Chefmate GC512, Инструкция по эксплуатации

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INSPECTION
AFTER CLEANING, INSPECT THE SLICER FOR DAMAGED OR BROKEN PARTS INCLUDING GASKETS &
SEALS. A thorough visual inspection should be made of the entire slicer and its parts. Globe urges the owner/
operator to inspect all components often and for an authorized service agent to inspect the entire slicer at least every
6 months, including all parts that are detachable for cleaning and sanitizing. This inspection should include looking for
damaged parts, broken seals or gaskets, and areas that may be more diffi cult to clean and sanitize.
IF A SEAL OR GASKET IS FOUND TO NOT PROPERLY SEAL, IS DAMAGED, OR IS MISSING, THE SLICER
MUST BE REMOVED FROM SERVICE UNTIL IT IS REPAIRED BY AN AUTHORIZED SERVICER.
INSPECTION
Knife Sharpening
TO AVOID SERIOUS PERSONAL INJURY:
• NEVER touch rotating knife.
• ALWAYS keep hands clear of all moving parts.
• ALWAYS turn slicer off and turn slice thickness dial clockwise until it stops, and remove food chute before
sharpening.
• NEVER
sharpen slicer unless all guards are installed.
• ALWAYS properly clean and sanitize the knife sharpener and the entire slicer before and after sharpening
using the cleaning instructions outlined in this manuals.
WHEN AND HOW OFTEN TO SHARPEN THE KNIFE
1. Indications of a dull knife are excess waste/or a “tail” on the unsliced portion remaining in the food chute.
2. The knife needs to be sharpened periodically to provide consistent slices and maximum food product yield.
Sharpening the knife lightly every few days is more effective than heavy sharpening at less frequent intervals.
SHARP KNIFE BLADE
Slicer Seals and
Gaskets Identifi ed
SLICER INSPECTION AREAS
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