Veggie Cutter Info

Sliced Produced
General Guidelines
Sliced Vegetables
We slice vegetables for the make table daily so our guest gets the freshest
product possible at the highest level of consistency.
Also See
Daily Prep Chart
Training Tip
Food Prep
•Use the Daily Prep chart to determine quantity of each item needed
•Make sure to wash all produce products
MAKE SURE TO USE
CAUTION AROUND
SHARP BLADES!
Calendar
•Slicers must be in use as soon as they arrive and after reading this manual.
Items Needed
Nemco Slicer
Scale
1/3 or 1/6 Hotel pan
Green Peppers
Red Onions
Whole Button Mushrooms
Document Update | 09/2017

Sliced Onions
Cut off the top and bottom of the onion, then peel it making
sure to remove all papery skin layers. Quarter onion and
remove the heart.
Place a 1/3 pan below the blade assembly. Then place 1 or 2
quarters carefully onto the blade assembly with the cut end
facing the handle as shown in the picture.
Making sure all hands are clear of the blades, push down on
the handle using steady pressure until the onions fall through
to the 1/3 pan below. Continue until amount needed amount
is sliced or the 1/3 pan is full.
Using your fingers, break apart any onion clumps. Use
immediately on the make table or cover, label, date, and
refrigerate until needed for service.
WARNING: SHARP BLADES FACE UP ON THIS MACHINE, USE CAUTION WHEN PLACING PRODUCE ON BLADES
TO BE CUT!
Document Update | 09/2017

Sliced Peppers
Place Green Peppers on a cutting board and cut the 4 sides and
the bottom leaving the seed pod. Remove all ribs from the
peppers to be sliced.
This should be the only waste from prepping a green pepper.
Place pan below slicer. Place the peppers on the blades so that
the longest side runs parallel with the blades. We are looking
for the longest pepper slices we can get from each pepper.
Using steady pressure push the handle down until the peppers
fall into the pan below.
Here is how the peppers should look when completed: evenly
sliced long pieces. Place on make table for immediate use or
cover, label, date, and refrigerate until needed for service.
Document Update | 09/2017

Mushroom Slicing
Place a pan under the slicer. Place 3-4 washed whole
mushrooms carefully onto the blades.
Using even pressure, push the handle down until the
mushrooms have fallen into the container below.
Use your fingers to separate and clumps.
Perfect even slices. Use on make table immediately or cover,
label, date, and refrigerate until needed for service.
WARNING: Make sure to wash off your mushrooms, we do not want guests getting dirt on their pizzas!
Document Update | 09/2017

Nemco Cleaning Procedure
Training Tip
ALWAYS PAY SPECIAL
ATTENTION WHEN
ASSEMBLING THE NEMCO,
BLADES ARE SHARP AND THEY
FACE UPWARD.
Lift handle about halfway, and use pin to lock push
block so that it can not fall.
Carefully lift blades from Nemco body one at a
time. PLEASE MIND THE SHARP BLADES!
Task Assignment
Before working with the Nemco
slicer make sure you have been
trained.
Remove the pin and push back the handle freeing
the push block. Slide the block upward over the
poles to remove it from the machine.
Take all of the pieces carefully to 3 compartment
sink.
WARNING: If the handle does not slide smoothly use a small amount of food safe lubricant on the poles.
Document Update | 09/2017

Nemco Cleaning Procedure
Turning the blade assembly so that the SHARP SIDE FACES
DOWN, use a brush with detergent to clean the blades.
Rinse and sanitize.
Use a brush with detergent to clean the push block. If any
pieces are stuck in the middle use a spatula or handle of a thin
tool to dislodge those pieces.
Rinse and Sanitize
Reassemble and store properly until needed.
WARNING: BE EXTREMELY CAREFUL WHEN ASSEMBLING THE VEGGIE CUTTER, BLADES ARE VERY SHARP
Document Update | 09/2017