Owner's Manual

Page 19
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:
• NEVER touch slicer before reading and completely understand everything in this instruction manual.
You must be at least 18 years old and have had proper training and authorization from your supervisor.
• NEVER touch rotating knife.
• ALWAYS keep hands clear of all moving parts.
• ALWAYS turn slice thickness knob counter-clockwise until it stops and pull product holder completely
towards you before sharpening.
• NEVER sharpen knife unless knife cover is installed.
WHEN AND HOW OFTEN TO SHARPEN KNIFE
1. Symptoms of a dull knife are excess waste (or “tail”) on the unsliced portion remaining in pusher.
2. The knife needs to be sharpened periodically to provide consistent slices and maximum food product yield.
Sharpening knife lightly every few days is more effective than heavy sharpening at less frequent intervals.
Knife Sharpening
PREPARING TO SHARPEN
1. Pull the slice thickness control dial (13) out towards
operator and turn counter-clockwise to set to “0”
(Figure 19-1).
2. Clean and dry both sides of knife before sharpening.
Refer to Cleaning & Sanitizing section.
ALWAYS sharpen with the knife guard (9)
securely in place.
3. Close the knife guard (9). Loosen, but do not remove
the top and bottom knobs (9a) on the knife guard (9)
(Figure 19-2).
4. Use the knife guard thumb screw (9c) to lift the knife
guard up and to the right of the top and bottom knife
guard spacers (9b).
9a
9
16
9a
9
16
9
9a
9c
9b
9b
Figure 19-2
“0”
13
Figure 19-1
5. Tighten the top and bottom knobs (9a) on the knife
guard (9).