Pro-Cut KMS-12 User manual

DELI MEAT SLICER
OWNER´S MANUAL
OPERATION INSTRUCTIONS MODELS
KMS-12
READ THIS MANUAL BEFORE USING THE EQUIPMENT FOR THE FIRST TIME. 507093-A

KMS-12
INSTRUCTIONS FOR OPERATION, SERVICE AND MAINTENANCE OF THIS EQUIPMENT
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CONTENTS: PAGE
I. INTRODUCTION 2
II. UNPACKING 3
III. INSTALLATION 4
IV. OPERATION 5
V. KEY ELEMENTS IN CUTTING QUALITY PRODUCT 6
VI. CLEANING 6
VII. MAINTENANCE 7
VIII. EQUIPMENT SPECIFICATIONS 9
IX. ELECTRICAL DIAGRAM 9
X. PARTS LIST KMS-12 10
DELI MEAT SLICER

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DELI MEAT SLICER
I.INTRODUCTION:
CONGRATULATIONS YOU HAVE ACQUIRED A PRO-CUT SLICER WHICH IS MADE OF HIGH QUALITY LONG LASTING
MATERIALS THAT SHOULD GIVE YOU YEARS OF TROUBLE FREE OPERATION AND DURABLE SERVICE. THIS SLICER IS
MADE OF PARTS OF ANODIZED ALUMINIUM, A MATERIAL WITH A TYPE OF SUPERFICIAL COAT THAT MAXIMIZES THE
APPEARANCE AND IS ALSO THE BEST FOR THE CONTACT WITH FOOD PRODUCTS.
BEFORE YOU UNPACK YOUR NEW SLICER, IT IS OF VITAL IMPORTANCE THAT YOU AND ANY PERSON THAT WILL
OPERATE THIS UNIT READ THOROUGHLY THIS MANUAL.
WARNING!:
THIS MACHINE IS DESIGNED TO CUT FOOD PRODUCTS AND IS BY
NATURE DANGEROUS IF IT IS NOT USED AND MAINTAINED PROPERLY
AND CAUTIOUSLY FOR OPTIMUM SAFETY.
THIS EQUIPMENT MUST BE CONNECTED TO A THERMAL CONNECTION,
NOT USE THE EQUIPMENT IF IT IS NOT PROPERLY GROUNDED
THIS EQUIPMENT HAS “Y” TYPE CLAMPS
DO NOT ALLOW UNTRAINED OR UNQUALIFIED PERSONNEL OR CHILDREN TO OPERATE THIS
EQUIPMENT.
NEVER PERFORM SERVICE, CLEANING OR MAINTENANCE ON THIS UNIT WHILE IT IS CONNECTED TO
APOWER SOURCE.
NEVER USE HANDS OR FINGERS TO FEED PRODUCTS TO CUT; DO NOT PLACE FINGERS OR HANDS
WITHIN 4" (FOUR INCHES), OF THE BLADE, WHILE IN OPERATION.
THE MOST DANGEROUS COMPONENT OF THIS EQUIPMENT IS THE BLADE; ALWAYS EXERCISE
EXTREME CAUTION WHILE CLEANING OR SERVICING AND USE CUT RESISTANT STEEL OR PLASTIC
GLOVES FOR CLEANING OR SERVICING.
DO NOT LEAVE THE MACHINE UNATTENDED WHILE IN OPERATION.
KMS-12

