Commercial Pro CP250 User manual
InstructionManualforCompactManualSlicer
ModelsCP250&CP300
Model #:
Serial #:
This manual contains important safety instructions that
must be strictly followed when using this equipment.
-IMPORTANTSAFETYNOTICE-
2010
WARRANTY REGISTRATION
SCAN THE QR CODE WITH YOUR MOBILE DEVICE OR GO TO
WWW.GLOBESLICERS.COM TO FILL OUT AND SUBMIT YOUR
WARRANTY REGISTRATION.
http://www.globeslicers.com/site/warranty.asp
ForServiceonYourSlicer:
Call the Service Department at:
Phone: 800-347-5423
Or: 866-298-625
and ask for contact information for your local service company.
Page 3
ATTENTION OWNERS AND OPERATORS ...................................................................................................... 4
KEY COMPONENTS OF THE SLICER ............................................................................................................ 5
SLICER SAFETY TIPS ...................................................................................................................................... 6
INSTALLATION ................................................................................................................................................. 7-8
OPERATING INSTRUCTIONS .......................................................................................................................... 9
CLEANING ........................................................................................................................................................ 10-11
CLEANING AND REASSEMBLY ....................................................................................................................... 12
REASSEMBLY AND INSPECTION ................................................................................................................... 13
KNIFE SHARPENING ....................................................................................................................................... 14-15
SIMPLE MAINTENANCE AND REPAIR ............................................................................................................ 16-17
TROUBLESHOOTING GUIDE .......................................................................................................................... 18
LIMITED SLICER WARRANTY ......................................................................................................................... 20
2153DRYDENRD.
DAYTON,OH45439
PHONE:937-299-5493
TOLLFREE:800-347-5423
FAX:937-299-4147
©GFE,201206152012
PrintedinUSA Rev.0VR1A1_10-2012
Index
Page 4
Commercial Por products are designed to provide years of safe and productive processing of food products as long
as the equipment is used in accordance with the instructions in this manual and is properly maintained. Importantly,
unless the operator is adequately trained and supervised there is a possibility of serious injury. Owners of this
equipment bear the responsibility to make certain that this equipment is used properly and safely. Strictly follow all
the instructions contained in this manual and the requirements of local, state and federal law.
Owners should not permit anyone to touch this equipment unless they are over 18 years of age, are adequately
trained and supervised, and have read and understand this manual. Owners should also ensure that no customers,
visitors or other unauthorized personnel come in contact with this equipment. Please remember that we cannot
anticipate every circumstance or environment in which its equipment will be operated. It is the responsibility of the
owner and the operator to remain alert to any hazards posed by the function of this equipment, particularly the sharp
knife blade and all moving parts. If you are ever uncertain about a particular task or the proper method of operating
this equipment, ask your supervisor.
To prevent illness 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.
When cleaning your slicer, pay particular attention to cracks, broken seams and any area that may collect food debris.
If your slicer, or any of its parts, is damaged or broken, it may become more difcult to properly clean and sanitize the
unit. If your slicer is damaged or needs repair, contact an experienced service individual immediately to ensure the
slicer can be properly sanitized. If you have any questions, please contact Commercial Pro Service at 877-234-8287.
This manual offers information to supplement your procedures to improve the sanitization of your machine and
contains a safety tips section listing a number of precautions to follow to help promote safe use of this equipment.
Throughout the manual you will see additional warnings to help alert you to potential hazards.
Warningsaffectingyourpersonalsafetyareindicatedby:
Warningsrelatedtopossibledamagetotheequipmentareindicatedby:
A wall chart with safety instructions is included with this equipment. This wall chart should be posted near the slicer
within easy view of the operator. You should make certain that this manual is available for easy reference by any
operator. Commercial Pro has put several warning labels in the English language on the slicer. Spanish labels are
also available and can replace the English labels at the owner’s discretion. If the warning labels, the wall chart, or
this manual are misplaced, damaged or illegible, or if you require additional copies, please contact your nearest
representative or Commercial Pro Service directly for these items at no charge.
