavy plastic sheet I bought from Lowes. The plastic keeps dust off of the machine, because it may sit for long periods of time, When I do use it, I take up one floor and put it on our kitchen table. When done, IO move it to the counter area beside the sink remove any parts that will come off, wash them, them place them on in the drainage tray, then move the body of the slicer over the sink to clean it, and use wet rag to clean the base and blade of the unit off.
If you notice, the knob above and behind where the electric line comes out, that removes the protector that is front of the blade. To the right of the label seen here, are two nuts I remove to get the meat deflector off the machine. The knob you can see on the right side, under the meat slide, when removed allows the entire meat slide to come off as one unit. Those are the parts I wash before moving what is left over the sink