4
EN
INDEX
1. INTRODUCTION
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1.1 Purpose of the manual
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1.2 Conservation of the manual
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1.3 Intended use of the machine
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2. GENERAL
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2.1 Limits of use of the machine, safety regulations
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2.1.1 Environmental conditions of use of the machine
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2.1.2 General safety regulations
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2.2 Warranty and responsibility of the manufacturer
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2.3 Responsibilities of the user
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2.4 Marking - Tags
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3. TECHNICAL CHARACTERISTICS
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3.1. Operating Space Dimensions
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3.2. Included components and accessories
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3.3. Products which can be sliced
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3.4. Products which cannot be sliced
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4. DESCRIPTION
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4.1 Opening the packaging
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4.2 Main components
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4.3 General description
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4.3.1 Safety
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4.3.2 Residual risks
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5 INSTALLATION
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5.1 Installation of the machine
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5.2 Description of commands
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5.2.1 Start and stop buttons
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5.2.2 Slice thickness adjustment knob
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5.3. Electrical hook UP
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6. USE OF THE SLICER
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6.1 Loading products onto the plate and cutting
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6.2. Cleaning the slicer
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6.2.1. General information
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6.2.2. Dismantling the machine for cleaning
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6.2.3. Cleaning of the machine body and the removed parts
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6.2.4. Instructions for removal of the blade
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6.2.5. Reassembung the slicer
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7. MAINTENANCE AND REPAIR
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7.1. General
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7.2 Blade sharpener
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7.2.1 Sharpening
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7.3. Lubrication of meat table support arm
carriage sliding guides (weekly)
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7.4. Lubrication of the rod and transversal sliding of
the plate and product holder (weekly)
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8. TROUBLESHOOTING
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9. DEMOLITION OF THE SLICER
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