Chefmate GC9 - User Manual

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Overview

Function Description
Important Technical Specifications
Usage Features
Maintenance Features

The Chefmate Slicer, encompassing models GC9, GC10, GC12, and GC12D, is a food processing appliance designed for slicing boneless, unfrozen food products. It is intended for commercial use and requires operators to be at least 18 years old, adequately trained, and supervised. The slicer is equipped with a sharp knife blade and moving parts, necessitating strict adherence to safety guidelines to prevent serious injury.

Function Description:

The primary function of the Chefmate Slicer is to precisely slice various food products. Users place the food product onto the food chute and use the food chute handle to manually push the chute back and forth across the rotating knife. The slice thickness can be adjusted using the slice thickness dial. The slicer is designed to produce consistent slices and maximize food product yield. It features an end weight to hold food products securely during slicing, eliminating the need for manual contact with the food. Slices are designed to drop onto a receiving area, preventing operators from catching them by hand.

Important Technical Specifications:

While specific power requirements are not detailed, the manual emphasizes that the machine is provided with a three-prong grounding plug and must be connected to a properly grounded outlet. It explicitly warns against cutting or removing the third ground prong or using any adapter plug. The slicer operates with a rotating knife blade, and the knife cover is a critical safety component, as some models (GC12D) will not start if it is removed. The slicer is designed for use on a level, solid, nonskid, nonflammable surface in a well-lighted work area.

Usage Features:

Safety First: The manual heavily emphasizes safety, with prominent "WARNING" labels for the sharp knife blade. Operators are instructed to never touch the slicer without training, always keep hands and arms away from moving parts, and never operate without the knife cover securely installed.
Food Chute and End Weight: The food chute handle is the only part of the slicer to be touched during slicing. The end weight is crucial for holding food products, and users are warned against using their hands for this purpose.
Slice Thickness Adjustment: A slice thickness dial allows for precise control over the desired slice thickness. It is important to turn this dial clockwise until it stops to close the slicer table after use or before maintenance.
Product Handling: Only boneless, unfrozen products should be sliced. If a product needs adjustment during slicing, the food chute must be pulled all the way towards the operator, the slicer turned off, and the slicer table closed before making any adjustments.
Pre-Operation Cleaning: The slicer must be thoroughly cleaned and sanitized prior to its first use, following procedures outlined by local health departments and the ServSafe Essentials.
Installation: The slicer should be unpacked immediately upon receipt, and any damage reported within fifteen days. It comes with rubber feet, oil, a warranty card, and an instruction manual. It requires at least two people to lift it to its operating location.

Maintenance Features:

Cleaning and Sanitization:
- Disassembly: Before cleaning, the slicer must be turned off, the slice thickness dial closed, the food chute removed, and the power cord unplugged. The food chute is removed by rotating its release knob counterclockwise. The slice deflector can be removed by unscrewing screw knobs. The knife cover is removed by rotating its release knob counterclockwise and lifting it straight up.
- Washing: The food chute and knife cover should be soaked, cleaned, and scrubbed with a mild detergent and warm water solution, then sanitized in a quaternary sanitizer solution. These parts should air dry before reassembly.
- Knife Cleaning: The knife should be cleaned by wiping from the center outward on both the top and bottom (underside) with a clean cloth soaked in mild detergent and warm water, then rinsed. Moisture should not get into the knife hub.
- Slicer Table and Base: The slicer table should be wiped from the knife towards the operator when completely closed. The entire slicer should be cleaned and wiped down with a mild detergent/warm water solution.
- Sanitization: Both sides of the knife, the slicer table, and the entire slicer should be sprayed with a non-bleach, non-chlorine sanitizer and allowed to air dry before reassembly.
- Restrictions: Components should not be put in a dishwasher. The slicer should not be hosed down or pressure washed. Scrubber pads, steel wool, abrasive materials, bleach, or other caustic/strong detergents should not be used.
Knife Sharpening:
- Frequency: The knife should be sharpened periodically, ideally lightly every few days, to maintain consistent slices and yield. Symptoms of a dull knife include excess waste or a "tail" on the unsliced portion.
- Preparation: Before sharpening, the slicer must be turned off, the slice thickness dial closed, the food chute removed, and the knife cleaned and dried. The knife cover must remain on.
- Process: The sharpener release knob is loosened, the sharpener cover lifted and rotated into position with the knife between the two stones, and the knob tightened. The slicer is then started.
- Regular Procedure: Both the grinding stone button and honing stone button are pushed simultaneously for 5-10 seconds.
- Extended Procedure (if needed): The grinding stone button is pushed for 30 seconds, followed by pushing both grinding and honing stone buttons simultaneously for 5 seconds.
- Post-Sharpening: After sharpening, the slicer is turned off, the power cord unplugged, the sharpener returned to its stored position, and the entire slicer cleaned as per the cleaning instructions.
Lubrication:
- Globe Oil: Various slicer parts require periodic lubrication with Globe oil, a light, tasteless, odorless mineral oil. Vegetable oil must NOT be used as it will damage the slicer.
- Food Chute Slide Rod: Lubricate the food chute slide rod with several drops of Globe oil if the food chute becomes difficult to push. This involves closing the slicer table, unplugging, removing the food chute, tilting the slicer on its end, applying oil, tilting it back, and moving the chute arm back and forth.
- Sharpener Shafts: Lubricate the sharpener shafts weekly. This involves removing the sharpener, applying Globe oil behind each sharpening stone and on the main shaft, pushing the sharpener buttons, and wiping off excess oil. If the sharpener or stones are cleaned, lubrication is critical afterwards.
- End Weight Slide Rod: Lubricate the end weight slide rod weekly or when excessive drag is felt by applying a few drops of Globe oil and sliding the end weight up and down.
Troubleshooting: The manual provides a troubleshooting guide for common issues such as the slicer not starting, ragged cuts, metal rubbing the knife, hard-to-push food chute, and hard-to-sharpen knife, offering potential causes and solutions.
Warranty: Globe Food Equipment Company (GFE) provides a 1-year warranty from installation or 18 months from shipment date, whichever comes first, covering defects in material or workmanship. The warranty is voided by improper installation, neglect, abuse, use of generic parts, or repairs by unauthorized personnel. Periodic maintenance, including lubrication and sharpening, is not covered. The warranty must be registered within 30 days of installation.

Chefmate GC9 Specifications

General

Brand	Chefmate
Model	GC9
Category	Kitchen Appliances
Language	English