Please remember that this manual, the wall chart and the warning labels do not replace the need to be alert,
to properly train and supervise operators, and to use common sense when using this equipment.
or
AttentionOwnersandOperators
Page 5
KeyComponentsoftheSlicer
End Weight
Sharpener
Knife Cover
Food Chute
End Weight Handle
Food Chute
Release Knob
Slice Thickness Dial
Feet On/Off Switch
Receiving Area
Slice De ector
Knife Cover
Release Knob
Slicer Table
End Weight
Slide Rod
Manual Reset Button
(Located in the back under
the slicer)
Sharpener
Release Knob
Page 6
SHARPKNIFEBLADE
TOAVOIDSERIOUSPERSONALINJURY:
• NEVER touch this slicer without training and authorization from your supervisor or if you are under 18 years
of age. Read this instruction manual rst.
• ONLY install the slicer on a level, nonskid surface that is nonammable and is located in a clean,
well-lit work area away from children and visitors.
• ALWAYS ground slicer utilizing proper power source.
• NEVERTOUCHKNIFE. Keep hands and arms away from all moving parts.
• NEVEROPERATE slicer without knife cover securely installed.
• BEALERT when the slicer is on and in motion.
• NEVERHOLDTHEFOODPRODUCTWHILESLICING. Hold only the end weight handle to slice.
• DONOTCATCHSLICESWITHYOURHAND. Let slices drop onto the receiving area.
• ALWAYS turn slicer off and turn the slice thickness dial clockwise past zero “0” until it stops after each use.
• BEFORECLEANING,SHARPENING,SERVICINGORREMOVINGANYPARTS, always turn slicer off,
turn the slice thickness dial clockwise past zero (0) until it stops, remove food chute and unplug power cord.
• ALWAYSproperlycleanandsanitizeyourslicer.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.
• USEONLYPROPERLYINSTALLEDSLICERACCESSORIES(OnlyifApplicable)
SlicerSafetyTips
Page 7
Installation
UNPACKING
1. Unpack the slicer immediately after receipt. If the machine is found to be damaged, save the packaging
material and contact the carrier within fteen (15) days of delivery. Immediately contact your source of the
equipment. Youhavenorecoursefordamageafterfteen(15)days.
2 You should receive with the slicer: four rubber feet, oil, warranty card and an instruction manual. Contact
your local supplier or Commercial Pro Service if you did not receive all of these materials.
TOAVOIDSERIOUSPERSONALINJURYPROPERLY
INSTALLSLICERINADEQUATEWORKAREA
• ALWAYS install equipment in a work area with adequate light and space.
• ONLY operate the slicer on a solid, level, nonskid surface that is nonammable.
• NEVER bypass, alter or modify this equipment in any way from its original condition. Doing so may create
hazards and will void warranty.
• NEVER operate slicer without the knife cover securely installed.
• NEVER operate slicer without the warning label attached (see page 5 for location).
INSTALLATION
1. Read this manual thoroughly before installation and operation. DONOT proceed with installation and
operation if you have any questions or do not understand anything in the manual. Contact your local
representative.
2. Remove the slicer from the corrugated box.
3. Make sure the rubber feet are rmly tightened.
NEVERUSESLICERWITHOUTRUBBERFEETINSTALLED.
4. Select a location for the slicer that has a level, solid, nonskid surface that is nonammable and is in a
well-lit work area that is away from children and visitors.
USEATLEASTTWOPEOPLETOLIFTTHESLICERUPTOTHEOPERATINGLOCATION.NEVER
ATTEMPTTOLIFTTHESLICERALONE.
Page 8
Installation
THISMACHINEISPROVIDEDWITHATHREE-PRONGGROUNDINGPLUG.THEOUTLETTOWHICHTHIS
PLUGISCONNECTEDMUSTBEPROPERLYGROUNDED.IFTHERECEPTACLEISNOTTHEPROPER
GROUNDINGTYPE,CONTACTANELECTRICIAN.DONOT,UNDERANYCIRCUMSTANCES,CUTOR
REMOVETHETHIRDGROUNDPRONGFROMTHEPOWERCORDORUSEANYADAPTERPLUG
(Fig.8-1andFig.8-2).
5. Inspect the slicer to ensure all parts have been provided.
6. Make sure the knife cover and knife sharpener are in place.
7. Make sure the warning label is properly positioned and legible and the instruction manual is available near
the slicer.
8. Complete the warranty registration online at www.globeslicers.com/warranty.asp.
9. Besuretoproperlycleanandsanitizeyourslicerbeforeuse. Follow the procedures outlined in the
cleaning section of this manual prior to using the slicer.
10. Contact your local representative if you have any questions or problems with the installation
or operation of this slicer.
Figure 8-1 Correct Figure 8-2 INCORRECT
Page 9
OperatingInstructions
SHARPKNIFEBLADE
TOAVOIDSERIOUSPERSONALINJURY:
• NEVER touch this slicer without training and authorization from your supervisor, or if you are under 18 years
of age. Read this instruction manual rst.
• NEVER TOUCH KNIFE. Keep hands and arms away from all moving parts.
• NEVER OPERATE slicer without knife cover securely installed.
• BE ALERT when the slicer is on and in motion.
• NEVER HOLD THE FOOD PRODUCT WHILE SLICING. Hold only the end weight handle to slice.
• ONLY USE THE END WEIGHT, NOT YOUR HAND, to hold food products when slicing. Never put your
hand on, or around, food chute when slicer is on.
• DO NOT CATCH SLICES WITH YOUR HAND. Let slices drop onto the receiving area.
• AFTER EACH USE, ALWAYS turn slicer off and turn the slice thickness dial clockwise past zero “0” until it
stops.
• BEFORE CLEANING, SHARPENING, SERVICING OR REMOVING ANY PARTS, always turn slicer off,
turn the slice thickness dial clockwise past zero (0) until it stops, remove food chute, and unplug power cord.
SLICEROPERATION
1. Make sure all knobs are tightened prior to using the slicer.
2. With the slicer turned off, pull the food chute completely towards you and place the food product onto the food
chute. Slice only boneless, unfrozen product with the slicer. Use the end weight to hold the food product in
place.
3. Rotate the slice thickness dial counterclockwise to the desired slice thickness.
REMEMBER: After slicing is complete, always turn the slice thickness dial clockwise until it stops to close the
slicer table.
4. Turn the slicer on.
DONOTholdthefoodproductwithyourhand.Neverputyourhandon,oraround,thefoodchute
whentheslicerison.Thefoodchutehandleistheonlypartofthesliceryoushouldtouchwhile
slicing.
5. Use the end weight handle to manually push the food chute back and forth. The food chute handle is the only
part of the slicer you should touch while slicing. Do not catch slices with your hand. Let slices drop onto the
receiving area.
Ifaproductneedstobeadjustedduringslicing,ALWAYSpullthefoodchuteallthewaytowards
you,turnthesliceroffandclosetheslicertablepriortoadjustingtheproductandtheendweight.
6. After the last slice stroke, pull the food chute all the way towards you. Turn the slicer off and turn the slice
thickness dial clockwise until it stops to close the slicer table.
7. Now you can load and unload food product from the food chute.
Page 10
Cleaning
SHARPKNIFEBLADE
TOAVOIDSERIOUSPERSONALINJURYTO
THESLICEROPERATORANDYOURCUSTOMERS:
• BEFORECLEANING,SHARPENING,SERVICINGORREMOVINGANYPARTS,always turn slicer off,
turn the slice thickness dial clockwise until it stops, and unplug the power cord.
• NEVERattempt to clean slicer with the knife running.
• NEVERattempt to remove the knife or knife ring guard from the slicer. They must remain on the
slicer for proper operation, sharpening, and cleaning.
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.
Onceyourslicermakescontactwithfoodproduct,theentireslicer,includingremovableparts,must
bethoroughlycleanedandsanitized.Thisprocessistoberepeatedatleastevery4hoursusing
theseproceduresandinformation;andcomplywithadditionallawsfromyourstateandlocalhealth
departments.
