Stationary equipment such as meat slicers that are too large to be cleaned in a sink should be cleaned and sanitized by?

Stationary equipment like meat slicers that cannot fit in a sink for cleaning should be maintained using clean-in-place methods. This approach allows for efficiently cleaning and sanitizing equipment without the need to disassemble it, which can be time-consuming and may risk contamination.

Clean-in-place methods involve applying cleaning and sanitizing solutions directly to the equipment, ensuring that all surfaces are reached and treated effectively. This not only simplifies the process but also helps maintain the integrity of the equipment while ensuring that it remains hygienic and safe for food preparation.

The other options may seem viable but do not relate directly to best practices for cleaning large equipment. Disassembling equipment could introduce risks of mishandling or improper reassembly. Increasing the concentration of sanitizing solution or cleaning solution may not be effective or safe, potentially leading to residue or damage to the equipment. Therefore, the clean-in-place method is the most appropriate and practical solution for this scenario.