Page 10
Cleaning
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:
•
BEFORE CLEANING, SHARPENING, SERVICING, OR REMOVING ANY PARTS,
always turn slicer off,
turn the slice thickness dial clockwise until it stops, remove food chute, and unplug power cord.
•
NEVER
attempt to clean slicer with the knife running.
•
NEVER
attempt to remove the knife or knife ring guard from the slicer. They must remain on the slicer for
proper operation, sharpening, and cleaning.
The entire slicer, including removable parts, must be thoroughly cleaned and sanitized using the
procedures identifi ed by your local health department and the ServSafe Essentials published by
the National Restaurant Association Educational Foundation (NRAEF). Visit www.servsafe.com
for more details.
It is extremely important to sanitize the slicer and to follow the instructions on your quaternary
sanitizer container to ensure proper sanitation is achieved.
• DO
NOT
put components in dishwasher.
• DO
NOT
hose down, pressure wash, or pour water on the slicer.
• NEVER
use a scrubber pad, steel wool, or abrasive material to clean the slicer.
•
DO NOT
use bleach, products containing sodium hypochlorite, or other caustic/strong
detergents on the slicer base or removable parts.
Slicer components are easily disassembled without the use of special tools. It may be
desirable to wear non-cutting safety gloves during the cleaning operation.
DISASSEMBLY & CLEANING
1. Turn the slicer off, turn the slice thickness dial clockwise until it stops so the table
covers the knife’s edge, and unplug the power cord.
2. Remove the food chute by rotating the food chute release knob counterclockwise
several times. Lift the food chute off the support arm (Fig. 10-1).
3. The slice defl ector can be removed by unscrewing the screw knobs (Fig. 10-2).
Figure 10-1
Figure 10-2
