Easy Vegetable Slicer Use & Operation

1. Clean and sanitize the preparation area using a blue J Cloth and Spic and Span All Purpose Glass Cleaner and a pink J Cloth for Quick Clean Quaternary Ammonium (diluted as per the instructions on the bottles). 2. Clean and sanitize the Easy Vegetable Slicer in the two or three compartment sink using proper dishwashing procedures. Be careful when cleaning the blades. 3. Wash and sanitize your hands using proper hand washing procedures. Apply a fresh pair of gloves. 4. Put on the mesh gloves and cover them with a second pair of vinyl or plastic gloves. 5. Place the vegetable slicer on the counter and place a container underneath the blades. 6. Spray the blades with water before and after cutting any food on the slicer to prevent the blades from rusting from the acid contained in the vegetables. 7. There are different methods of use for different products:

a) Tomato:  Select the required number of tomatoes and wash them thoroughly  Using the core remover (“Sharky”) remove all the cores and cut the tomato lengthwise  Place the flat side onto the center of the blade and pull down the lever.  Remove the ends and place the rest in the proper prepping container for use on the make line.

b) Green Peppers:  Select the required number of green peppers and wash them thoroughly  Cut them lengthwise and remove the seeds and pith  Place the flat side onto the center of the blade and pull the lever down.  Place the prepped peppers in the proper prepping container for use on the make line.

c) Onions:  Select the required number of onions and wash them thoroughly  Remove the peel and using the core remover (“Sharky”), take the cores out of each onion.  Cut in half lengthwise  Place the flat side onto the center of the blade and pull the lever down.  Place the prepped onions in the proper prepping container for use on the make line. Make sure the unit is washed, rinsed and sanitized each time the slicer is used to prep a different vegetable. 8. Remove mesh gloves and return them to their appropriate storage location. 9. Wash, rinse and sanitize the vegetable slicer in the two or three compartment sink using proper dish washing procedures, being careful when washing around the blades and return it to its proper storage area. 10. Wash, rinse and sanitize the vegetable slicer, being careful because it is sharp, and return it to its proper storage area. 11. Clean and sanitize the preparation area using a blue J Cloth and Spic and Span All Purpose Glass Cleaner and a pink J Cloth and Quick Clean Quaternary Ammonium (diluted as per the instructions on the bottles).

Created March 2007 Reviewed March 2010/Feb 2012