Make a mental note..... If you see a DELI SLICER with any plastic parts, DO NOT BUY SLICED PRODUCT FROM THAT DELI.......
You mean people still buy deli meats instead of making their own? Wow when will they ever learn?
Smoked Turkey. Ham, roast beef. corned beef, pastrami, Mortadella, salami, bologna, what else could you want, ( and I bet whatever it is there is a recipe for it on the boards)?
Isn't that black mold like black truffles or black caviar, the expensive high priced spread?
I use this stuff a lot in cleaning up, not sure if it does any good or not but no one has gotten sick here.
Thanks. We have been using the slicer for 15 years. We clean everything we can. Take the carriage off and the blade shields.
My hobart is older that the one in the pic.
I would like to vouch for Dave's post.
When I worked as a restaurant cook, the slicer was a major tool.
We were forcefully taught that the slicer was about the most dangerous tool in the restaurant. (Second only to a sloppy cook I would guess?) Not so much because it was dangerous to the cook, but rather that it was dangerous to the customer.
The cooks were thoroughly trained in the proper cleaning of a slicer. Only cooks were allowed to clean the slicer. Some parts could be sent to the dishwasher (those that could be sent through the machine) and some could not, as only the cook was trusted to manually clean and disinfect them properly. Only the cook was allowed to inspect all parts and reassemble the slicer.
I often wonder how many places are that careful.
And yes! A sloppy cook IS a tool!
Good luck and good smoking.
Here's a local news story about contaminated food in Ohio prisons, there's a slicer in it: