Chefmate GC510 Specifications
OWNER & OPERATOR
INSTRUCTION MANUAL
Model #
Serial #
For Service on your Slicer
1. Visit our website at www.globeslicers.com (select Service button)
2. Or...Call Globe service department 937-297-7247 and ask
for the contact information for your local service company.
This manual contains important safety instructions which
must be strictly followed when using this equipment.
FOR CHEFMATE SLICER MODEL GC510
Model GC510
- IMPORTANT SAFETY NOTICE -
Page 2
ATTENTION OWNERSAND OPERATORS ....................................................................................... 3
KEY COMPONENTS OF THE SLICER .............................................................................................. 4
CHEFMATE SLICER SAFETY TIPS................................................................................................... 5
INSTALLATIONAND PROPER GROUNDING ................................................................................... 6-7
OPERATING INSTRUCTIONS ........................................................................................................... 8
CLEANING.......................................................................................................................................... 9-10
KNIFE SHARPENING......................................................................................................................... 11-12
SIMPLE MAINTENANCEAND REPAIR ............................................................................................. 13-14
TROUBLESHOOTINGGUIDE............................................................................................................ 15
LIMITED SLICER WARRANTY........................................................................................................... 16
GLOBE FOOD EQUIPMENT CO.
P.O. BOX 3209
DAYTON, OH 45401
PHONE: 937-299-5493
FAX: 937-299-4147
EMAIL: [email protected]
WEBSITE: www.globeslicers.com
Globe Food Equipment Company, 2004
Printed in the U.S.A.
INDEX
Page 3
Globe’s equipment is designed to provide 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 following all the instructions contained in this manual and the requirements of
local, state or federal law.
Owners should not permit anyone to touch this equipment unless they are over 18 years old, are
adequately trained and supervised, and have read and understood 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.
This manual 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:
Make certain that the manual and Chefmate safety tips card are available for easy reference by an
operator. Globe has put a warning label in the English language on its slicers. Spanish warning labels
are available upon request to Globe. If any warning label, manual, or safety tips card becomes
misplaced, damaged, or illegible, or if you require additional copies, please contact your nearest
representative or Globe directly.
Please remember that this manual or the warnings do not replace the need to be alert, to properly train
and supervise operators, and to use common sense when using this equipment.
or
ATTENTION OWNERS AND OPERATORS!
Page 4
KEY COMPONENTS OF THE SLICER
Sharpener
Knife Cover
End Weight
Food Chute
Food Chute Handle
Food Chute Release Knob
Slice Thickness Dial
Feet
On/Off Buttons
Removable Receiving Tray
Slice Deflector
Knife Cover Release
Knob
Slicer Table
Knife Motor Indicator Light
Page 5
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:
• NEVER touch this slicer without training and authorization from your supervisor or if you are
under 18 years old. Read owner and operator instruction manual first.
• ONLY install on level nonskid surface in clean, well-lighted work area away from children and
visitors.
•ALWAYSground slicer utilizing proper power source.
• NEVER TOUCH KNIFE. Keep hands and arms away from all moving parts.
• NEVER OPERATE without knife cover and knife ring guard securely installed.
• ONLY USE FOOD CHUTE HANDLE to push food chute during slicing.
• ONLY USE THE END WEIGHT, NOT YOUR HAND, to hold food products when slicing. Never
put you hand on or around food chute when slicer is on.
•DO NOT CATCH SLICES WITH YOUR HAND. Let slices drop on paper-covered receiving area.
•ALWAYSturn off slicer and turn slice thickness dial completely clockwise after each use.
• BEFORE CLEANING SLICER TABLE AND KNIFE, turn off and unplug slicer and turn slice
thickness dial clockwise to closed position.
• BEFORE CLEANING, SERVICING, OR REMOVING ANY PARTS, always turn off and unplug
slicer and turn slice thickness dial clockwise to closed position.
• USE ONLY CHEFMATE SLICER ACCESSORIES properly installed.
CHEFMATE SLICER SAFETY TIPS
Page 6
INSTALLATION
UNPACKING:
Unpack the slicer immediately after receipt. If the machine is found to be damaged, save the packaging
material and contact the carrier within fifteen (15) days of delivery. Immediately contact your source of
the equipment.
You should receive with the slicer, rubber feet, oil, warranty card, safety tips card, and an owner and
operator instruction manual. Contact Globe or your local supplier if you did not receive all of these
materials.
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.
•NEVER bypass, alter, or modify this equipment in any way from its original condition.
• NEVER operate slicer without all knife guards and covers securely installed.
• NEVER operate slicer without all warnings attached.
INSTALLATION:
1. Read this manual thoroughly before installation and operation. DO NOT proceed with installation
and operation if you have any questions or do not understand anything in the manual. Contact your
local representative or Globe first.
2. Remove the slicer from the corrugated box.
3. Make sure the rubber feet are firmly tightened.
NEVER USE SLICER WITHOUT RUBBER FEET INSTALLED.
4. Select a location for the slicer that has a level, solid, nonskid surface and a well-lighted work area
that is away from children and visitors.
USE AT LEAST TWO PEOPLE TO LIFT THE SLICER UP TO THE OPERATING LOCATION.
NEVER ATTEMPT TO LIFT THE SLICER ALONE.
Page 7
INSTALLATION AND PROPER GROUNDING
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. 7-1 and Fig. 7-2).