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II.-UNPACKING:
* WHILE UNPACKING THE MACHINE TAKE SPECIAL CARE IN REMOVING THESE
COMPONENTS AND MAKE SURE THAT ALL ARE ACCOUNTED FOR.
1 BASE (10) UNIT INCLUDING KNIFE (2), MOTOR AND SHARPENER (13).*
1 CARRIAGE ASSY. (4) WITH GRIP (15).
* NOTE: FOR REFERENCE NUMBERS REFER TO FIG. 6
A.-TAKE OUT THE CARRIAGE (4) AND, REMOVE THE FOAM PROTECTORS.
B.-REMOVE THE CARDBOARD PROTECTORS (FIG. 1).
C.-DEFINE THE PLACE TO SET THE MACHINE.
D.-TAKE OUT THE MACHINE, LIFTING FROM THE BASE, (EXERCISE PROPER LIFTING
METHOD PREFERABLY DO THIS PROCEDURE WITH TWO PERSONS).
E.-ONCE THE UNIT IS FIRMLY ON THE INTENDED PLACE OF OPERATION, REMOVE
THE FOAM PROTECTOR FROM THE KNIFE SHARPENER (13).
F.-REMOVE THE KNIFE EDGE PROTECTOR; TO DO THIS:
ROTATE THE THICKNESS CONTROL KNOB (6) UNTIL IT STOPS COUNTER CLOCKWISE.
REMOVE THE KNIFE GUARD (12) BY ROTATING COUNTER CLOCKWISE THE RETAINER SHAFT KNOB (22) ALL ITS
TRAVEL AND THEN LIFT THE BLADE GUARD (12).
EXERCISE EXTREME CAUTION TO REMOVE THE KNIFE EDGE PROTECTOR BY FINDING THE PROTECTOR JOINT AND
REMOVING THE PROTECTOR BY LIFTING IT FROM THE KNIFE. (ALWAYS WEAR HAND AND FINGER PROTECTION FOR
THIS OPERATION).
ONCE THE KNIFE EDGE PROTECTOR IS REMOVED, REPLACE THE KNIFE GUARD (12) AND TIGHTEN
SECURELY. CLOSE THE THICKNESS GAGE (5) BY ROTATING THE SLICE ADJUSTING KNOB (6) CLOCKWISE FULLY.
DELI MEAT SLICER KMS-12
WARNING!:
TAKE SPECIAL CARE WHEN YOU TAKE APART THE KNIFE PROTECTOR,
THE KNIFE IS ALREADY SHARP FROM THE FACTORY AND WITHOUT
PROTECTOR SERIOUS INJURY MAY HAPPEN.

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III.-INSTALLATION:
BEFORE CONNECTING TO THE POWER SOURCE FOLLOW THIS EASY ASSEMBLY AND PREPARATION STEPS. (NEVER
EXECUTE THESE PROCEDURES WITH THE CORD PLUGGED TO THE POWER SOURCE).
1.-ASSEMBLE THE CARRIAGE (FIG. 2) ON THE SLICER, FOLLOWING THESE STEPS:
A.-PLACE CARRIAGE (4) ON CARRIAGE SUPPORT (3).
B.-TIGHTEN CARRIAGE KNOB (1) FIRMLY, DON'T FORGET THE PLASTIC RING BETWEEN THE CARRIAGE AND KNOB.
2.-SET THE SLICER ON A CLEAN AND LEVEL PLACE.
3.-ROTATE THE THICKNESS CONTROL KNOB (6) TO BE SURE THAT IT WORKS FREELY ALL THE WAY THROUGH, AND
CHECK THAT THE THICKNESS TABLE OPENS AND CLOSES SIMULTANEOUSLY.
NOTE: CHECK THE POWER REQUIREMENTS OF THE NAME PLATE WITH YOUR LOCAL REQUIREMENTS (THE
VOLTAGE OF THE MOTOR CAN BE CHANGED TO
110 VOLTS, BY A QUALIFIED ELECTRICIAN, TO DO THIS PLEASE CONTACT YOUR PRO-CUT DEALER).
4.-CONNECT THE SLICER TO THE POWER SOURCE. THE POWER SOURCE SHOULD BE CLOSE ENOUGH TO THE
MACHINE TO PROVIDE EASE OF DISCONNECTION FOR CLEANING AND SERVICING.
DELI MEAT SLICER KMS-12
WARNING!:
NEVER OPERATE THE MACHINE WITHOUT PROPER TRAINING
SERIOUS INJURY MAY HAPPEN.

