When I do my monthly 100 lbs of bacon, I start off with a clean, sanitized slicer (Hobart 1612). After 3-4 full bellies, I'll use the pop up tissue sanitizers to wipe everything down, then start again. After I'm through slicing, I breakdown the slicer and wash in HOT soapy water, then wipe down and let air dry. After I put everything back together I'll wipe the equipment down with a couple more of the popup tissues. I have some wire reinforced gloves and will hold the tissue down on a rotating blade, wiping front and back side down completely. If I stay with this routine, I'll know I've washed or cleaned/sanitized everything for next month orders. I'm not so sure I would use this solely by itself
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