User Manual

Page 13
PREPARING TO SHARPEN
To prevent illness or death caused by the spread of food-borne pathogens, it is important
to properly clean and sanitize the entire slicer as any surface of the slicer can become
contaminated. It is the responsibility of the slicer owner/operator to follow all guidelines,
instructions and laws as established by your local and state health departments and the
manufacturers of chemical sanitizer.
Before sharpening, it is extremely important to completely clean and sanitize the slicer
according to the cleaning instructions presented in this manual. The slicer must be cleaned
and sanitized again after sharpening.
Turn slicer off by pressing the “STOP” button
PREPARING TO SHARPEN
1. Turn the slicer off and 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 in this manual.
NOTE: The knife cover must be on during sharpening. The slicer will not start
if the knife cover is removed.
4. Loosen the sharpener release knob located at the side of the sharpener
(Fig. 13-1). The sharpener will spring to the up position.
BE ALERT. The next step will expose the knife.
5. Push the sharpener forward (toward the knife) until the knife is centered
between the two stones (Fig. 13-2).
6. With the sharpening stones centered over the knife, press down on the
sharpener (Fig. 13-3) and while holding it down, lock it into place by
retightening the sharpener release knob.
Knife Sharpening
Figure 13-1
Figure 13-2
Figure 13-3