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IV.-OPERATION:
NOT USE THE EQUIPMENT IF IT IS NOT PROPERLY GROUNDED
IMPORTANT: FOR THE FIRST TIME USAGE, YOU MUST CLEAN THE MACHINE AND ALSO CUT A COUPLE OF SLICES OF
SCRAP PRODUCT (YOU CAN USE CARROTS, POTATOES ETC.) TO BE SURE THAT THE KNIFE IS CLEAN BEFORE
CUTTING EDIBLE PRODUCT.
NORMAL OPERATION OF THE SLICER:
1.-PLACE THE PRODUCT TO BE CUT ON THE CARRIAGE TRAY (4).
2.-UNLOCK THE GRIP (15) FROM UNDER THE CARRIAGE TRAY, USING THE GRIP-KNOB (14), TO DO THIS YOU MUST
MOVE THE GRIP (15) TO THE TOP OF THE SLIDE ROD, DO
NOT FORCE THIS OPERATION, THEN ROTATE THE GRIP COUNTER CLOCKWISE TO ITS POSITION OVER THE CARRIAGE
TRAY.
3.-PUSH THE GRIP BY THE KNOB ALL THE WAY DOWN ON THE PRODUCT, THEN USING THE GRIP-KNOB (14) YOU CAN
SLIDE THE CARRIAGE BACK AND FORTH WITH THE SAME HAND OR USE THE CARRIAGE HANDLE (8).
4.- MOVE THE CARRIAGE ALL THE WAY BACK AND SELECT THE THICKNESS USING THE ADJUSTING KNOB (6).
5.-TURN ON THE MACHINE USING THE ROCKER SWITCH (7), THE PILOT SAFETY LIGHT SWITCH GIVES WARNING THAT
THE SLICER IS RUNNING.
6.-NOW YOU CAN START SLICING THE PRODUCT; THIS MACHINE HAS BEEN DESIGNED WITH A 45 ANGLE SO THAT
MINIMUM EFFORT IS REQUIRED TO PUSH THE PRODUCT THROUGH THE CUT. FOR BEST RESULTS, KEEP KNIFE
SHARP.
7.-WHEN YOU HAVE FINISHED, ALWAYS TURN THE MACHINE OFF BY USING THE SWITCH (7) AND TURN THE SLICE
ADJUSTING KNOB CLOCKWISE AS FAR AS IT WILL GO (BE SURE THAT THE PLATE (5) COVERS THE EDGE OF THE
KNIFE TO PREVENT ANY POSSIBLE ACCIDENT).
8.-REPLACE THE GRIP (15) TO ITS STOWED POSITION UNDER THE CARRIAGE, FOLLOWING THE STEPS IN POINT 2.
NOTE: TO SLICE OTHER PRODUCT JUST FOLLOW ALL THE PREVIOUS STEPS
DELI MEAT SLICER KMS-12
WARNING!:
NEVER LEAVE THE MACHINE UNATTENDED WHILE IN OPERATION
SERIOUS INJURY MAY HAPPEN.

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V.-KEY ELEMENTS IN SLICING QUALITY PRODUCT:
1.-DO NOT FORCE THE CUT AGAINST THE KNIFE (2).
2.-KEEP KNIFE EDGE SHARP TO ASSURE EASE OF CUTTING AND ENHANCE PRODUCT APPEARANCE.
NOTE: THE RE-SHARPENING PROCEDURE STEPS ARE SHOWN IN SECTION VI MAINTENANCE.
3.-KEEP THE PLATE (5), THE CARRIAGE TRAY, THE KNIFE (2), AND THE RECEIVING TRAY FREE OF SCRAPS AND
DEBRIS.
NOTE: NEVER ATTEMPT ANY CLEANING WHILE THE MACHINE IS CONNECTED TO THE POWER SOURCE.
VI.-CLEANING:
WARNING
ALWAYS UNPLUG OR DISCONNECT THE MACHINE FROM
THE POWER SOURCE BEFORE ATTEMPTING CLEANING OR SERVICE
NOTE: IT IS RECOMMENDED TO CLEAN THE MACHINE DAILY, WITH A SOFT DAMP CLOTH, AND A SOFT BRUSH WITH
APPROVED MILD DETERGENT AND WATER DO NOT CLEAN THE MACHINE WITH A WATER HOSE. DO NOT SUBMERGE
THE UNIT INTO WATER OR OTHER LIQUIDS.
FOR DAILY CLEANING YOU MUST CLEAN ALL THE COMPONENTS MENTIONED ON POINT 3 SECTION IV. FOR A MORE
THOROUGH CLEANING FOLLOW THESE EASY STEPS.
1.- LEVEL THE THICKNESS GAGE PLATE (5) WITH THE KNIFE GUARD PLATE (12) USING THE SLICE ADJUSTING KNOB
(6).
2.-PLACE THE GRIP (15) IN IT'S STOWED POSITION UNDER THE CARRIAGE TRAY.
3.-REMOVE THE CARRIAGE FROM ITS SUPPORT USING THE CARRIAGE-KNOB (1).
4.- REMOVE THE SCRAP TRAY (23) THAT IS LOCATED UNDER THE KNIFE, JUST PULL-UP SLIGHTLY AND REMOVE IT.
5.-REMOVE THE SHARPENER ASSY.(FIG. 3), BY LOOSENING THE SHARPENER-KNOB (21) AT THE BOTTOM OF THE
ASSY, AND THE PULL THE ASSY UP.
NOTE: YOU CAN SPLIT THE SHARPENER COVER LOOSENING THE SMALL KNOB (18) IN ORDER TO CLEAN THE WHOLE
SHARPENER ASSY. (FIG. 4).
DELI MEAT SLICER KMS-12

