Supply inventory lists show multiple units available for immediate procurement, supporting rapid replenishment programs for busy operations. Procurement teams secure spare parts to maintain uninterrupted production cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the slicer and remove the blade following Alfa International CM512 SS instructions. Wear cut-resistant gloves. Mix a mild detergent with warm water and wipe the 12" stainless steel blade and housing with a soft cloth. Scrub food-contact surfaces, rinse with potable water, and dry completely. Sanitize per CSA or local health codes. Clean vents and condenser coils weekly to prevent grease buildup, reduce fire risk, and maintain efficiency.#@@#Additional Info#@#Alfa International’s CM512 SS 12" stainless steel meat slicer knife offers precision cutting for high-volume kitchens. It weighs 4.00 pounds and features a 12" bowl-compatible blade with CSA-compliant construction.#@@#General Info#@#Description #@#
Supply inventory lists show multiple units available for immediate procurement, supporting rapid replenishment programs for busy operations. Procurement teams secure spare parts to maintain uninterrupted production cycles.#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Culinary Depot usually ships Alfa International CM512 SS Meatslicer Knife within # business days upon confirming cleared payment.#@@#Maintenance Guide#@#Use a soft cloth and neutral detergent to clean the Alfa International CM512 SS 12" stainless steel meat slicer knife after each use to prevent protein residue and corrosion. Inspect the blade for nicks and hone with a compatible stone following manufacturer angles; replace when material loss exceeds safe tolerance. Lubricate pivot points with food-grade lubricant every week. Verify CSA compliance labels remain legible and store the knife in a dry, ventilated rack.
