INSTRUCTION M A N U A L
with Replacement Parts
MODELS 5 1 0 and 5 1 2
MEAT SLICERS
T H E H O B A R T M A N U F A C T U R I N G C O M P A N Y , T R O Y . O H I O 4 5 3 7 4
FORM 11416 (11-73)
510/512 INSTRUCTIONS
Fig. 1
Instructions for Operation and Care of
MODELS 510 A N D 512 MEAT SLICERS
1. INSTALLATION:
When the machine is packed for shipment, the three rubber feet (6, Fig. 1) and the one helper foot (7, Fig. 1) are removed and sent along in a cloth bag. The feet can be readily reassembled. Install the helper foot to the end of its thread at the comer of the base as shown (7, Fig. 1. The helper foot does not touch the counter or table and prevents the slicer from tipping.
In ordinary service, it will not be necessary to fasten the slicer down; the cup-shaped rubber feet will prevent it from slipping on the table. For
mounting on shipboard, discard the feet, and bolt slicer to the table with 5116"-18 cap screws.
If cord and plug is not used with this machine, electrical connections should be made by qualified workmen who will observe all applicable Safety Codes and the National EIectrical Code.
Before making electrical connections, CHECK THE SPECIFICATIONS ON THE NAME PLATE (3, Fig. l ) , TO MAKE SURE THEY AGREE WITH T H O S E O F YOUR ELECTRlCAL SERVICE.
2. THICKNESS O F SLICE:
The knob or dial (4, Fig. 1) adjusts the thickness of the slices cut. The numbers on the dial indicate actual measurements in . l o " . For example when setting dial at .25, slice would be 114" thick.
3 . SAFETY PRECAUTIONS:
When not actually slicing, turn the slice adjustment knob clockwise as far as it will go. The gage plate will cover the edge of the cutting knife and guard it.
4. SLICING FOOD:
This machine has been designed so a minimum effort is required t o hold and slice, pieces of various shapes and sizes. The shape of the carriage and inclined position make it unnecessary to use holding devices for large items of regular shape, such as cold boiled ham, loaf meats and picnic cuts. For holding odd shapes o r short end pieces, use the meat grip (1, Fig. 1). Hold the handle in your right hand, and press the grip down on the meat at a convenient location. The carriage can then be moved back and forth with the same hand that holds the grip. T h e left hand is then free t o receive the slices as they come from the knife. The slices may be stacked o n the tray surface which is easily kept clean. Other trays or platters may be
used if so desired. The |
slicer is turned "ON" |
and |
"OFF" by the switch |
(5, Fig. 1) (pull t o |
start, |
push t o stop). |
|
|
Fig. 2
INSTRUCTIONS 5101512
After a few slices have been cut and the end of the piece is squared off, the meat will usually f e e d without help from the grip. For safety reasons when cutting a short end piece, ALWAYS place the grip behind the item being sliced. This method also allows cutting down t o the last slice. The grip, when not in use, may be stored t o its in-operative position in the rear and underneath the carriage tray.
5. CLEANING & SANITIZING:
UNPLUG ELECTRICAL POWER CORD and clean the surface of the machine daily. Make sure the knife guard is in place and the slice adjusting knob is turned clockwise as far as it will go when performing this operation.
WARNING: Observe the same care while working around the knife that you would use with any razor sharp-edged tool.
PROCEDURE:
5.1Materials required:
5.1. I Small plastic two compartment pail.
5.1.2Clean cloths.
5.1.3 Cleaner ("Soilax" All Purpose Cleaner).
5.1.4Sanitizer ("Mikro-Klene" iodophor sanitizer).
5.2Cleaning (using "Soilax" and "Mikro-Klene"):
5.2.1Add t w o ounces of "Soilax" All Purpose Cleaner to a gallon of hot water in wash side of two compartment pail.
5.2.2Mix rinse solution by adding two teaspoons of "Mikro-Klene" in one gallon of cool water in rinse side of pail.
5.2.3Wipe off large scraps of meat soil.
5.2.4 Dip cloth into cleaning solution, then wring out cloth. Wipe the entire outside of slicer with cloth. Be sure t o CAREFULLY wipe the gage plate.
