SHARPENING INSTRUCTIONS
This slicer is equipped with a knife having a concave or hollowed surface for superior slicing quality.
Of course, any knife, however superior, must be sharpened regularly and properly in order to produce
not only the highest quality slices, but also to allow it to maintain its productivity. The knife sharpener
(Figure 13) on this machine is a fence mounted design. Since the sharpener is not exposed during the
slicing of product, the stones remain free of food contamination and in the best possible condition for
sharpening.
Warning:
The following sharpening procedure will provide high quality sharpening results and
should also be followed for safety considerations.
1.
Warning:
Keep away from the knife edge.
2. The knife cutting area should be clean and free from food, especially grease. Grease will ruin
the ability of a grinding stone to sharpen an edge. The stone simply will not cut. If cleaning is
necessary, follow the cleaning procedure outlined on page 12. Remember to unplug the
electrical supply cord.
3. Pull the carriage all the way back towards the front of the slicer. Lift the last slice device
(Figure 1 [12]) all the way up and rotate it into the stored position. Loosen the sharpener
mounting knob (Figure 6 [2]). Lift the sharpener assembly (Figure 17) and place it on the fence
with the body of the sharpener on the right side of the fence and the mounting knob
(Figure 6[2]) on the left side of the fence.
4. Completely open the last slice adjustment so that the knife edge is at the maximum slice
thickness.
Warning:
Keep away from the knife edge.
5. Slide the carriage toward the blade until the plastic guide of the sharpener (Figure 6 [1]) drops
into the notch on the top of the fence. The plastic guide should now be resting flush with the top
edge of the fence (the carriage should be moved slightly so that it is not touching the sharpener
body). Tighten the knob (Figure 6 [2]) until the sharpener is secure to the fence. Do not over-
tighten.
1
2
FIGURE 6
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