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.