Operation and Safety Manual
™
300IB Belt Drive Series Gravity Slicers
Introduction
Overview
This Operation and Safety Manual has been prepared to introduce you to the Brice 300IB Series
Belt Drive Gravity slicers. It explains the operation, cleaning and maintenance of the slicer in
simple, clear terms and with an emphasis on your safety.
Throughout the Manual procedures are supported by illustrations showing the parts involved and
the recommended safe method of handling those parts.
A word to the wise
This Manual is really two sets of instructions in one - some sections are relevant to all Brice
slicers, while other sections only concern a particular slicer or range of slicers.
Make sure that you read this Manual carefully so that you are familiar with the features and
procedures that are unique to the slicer that came with it.
How this Manual is arranged
This Manual is made up of four sections:
•
Introduction - which explains the Manual, itself, safety issues associated with using a slicer,
gives a brief introduction to the features and components of the slicer and steps you through
the installation of the machine;
•
Operation - explains the use of the slicer;
•
Cleaning - explains the procedures for keeping the slicer clean; and
•
Maintenance - details those procedures that you can perform to ensure the trouble-free
operation of the slicer.
Conventions and Symbols used in this Manual
To reduce confusion, and to highlight important points and safety matters, we have established
some standard terms and symbols:
•
“slicer”
Whenever we talk about the slicer, we mean the slicer that is covered in this Manual.
•
“foodstuff”
We use the word “foodstuff” to refer to any kind of meat or other food that is usually sliced
on a slicer.
•
“meat table”
This is the table (usually on the right side of the slicer) on which you place the foodstuff to be
sliced. On gravity-feed slicers the meat table is steeply angled.
•
“meat grip”
The meat grip is the device that holds the foodstuff in position on the meat table. It is usually
attached to the meat table and moves with the foodstuff as it is sliced.
•
“Last Slice device”
This device (where fitted) is usually part of the meat grip and is used to hold small and hard-
to-handle stubs of processed foodstuffs (particularly meats) so that they can be sliced to the
last slice.
•
“thickness control”
This is the mechanism by which you control the slice thickness, and is usually a large rotary
control on the front of the machine. It may or may not be illuminated, depending on the
individual slicer.
•
“sharpener”
When we talk about the sharpener, we mean a built-in blade sharpening or grinding device
that has a grinding stone and, optionally, a finishing stone.
Introduction
