Globe S13E User manual

Instruction Manual for the Globe Slicer
Model: S13E
This manual contains important safety instructions that
must be strictly followed when using this equipment.
- IMPORTANT SAFETY NOTICE -
Model #:
Serial #:
Model S13E
Maintain and use this manual as a reference for training.

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
FRONT MOUNTED KNIFE SHARPENER........................................................................................................ 16-17
INSPECTIONS, SIMPLE MAINTENANCE AND REPAIR ................................................................................. 18-19
KNIFE REMOVAL OPTION............................................................................................................................... 20-21
TROUBLESHOOTING GUIDE.......................................................................................................................... 23
GLOBE FOOD EQUIPMENT CO.
2153 DRYDEN RD.
DAYTON, OH 45439
© Globe Food Equipment Company, 2019 980228 Ver. 1 Rev. - 8-2019
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 your local representative.
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. 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
Carriage
Carriage Handle
Slice Thickness Dial
Rubber Foot
Overload Reset Button
(On bottom)
Receiving Area
Slicer Table
Power Cord
Knife Ring Guard
End Weight Handle
Knife Sharpener
Warning Label
Start Button Stop Button
Power Indicator
Light (Plugged in)
Run Indicator
Light (Knife running)
Carriage Release Knob
Warning Label
Thumb Guard
Model S13E
with Top Mounted
Sharpener
Model S13E
with Continuous Ring
Guard & Front Mounted
Sharpener
Front Mounted Sharpener
Continuous Ring Guard

Page 6
Globe Slicer Safety Tips
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:
• NEVER touch slicer before reading and completely understanding 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 carriage
handle.
• NEVER OPERATE slicer without the knife cover and knife sharpener securely installed.
• NEVER HOLD THE FOOD PRODUCT WHILE SLICING. Hold only the carriage handle to slice.
• DO NOT CATCH SLICES WITH YOUR HAND. Let slices drop onto the receiving area.
• AFTER EACH USE ALWAYS turn knife motor OFF and turn the slice thickness dial clockwise until it
stops.
• 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 PROPERLY INSTALLED GLOBE SLICER ACCESSORIES.

Page 7
Installation
UNPACKING
1. Inspect the package carefully before unpacking. Note any damage on the delivery paperwork and take
pictures.
2. Unpack the slicer immediately after receipt. If the machine is found to be damaged, save the packaging
material and take pictures of damage. 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.
3. With the slicer you should receive a: 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 (top mounted
knife sharpener only).
• 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. 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.
USE AT LEAST TWO PEOPLE TO MOVE SLICER TO OPERATING LOCATION. NEVER
ATTEMPT TO MOVE SLICER ALONE.
3. Remove slicer from the corrugated box.
NEVER USE SLICER WITHOUT FOUR RUBBER FEET SECURELY INSTALLED ON UNIT.
4. Make sure rubber feet are rmly tightened.

Page 8
Installation
THIS MACHINE IS PROVIDED WITH A SCHUKO 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 (Fig. 8-1).
IF THE SUPPLY CORD IS DAMAGED, IT MUST BE REPLACED BY THE MANUFACTURER, A
SERVICE AGENT OR SIMILARY QUALIFIED PERSONS IN ORDER TO AVOID A HAZARD.
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. 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.
9. Refer to the procedures outlined in the Cleaning & Sanitizing section to clean the slicer before use.
10. Contact your local representative, if you have questions or problems with the installation or operation of the
slicer.
Figure 8-1 Schuko Receptacle

Page 9
Operating Instructions
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:
• NEVER touch slicer before reading and completely understanding 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 carriage handle.
• NEVER OPERATE slicer without the knife cover and knife sharpener securely installed.
• NEVER HOLD FOOD PRODUCT WHILE SLICING. Hold only the carriage handle to slice.
• DO NOT CATCH SLICES WITH YOUR HAND. Let slices drop onto the receiving area.
• AFTER EACH USE ALWAYS turn knife motor OFF and turn slice thickness dial clockwise until it stops.
• 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 carriage completely towards you and tilt carriage to unload and load food
product. 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 carriage when
slicer is under power. The carriage handle is the only part of the slicer you should touch while
slicing.
6. Use carriage handle to manually push carriage back and forth. The carriage handle is the only part of the
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 carriage 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 carriage 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 carriage to unload and load food
product.
9. Unplug slicer after each day’s 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 understanding 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 the
Cleaning and Sanitizing procedures and information that follows; 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 cut proof 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 cut proof
safety gloves during the cleaning operation.

