Sharpening Instructions
This slicer is equipped with a knife having a concave or hollowed surface for superior slicing. Of course
any knife, however superior, must be sharpened regularly and properly in order to produce the highest
quality slices and also to allow it to maintain it’s productivity. The knife sharpener for this machine is a top
mounted design. Since the sharpener is not exposed during the slicing operation the stones remain free
of food contamination and in the best possible condition for sharpening.
WARNING:
The following sharpening procedure will provide high quality sharpening results and should
be followed for safety considerations.
1
The blade should be clean and free from all grease and food remnants. Food particles and oils
will clog and impair the sharpening stones.
2
Turn the slicer OFF.
3
Adjust the Thickness Control Dial (Figure 1 [12]) to beyond “0”. This will ensure that the blade edge
is not exposed to the operator.
4
Move the carriage all the way to the start position (closest to the operator).
5
Loosen the sharpener locking pin (Figure 10 [1]) then lift and rotate the sharpener 180°. Lower the
sharpener so that the blade is between the 2 stones and resecure with the sharpener locking pin.
6
Turn the slicer on and push the sharpening stone button (Figure 11 [1]) for 20 - 30 seconds.
It is normal to see sparks during the sharpening process.
7
After sharpening the back side of the blade push the honing stone button (Figure 11 [2]) for 3 seconds
and release. It is important to not over-use the honing stone or it will affect performance of the blade.
8
You may now turn the slicer off.
9
Remove the sharpener from the blade and place back into the ready position.
10
Clean the blade and remove any dust or debris left from the sharpening beforesanitizing the slicer.
Refer to the cleaning section of this manual. Remember clean, sharpen, clean, sanitize.
Figure 10
Figure 11
1
1
2
9