As with all food contact surfaces, it is extremely important to properly sanitize the entire slicer and toclosely
followtheinstructionsonyourquaternarysanitizercontainertoensurepropersanitationisachieved
tokillpotentiallyharmfulbacteria.
NOTE: It may be desirable to wear non-cutting safety gloves during the cleaning operation.
IMPORTANT:Ifachemicalsanitizerotherthanchlorine,iodineorquaternaryammoniumisused,itshall
beappliedinaccordancewiththeEPA-registeredlabeluseinstructions.Excessive amounts of sanitizer
and 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.
Formoreinformationonproperkitchenandequipmentsanitation,visitwww.servsafe.comprovidedby
theNationalRestaurantAssociation(NRA).
• DONOThose down, pressure wash, or pour water on the slicer.
• DONOT put components in dishwasher.
• NEVERuse a scrubber pad, steel wool, or abrasive material to clean the slicer.
• ALWAYSturnsliceroffandunplugpowercordBEFOREcleaning.
• Itisextremelyimportanttofollowtheinstructionsonthesanitizercontainertoensure
propersanitationisachieved.Allowthepartstoairdrybeforeplacingthembackontotheslicer!
Page 11
Cleaning
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.
Remove all of the slicer’s removable parts. Clean, scrub, and sanitize all parts.
2. Begin by removing the end weight slide rod by unscrewing it from the slicer’s
food chute (Fig. 11-1).
3. 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 (Fig. 11-2).
4. Place the food chute upside-down on a at surface so that the support
arm is standing in the upward position.
Unscrew the hook and anchor, releasing the support arm to pivot
freely on the support arm screw pin (Fig 11-3).
Unscrew the support arm using the screw grip. Turn the screw pin
counterclockwise until the screw pin releases from the support arm.
5. The slice deector can be removed by unscrewing the screw knobs (Fig. 11-4).
BEALERT.Thenextstepswillexposetheknife.
6. Remove the knife sharpener. Loosen the knife sharpener screw until
the knife sharpener moves freely and can be removed.
7. Remove the knife cover by rotating the knife cover release knob (Fig. 11-5)
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 ngers are.
8. Place all removable parts in a three compartment sink with
warm water and a mild detergent solution; soak, clean, and thoroughly
scrub all surfaces using a solution of mild detergent and warm water.
Removable parts: food chute (all parts), end weight, knife cover, and
slice deector.
Rinse removed parts with fresh, clean water. Following the
instructions on your quaternary sanitizer label, soak the food
chute, knife cover, and slice deector in a proper solution of
quaternary sanitizer for a minimum of two minutes.
Allow these parts to air dry.
Animportantsteptokillbacteriaistoallowthepartsto
airdrybeforereinstalling!
Fig. 11-1
Fig. 11-2
Fig. 11-3
Fig. 11-4
Fig. 11-5
Page 12
CleaningandReassembly
9. The knife must also be cleaned and sanitized. Carefully wash and
rinse the top and bottom of the knife by wiping from the centeroftheknife
outward (Fig. 12-1).
10. Spray both sides of the knife, slicer table and the entire slicer base
with a non-bleach, non-chlorine sanitizer following the instructions on your
quaternary sanitizer container to ensure proper sanitation is achieved. Allow
the slicer parts to air dry.
Animportantsteptokillbacteriaistoallowthepartstoairdrybeforereassembly!
DONOTallowmoisturetogetintoknifehub.
After cleaning and sanitizing the knife, the rest of the entire slicer must be fully cleaned, sanitized and left to air dry
before reattaching slicer parts and before use.
REASSEMBLE&REINSTALLREMOVABLEPARTS
After cleaning, sanitizing, and allowing the parts to air dry, they must be reinstalled.
Make sure the knife position is closed.
BEALERT!Useextremecautionwhenremovingtheknifecoverpaying
closeattentiontowhereyourngersare.