Page 11
6. Use the carriage handle to tilt carriage and carriage arm to the right to the cleaning
position (Fig. 11-1 and Fig. 11-2).
7. With a clean cloth soaked in mild detergent, wipe down the carriage. Use a clean,
wet cloth to rinse the carriage. Finish by spraying sanitizer on the carriage and
then let air dry.
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. 11-4).
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. 11-5).
Note: If using the front mounted sharpener, refer to Front Mounted
Sharpener section.
Note: If slicer is equipped with removable knife option, refer to Removable
Knife Option section.
BE ALERT. Slicer knife edge is exposed. Always be aware of the
placement of your hands/ngers in relation to knife.
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 carriage toward you (home position).
Note: The carriage will only tilt back in the “home” position.
5. Loosen the carriage release knob that fastens the carriage to the slicer
(Fig. 11-3).
Note: The carriage release knob is not designed to come completely off.
Figure 11-3
Figure 11-2 Cleaning Position
Figure 11-1
Figure 11-5
Figure 11-4

Page 12
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.
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.
12. 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.
13. 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.
14. Soak a clean cloth in a mild detergent and warm water solution. Wring 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.
15. 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).
2. Reinstall knife sharpener. Put knife sharpener at the top of slicer with knife sharpener
handle pointing down (Fig. 12-4).
Note: If using the front mounted sharpener, refer to Front Mounted Sharpener
section.
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 carriage back into operation (Fig. 13-1).
Note: If slicer is equipped with the removable carriage option, refer to Removable Carriage Option
section for assembly.
4. Tighten carriage release knob to secure carriage to slicer (Fig. 13-2).
5. 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.
Note: If carriage release knob is not secure, slicing performance will be poor and excessive noise could
occur.
Cleaning & Sanitizing
Figure 13-2
Figure 13-1

Page 14
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:
• NEVER touch slicer before reading and completely understanding 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 carriage 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 the carriage.
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. Unplug the slicer 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.
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 with handle pointing up (Fig. 14-2).
5. Push down knife sharpener until knife sharpener clicks into position.
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
Front Mounted Knife Sharpener
BE ALERT. The next step will expose knife.
4. Place the knife gap set tool at the top edge of the slicer table near the knife edge (Figure 16-3).
5. Turn the slice thickness dial counterclockwise to 13 and a half (Figure 16-4).
Note: Knife edge should be aligned with the bottom of the gap set tool (Figure 16-5).
6. Install the knife gap set tool back into the front mounted sharpener (Figure 16-6).
PREPAIRING TO SHARPEN
1. Unplug the slicer and turn slice thickness dial clockwise until it stops and slicer table covers the knife’s edge.
2. Clean and dry both sides of knife before sharpening. Refer to Cleaning & Sanitizing section of the Owner’s Manual supplied
with the machine.
The slicer knife if very sharp. Exercise extreme caution when
working near the knife.
Figure 16-1 Figure 16-2
Figure 16-3 Figure 16-4 Figure 16-5 Figure 16-6
Figure 16-7
7. Place the front mounted sharpener on the top edge of the slicer table against the thumb guard (Figure 16-7).
8. Hold the front mounted sharpener and the carriage handle (Figure 16-8). Push the carriage forward until the two guide pins on
the front mounted sharpener slide into the gap.
9. Hold the front mounted sharpener and pull front mounted sharpner towards the slicer table edge to make sure front mounted
sharpener is in position.
Note: The socket head cap screw on the front mounted sharpener must rest on the top edge of the
slicer table (Figure 16-9).
10. Turn the locking knob assembly clockwise until pin touches back of the slicer table to secure the front mounted sharpener to
the slicer table (Figure 16-10).
Note: Front mounted sharpener should not move on slicer table.
Figure 16-8 Figure 16-9 Figure 16-10
INSTALLATION
1. Make sure carriage is pulled completely towards you in the home position (Figure 16-1).
2. Move end weight handle to the top of the carriage.
3. On the front mounted sharpener, turn the knife gap set tool counterclockwise to remove the knife gap set tool (Figure 16-2).

