3. SLICING
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Before the machine is used, the gliding systems and the pressing
pole should be cleaned and well lubricated. This will allow for smooth
movements of the carriage and pusher.
Ÿ
When slicing a wide variety of meats, best results are achieved when
the meat is unfrozen. Recommended temperatures for meat products
are 4C or 40F. In some cases, frozen meats can be sliced, but the
temperature range should remain between -5C and 4C for best
results.
Ÿ
Raise the Meat pressure Plate and place the meat onto the Meat
Support Deck.
Ÿ
Start the machine by pressing the Green Power button located on the
side of the machine.
Ÿ
Adjust the slice thickness by turning the Thickness Adjustment knob
located on the side of the machine. You have a good range of
thicknesses to meet your customers' requirements
Ÿ
The meat is sliced by sliding the meat Deck past the cutting blade.
You pull the Meat Deck back to repeat the process. Continue until you
have completed the order. Upon completion, move the meat Deck
back off of the blade before removing the meat from the slicer.
4. MAINTENANCE AND CLEANING
BLADE SHARPENING
Ÿ
The blade should be sharpened
frequently to achieve best results.
Ÿ
Clean the blade thoroughly to remove all
debris. This debris can accumulate in the
sharpening stone, reducing the
sharpening capacity. The stone should be
cleaned after each sharpening to again
remove any debris caught on the stone.
Ÿ
Note: Insure the unit is off before starting the
blade sharpening operation. Do not rush through
this operation. Care should be taken to avoid
injury from the rotating components.
Ÿ
Step 1- Loosen the knob that secures the
sharpening stones
Ÿ
Step 2-Pull up on the stone assembly and rotate
the assembly 180 degrees so that the stones
come in contact with the blade.
Ÿ
Step 2- Tighten the knob to secure the stone assembly in place.
Ÿ
Step 4- Press the green power button located on the side of the slicer.
