CE Domestic Slicer
ESSEDUE
OWNER'S AND MAINTENANCE MANUAL – Original Manual
8
1.3.3 Components definition
Traditional food Chute Rear view Salami food chute
Figure 1
– Overview of the slicing machine
Figure 2
– Overview of the sharpener
Legend referred to Fig 1-2, Pag 9-10
A)
Data label
B)
Cover release knob
C)
Sharpener
D)
Food Chute
E)
End Weight
F)
Index knob
G)
On/Off Switch
H)
Sharpening stone
I)
Slicer table
J)
Food chute handle (Vertical)
K)
Sharpener release knob
L)
Blade
M)
Truing stone
N)
Truing stone button
O)
Knife cover
P)
Food chute release knob
Q)
Plexiglass protection (unless Vertical)
R)
End weight lifting handle (Vertical)
S)
Sliding chute (Vertical)
T)
End Weight handle
U)
Rubber Foot
W) Sharpening stone button
Exploded views can be find on www.essedue.com/en/esplosi.html
1.3.4 Sliceable products
Please slice only salami and meat without bones (with meat chute only); to cut bread and cheese
please ask for special blades.
Do not slice:
Non food products;
Salami and meat with bones;
Frozen foodstuffs (below –2°C);
Fruit; etc.