1. 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 (Fig 12-2), turn the release knob clockwise to
tighten the knife cover into place. Make sure the grooves that are in the knife
cover are horizontally lined with the lines on the slicer table.
2. 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.
3. The slice deector. Place the slice deector and screw knobs in place.
Tighten both screw knobs into place (Fig 12-3).
4. Reassemble and reinstall the food chute.
Place the food shoot upside-down on a at 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 nger tight and
securely in place.
Slide the support arm hook securely under the anchor knob and tighten it
into place (Fig 12-4).
Fig 12-1
Fig. 12-3
Fig. 12-2
Fig. 12-4
Page 13
5. Place the cleaned and sanitized food chute back onto the chute arm
(Fig 13-1). Securely tighten the food chute release knob to prevent any
“play” between the food chute and the chute arm.
6. 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
(Fig. 13-2).
7. Plug in power cord.
ReassemblyandInspection
Fig. 13-2
Fig. 13-1
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 dif cult to clean and sanitize.
IFASEALORGASKETISFOUNDTONOTPROPERLYSEAL,ISDAMAGED,ORISMISSING,THESLICER
MUSTBEREMOVEDFROMSERVICEUNTILITISREPAIREDBYANAUTHORIZEDSERVICER.
AREASTOINSPECT
5. Seal in center of knife
6. Seal on boot of reset button
4. Seal in between the hub
and the knife
1. Seal around the
slicer thickness
dial
2. Seal around the
boot cover of the
ON/OFF switch
3. Seal on the
receiving table
#1
#2
#3
#4
#6
#5
Page 14
KnifeSharpening
SHARPKNIFEBLADE
TOAVOIDSERIOUSPERSONALINJURY:
• NEVERtouch rotating knife.
• ALWAYSkeep hands clear of all moving parts.
• ALWAYSturn the slicer off, turn the slice thickness dial clockwise until it stops, and remove the food chute
before sharpening.
• NEVERsharpen slicer unless all guards are installed.
WHENANDHOWOFTENTOSHARPENTHEKNIFE
1. Indications of a dull knife are excess waste (or “tail”) on the unsliced portion remaining in the food chute.
2. The knife needs to be sharpened periodically to provide consistent slices and maximum food product yield.
Sharpening the knife lightly every few days is more effective than heavy sharpening at less frequent intervals.
PREPARINGTOSHARPEN
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.
Beforesharpening,itisextremelyimportanttocleanandsanitizetheslicercompletelyaccordingto
thecleaninginstructionspresentedinthismanual.Theslicermustbecleanedandsanitizedagain
aftersharpening.
1. Turn the slicer off and turn the slice thickness dial clockwise until it stops so the
slicer table covers the knife’s edge.
2. Remove food chute from the slicer.
3. Clean and dry both sides of the knife before sharpening, following instructions for
knife cleaning on pages 11 and 12.
NOTE: The knife cover must be attached and secure during sharpening.
4. Loosen the sharpener release knob by turning it
counterclockwise several times (Fig. 14-1).
BEALERT.Thenextstepwillexposetheknife.
5. Lift the sharpener cover up (Fig. 14-1), rotate it clockwise and lower it into
position with the knife tting between the two stones (Fig. 14-2).
6. Tighten the sharpener release knob (Fig. 14-1) to secure
the sharpener.
Figure 14-1
Figure 14-2
Page 15
SHARPENINGTHEKNIFE-RegularProcedure
1. Start the slicer.
2. Push the grinding stone button #2 (Fig. 15-1) and the honing stone
button #3 at the same time so both stones make contact with
the knife. Maintain pressure on the buttons for 5-10 seconds.
TURNSLICEROFFbeforeinspecting.
SHARPENINGTHEKNIFE-ExtendedProcedure
NOTE:Usetheextendedprocedureiftheregularsharpeningprocedure
doesnotproducesatisfactoryresults.
1. Start the slicer.
2. Push the grinding stone button #2 (Fig. 15-1) so the stone sharpens the
back side of the knife. Maintain pressure on the button for 30 seconds.
