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manual abstract
5. Lower the feed hopper. NOTE: When the pusher plate is rotated and lowered, the feed hopper will automatically be locked. Operations with Two Plates — (Fig. 2) DICING AND FRENCH FRIES 1. Raise the pusher plate and turn it to the left. 2. Release the feed hopper lock by turning the finger paddle counterclockwise. Then raise the feed hopper. 3. Lower the flinger plate on the knife shaft until the flinger plate seats on the shaft pin. 4. Select the proper size dicing plate and place it correctly on the knife shaft above the flinger plate. Select the appropriate slicing plate for the job (see Cutting Tool Guide). Place the slicing plate on the shaft, turning until engaged. 5. Lower the feed hopper. NOTE: When the pusher plate is rotated and lowered, the feed hopper will automatically be locked. Fig. 1 Fig. 2 – 4 – USING THE FEED HOPPER After the pusher plate is raised, pre-pared products, such as potatoes, carrots, onions, lettuce, cabbage, etc. can be placed in the large feed hopper. When cutting French fries with the Julienne cutter, position the potatoes at the lower-right corner of the large feed hopper. The potatoes may be stacked to cut several at one time. NOTE: For consistent results, stack product in the lower-right corner of the feed hopper, one pile only. The large feed hopper is also used to slice round products, such as lemons and tomatoes. Position the product in the lower-right corner of the feed hopper. NOTE: For best results, it is advisable to remove tops and tails from products like lemons, limes, or onions and place them in the hopper perpendicular to the desired cut. USING THE FEED TUBE Twist the knob to release the catch on the feed tube pusher and pull out to expose the feed tube opening. The feed tube is used for slicing long, thin shaped products, such as cucumbers or carrots or to contain small items like radishes. The machine does not stop when the feed tube pusher is removed; this allows products to be processed continuously. Always use the feed tube pusher. CLEANING WARNING: TURN THE MACHINE OFF AND UNPLUG THE ELECTRICAL CORD BEFORE CLEANING. Clean the machine immediately after each use. Dismantle all removable parts from the machine and wash them in warm water and detergent. Rinse thoroughly and wipe dry with a soft clean cloth. NOTE: Allowing food juices to dry on the machine may cause discoloration. NEVER clean feed hopper, cutting tools or other aluminum parts in highly alkaline dishwashing solutions or in excessively hot water as this can cause formation of aluminum oxide (black). DO NOT USE steel wool or sharp objects for cleaning machine surfaces if they become discolored; scratched surfaces become hard to keep clean. 1. Remove feed tube pusher and rinse in luke warm water. Raise the pusher plate; turn it to the left. 2. Remove the feed hopper and rinse it in luke warm water. 3. Lift out the cutting plate. If you have used the dicing grid, push the remaining leftovers through the grid with the nylon brush before removing. 4. Remove the dicing plate and flinger plate; rinse in luke warm water. 5. Turn the pusher plate back clockwise over the feed hopper and lower it. 6. Place a pan under the exit chute and pour luke warm water from the top through the knife chamber. Run a wet cloth through the feed tube. Wipe with a clean dry cloth. 7. Return the cutting tools to the wall rack. Lower the flinger plate onto the knife shaft until the flinger plate seats on the shaft pin. 8. Place the feed hopper on the hinge pins and lower to normal position. Turn the lower pusher plate. Replace the feed tube pusher. – 5 – CUTTING TOOLS Fractional sizes are in inches (millimeters are in parentheses). Slicers Use Fine and Standard Slicers for sliced products and for dicing. Soft products like tomato use the FINE SLICER not the STANDARD SLICER. FINE SLICER 1/16 (1.5MM) FINE SLICER 1/8 (3MM) FINE SLICER 5/32 (4MM) FINE SLICER 7/32 (6MM) FINE SLICER 3/8 (10MM) STANDARD SLICER 3/8 (10MM) HD FINE SLICER 9/16 (14MM) Crimping Slicer Ripple cuts root vegetables (beets, potatoes, carrots, etc). CRIMPING SLICER 3/16 CR (4.5MM) Julienne Cutters JULIENNE CUTTER 3/32 (2.5MM) JULIENNE CUTTER 3/16 (4.5MM) JULIENNE CUTTER 7/32 (6MM) JULIENNE CUTTER 3/8 (10MM) – 6 – Dicer and French Fry Plates The recommended slicer plate will produce near-cube shaped products. The DICER grid dimension must be equal to or larger than the SLICER dimension. DICER 9/32 Use with FINE SLICER 7/32 * DICER 3/8 Use with STANDARD SLICER 3/8 * DICER 1/2 Use with STANDARD SLICER 3/8 * DICER 5/8 Use with STANDARD SLICER 3/8 * DICER 3/4 Use with FINE SLICER 9/16 FRENCH FRY3/8 Use with STANDARD SLICER 3/8 * Soft products may be diced with thinner slicer blades than those recommended. Graters and Shredders FINE GRATER Grates raw potato for potato pancakes, horseradish (sauce), dry bread, hard "Parmesan" cheese. SHREDDER 1/16 (1.5MM) Grates carrots, dry bread, almonds, nuts. SHREDDER 3/32 (2MM) Grates carrots, dry bread, almonds, nuts. SHREDDE...