C9, C10, C12 NEW C Series Chefmate Slicer Manual (NSF 2010 Cert)

Page 14
Knife Sharpening
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:
• NEVER touch rotating knife.
• ALWAYS keep hands clear of all moving parts.
• ALWAYS turn slicer off, turn slice thickness dial clockwise until it stops, and remove food chute before
sharpening.
• NEVER sharpen slicer unless all guards are installed.
• NEVER operate the slicer without the knife sharpener.
WHEN AND HOW OFTEN TO SHARPEN THE KNIFE
1. Symptoms of a dull knife are excess waste (or “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 effective than
heavy sharpening at less frequent intervals.
PREPARING TO SHARPEN
Make sure the knife cover is in place and secure before sharpening.
1. Turn off and unplug the slicer. Turn the slice thickness dial clockwise until it stops so
the slicer table covers the knife’s edge.
2. Remove food chute from the slicer.
3. Clean and dry both sides of the knife before sharpening, following instructions for knife
cleaning on pages 11 through 13.
NOTE: The knife cover must be on during sharpening.
4. Loosen the sharpener release knob by turning it counterclockwise several times
(Fig. 14-1).
BE ALERT. The next step will expose the knife.
5. Lift the sharpener cover up (Fig. 14-1), rotate it clockwise and lower it into position
with the knife tting between the two stones (Fig. 14-2).
6. Tighten the sharpener release knob (Fig. 14-1) to secure the sharpener.
Figure 14-1
Figure 14-2