5.2.5 Loosen knife guard locking screw (1, Fig. 2), pull knife guard (2, Fig. 2) straight away from knife (3, Fig. 2) until center stud clears mounting hole.
5.2.6 CAREFULLY wash the front and rear of
Fig. 3
knife with cloth that has been dipped in cleaning solution.
5.2.7Wash the knife guard.
5.2.8Rinsing and sanitizing can be done by going over all cleaned surfaces with a cloth that has been soaked in "Mikro-Klene" rinse solution and wrung out enough so that the solution does not run over the machine but still leaves it wet.
5.2.9Reassemble knife guard by placing center stud in the mounting hole and lowering knife guard down over knife. Lock knife guard into position with locking knob.
5.2.10Allow all surfaces t o dry. Do not wipe. Cover slicer until next use.
5.2.1 1 Cloth used for rinsing should be laundried o r discarded. Wash out pails.
CAUTION: Do NOT wash polished aluminum parts in dish or pan washer.
6. SHARPENING:
This machine is furnished with a Hobart "StaySharp" stainless steel knife. It should be sharpened only when necessary. When not in use, hang the sharpening unit in the notch (1, Fig. 3) of the side panel. Use the thumb screw to secure the sharpener in position on the inside of the machine. The following sharpening procedure is recommended:
6.1 With the slice adjusting dial set at zero and the guards in place, wash all the grease from the exposed portion of the knife.
6.2Remove the camage (section 7) and set the slice adjusting dial at 50.
6.3Remove the sharpener from its storage place.
6.4Unscrew the thumb screw on the sharpener until the sharpener slips upward into the slot (8, Fig. 1) at the bottom of the gage plate. Push the sharpener firmly upward with the right hand t o remove any rocking tendency. Tighten the thumb screw with the left hand.
6.5Start the motor.
6.6Turn the slice adjusting knob (2, Fig. 4) slowly t o the right. This will bring the grinding wheel in contact with the beveled side of the knife.
6.7Stop knife and check t o see if burr has started t o develop on opposite face of knife.
6.8As soon as burr appears, depress truing wheel by pressing on plunger (1, Fig. 4 ) with right hand as shown. Grind and true simultaneously for approximately 3 seconds.
6.9Release truing wheel and back away grinder at the same time.
6.10 Check to make sure that the characteristic grind marks (1, Fig. 5) are plainly visible on the ground surface, if not the grinding wheel is not cutting. (Many operators try t o sharpen a knife with a grease-loaded stone which will not cut).
Fig. 4
6.1 1 Stop the motor, remove the sharpener, turn the slice adjusting dial back t o zero, and return the sharpener t o its place on the inside of the side plate.
6.1 2 After sharpening; the slicer should again be cleaned t o remove any dust, o r dirt as a direct result of sharpening.
NOTE: The adjustments on the sharpening unit are factory-set for best operation on the machine.
7. CARRIAGE REMOVAL & ADJUSTMENT:
The carriage tray assembly can be taken off as a unit by loosening the thumb screw (2; Fig. 6) and sliding off the assembly o u t of the "V" support. Care should be used in order t o prevent the tray from striking and damaging the knife edge. The carriage tray knife clearance may be changed by adjusting the self-locking set screw (1, Fig. 6) t o suit.
Fig. 5
INSTRUCTIONS 5101512
Fig. 6
8. WEAR ADJUSTMENT:
After long service and many sharpenings of the knife, i t may be necessary t o adjust the gage plate closer t o the knife. The gage plate may be moved forward by loosening two screws a t the back side of gage plate, moving gage plate forward to within 1/32" of the knife cutting edge and re-tightening screws. The bevel on the worn knife also may be changed. This work should be done by a Hobart Service Technician.
9. LUBRICATION:
Very little lubrication is needed. Carriage slide rod and bar ( 3 & 4, Fig. 6) are to be lubricated. Use a few drops of oil (Texaco "Havoline" o r equiv.) weekly o n these parts.
Keep t h e two gage plate slide rods lubricated with a drop o r two of tasteless oil when required.
Keep the meat grip slide rod (2, Fig. 1) clean but do NOT lubricate it.
10. MOTOR:
No periodic service is required for the motor.
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