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Resumen del manual
4. Install food chute to the original position on the chute arm. Tighten food chute release knob securely to prevent any “play” between the food chute and chute arm. Figure 15-1 Figure 15-2 Figure 15-3 Page 15 KNIFE SHARPENING KNIFE SHARPENING SHARP KNIFE BLADE TO AVOID SERIOUS PERSONAL INJURY: • NEVER touch rotating knife. • ALWAYS keep hands clear of all moving parts. • ALWAYS turn off slicer, return auto engage lever to “Manual” position (automatic slicers only), turn slice thickness dial completely clockwise, and remove food chute before sharpening. • NEVER sharpen slicer unless all guards are installed. • ALWAYS make sure food chute is removed and auto engage lever is in “Manual” position when sharpening automatic slicers. GENERAL 1. Symptoms of a dull knife are excess waste/or a “tail” on the unsliced portion remaining in the food chute. 2. The knife needs to be sharpened periodically to provide consistent slices and maximum food product yield. Sharpening the knife lightly every few days is more efficient than heavy sharpening at less frequent intervals. PREPARING TO SHARPEN Turn slicer off by pressing the stop button (automatic slicers only) or by pushing the on/off tab inward. Make sure auto engage lever is in the “Manual” position (automatic slicers only). 1. Turn slice thickness dial completely clockwise so the slicer table covers knife edge. 2. Remove food chute from slicer. 3. Clean and dry both sides of the knife before sharpening, following instructions for knife cleaning on pages 13 and 14. Page 16 KNIFE SHARPENING KNIFE SHARPENING BE ALERT. The next steps will expose the knife. 4. Lift the sharpener cover to expose sharpening stones (Fig. 17-1). Stones should be clean and dry. ALWAYS keep hands and arms away from exposed knife. Figure 17-1 SHARPENING THE KNIFE 1. Pull on knob #1 (Fig. 17-2) keeping it extended and swinging sharpener up into position. Release knob, and sharpener will lock in sharpening position. 2. Pull out knob #2 (Fig. 17-3). 3. Turn knife motor on by pressing the start button (automatic slicers only) or by pulling the on/off tab towards you. Pull the lever counterclockwise to bring stones into contact with the knife (Fig. 17-4). Maintain pressure on the lever for 10 seconds. Be sure both stones are in contact with knife. Repeat operation until knife is sharp. NOTE: If knife becomes very dull, activate only the bottom stone by pushing in knob #2. When sharpening with the bottom stone is complete a slight burr will be raised on top of the knife. Pull out knob #2 and sharpen for 10 seconds with both stones contacting the blade. #1 #2 Figure 17-2 #2 #1 Figure 17-3 TURN OFF slicer before inspecting. FINISH SHARPENING When sharpening is finished, follow these procedures: 1. Turn the slicer off by pressing the stop button (automatic slicers only) or by pushing the on/off tab inward. Unplug the power cord. 2. Return the sharpener to its original position by pulling on knob #1 keeping it extended and swinging sharpener back to stored position. 3. If sharpening stones need to be cleaned, use soapy water and a brush. Dry stones afterwards. 4. Close sharpener cover. 5. Clean slicer as necessary using cleaning procedures listed on pages 13 through 15. 6. Plug in power cord. 7. Reinstall food chute on slicer. Figure 17-4 Page 17 SIMPLE MAINTENANCE AND REPAIR SIMPLE MAINTENANCE AND REPAIR SHARP KNIFE BLADE TO AVOID SERIOUS PERSONAL INJURY: • BEFORE CLEANING, SHARPENING, SERVICING, OR REMOVING ANY PARTS, always turn slicer off, turn slice thickness dial clockwise to closed position, remove food chute, and unplug power cord. • NEVER touch this slicer without training and authorization from your supervisor or if you are under 18 years old. Read owners and operator manual first. • NEVER TOUCH KNIFE. Keep hands and arms away from all moving parts. • DO NOT tamper with, bypass, or remove any safety devices, guards, on/off tab, or touch pad controls. •ALWAYS turn off slicer, return auto engage lever to “Manual” position (automatic slicers only), and turn slice thickness dial completely clockwise after each use. • USE ONLY GLOBE PARTS AND ACCESSORIES properly installed. LUBRICATION Various slicer parts need to be lubricated periodically using Globe oil. Globe oil is a light, tasteless odorless mineral oil that will not contaminate or impart odors or taste to sliced food product. DO NOT USE VEGETABLE OIL TO LUBRICATE SLICER. VEGETABLE OIL WILL DAMAGE THE SLICER. Chute Slide Rods It is necessary to lubricate the food chute slide rods with Globe oil weekly or when excessive drag is felt. 1. Close slicer table. 2. Pull food chute handle completely forward (towards you). Remove the food chute to improve the access to the oil hole. NOTE: It is important that the food chute arm is as close as possible towards you for oil reservoir to be located under oil hole. 3. Remove cap from oil container. Add several drops of Globe oil into the oil hole (Fig. 18-1). 4. Wipe off excess oil. Figure 18-1 Page 18 SIMP...
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