Globe S13 User manual

Instruction Manual for the Globe Slicer
Model: S13
This manual contains important safety instructions that
must be strictly followed when using this equipment.
For Service on Your Slicer, call Globe Technical Support at 1-866-260-0522.
Visit our website for information on additional products available from Globe.
www.globefoodequip.com
Slicers, Mixers, Countertop Cooking Equipment, Meat Choppers & Scales
- IMPORTANT SAFETY NOTICE -
Model #:
Serial #:
WARRANTY REGISTRATION
SCAN THE QR CODE WITH YOUR MOBILE DEVICE OR GO TO
WWW.GLOBEFOODEQUIP.COM
TO FILL OUT AND SUBMIT YOUR WARRANTY REGISTRATION.
WWW.GLOBEFOODEQUIP.COM/SUPPORT/WARRANTY-REGISTRATION-FORM
Model S13

Page 3
ATTENTION OWNERS AND OPERATORS...................................................................................................... 4
KEY COMPONENTS OF THE SLICER ............................................................................................................ 5
GLOBE SLICER SAFETY TIPS ........................................................................................................................ 6
INSTALLATION ................................................................................................................................................. 7-8
OPERATING INSTRUCTIONS.......................................................................................................................... 9
CLEANING & SANITIZING................................................................................................................................ 10-13
KNIFE SHARPENING ....................................................................................................................................... 14-15
INSPECTIONS, SIMPLE MAINTENANCE AND REPAIR ................................................................................. 16-17
TROUBLESHOOTING GUIDE.......................................................................................................................... 18
LIMITED SLICER WARRANTY......................................................................................................................... 20
GLOBE FOOD EQUIPMENT CO.
2153 DRYDEN RD.
DAYTON, OH 45439
Toll Free: 800-347-5423
PHONE: [phone]
FAX: [phone]
E-MAIL: [email protected]
WEBSITE: www.globefoodequip.com
© Globe Food Equipment Company, 2016 910011 Ver. 1 Rev. B 9-2016
Index

Page 4
Attention Owners and Operators
Globe’s equipment is 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 of 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 Globe 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 difcult 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 Globe at 937-299-5493.
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.
Warnings affecting your personal safety are indicated by:
Warnings related to possible damage to the equipment are indicated by:
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. Globe has put several warning labels in the English language on the slicer. French and 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 Globe 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

Page 5
Key Components of the Slicer
Knife Cover
Food Chute
Food Chute Handle
Slice Thickness Dial
Rubber Feet
Overload Reset Button
(On bottom)
Receiving Area
Slicer Table
Power Cord
Model S13
Model S13
Knife Ring Guard
End Weight Handle
Knife Sharpener
Warning Label
Start Button
Stop Button
Power Indicator
Light (Plugged in)
Run Indicator
Light (Knife running)
Food Chute Release Knob
Warning Label
End Weight
Slide Rod

Page 6
Globe Slicer Safety Tips
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:
• NEVER touch slicer before reading and completely understand everything in this instruction manual. You
must be at least 18 years old and have had proper training and authorization from your supervisor.
• ONLY install the slicer on a level nonskid surface that is nonammable and is located in a clean, well-lit
work area away from children and visitors.
• ALWAYS ground slicer utilizing proper power source.
• NEVER TOUCH KNIFE. Keep hands and arms away from all moving parts, hold only the food chute
handle.
• NEVER OPERATE slicer without the knife cover and knife sharpener securely installed.
• NEVER HOLD THE FOOD PRODUCT WHILE SLICING. Hold only the food chute handle to slice.
• DO NOT CATCH SLICES WITH YOUR HAND. Let slices drop onto the receiving area.
• ALWAYS turn knife motor OFF and turn the slice thickness dial clockwise until it stops after each use.
• BEFORE CLEANING, SERVICING, OR REMOVING ANY PARTS always turn knife motor OFF, turn the
slice thickness dial clockwise until it stops and unplug power cord.
• ALWAYS properly clean and sanitize your slicer. 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.
• USE ONLY GLOBE SLICER ACCESSORIES properly installed.