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6.-ALSO YOU MAY REMOVE THE KNIFE COVER PLATE (12), FOR DEEPER CLEANER. BUT, BE EXTREMELY CAREFUL,
WHEN THE KNIFE EDGE IS PARTIALLY EXPOSED OR TOTALLY EXPOSED IT IS EXTREMELY DANGEROUS.
7.-AFTER THESE STEPS YOU CAN GIVE A DEEPER CLEANING TO ALL COMPONENTS, AFTER CLEANING REASSEMBLE
IN REVERSE ORDER.
DELI MEAT SLICER KMS-12
VII.- MAINTENANCE
1.- SLIDE RODS:YOU MUST LUBRICATE THE SLICER WITH LIGHT OIL AT LEAST EVERY 100 HOURS OF SERVICE OR 30
DAYS.THE POINTS TO LUBRICATE ARE (16)AND (17)SHOWN IN
2.- KNIFE:AFTER MANY HOURS YOU WILL NEED TO RE-SHARPEN THE KNIFE, THE STEPS AS ARE FOLLOWS:
A.- BE SURE THE MACHINE IS OFF.
B.- LOOSEN THE KNOB (21)UNDER THE SHARPENING ASSY., UNTIL THE ASSY.SPRINGS ARE UP.
C.-PUSH THE ASSY. ALL THE WAY FORWARD TOWARDS THE KNIFE EDGE, HOLD IT IN THAT POSITION AND PRESS
DOWN UNTIL THE STONES ARE ON EACH SIDE OF THE KNIFE ( APROX. 1/4" UNDER THE EDGE ), THEN TIGHTEN THE
KNOB AGAIN.
D.-TURN ON THE MACHINE AND, PUSH THE ROD " A " ON FIG 5, LET THE STONE GRIND THE UNDER SIDE OF THE
KNIFE FOR A FEW SECONDS. THIS WILL SHARPEN THE EDGE AND CREATE A SLIGHT BURR ON THE TOP SIDE OF THE
EDGE. WHEN YOU RELEASE THE ROD "A" IT WILL RETURN AUTOMATICALLY.
E.-THEN REMOVE THE BURR FROM THE TOP SIDE OF THE KNIFE BY PULLING DOWN ROD "B". ONLY A VERY SLIGHT
PRESSURE IS NEEDED TO HOME THE EDGE. TOO MUCH PRESSURE AND TIME CAN CREATE A REVERSE ANGLE AND
DESTROY KNIFE EDGE. ROD "B" WILL RETURN AUTOMATICALLY WHEN RELEASED.
WARNING!:
ALWAYS DISCONNECT THE MACHINE FROM THE POWER SOURCE
BEFORE EXECUTING ANY SERVICING OR MAINTENANCE.