5. Post the Chefmate slicer safety tips within easy view of the operator.
6. Inspect the slicer to ensure all parts have been provided.
7. Make sure the knife cover and sharpener are in place.
8. Make sure the warning label is properly positioned and legible and the owners manual is available
near the slicer.
9. Complete warranty card and mail to Globe.
10. Clean the slicer using the procedures outlined in the cleaning section (pages 9 and 10) prior to
using the slicer.
11. Contact your local representative or Globe directly if you have any questions or problems with the
installation or operation of this slicer.
Figure 7-1 Correct Figure 7-2 Incorrect
Page 8
OPERATING INSTRUCTIONS
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:
• NEVER touch this slicer without training and authorization from you supervisor or if you are under
18 years old. Read owner and operator instruction manual first.
•ALWAYSkeep hands and arms away from knife and all moving parts.
•ALWAYSuse the end weight, not your hand, to hold food products when slicing.
• ONLY USE the food chute handle to push the food chute during slicing.
•ALWAYSturn off slicer and turn slice thickness dial completely clockwise after each use.
•ALWAYSturn off slicer and unplug slicer before cleaning, dismantling, or servicing.
MANUAL SLICER OPERATION:
1. With the slicer turned off, pull the food chute completely toward you and place the food product on
the food chute. Slice only boneless, unfrozen product with the slicer. Use the end weight to hold the
food product in place.
2. Make sure all knobs are tightened prior to using the slicer.
3. Rotate the slice thickness dial counterclockwise to the desired slice thickness. After slicing is
complete, always turn the slice thickness dial completely clockwise to close the slicer table.
4. Turn slicer on.
DO NOT hold the food product with your hand. Never put your hand on or around the food
chute when the slicer is on. The food chute handle is the only part of the slicer you should
touch while slicing.
5. Use the food chute 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 on the paper covered receiving area.
If a product needs to be adjusted during slicing, ALWAYS turn off slicer. Close the slicer
table, and pull the food chute all the way towards you prior to adjusting the product and
the end weight.
6. Turn off slicer after each use and always turn slice thickness dial completely clockwise to close the
slicer table.
7. Pull the food chute completely towards you, close the slicer table, if you have not already done so,
and remove the product from the food chute.
Page 9
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:
•ALWAYS turn off slicer and unplug the power cord before cleaning or servicing.
•NEVER attempt to clean slicer with the blade running.
•ALWAYS turn slice thickness dial completely clockwise to close the slicer table and covers
the knife edge.
Your slicer should be cleaned and sanitized as often as necessary or at least once per day. Slicer
components are easily disassembled without the use of special tools. NOTE: It may be desirable to
wear non-cutting safety gloves during the cleaning operation.
•DO NOT put components in dishwasher.
•DO NOT hose down or pressure wash any slicer part.
•DO NOT use bleach or other caustic/strong detergents on the slicer
base or components.
DISASSEMBLY & CLEANING:
To begin the cleaning procedure, disassemble the following components:
1. FOOD CHUTE:Remove the food chute by rotating the food chute
release knob (Fig. 9-1) counterclockwise until it is completely removed.
Remove the food chute from the slicer (Fig. 9-2).
2. SLICE DEFLECTOR: The slice deflector can be removed by
unscrewing the screw knob.
3. PRODUCT RECEIVING TRAY: Remove the product receiving tray
from the base of the slicer for cleaning.
BE ALERT. The next steps will expose the knife.
4. KNIFE COVER: The knife cover is removed by rotating the knife cover release knob
counterclockwise until it releases. The knob will not come out completely (Fig. 9-3).
While holding the knobs on the knife cover, carefully lift the knife cover straight up
away from the blade.
NOTE: The slicer will not operate with the knife cover removed.
Figure 9-2
Figure 9-3
Figure 9-1
CLEANING
Page 10
CLEANING
• DO NOT put components in dishwasher.
• Dilute detergent per supplier’s instruction.
• DO NOT hose down or pressure wash any slicer part.
• DO NOT allow moisture to get into knife hub.
• NEVER use a scrubber pad, steel wool, or abrasive material to clean the slicer.
• NEVER remove the sharpener from the slicer or immerse it in water.
• Clean the disassembled components with a mild detergent and warm water solution.
Allow parts to air dry.
• DO NOT use bleach or other caustic/strong detergents on the slicer base or components.
NEVER try to remove the knife from the slicer. It must remain on the slicer for proper
operation, sharpening, and cleaning.
5. The knife ring guard must be cleaned. To clean the knife ring guard,
soak a clean cloth in a mild detergent and warm water solution. Carefully
insert the cloth between the knife and the knife ring guard (Fig. 10-1).
While holding the cloth, work it along the entire back side of the knife,
between the knife and knife ring guard. Repeat this procedure as
needed. A nylon brush can also be used if preferred.
6. The knife must be cleaned. Carefully wash and rinse the top and bottom
of the knife by wiping from the center of the knife outward (Fig. 10-2).
7. Carefully replace the knife cover over the blade. Hold the knife
cover with one hand while securely tightening the knife cover release
knob with the other hand.
8. With the slicer table completely closed, wipe the slicer table off by
starting at the knife and pulling toward you. Never wipe the slicer
table toward the knife.
9. Clean and wipe down the entire slicer. Use a mild sanitizer if required.
Do not use bleach or other caustic/strong detergents on the slicer base or components.
10. Reinstall all disassembled components after they are clean and dry. Make sure all knobs are
securely fastened.
Figure 10-1
Figure 10-2
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