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 and immediately contact your source of the
equipment. You have no recourse for damage after fteen (15) days of receipt.
2. With the slicer you should receive: wall chart, lubricating oil and an instruction manual. Contact Globe or your
local supplier if you did not receive all of these items.
TO AVOID SERIOUS PERSONAL INJURY
PROPERLY INSTALL SLICER IN ADEQUATE WORK AREA
• ALWAYS install equipment in a work area with adequate light and space.
• ONLY operate on a solid, level, nonskid surface that is nonammable.
• NEVER operate slicer with a damaged power cord or power plug.
• NEVER operate slicer with an extension cord.
• NEVER bypass, alter, or modify this equipment in any way from its original condition. Doing so can
create hazards and will void warranty.
• NEVER operate slicer without the knife cover and knife sharpener securely installed.
• NEVER operate slicer without the warning labels attached to slicer (see Key Components of the Slicer
section) and the Globe wall chart posted within view of operator.
INSTALLATION:
1. Read this manual thoroughly before installation and operation. DO NOT proceed with installation and
operation if you have any questions or if you do not understand everything in the manual. Contact your local
representative or Globe rst. Make sure to clean and sanitize your entire slicer before use. Refer to this
manual for cleaning and sanitizing guidelines.
2. Remove slicer from the corrugated box.
USE AT LEAST TWO PEOPLE TO LIFT SLICER UP TO OPERATING LOCATION. NEVER
ATTEMPT TO LIFT SLICER ALONE.
3. Make sure rubber feet are rmly tightened.
NEVER USE SLICER WITHOUT FOUR RUBBER FEET SECURELY INSTALLED ON UNIT.
4. Select a location for the slicer that has a level, solid, nonskid surface that is nonammable and is in a well-lit
work area that is away from children and visitors.

Page 8
Installation
THIS MACHINE IS PROVIDED WITH A THREE-PRONG GROUNDING PLUG. THE OUTLET TO
WHICH THIS PLUG IS CONNECTED MUST BE PROPERLY GROUNDED. IF THE RECEPTACLE IS
NOT THE PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN. DO NOT, UNDER ANY
CIRCUMSTANCES, CUT OR REMOVE THE THIRD GROUND PRONG FROM THE POWER CORD OR
USE ANY ADAPTER PLUG (Fig. 8-1 and Fig. 8-2).
5. Inspect slicer to make sure all parts have been provided.
6. Make sure knife cover and knife sharpener are in place.
7. Make sure warning labels are properly positioned and legible and the instruction manual is available near
slicer.
8. Complete warranty registration online at www.globefoodequip.com/support/warranty-registration-form.
9. Post the provided wall chart in a visible area near slicer. Refer to the wall chart and the Owner’s Manual
for proper cleaning, sanitizing and inspection of the slicer.
10. Refer to the procedures outlined in Cleaning & Sanitizing section to clean the slicer before use.
11. Contact your local representative, or Globe directly, if you have questions or problems with the installation or
operation of the slicer.
Figure 8-1 Correct Figure 8-2 Incorrect

Page 9
Operating Instructions
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:
• NEVER touch slicer before reading and completely understand everything in this instruction manual. You must
be at least 18 years old and have had proper training and authorization from your supervisor.
• ONLY install slicer on a level nonskid surface that is nonammable and is located in a clean, well-lit work area
away from children and visitors.
• ALWAYS ground slicer utilizing proper power source.
• NEVER TOUCH KNIFE. Keep hands and arms away from all moving parts, hold only the food chute handle.
• NEVER OPERATE slicer without the knife cover and knife sharpener securely installed.
• NEVER HOLD FOOD PRODUCT WHILE SLICING. Hold only the food chute handle to slice.
• DO NOT CATCH SLICES WITH YOUR HAND. Let slices drop onto the receiving area.
• ALWAYS turn knife motor OFF and turn slice thickness dial clockwise until it stops after each use.
• BEFORE CLEANING, SERVICING, OR REMOVING ANY PARTS always turn knife motor OFF, turn slice
thickness dial clockwise until it stops and unplug power cord.
OPERATION
1. Plug in power cord.
2. Make sure all knobs are tightened before using slicer.
3. With knife motor turned OFF, pull food chute completely towards you and place food product onto food chute.
Slice only boneless, unfrozen product with the slicer. Use end weight to hold food product in place.
4. Rotate slice thickness dial counterclockwise to the desired setting.
Note: When the slicer is plugged in the white POWER indicator light will illuminate.
5. Push START button to turn on knife motor.
Note: The green RUN indicator light will illuminate.
DO NOT hold the food product with your hand. Never put your hand on or around food chute when
slicer is under power. The food chute handle is the only part of the slicer you should touch while
slicing.
6. Use food chute handle to manually push food chute back and forth. The food chute handle is the only part of
slicer you should touch while slicing. Do not catch slices with your hand. Let slices drop onto receiving area.
If a product needs to be adjusted during slicing, ALWAYS pull the food chute all the way towards
you. Turn off slicer, and close slicer table prior to adjusting the product and the end weight.
7. After the last slice stroke, pull food chute all the way towards you. Push the STOP button to turn knife motor
OFF.
Note: The green RUN indicator light will go out.
8. Turn slice thickness dial clockwise until it stops to close slicer table. Tilt food chute to unload and load food
product.
9. Unplug slicer after each days use or before cleaning and servicing.

