Buffalo: How to use your Meat Slicer

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Offering a fast and efficient way to slice a variety of meats, meat slicers are an exceptionally useful tool for all professional chefs. It is important however to use food slicers with care; this video shows you how.

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Before operating any potentially dangerous appliances, it is important to take note of some safety precautions.

You must be over 18 and properly trained to operate this machine. Never use the machine to cut cooked meat after using it to cut raw meat and always pay attention on the job at hand.
Only operate with all the safety guards in place and be sure to keep the surrounding area free of grease or hazards, keep the slice thickness at zero if machine is not in use and always turn off at the plug. It is also extremely important to wear the correct PPE, examples of which include cut resistant gloves covered with vinyl gloves.

Although this video focuses on the Buffalo meat slicer, the majority of meat slicers operate in the same kind of way. The following instructions are likely to be applicable to whichever model you have.
Firstly, pull the carriage towards you. Carefully place your chosen meat in the carriage, making sure to lock it in place. Once you have selected the slice thickness, turn the machine on. Using only the handles and taking care to ensure you hands do not go near the blade, steadily push until finished. Make sure to always turn off at the plug, wait for the blade to stop and close the blade by setting the slice thickness to zero when finished slicing.

Taking care to correctly clean your meat slicer is vital to not only the life of your machine, but also the quality it produces.

Always make sure your slicer is turned off at the plug and remember to put on your cut resistant gloves. Start by pulling the carriage out and if your machine permits, lock in place. Wash it in a deep sink with plenty of hot water and soap, followed by some sanitiser. When cleaning behind the blade, carefully remove the blade cover by unscrewing the fixing pin at the back of the machine. Clean the blade using careful strokes from the centre of the blade outwards, and never on the blade edge. Rinse well with clean water and then sanitise.
Lock the blade carefully into place using the blade removal tool, keeping it firmly in place during cleaning. Again take care to carefully wipe from the centre of the blade outwards, rinse and then sanitise. Always remember to refit the blade in reverse

Sharpening your meat slicing machine is also key to the life and performance of your slicer.

Remembering to put on your cut resistant gloves, unscrew the sharpener fixing bolt and flip the sharpening unit 180º and refit. Turn on the power and press the back sharpening button for between 30 to 40 seconds. It is then important to remove the burr from the blade which can be achieved by pressing the front button for 3 to 4 seconds. Again, always turn off a the plug, turn 180º to refit and retighten and clean and sanitise your machine after sharpening .


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