AMERICAN EAGLE FOOD MACHINERY, INC.
3557 South Halsted Street // Chicago, Illinois 60609-1606
Tel (773) 376-0800 • Fax (773) 376-2010 • www.AmericanEagleMachine.com
Meat Slicer Operating Manual
BLADE SHARPENING
Caution: Sharp Blade. Safety goggles and gloves recommended.
American Eagle meat slicers should be lightly sharpened at frequent intervals. Sharpening lightly every few
days is more effective than over-sharpening at infrequent intervals. The blade should be sharpened if slice
thickness is not even, or the slices are breaking into pieces.
• Clean the edge of blade before sharpening. Loosen the knob, pull the sharpener out and lubricate the
sharpener axles.
• After lubricating, pull the sharpener completely out and turn 180º. Press the right side stone down by finger
and adjust the sharpener until it comes in contact with the blade.
• Make sure that the surface of stone is sitting closely to the surface of edge. If not, please adjust it.
• Turn the power on and let the blade work 1-2 minutes. Stop the machine look if the blade is sharpened well,
• If not, press the left side stone down and make sure the surface of stone is nesting closely to the surface of
blade, then sharpen 3 seconds to remove the burr.
• Pull out the sharpener and turn 180º back to the original position when blade is sharp. Always keep the
stone clean for best results.
• Avoid looking directly at the grinding stone in case of flying accidental debris resulting from improper
sharpening technique.
ELECTRIC WIRING DIAGRAM
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