Page 10
Cleaning & Sanitizing
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY TO THE SLICER OPERATOR AND CUSTOMERS:
• NEVER touch slicer before reading and completely understand everything in this instruction manual. You
must be at least 18 years old and have had proper training and authorization from your supervisor.
• BEFORE CLEANING, SERVICING OR REMOVING ANY PARTS always turn knife motor OFF, turn slice
thickness dial clockwise until it stops and unplug power cord.
• NEVER attempt to clean slicer with knife running.
• NEVER attempt to remove knife or knife ring guard from slicer. They must remain on 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.
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 must 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 make sure proper sanitation is
achieved to kill potentially harmful bacteria.
Note: It may be desirable to wear non-cutting safety gloves during the cleaning operation.
IMPORTANT: If a chemical sanitizer other than chlorine, iodine or quaternary ammonium is used, it must be
applied in accordance with the EPA-registered label use instructions. Excessive amounts of sanitizer and use
of products not formulated for stainless steel or aluminum may VOID your warranty.
Sanitizer concentration must comply with section 4-501.114, Manual and Mechanical Warewashing Equipment,
Chemical Sanitization - Temperature, pH, Concentration, and Hardness of the FDA Food Code.
For more information on proper kitchen and equipment sanitation, visit www.servsafe.com provided by the
National Restaurant Association (NRA).
• DO NOT hose down, pressure wash or pour water on slicer.
• NEVER use a scrubber pad, steel wool or abrasive material to clean slicer.
• ALWAYS turn slicer OFF and unplug power cord BEFORE cleaning.
• It is extremely important to follow the instructions on the sanitizer container to make sure proper
sanitation is achieved. Allow the parts to air dry before placing them back on slicer!
DO NOT use bleach, products containing sodium hypochlorite or other caustic/strong detergents on 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.

Page 11
6. Use the food chute handle to tilt food chute and chute arm to the right to the
cleaning position (Fig. 11-1 and Fig. 11-2).
7. Remove food chute end weight. Hold end weight and unscrew end weight slide rod
(Fig. 11-4). Pull end weight slide rod out of pivot of end weight.
BE ALERT. The next step will expose knife.
8. Remove knife cover. Push down on knife cover release lever. Hold the knife cover
release lever and pull knife cover forward to remove knife cover from top pin
(Fig. 11-5).
9. Hold the knife cover release lever. Carefully tilt knife cover and pull knife cover up
and to the right to remove the knife cover from bottom pins.
10. Remove knife sharpener. Pull knife sharpener up and away to remove from slicer
(Fig. 11-6).
BE ALERT. Slicer knife edge is exposed. Always be aware of the
placement of your hands/ngers in relationship to knife.
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 include: end
weight, slide rod, knife cover and knife sharpener.
Cleaning & Sanitizing
DISASSEMBLY & CLEANING
1. Push STOP button to turn off knife motor.
2. Turn slice thickness dial clockwise past zero (0) until it stops so table covers
knife edge.
3. Unplug power cord.
Note: When slicer is unplugged the white POWER indicator light will go
out.
4. Pull food chute toward you (home position).
Note: The food chute will only tilt back in the “home” position.
5. Loosen the food chute release knob that fastens the food chute to the slicer
(Fig. 11-3).
Note: The chute release knob is not designed to come completely off.
Figure 11-4
Figure 11-3Figure 11-2 Cleaning Position
Figure 11-1
Figure 11-6
Figure 11-5
End Weight
Slide Rod

