Page 10
Cleaning
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY TO
THE SLICER OPERATOR AND CUSTOMERS:
• BEFORE CLEANING, SHARPENING, SERVICING OR REMOVING ANY PARTS, always turn slicer off, turn the
slice thickness dial clockwise until it stops and unplug power cord.
• NEVER attempt to clean slicer with the knife running.
• NEVER attempt to remove the knife or knife ring guard from the slicer. They 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 identied 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 closely follow the instructions on your quaternary
sanitizer container to ensure proper sanitation is achieved to kill potentially harmful bacteria.
• DO NOT put components in dishwasher.
• DO NOT hose down, pressure wash or pour water on the slicer.
• NEVER use a scrubber pad, steel wool or abrasive material to clean the slicer.
• DO NOT use bleach, products containing sodium hypochlorite or other caustic/strong
detergents on the slicer base or removable parts. These products will discolor and destroy
the parts.
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. Pull the food chute to the front of the slicer and then remove it by rotating the food chute
release knob (Fig. 10-1) counterclockwise several times. Lift the food chute off
the support .
3. The slice deector can be removed by loosening the screw knobs (Fig. 10-2).
Figure 10-1
Figure 10-2
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