8
Cleaning Instructions
Daily cleaning should be considered mandatory for all equipment used in the preparation of food. When using a
meat slicer and with the possibility of cross contamination, these units should be cleaned before slicing each new
product. Once your slicer makes contact with any food product, the entire slicer, including removable parts, must
be thoroughly cleaned. This process is to be repeated at the end of each working day. If the machine has not been
used for a while it must be cleaned before use.
In order to ensure the slicer is cleaned properly and to avoid damage, the instructions below should be followed.
Disassembly
Turn slicer off and unplug from mains.
Turn the thickness selection knob clockwise past “0” until it stops so the fence plate covers the blade.
Disassembling the table
•
With the thickness selection knob on “0” pull
back the carriage all the way to the left.
•
Whilst supporting the table, turn the table
locking knob anti-clockwise all the way until
you hear the click of the pin locking into place.
It may be necessary to move the thickness
selection knob 1-2mm over the ‘0’ position at
the same time.
•
Once fully unscrewed lift the whole of the table
and carriage from the machine.
Disassembling the centre plate (blade cover)
•
Unscrew the centre plate spindle knob (anti-
clockwise) and remove from the rear of the
machine.
•
Lift the centre plate using the knob located at
the bottom.
Disassembling the knife
•
Fit the knife removing tool (supplied with
machine) over the knife and secure it by
tightening the two knobs.
•
Once the knife removing tool is secure loosen
the four screws securing the knife to the pulley.
•
Pull off the knife removing tool with the knife
ALWAYS REMOVE HOLDING THE KNOBS
.