Page 12
Rinse removable parts with fresh, clean water. Following the instructions on
your quaternary sanitizer label, soak the end weight, slide rod, knife cover
and knife sharpener in a proper solution of quaternary sanitizer for a minimum
of two minutes. Allow these parts to air dry.
An important step to kill bacteria is to allow the parts to air dry before reassembly!
BE ALERT. The slicer knife is fully exposed. Always be aware of the placement of
your hands/ngers in relationship to the knife.
11. Next, clean knife ring guard. Soak a clean cloth in a mild detergent and warm water
solution. Ring out excess water from cloth. Carefully insert the cloth between knife
and knife ring guard (Fig. 12-1). While holding the cloth between knife and knife
ring guard, work it along the inside surface of ring guard. Repeat this procedure as
necessary. Spray sanitizer on all surfaces and let air dry.
12. The knife must also be cleaned and sanitized. Carefully wash and rinse the top and
bottom of knife by wiping from the center of knife outward (Fig. 12-2). Spray both
sides of knife, slicer table and the entire slicer base with a non-bleach, non-chlorine
sanitizer following the instructions on your quaternary sanitizer container to make sure
proper sanitation is achieved. Allow slicer parts to air dry.
An important step to kill bacteria is to allow the parts to air dry before reassembly!
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 using the slicer.
13. Soak a clean cloth in a mild detergent and warm water solution. Ring out excess water from cloth. With the slicer
table completely closed, wipe slicer table off by starting at knife and pulling towards you. Never wipe slicer table
towards knife. Spray or wipe a sanitizer on table and allow it to air dry.
14. With a clean cloth soaked in mild detergent, wipe down all remaining surfaces of slicer
to remove food, debris and grease/oil. Use a nylon brush to scrub difcult areas. Use a
clean, wet cloth to rinse the entire slicer. Finish by spraying sanitizer on all surfaces and
then let air dry.
REINSTALL REMOVABLE PARTS
After cleaning, sanitizing, and allowing the parts to air dry, they must be reinstalled.
BE ALERT. Slicer knife is exposed. Always be aware of the placement of your hands/
ngers in relationship to knife.
1. Reinstall the knife cover. Align the knife cover with the pins located at the bottom and
one at the top of the knife guard. The locator pin at the top of the knife ring guard must
be set through the knife cover and pressed into place. Once the knife cover hole is
seated over the pin, lift the cover release lever back to the up position to secure knife
cover (Fig. 12-3).
Note: The knife motor will not start and the green RUN indicator light will
ash if knife cover is removed.
2. Reinstall knife sharpener. Put knife sharpener at the top of slicer with knife sharpener
handle pointing down (Fig. 12-4).
Cleaning & Sanitizing
Figure 12-2
Figure 12-1
Figure 12-3
Figure 12-4

Page 13
NEVER operate slicer without knife sharpener installed. Make sure it is in place and fully seated on top of
slicer before operating.
3. Put the cleaned and sanitized food chute back into operation (Fig. 13-1).
4. Tighten food chute release knob to secure food chute to slicer (Fig. 13-2).
5. Reinstall end weight. Align end weight with chute and insert end weight slide rod
through chute and end weight (Fig 13-3). Allow end weight to rest on chute and
securely screw in end weight slide rod to slicer chute. Refer to Inspection, Simple
Maintenance, and Repair section for instructions on how to lubricate the end weight
slide rod.
6. Plug in power cord.
Note: When slicer is plugged in, the white POWER indicator
light will illuminate.
INSPECTION
INSPECT THE SLICER FOR DAMAGED OR BROKEN PARTS INCLUDING GASKETS & SEALS. A thorough visual
inspection should be made of the entire slicer and its parts. Globe 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. Refer to Inspection, Simple Maintenance, and
Repair section.
IF A SEAL OR GASKET IS FOUND TO NOT PROPERLY SEAL, IS DAMAGED, OR IS MISSING, THE SLICER
MUST BE REMOVED FROM SERVICE UNTIL IT IS REPAIRED BY AN AUTHORIZED SERVICER.
Figure 13-3
Cleaning & Sanitizing
Figure 13-2
Figure 13-1
End Weight
Slide Rod

