Page 14
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:
• NEVER touch slicer before reading and completely understanding everything in this instruction manual.
You must be at least 18 years old and have had proper training and authorization from your supervisor.
• NEVER touch rotating knife.
• ALWAYS
keep hands clear of all moving parts.
• ALWAYS
turn slicer off, turn slice thickness dial clockwise until it stops and pull carriage completely
towards you before sharpening.
• NEVER
sharpen knife unless knife cover is installed.
WHEN AND HOW OFTEN TO SHARPEN KNIFE
1. Symptoms of a dull knife are excess waste (or “tail”) on the unsliced portion remaining in the carriage.
2. The knife needs to be sharpened periodically to provide consistent slices and maximum food product yield.
Sharpening knife lightly every few days is more effective than heavy sharpening at less frequent intervals.
PREPARING TO SHARPEN
1. Unplug the slicer and turn slice thickness dial clockwise until it stops so slicer table covers knife’s edge.
2. Clean and dry both sides of knife before sharpening. Refer to Cleaning & Sanitizing section.
BE ALERT. The next step will expose knife.
3. Slide knife sharpener up its mounting post and rotate it 180 degrees (Fig. 14-1).
4. Lower knife sharpener with handle pointing up (Fig. 14-2).
5. Push down knife sharpener until knife sharpener clicks into position.
Knife Sharpening
Figure 14-2
Sharpening Position
Figure 14-1
Stored Position