3. Push the grinding stone button #2 (Fig. 15-1) and the honing stone
button #3 at the same time so both stones make contact with
the knife. Maintain pressure on the buttons for 5 seconds.
TURNSLICEROFFbeforeinspecting.
AFTERSHARPENING
1. Turn the slicer off and unplug the power cord.
2. Loosen the sharpener release knob.
3. Rotate the sharpener and place it back in its stored position.
4. Tighten the sharpener release knob.
5. Cleanandsanitizetheslicerasnecessaryusingcleaningprocedureslistedonpages
10through13.
6. Reinstall the food chute and plug the power cord in.
KnifeSharpening
Figure 15-1
#3
#1
#2
Page 16
SimpleMaintenanceandRepair
SHARPKNIFEBLADE
TOAVOIDSERIOUSPERSONALINJURY:
• ALWAYSturn off slicer and unplug slicer before servicing.
• NEVERtouch this slicer without training and authorization from your supervisor.
• ALWAYSkeep hands clear of rotating knife and moving parts.
• DONOTtamper with, bypass or remove any safety devices, guards or switches.
• AFTEREACHUSE,ALWAYSturn off slicer and turn slice thickness dial completely clockwise past zero until
it stops.
LUBRICATION
Various slicer parts need to be lubricated periodically using oil. This oil is a light, tasteless, odorless
mineral oil that will not contaminate or impart odors or taste to sliced food products.
DONOTUSEVEGETABLEOILTOLUBRICATESLICER.
VEGETABLEOILWILLDAMAGETHESLICER!
FoodChuteSlideRod
It is necessary to lubricate the food chute slide rod with oil if the food chute becomes
difcult to push.
1. Close the slicer table, unplug the slicer, and remove the food chute.
2. Tilt the slicer on its end.
3. Put several drops of oil on the slide rod (Fig. 16-1) towards
the top of the rod.
4. Tilt the slicer back to its normal position.
5. Push the food chute arm back and forth several times to distribute the oil
onto the slide rod.
6. Reinstall the food chute.
7. Plug the slicer in.
Figure 16-1
Slide Rod
Page 17
SimpleMaintenanceandRepair
DONOTUSEVEGETABLEOILTOLUBRICATESLICER.
VEGETABLEOILWILLDAMAGETHESLICER!
SharpenerShafts
It is necessary to lubricate the sharpener shafts with oil every week.
1. Loosen the sharpener release knob and pull the sharpener up to
remove it (Fig. 17-1).
2. Put several drops of oil on the shaft behind each sharpening
stone (Fig 17-2).
3. Push both sharpener buttons a couple of times to distribute the oil
onto the shafts.
4. Put several drops of oil on the main shaft (Fig. 17-1), place the
sharpener back into position and tighten the sharpener release knob.
5. Wipe off any excess oil that drips onto the slicer.
NOTE: The sharpener and stones can be cleaned with warm water and a brush.
Allow it to air dry. Ifthesharpenerorstonesarecleanedit,isveryimportant
thatallsharpenershaftsarelubricatedwithoilafterwards!
EndWeightSlideRod
The end weight slide rod should be lubricated ever week with a few drops of oil or
when excessive drag is felt with a few drops of oil.
1. Apply a few drops of oil to the slide rod (Fig. 17-3).
2. Slide the end weight up and down to distribute the oil.
Werecommendthatanauthorizedservice
companyperformalladjustmentsandmajormaintenance.
Byadequatelymaintainingyourslicer,
itwillprovideyearsofdependableservice.
Figure 17-2
Figure 17-1
Figure 17-3
End Weight Slide Rod
Main Shaft
Sharpener
Release Knob
Shafts
Page 18
TroubleshootingGuide
PROBLEM CAUSE SOLUTION
Slicer will not start Slicer not plugged in
Switch off
Plug in slicer
Turn switch on
Ragged cuts-poor yield Dull knife
Chipped knife
Knife-slicer table gap too wide
Knife too small
Sharpen knife-make sure knife and
stones are clean
Sharpen or have new knife installed
Call for service to adjust slicer table
Have a new knife installed
Metal rubbing knife Knife cover
Food chute
End weight
Slicer table
Tighten knife cover release knob
Tighten or adjust food chute knob
Have defective end weight replaced
Call for service to adjust slicer table
Hard to push food chute No lubrication Lubricate slide rods thoroughly with
oil. DONOTusevegetableoil!
