Stupid stupid Hobart meat slicer!!!

So the Pub came with an OLD Hobart slicer but it worked pretty darn good and we used it everyday, many times a day. After about a year it wouldn't allow the slicer plate to adjust in depth any longer. It seems try as we might, we still hadn't kept it clean enough on those dumb slide bars that move the plate back and forth.

It was cheaper to buy another (pre-owned) unit compared to repairing the old.

I did.

Now, about a year (gee that sounds familiar) later we're getting in the same boat. We CLEAN the *#&#^& out of that machine simply b/c it's the only way I'll use it with all the potential nastiness that could grow there. Yet even though it appears, looks, pretends to be, clean...those darn slide bars are hanging up again making it impossible to adjust the cut.

I have no manual...looked on line but didn't see anything that would tell me "moron you're cleaning it wrong". Does ANYone have a hint or suggestion? Next move is to buy a different brand altogether if I could tell they were smarter than the fine folks that designed this nightmare.

Have you been using the Hobart food-grade machine oil on it? It both cleans and lubes the parts.
http://www.webstaurantstore.com/hobart- ... 00182.html

You could also use a dry silicone spray on the rail like this:
http://www.webstaurantstore.com/noble-c ... IQUIK.html

Here is a link to a kit from the same website, that contains all the sprays and tools you need to clean, degrease, sanitize and lube the slicer. It also includes a cut resistant glove and instructions on how to properly maintain the slicer. It is almost $100 with shipping, but that is cheap compared to the cost of a new slicer.
http://www.webstaurantstore.com/meat-sl ... ERKIT.html

Might also want to check to make sure that your cooks are not trying to use pan spray to lubricate the slicer instead of a proper lubricant. I've seen it happen before when cooks do not know any better, and nothing will screw up a piece of equipment faster.

Have you thought about calling Hobart for a service call? Who could know more about Hobart machines?

Evil Ronnie wrote:Have you thought about calling Hobart for a service call? Who could know more about Hobart machines?

The good part about Hobart repairmen is that they will take the time to show your staff how to properly lubricate and maintain teh machines that they sell.

We're using a food grade lubricant on it. After we slice (Italian beef, ham, turkey, ribeyes...) we use a hot water & detergent, then sanitize, and follow up with a good application of the lube. When we finish, everything moves freely as is should, but next day it's a major PITA to get the adjustment to do it's thing.

We have a Hobart service center than covers our little burg. I think I burned my bridge with them when they came responding to my phone call (voice mail), and took a previous unit back with them to their service center for a "free estimate" then basically held it hostage for $432. After a few phone calls I got my slicer back, in pieces, in a box, and the pleasure of giving them a $216 check so I think we're going to say that door is closed.

I've downloaded service manuals for our particular model to verify we're doing what we're supposed to in cleaning, but obviously something is still not working for me.

D.G.Sullivan wrote:We have a Hobart service center than covers our little burg. I think I burned my bridge with them when they came responding to my phone call (voice mail), and took a previous unit back with them to their service center for a "free estimate" then basically held it hostage for $432. After a few phone calls I got my slicer back, in pieces, in a box, and the pleasure of giving them a $216 check so I think we're going to say that door is closed.

I'm in the wrong business. Maybe the silicone spray is worth a try.