Owner's Manual

Page 14
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 slicer off, turn slice thickness dial clockwise until it stops and pull food chute 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 food chute.
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.
PREPARING TO SHARPEN
1. Turn slicer OFF and turn slice thickness dial clockwise until it stops so slicer table covers knife’s edge.
2. Clean and dry both sides of knife before sharpening. Refer to Cleaning & Sanitizing section.
Note: The knife cover must be installed during sharpening. The slicer will not start and the green
RUN indicator light will ash if knife cover is removed.
BE ALERT. The next step will expose knife.
3. Slide knife sharpener up its mounting post and rotate it 180 degrees (Fig. 14-1).
4. Lower knife sharpener into position with handle pointing up (Fig. 14-2).
Knife Sharpening
Figure 14-2
Sharpening Position
Figure 14-1
Stored Position