M
anual
F
ood
P
rocessing
e
quiPMent
3
ENGLISH
O
peratOr
’
s
M
anual
D
C
B
A
E
E
E
E
Figure 2. Legs, Hardware and Tool for the Fruit Cutter.
3. Secure legs (C) to base (D) using screws (A) and washers (B). See
Figure 3.
F
E
F
E
E
E
C
Figure 3. Mounting the Legs on the Fruit Cutter.
o
Peration
WARNING
Sharp Blade Hazard.
Blades are sharp and can cause cuts. To avoid
injury from sharp blades, handle with caution.
Prior to first use, it is important to clean the equipment. Wash new blades with
warm soapy water and rinse thoroughly to remove the thin protective oil film.
1. Before each use, check that the equipment is clean and the blades are
in good condition. If loose or broken blades are found, blades must be
serviced.
2. Before each use, always check for proper blade alignment. Slowly set
the pusher head (D) onto the blade assembly. See Figures 1 and 2. They
should slide together with no obstructions. If there are obstructions, verify
they are a matching set.
3. Verify that the blade assembly and pusher head assembly are the
desired size.
4. Prepare the food product to be processed.
5. Lift the handle (B) and place the food on the blade assembly (G) with the
flat side down. See Figures 1.
6. Remove hand from the blade assembly (G) area and place that hand on
the leg (C).
7. Using a strong, quick, downward thrust, force the food product through
the blade assembly.
8. Repeat this process until you have prepared enough food product for
your daily needs.
9. Clean and lubricate your equipment immediately after each use. See the
CLEANING
section of this manual for more information.
c
leaning
WARNING
Sharp Blade Hazard.
Blades are sharp and can cause cuts. To avoid
injury from sharp blades, handle with caution.
To maintain the appearance and increase the service life, clean your daily.
NOTE:
Food acids will make blades dull and corrode the metal.
Always clean this food preparation equipment immediately
after every use.
1. Raise the handle to put the highest position. See Figures 1 and 2.
2. Clean large excess pieces of scrap with the special brush provided with
this equipment.
3. Wipe, rinse or spray off equipment, pusher head and blade assembly
thoroughly with HOT water.
4. Do not wipe across the blades or use scrub pads on this equipment.
Wiping across the sharp edge of the blade can cause injury and will dull
the blades.
5. The blade assembly (G) is best cleaned by forcing water under pressure
through the blades from the unsharpened side. If necessary, use a nylon
bristle cleaning brush to push food particles out from the unsharpened
side of the blade assembly (G).
6. Do not put this equipment in a dishwasher or dish machine with soaps,
detergents, or other alkaline chemicals that can harm the equipment.
7. After cleaning, let the equipment air dry.
8. Lubricate the guide bar with mineral oil or Petro Gel after each use.
Do not use cooking oil as it will become sticky and may permanently
damage the equipment.
P
reventative
m
aintenance
1. Clean equipment after every use.
2. Use for intended purposes only.
3. Change blades regularly - based on usage.
