Operating Instructions
BIRKO Meat Slicers
Models: 1005100 (250mm) and
1005101
(300mm)
BIRKO
Page 6
Meat Slicer 6001058 - April 2012 v1.01
Blade Sharpening:
The blade will need sharpening when the slicing thickness becomes uneven, or when the sliced Meat starts to break up. The
blade is sharpened in two stages. Before commencing, the blade must be cleaned (ref: page 3).
Warning:
Wear protective eye coverings to protect from loose sharpening stone grit.
Stage 1:
1) Release the sharpener (ref: item 1), by undoing the knob at the back and rotate the head until the sharpening stones are
on both sides of the cutting wheel. Secure the sharpener assembly, by tightening the knob at the back and ensure the axles
are lubricated so that the sharpening head moves freely.
2) Press down the stone on the right hand (Rear) side to place the sharpener into the working position.
3) Ensure the surface of the stone has been adjusted so it is in close contact with the chamfer on the right hand side of the
blade.
4) Turn the switch ON and work the stone against the rear chamfer of the rotating blade for aprox. 5-10 seconds.
5) Turn the switch OFF and wait for the blade to stop rotating.
6) Check the blade has been sharpened evenly, if not repeat the process.
Stage 2:
1) Press down the stone on the left hand (Front) side to place the sharpener into the working position.
2) Ensure the surface of the stone has been adjusted so it is in close contact with the left hand cutting side of the blade.
3) Turn the switch ON and work the stone against the front face of the rotating blade for aprox. 2-3 seconds to remove any
Burrs.
Note:
The left hand (front) side of the cutting blade should remain flat and not chamfered.
4) Turn the switch OFF and wait for the blade to stop rotating.
5) Check the blade has been sharpened evenly and all burrs have been removed, if not repeat the process.
6) Replace the sharpener back to it’s original position and secure it by tightening the knob at the back. Ensure the stones are
positioned away from the blade and clean as necessary.
7) Clean and oil the blade (ref: page 3) in preparation for use.
Maintenance
(
continued)