Page 17
Front Mounted Knife Sharpener
Figure 17-1 Figure 17-2 Figure 17-3
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. Push down and turn sharpening knob counterclockwise to #1. Release sharpening knob (Figure 17-1).
4. Sharpen knife blade for 30 seconds.
Note: SG13 & SG13A models. The slicer is equipped with a motion timer feature, make sure that the motion
timer is set to 30 seconds. Refer to Maintenance Mode section of the Owner’s Manual supplied with the
machine.
5. Push the STOP button to turn knife motor off.
Note: The green RUN indicator light will go out.
6. Push down and turn sharpening knob clockwise to #0. Release sharpening knob (Figure 17-2).
7. Push the START button to turn on knife motor.
Note: The green RUN indicator light will illuminate.
8. Push down and turn sharpening knob clockwise to #2. Release sharpening knob (Figure 17-3).
9. Hone the knife blade for 15 seconds.
AFTER SHARPENING
1. Push the STOP button to turn off the knife motor.
Note: The green RUN indicator light will go out.
2. Push down and turn sharpening knob clockwise to #0.
3. Unplug the power cord.
Note: The white POWER indicator light will go out.
4. Turn the locking knob assembly counterclockwise to loosen front mounted sharpener from the slicer table (Figure 17-4).
BE ALERT. The next step will expose knife.
5. Lift up on the front mounted sharpener to remove from gap.
6. Hold the front mounted sharpener and the carriage handle to move the front mounted sharpener and carriage to the home
postion.
7. Remove the front mounted sharpener from the slicer table.
8. Turn the slice thickness dial past the 0 mark until the table is fully closed and the slice thickness dial stops moving.
9. Clean and Sanitize the entire slicer. Refer to Cleaning & Sanitizing secion of the Owner’s Manual supplied with the machine.
10. Plug in power cord.
Note: The white POWER indicator light will illuminate.
Figure 17-4

Page 18
Inspections, Simple Maintenance, and Repair
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:
• NEVER touch slicer before reading and completely understanding 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 PROPERLY INSTALLED GLOBE PARTS AND ACCESSORIES.
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 19
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. 19-1).
2. Apply several drops of Globe oil to the exposed shaft of both stones
(Fig. 19-2).
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 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!
Sharpener and Shafts (Front Mounted Knife Sharpener)
In addition to cleaning the sharpener stones, it is suggested that the sharpener
shafts be lubricated with Globe oil on a regular basis.
1. Remove front mounted knife sharpener from slicer.
2. Apply several drops of Globe oil to the exposed shaft of the stones
(Fig. 19-3).
3. Wipe off any excess oil.
Note: The knife sharpener and stones can be cleaned with warm
water and a brush. Allow 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. 19-4).
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 19-1
Figure 19-4
Figure 19-2
Shafts
Knife
Sharpener
Knife
Sharpener
Handle
Main
Shaft
End Weight
Slide Rod
Figure 19-3
Shafts

Page 20
Knife Removal Option
KNIFE REMOVAL OPTION
A factory available, knife removal option allows the knife to be removed.
Use two hands when handling knife removal tool.
If dropped, damage to knife and knife removal tool can
occur. Replace knife removal tool.
Knife Removal
Figure 20-1
Figure 20-2
Figure 20-3
Figure 20-4
Figure 20-5
Figure 20-6
Figure 20-7
1. Turn knife motor off, turn slice thickness dial clockwise past zero (0) until it
stops so the table covers the knife edge, and unplug the power cord. Wipe
off all visible food/food debris and juices from the entire slicer.
2. Carefully wash and rinse the top of knife by wiping from the center of knife
outward (Fig. 20-1).
3. On the shaft under the knife, align (-) with (▲) (Fig. 20-2).
4. Before installing knife removal tool, both handles must be rotated outward
(Fig. 20-3).
5. Align knife removal tool with locations on ring guard (Fig. 20-4).
6. Use hand to rmly turn top handle inward (Fig. 20-5).
7. Use hand to rmly turn bottom handle inward (Fig. 20-6).
8. Use both handles to lift knife removal tool & knife away from
slicer (Fig. 20-7).
9. Clean and sanitize knife and knife removal tool in sink or dishwasher.