GSE-109-110-112 SLICER
4
P/N GENSLICERMAN
RevA 10-2011
The following warnings and cautions appear
throughout this manual and should be carefully
observed.
• Turn the unit off, disconnect the power source
and allow unit to cool down before performing
any service or maintenance on the unit.
• The procedures in this chapter may include
the use of chemical products. These chemi-
cal products will be highlighted with bold face
letters followed by the abbreviated HCS
(Hazard Communication Standard). See
Hazard
Communication Standard manual for
the appropriate Material Safety Data Sheets
(MSDS).
• The equipment should be grounded according
to local electrical codes to prevent the possi-
bility of electrical shock. It requires a ground-
ed receptacle with separate electrical lines,
protected by fuses or circuit breaker of the
proper rating.
• All electrical connections must be in accor-
dance
with local electrical codes and any
other applicable codes.
- Electrical ground is required on this appli-
ance.
- Do not modify the power supply cord plug.
If it does not fit the outlet, have a proper
outlet installed by a qualified electrician.
- Do not use an extension cord with this
appliance.
- Check with a qualified electrician if you are
indoubt as to whether the appliance is
properly grounded.
•
This equipment is to be installed to comply
with the basic plumbing code of the Building
Officials and Code Administrators, Inc.
(BOCA) and the Food Service Sanitation
Manual of the Food and Drug Administration
(FDA).
• Do not clean this appliance with a water jet.
• Do not use a sanitizing solution or abrasive
materials. The use of these may cause dam-
age to the stainless steel finish.
• Chlorides or phosphates in cleansing agents
(e.g.
bleach, sanitizers, degreasers or deter-
gents) could cause permanent damage to
stainless steel equipment. The damage is
usually in the form of discoloration, dulling of
metal surface finish, pits, voids, holes or
cracks. This damage is permanent and not
covered by warranty:
The following tips are recommended for main-
tenance of your stainless steel equipment,
- Always use soft, damp cloth for cleaning,
rinse
with clear water and wipe dry. When
required, always rub in direction of metal
polish lines.
- Routine cleaning should be done daily
using soap, mild detergent and water.
- Stains and spots should be sponged using
a vinegar solution as required.
- Finger marks and smears should be
rubbed off using soap and water.
- Hard water spots should be sponged using
a distilled white vinegar solution.
IMPORTANT SAFETY INFORMATION
(continued)
IMPORTANT
General reserves the right to change specifications and product design without notice. Such revisions do
not entitle the buyer to corresponding changes, improvements, additions or replacements for previously
purchased equipment.
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