Observe the cleaning instruction on Page
9
for best results and for safety. Also
remember to always turn off the slicer and disconnect the electrical supply cord
before cleaning.
When slicing, always work the carriage using only the carriage arm handle
(Figure 1 [10]). Do not hold or push the carriage from any other place.
OPERATION INSTRUCTIONS
The
UNIVEX
slicer is designed to meet the cook's demand for an efficient, sturdy slicer.
The
UNIVEX
slicer will give unfailing performance over a period of years, when operated
and maintained according to instructions contained herein.
START/STOP SWITCH
The slicer is started by pushing the ON/OFF switch (Figure 1 [2]). A indicator light
(Figure 1 [1]) is provided to indicate when the slicer is turned on.
SLICE ADJUSTMENT
Warning:
Dial-type knob adjustment (Figure 1 [11]) allows for slice thickness ranging
from paper thin up to .9". Dial graduations allow you to precisely set up specific
slice thickness for various needs. When not in use, always return knob back to
its fully closed position (beyond "0") so that the knife edge is not exposed.
POSITIVE HOLD CARRIAGE
Caution:
A last slice gravity feed grip (Figure 1 [4]) is provided which can be locked out
of the way when not required. Do not use this last slice device to work the
carriage back and forth. Use only the carriage arm handle (Figure 1 [10]).
Always make sure the carriage is positively secured to the slicer by checking to
see that the carriage arm knob (Figure 1 [9]) is fully tightened.
PROTECTIVE GUARD
Warning:
The protective guard (Figure 1 [5]) covers the knife edge completely except at
the forward edge where slicing will be performed. This forward edge is covered
by the edge of the fence, but only when the slice adjustment is completely
closed.
The knife guard (Figure 1 [6]) can be removed for cleaning by unscrewing the
knife guard knob (Figure 3 [35]). For safety, keep the knife guard on at all times
except when cleaning. Never operate the slicer with the knife guard removed.
SHARPENING INSTRUCTIONS
This slicer is equipped with a knife having a concave or hollowed surface for superior
slicing quality. Of course, any knife, however superior, must be sharpened regularly and
properly in order to produce not only the highest quality slices, but also to allow it to
maintain its productivity. The knife sharpener (Figure
3
) on this machine is a fence
mounted design. Since the sharpener is not exposed during the slicing of product, the
stones remain free of food contamination and in the best possible condition for
sharpening.
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