Hard to sharpen Stones dirty, wet or clogged with
grease
Knife dirty
Worn stones
Stones not properly aligned
Clean stones with warm water and
a brush. Allow stones to air dry.
Lubricate shafts with oil
afterward
Clean top and bottom of knife
Have stones replaced
Have sharpener adjusted
Page 20
WARRANTY REGISTRATION
SCAN THE QR CODE WITH YOUR MOBILE DEVICE OR GO TO
WWW.GLOBESLICERS.COM TO FILL OUT AND SUBMIT YOUR
WARRANTY REGISTRATION.
http://www.globeslicers.com/site/warranty.asp
LimitedWarranty
Commercial Pro warrants to the original purchaser of new equipment that said equipment, when installed in accordance
with our instructions within North America and subjected to normal use, is free from defects in material or workmanship
for a period of 1 year from installation or 18 months from actual shipment date, whichever date occurs rst.
THIS WARRANTY IS IN LIEU OF ALL OTHER WARRANTIES, WHETHER EXPRESSED OR IMPLIED. GFE
EXPRESSLY DISCLAIMS ANY IMPLIED WARRANTY OF MERCHANTABILITY OR EXPRESSED OR IMPLIED
WARRANTY OF FITNESS FOR A PARTICULAR PURPOSE.
CPI/GFE’S OBLIGATION AND LIABILITY UNDER THIS WARRANTY IS EXPRESSLY LIMITED TO REPAIRING
AND REPLACING EQUIPMENT WHICH PROVES TO BE DEFECTIVE IN MATERIAL OR WORKMANSHIP WITHIN
THE APPLICABLE WARRANTY PERIOD. All repairs pursuant to this Warranty will be performed by an Authorized
Designated GFE Service Location during normal working hours. IN NO EVENT SHALL GFE BE LIABLE FOR
INCIDENTAL OR CONSEQUENTIAL DAMAGES TO BUYER OR ANY THIRD PARTY, INCLUDING, WITHOUT
LIMITATION, LOSS OF PROPERTY, PERSONAL INJURY, LOSS OF BUSINESS OR PROFITS OR OTHER
ECONOMIC LOSSES, OR STATUTORY OR EXEMPLARY DAMAGES, WHETHER IN NEGLIGENCE, WARRANTY,
STRICT LIABILITY OR OTHERWISE.
This warranty is given only to the rst purchaser from a retail dealer. No warranty is given to subsequent transferees.
This warranty does not cover product failures caused by: failure to maintain, neglect, abuse, damage due to excess
water, re, normal wear, improper set up and use. Periodic maintenance including lubrication and sharpening are
not covered.
This Warranty is not in force until such time as a properly completed, digitally signed, and the Installation/Warranty
Registration has been received by CPI / GFE within 30 days from the date of installation. Complete warranty
registration at:
http://www.globeslicers.com/site/warranty.asp
THE FOREGOING WARRANTY PROVISIONS ARE A COMPLETE AND EXCLUSIVE STATEMENT BETWEEN
THE BUYER AND SELLER. GFE NEITHER ASSUMES NOR AUTHORIZES ANY PERSONS TO ASSUME FOR
IT ANY OTHER OBLIGATION OR LIABILITY IN CONNECTION WITH SAID EQUIPMENT.
Example of items not covered under warranty, but not limited to just these items:
1. Acts of God, re, water damage, burglary, accident, theft, vandalism.
2. Freight damage.
3. Improper installation or alteration of equipment.
4. Use of generic or after market parts.
5. Repairs made by anyone other than a GFE designated servicer.
6. Lubrication.
7. Expendable wear parts, knife, stones, rubber boots, blown fuses, lamps.
8. Cleaning of equipment.
9. Misuse or abuse.
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