Page 14
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:
• NEVER touch slicer before reading and completely understand everything in this instruction manual.
You must be at least 18 years old and have had proper training and authorization from your supervisor.
• NEVER touch rotating knife.
• ALWAYS keep hands clear of all moving parts.
• ALWAYS turn slicer off, turn slice thickness dial clockwise until it stops and pull food chute completely
towards you before sharpening.
• NEVER sharpen knife unless knife cover is installed.
WHEN AND HOW OFTEN TO SHARPEN KNIFE
1. Symptoms of a dull knife are excess waste (or “tail”) on the unsliced portion remaining in food chute.
2. The knife needs to be sharpened periodically to provide consistent slices and maximum food product yield.
Sharpening knife lightly every few days is more effective than heavy sharpening at less frequent intervals.
PREPARING TO SHARPEN
1. Turn slicer OFF and turn slice thickness dial clockwise until it stops so slicer table covers knife’s edge.
2. Clean and dry both sides of knife before sharpening. Refer to Cleaning & Sanitizing section.
Note: The knife cover must be installed during sharpening. The slicer will not start and the green
RUN indicator light will ash if knife cover is removed.
BE ALERT. The next step will expose knife.
3. Slide knife sharpener up its mounting post and rotate it 180 degrees (Fig. 14-1).
4. Lower knife sharpener into position with handle pointing up (Fig. 14-2).
Knife Sharpening
Figure 14-2
Sharpening Position
Figure 14-1
Stored Position

Page 15
SHARPENING THE KNIFE
Note: Sharpening and honing stones will perform correctly ONLY
when free from dirt, grease and built-up food residue. Use
the wire brush included with your slicer to periodically
clean the stones BEFORE sharpening the knife blade.
1. Plug in power cord.
Note: The white POWER indicator light will illuminate.
2. Push the START button to turn on knife motor.
Note: The green RUN indicator light will illuminate.
3. Pull knife sharpener handle toward the front so both the stone and
honing plate make contact with knife (Fig. 15-1). Maintain pressure on the
knife sharpener handle for 5-10 seconds.
TURN KNIFE MOTOR OFF before inspecting.
AFTER SHARPENING
1. Push the STOP button to turn knife motor off.
Note: The green RUN indicator light will go out.
2. Unplug power cord.
Note: The white POWER indicator light will go out.
3. Lift knife sharpener up, rotate 180 degrees and place it back in its stored
position (Fig. 15-2).
4. Clean and sanitize the entire slicer. Refer to Cleaning & Sanitizing
section.
5. Plug in power cord.
Note: When slicer is plugged in, the white POWER indicator light
will illuminate.
NEVER operate slicer without knife sharpener installed. Make sure it is
in place and secure to top of slicer before operating.
Knife Sharpening
Figure 15-2
Stored Position
Figure 15-1
Sharpening Position
Knife
Sharpener
Knife
Sharpener
Handle

Page 16
Inspections, Simple Maintenance, and Repair
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:
• NEVER touch slicer before reading and completely understand everything in this instruction
manual. You must be at least 18 years old and have had proper training and authorization from your
supervisor.
• BEFORE CLEANING, SERVICING, OR REMOVING ANY PARTS always turn OFF and unplug slicer,
turn slice thickness dial clockwise past zero (0) until it stops.
• NEVER TOUCH KNIFE. Keep hands and arms away from all moving parts.
• DO NOT tamper with, bypass or remove any safety devices, guards, START/STOP button or touch
pad controls.
• AFTER EACH USE, ALWAYS turn slicer OFF and turn the slice thickness dial clockwise past zero (0)
until it stops.
• USE ONLY GLOBE PARTS AND ACCESSORIES properly installed.
INSPECTING THE SLICER
INSPECT THE SLICER FOR DAMAGED OR BROKEN PARTS INCLUDING GASKETS & SEALS. A thorough
visual inspection should be made of the entire slicer and its parts. Globe 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.
IF A SEAL OR GASKET IS FOUND TO NOT PROPERLY SEAL, IS DAMAGED OR IS
MISSING, THE SLICER MUST BE REMOVED FROM SERVICE UNTIL IT IS REPAIRED BY
AN AUTHORIZED SERVICER.
Slicer Seals and Gaskets Identied
SLICER INSPECTION
I
N
S
P
E
C
T

