CPI CP250_CP300 Slicer Wall Chart.indd

HOW TO CLEAN, SANITIZE, & INSPECT YOUR SLICER
• The slicer knife is very sharp. Exercise extreme caution when working near the knife.
• DO NOT hose down or pressure wash any part of the slicer.
slicer off, turn slice thickness dial clockwise past zero “0” until it stops so the table covers the knife edge, unplug the power cord.
1. •• Turn
Wipe off all visible food/food debris and juices from the entire slicer.
Removable Slicer Parts
2.
3.
4.
Slicer Unit
Use a clean cloth in a solution of warm water and
mild detergent for each step below. Ring out excess
water from the cloth.
Begin by removing the end weight slide rod
by unscrewing it from the slicer’s food chute.
Remove the food chute by rotating the food
chute release knob counterclockwise until
it comes completely off. Pull the food chute
off the support arm.
Place the food shoot upside-down on a flat surface so
that the support arm is standing in the upward position.
7.
9.
With the slicer table completely closed, clean the
ENTIRE slicer. Wipe the slicer table off by starting
at the knife and pulling towards you. NOTE: Never
wipe the slicer table towards the knife.
Thoroughly rinse off all surfaces with a clean cloth
in warm, fresh water.
SANITIZE ALL REMOVABLE PARTS AND THE ENTIRE SLICER
Unscrew the support arm using the screw grip. Turn the
screw pin counterclockwise until the screw pin releases
from the support arm.
The slice deflector can be
removed by unscrewing the
screw knobs. BE ALERT. The
next step will expose the
knife.
Carefully clean, wash, and rinse the top and
bottom of the knife by wiping from the center of the
knife outward.
10.
Unscrew the hook and anchor releasing the support arm
to pivot freely on the support arm screw pin.
5.
8.
6.
Remove the knife
sharpener. Loosen the knife
sharpener screw until the
knife sharpener moves freely and
can be removed. BE ALERT. The
next steps will expose the knife.
11.
In a clean sink with a solution of warm, clean water and properly diluted sanitizer*, soak
the removable parts. Remove the parts and allow them to air dry without removing the
sanitizer from the surface.
12.
Spray or wipe down the slicer with properly diluted sanitizer* and allow the it to air dry
before using the slicer without removing the sanitizer.
*NOTE: To properly sanitize your slicer and its removable parts, it is important to strictly follow the
instructions on your sanitizer container.
CLEAN AND SANITIZE THE KNIFE SHARPENER AFTER SHARPENING
Remove the knife cover by rotating the knife cover release knob
counterclockwise until it comes completely out. Using the rim of
the knife cover, carefully lift the knife cover straight up and away
from the blade. Use extreme caution when removing the knife
cover, paying close attention to where your fingers are.
Following sharpening, the slicer, sharpener, and all its parts must be cleaned and sanitized. Clean and
sanitize the slicer using these procedures.
REASSEMBLE THE SLICER
13.
17.
Once the slicer and all parts have air dried, carefully reassemble the slicer in the reverse
order in which you disassemled the slicer.
Make sure the knife position is closed. Use extreme
caution when removing the knife cover, paying close
attention to where your fingers are.
14.
Reinstall the knife sharpener. Set the knife sharpener
correctly in place and tighten the knife sharpener screw
until the knife sharpener is securely in place.
16.
Reinstall the slice deflector. Place the slice deflector and
screw knobs in place. Tighten both screw knobs into
place.
Place the food shoot upside-down on a flat surface.
Reconnect the support arm to the food chute. Line up the
support arm on the food chute and thread the screw pin
through all four braces. With the arm pivoted, tighten the
screw pin using the screw grip until it is hand-tight and
securely in place.
Reinstall the knife cover. Carefully place the knife cover
on by aligning the center screw over the center of the
knife and seal. With one hand applying pressure in the
center of the knife cover holding it in place, and one
hand on the knife cover release knob, turn the release
knob clockwise to tighten the knife cover into place.
Make sure the grooves that are in the knife cover are
horizontally aligned with the lines on the slicer table.
15.
Reassemble and reinstall the food chute.
Slide the support arm hook securely under the anchor knob and tighten it into place
18.
19.
20.
Place the cleaned and sanitized food chute back onto the chute
arm. Securely tighten the food chute release knob to prevent any
“play” between the food chute and the chute arm.
Reattach the end weight slide rod by threading it back through
the food chute and end weight; then screw it back into the bottom
of the food chute.
Plug in power cord.
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 sanitizers.
Once your slicer makes contact with food product, the entire slicer, including removable parts, must be thoroughly cleaned and sanitized. This process is to be
repeated at least every 4 hours using these procedures and information; and comply with additional laws from your state and local health departments.
As with all food contact surfaces, it is extremely important to properly sanitize the entire slicer and to closely follow the instructions on your quaternary sanitizer container
to ensure proper sanitation is achieved to kill potentially harmful bacteria.
IMPORTANT: If a chemical sanitizer other than chlorine, iodine or quaternary ammonium is used, it shall be applied in accordance with the EPAregistered label use instructions. Excessive amounts of sanitizer and/or use of products not formulated for stainless steel or aluminum may VOID your warranty.
Sanitizer concentration shall comply with section 4-501.114, Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness of
the FDA Food Code.
Maintain the Owner Manual supplied with this machine and refer to it often for complete information on cleaning, sanitizing and maintaining the slicer.
SLICER INSPECTION
INSPECTING THE SLICER FOR DAMAGED OR BROKEN PARTS
INCLUDING GASKETS & SEALS. A thorough visual inspection should
be made of the entire slicer and its parts. Commercial Pro urges the
owner/operator to inspect all components often and for an authorized
service agent to inspect the entire slicer at least every 6 months,
including all parts that are detachable for cleaning and sanitizing. This
inspection should include looking for damaged parts, broken seals or
gaskets, and areas that may be more difficult to clean and sanitize.
IF A SEAL OR GASKET IS FOUND TO
NOT PROPERLY SEAL, IS DAMAGED, OR
MISSING, THE SLICER MUST BE REMOVED
FROM SERVICE UNTIL IT IS REPAIRED BY
AN AUTHORIZED SERVICER.
AREAS TO INSPECT
#5
5. Seal in center of knife
1. Seal around the
slicer thickness dial
2. Seal around the
boot cover of the ON/
OFF switch
#3
#2
#1
4. Seal in between the hub and
the knife
3. Seal on the
receiving table
6. Seal on boot of reset button
COMMERCIAL PRO • 800-347-5423
Printed 10.08.2012
CPICompact Manual Slicers GFE100512 Rev. 1.