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IF THE POWER CABLE IS DAMAGED, IT MUST BE REPLACED BY YOUR NEAREST MASTERCUT TECHNICAL SERVICE
OR QUALIFIED PERSONNEL TO AVOID RISK OF ELECTRIC SHOCK.
PARTS TO CARE FOR WEARING OUT:
DELI MEAT SLICER KMS-12
WARNING!:
THE TIME SPENT IN GRINDING AND TRUING THE KNIFE EDGE WILL ADD
TO LONGEVITY OF THE KNIFE AND PROVIDE OPTIMUM EFFICIENCY OF
YOUR SLICER. REPEAT STEPS “D” AND “E” IF THEY ARE NECESSARY.
PARTS CHEKING FREQUENCY
VERIFICATION
COMMENTS
BAND ONCE A MONTH
IF YOU SEE ANY PRODUCT TO YOUR SLICING BLADE
STOPS. TENSION TO GIVE THE BAND FOR A BETTER
GRIP ROTATION BETWEEN PULLEYS.
BEARING DAILY
DO DAILY CLEAN BEARING AREA TO PREVENT BUILDUP
OF FLUIDS AND WASTES.ALSO OIL (FOOD GRADE
GREASE) THIS AREA FOR THE PURPOSE OF EXTENDING
THE LIFE OF BEARING.
MEMBRANE (ON-OFF) DAILY REQUIRED IMMEDIATELY CHANGE SWITCH MEMBRANE
BREAK IF FAILURE TO PREVENT POST ON OR OFF THE
INTRODUCTION OF MOISTURE OR OTHER WASTE.
PARTS TO CARE FOR WEARING OUT:
REVIEW OF PARTIES
(SUPPLIES)
FREQUENCY
VERIFICATION
COMMENTS
MOVING TRUCK (BARS
MEDIA)
ONCE A WEEK KEEP FREE OF WASTE (POWDER, FOOD, ETC.) BARS
ALSO KEEP MOVING THIN OIL LUBRICATED, DO NOT USE
OIL OR FAT THICK AS IT AFFECTS THE MOVEMENT.
KNIFE ONCE A WEEK SHARPENING BLADE HEAVY CUT IF YOU NOTICE, OR IF
YOU NOTICE WHEN EXCESS SCRAP SLICING. (CUT TO BE
GENTLE, EASY CLEAN).
SHARPENING STONES AND
SEATED
DAILY
IT IS RECOMMENDED THAT THE STONES ARE KEPT
COVERED OR PROTECTED FROM WASTE TO EXTEND
THE LIFE OF THESE. MAKE SURE BEFORE THE BLADE
SHARPENING IS FREE TO PREVENT WASTE
CLOGGED PORES OF STONES.

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VIII.-EQUIPMENT SPECIFICATION
DELI MEAT SLICER KMS-12
MODEL VOLTAGE FRECUENCY CURRENT PHASES MOTOR POWER
KMS-12 115 V~ 60 HZ 6 A 1 Ø248 W 1/3 (HP)
IX.-ELECTRICAL DIAGRAM KMS-12:
IN THE ELECTRIC CURRENT DIAGRAM, GROUND LINE (GREEN OR GREEN AND YELLOW WIRE)

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X. PART LIST KMS-12:
DELI MEAT SLICER KMS-12
ITEM DESCRIPTION QTY
1
CARRIAGE SUPPORT KNOB
1
2
KNIFE
1
3
CARRIAGE SUPPORT
1
4
CARRIAGE SUB
-ASSEMBLY 1
5
THICKNESS GAGE PLATE
1
6
SLICE ADJUSTING KNOB
1
7
SWITCH WITH PILOT LIGHT
1
8
CARRIAGE BASE
1
9
SUPPORT FOOT RUBBER
4
10
SLICER BASE FRAME
1
11
MOTOR 1/3HP (NOT SHOWN)
1
12
KNIFE GUARD PLATE
1
13
SHARPENER AND COVER SUB
-ASSEMBLY 1
14
GRIP KNOB
1
15
GRIP
1
16
LUBRICATION TUBE
1
17
OIL PORT
1
18
SHARPENER COVER KNOB
1
19
GRINDING STONE
1
20
TRUING STONE
1
21
SHARPENER LOCK KNOB
1
22
KNIFE GUARD KNOB
1

THANKS FOR READING THIS MANUAL. IF YOU HAVE ANY DOUBT REGARDING
THE OPERATION OF THIS MEAT SAW, PLEASE CONTACT TO YOUR PRO CUT
AUTHORIZED DEALER.