Page 17
LUBRICATION
Various slicer parts need to be lubricated periodically using Globe oil. Globe
oil is a light, tasteless, odorless mineral oil that will not contaminate or impart
odors or taste to sliced food products.
DO NOT USE VEGETABLE OIL TO
LUBRICATE SLICER. VEGETABLE OIL WILL
DAMAGE THE SLICER!
Sharpener and Shafts
In addition to cleaning the sharpener stones, it is suggested that the
sharpener shafts be lubricated with Globe oil on a regular basis.
1. Pull knife sharpener up by its handle to remove it from slicer (Fig. 18-1).
2. Apply several drops of Globe oil to the exposed shaft of both stones (Fig.
18-2).
3. Push the sharpener handle several times to distribute the oil onto shafts.
4. Replace sharpener to its stored position on the slicer.
5. Wipe off any excess oil that drips onto slicer.
Note: The knife sharpener and stones can be cleaned with warm
water and a brush. Allow it to air dry. If the knife
sharpener or stones are cleaned, it is very important that
all sharpener shafts are lubricated with Globe oil afterwards!
End Weight Slide Rod
The end weight slide rod should be lubricated with a few drops of Globe oil
every week or when excessive drag is felt.
1. Apply a few drops of Globe oil to end weight slide rod (Fig. 17-3).
2. Slide end weight up and down to distribute oil.
3. Wipe off any excess oil that drips onto the slicer.
Inspections, Simple Maintenance, and Repair
Figure 17-1
Figure 17-3
Figure 17-2
Shafts
Knife
Sharpener
Knife
Sharpener
Handle
Main
Shaft
End Weight
Slide Rod

Page 18
Troubleshooting Guide
PROBLEM CAUSE SOLUTION
Knife motor will not start Slicer not plugged in Plug in slicer.
Knife cover removed or not properly
installed
Install knife cover
Overload reset button tripped Press the reset button located
underneath the slicer
Green RUN indicator light ashing Knife cover removed or not properly
installed
Install knife cover
Ragged cuts-poor yield Dull knife Sharpen knife-make sure knife and
stones are clean
Chipped knife Sharpen or have new knife installed
Knife-slicer table gap too wide Call for service to adjust slicer table
Knife too small Have new knife installed
Part scraping knife Knife cover Lock knife cover release lever
Food chute Tighten or adjust food chute knob
Slicer table Call for service to adjust slicer table
Hard to sharpen Stones dirty, wet or clogged with
grease
Clean stones with warm water
and a brush. Allow stones to air
dry. Lubricate shafts with Globe oil
afterwards
Knife dirty Clean top and bottom of knife
Worn stones Have stones replaced
Stones not properly aligned Have sharpener adjusted
If problems persist and the assigned solution does not remedy the issue, please call our Service
Department at 866-260-0522.

Page 20
Limited Slicer Warranty
Globe Food Equipment Company (“GFE”) 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 30 months from date of factory shipment, or 24 months from date of
installation, whichever comes rst. There is a lifetime guarantee on the stones in the sharpening system (parts only).
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.
GFE’S OBLIGATION AND LIABILITY UNDER THIS WARRANTY IS EXPRESSLY LIMITED TO REPAIRING OR
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. This warranty is not transferable or assignable
to any subsequent owner.
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.
Items not covered under warranty, but are not limited to:
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, or not pre-authorized by GFE.
6. Lubrication.
7. Expendable wear parts, knife, rubber boots, blown fuses, lamps.
8. Cleaning of equipment.
9. Misuse or abuse.
Service under this warranty shall not be made available until such time as a properly completed, digitally signed,
and the Installation/Warranty Registration has been received by GFE within 30 days from the date of installation.
Complete warranty registration at: www.globefoodequip.com/support/warranty-registration-form.
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.
WARRANTY REGISTRATION
SCAN THE QR CODE WITH YOUR MOBILE DEVICE OR GO TO
WWW.GLOBEFOODEQUIP.COM
TO FILL OUT AND SUBMIT YOUR WARRANTY REGISTRATION.
WWW.GLOBEFOODEQUIP.COM/SUPPORT/WARRANTY-REGISTRATION-FORM