Page 9
Cleaning
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:
• BEFORE CLEANING, SHARPENING, SERVICING, OR REMOVING ANY PARTS, always turn slicer off,
turn the slice thickness dial clockwise until it stops, remove food chute, and unplug power cord.
• NEVER attempt to clean slicer with the knife running.
• NEVER attempt to remove the knife from the slicer. It must remain on the slicer for proper operation,
sharpening, and cleaning.
The entire slicer, including removable parts, must be thoroughly cleaned and sanitized using the
procedures identifi ed by your local health department and the ServSafe Essentials published by
the National Restaurant Association Educational Foundation (NRAEF). Visit www.servsafe.com for
more details.
It is extremely important to sanitize the slicer and to follow the
instructions on your quaternary sanitizer container to ensure proper
sanitation is achieved.
• DO NOT put components in dishwasher.
• DO NOT hose down or pressure wash any slicer part.
• NEVER use a scrubber pad, steel wool, or abrasive material to clean
the slicer.
• DO NOT use bleach or other caustic/strong detergents on the slicer base
or components.
Slicer components are easily disassembled without the use of special tools.
It may be desirable to wear non-cutting safety gloves during the cleaning operation.
DISASSEMBLY & CLEANING
1. Turn the slicer off, turn the slice thickness dial clockwise until it stops so the table covers the knife’s edge, and
unplug the power cord.
2. Remove the food chute by rotating the food chute release knob (Fig. 9-1) counterclockwise until it comes
completely off. Pull the food chute off the support arm (Fig. 9-2).
Figure 9-1
Figure 9-2
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