Care and maintenance
How to clean, sharpen and keep your slicer, meat grinder and other machinery running efficiently. Maintenance tips and HACCP good practice.
TB2 and J ribbed belts, V-belts and timing belts for meat slicers: how to read the code, measure the old belt, spot wear and fit a new one safely.
Meat slicer that won't start, hums or cuts out: symptoms, likely causes (switch, capacitor, microswitches, thermal cut-out, control board) and what you can check safely.
Blades can't be sharpened forever. Here are the 5 signs that it's time to replace yours, and how to read the measurements of the right replacement slicer blade.
How to clean and sanitise a meat slicer properly: a step-by-step procedure, mistakes that damage the machine, HACCP cleaning frequency, cleaning logs and dust covers.
How to choose the right slicer sharpener, when to replace the stones, which oil to use and how to check the belt and guard ring, with a complete maintenance schedule.