Operating Instructions
BIRKO Meat Slicers
Models: 1005100 (250mm) and
1005101
(300mm)
BIRKO
Page 5
Meat Slicer 6001058 - April 2012 v1.01
1) Blade Rustproofing:
-Ensure the blade has been thoroughly dried. Clean with a dry cloth.
-Spread a little cooking oil on the edge of the blade.
-Sharpen the blade every day to avoid the appearance of rust.(ref: P6 - Blade sharpening).
2) Guide lubrication:
-Push the carriage to one side and remove any grease from the guides, with a dry cloth.
-Smear the guide with fresh grease.
-Grease the guides at least once a week.
3) Pushing axle lubrication:
-Clean the pushing axle with a dry cloth.
-Apply clean cooking oil to both of the axles and pull the pusher up and down to spread the oil evenly and to ensure smooth
operation.
-Lubricate the axles daily.
4) Sharpener lubrication:
-Clean the sharpener axle before sharpening.
-Apply cooking oil to the sharpener axle.
-Work the oil into the axle until the sharpener slides free.
5) Localising head lubrication:
-Turn the fixing positioner anti-clockwise to it’s maximum length.
-Clean the localising head and re-apply some cooking oil to lubricate it.
-Return the fixing positioner back to it’s original position.
-Use a minimal amount of oil on the localising head, once a week.
Maintenance
