Globe Chefmate GC512 12" Manual Gravity Feed Slicer - 1/3 hp

The GC512 medium-duty slicer is unique a couple of ways. Rather than using a belt to drive the knife, we use two gears. By using two gears, there's a more powerful transfer of energy from the motor to the knife. Because we use that knife drive system, this machine will work for about four hours per day. Of those four hours, three hours could be used for slicing cheese. It would be perfect for a medium or even a large size delicatessen. The other thing that we can talk about is the index mechanism. Others use a plastic unit with a metal pin. Metal on plastic will eventually wear, so you lose some of the reliability, consistency, and accuracy. Globe again uses two gears that mesh together to form the index mechanism. Because we do this, the accuracy and consistency will be the same in 3 years, 5 years, and 15 years. It's a very accurate system. Another very unique part of this machine is that it's almost entirely stainless steel. Others in this category have an anodized aluminum base and most of the parts are also anodized aluminum. On this machine, the gauge plate, knife cover, knife, chute, and end weight are all stainless steel. Because this end weight is stainless steel and heavy with nice teeth, it will securely hold your product very well so that, as you slice, you don't have to worry about the product moving around. Lastly, as the product is sliced and drops down, there's a removable stainless steel tray to hold that product so that anything that the product touches on the slicer is going to be stainless steel, and that is the most sanitary material on the market today. This slicer comes with a full one-year warranty. For information on this or any Globe product, please visit www.Globefoodequip.com.

Cleaning and sanitizing instructions. Your slicer must be disassembled, cleaned, and sanitized a minimum of every four hours and at the end of the day. Do not hose down or pressure wash the slicer. Never use a scrubber pad, steel wool, or any other abrasive material on the slicer. Never use a bleach-based cleaner, hypo sodium chlorite. Use only Globe specified sanitizers. Use a moist wipe to clean your slicer. Make sure to always ring out excess water before cleaning. It is extremely important to follow the instructions on the sanitizer container to ensure proper sanitation is achieved. Always wear mesh and single-use gloves. To begin the cleaning procedure, make sure that the slicer is turned off and the food chute is completely toward the operator. Turn the slice thickness dial clockwise past zero until it stops. Switch the auto engage lever to manual and unplug the slicer. With a clean cloth, wipe away liquids and food particles. Unscrew the slide rod from the food chute and remove the end weight. Next, remove the food chute by loosening the chute release knob. Lift the food chute off the chute arm. Remove the knife sharpener inlay. Place this item to the side to be cleaned and sanitized. To remove the knife cover, loosen the knife cover thumb screw with your right hand. With your left hand, hold the tab located at the bottom of the cover. Carefully rock the knife cover away from the bottom pin and pull the cover away from the knife. Attached to the ring guard is a removable, flexible slice deflector. At the center of the ring guard is a locking tab. Carefully unsnap the slice deflector from the ring guard and remove it for cleaning. Take all the removed parts of the to the sink for cleaning and sanitizing. Scrub clean, rinse, and sanitize all parts. Allow them to air dry before reinstalling them on your clean, sanitized, and dry slicer. Clean and sanitize the entire slicer. Start by cleaning the knife ring guard. Insert a clean nylon brush into a mild detergent and warm water solution. Work the brush along the outer edge of the knife. Also work the brush along the entire back side of the knife. Spray the entire surface of the slicer with the Globe-approved slicer cleaner including both sides of the knife, slicer table, entire slicer base, the sharpener inlay, and attached lanyard. Next, insert a clean, damp cloth within a mild detergent, warm water solution. Using the clean, damp cloth and slicer brush, scrub the surfaces of the slicer, including the knife. Wipe the knife from the center, outward. Make sure that you clean and sanitize the back of the knife as well. Clean and sanitize the knife inlay and lanyard. using a spray bottle of clean water, thoroughly rinse the slicer. Wipe the surfaces with a clean, dry paper towel to remove excess water. Carefully wipe the knife from the center of the knife, outward. Also, wipe the slicer table by starting at the knife and wiping away from the blade. The Globe slicer has a lift lever which raises the slicer to allow cleaning underneath. Push the chute arm all the way back. Pull the lift lever handle toward you while gently lifting up on the slice thickness dial. After cleaning and sanitizing the counter area under the slicer, gently lower the slicer back into its operating position. Make sure the slicer feet are in the foot retainers. Spray the countertop and entire surface of the slicer, including both sides of the knife, slicer table, entire slicer base, the sharpener inlay, and attached lanyard with the Globe-approved sanitizer. Follow the instructions on the container to ensure proper sanitation is achieved. Allow the slicer and all the parts to air dry. Do not wipe dry. Repeat this entire process a minimum of every four hours and at the end of the working day. The slicer must be disassembled, cleaned, and sanitized. An important step to kill bacteria is to allow the slicer and the parts to air dry before placing them back on the slicer. Do not wipe dry. Now that your slicer has been cleaned, sanitized, and allowed to air dry, it is time to reassemble it for use. Begin by inserting and securing the slice deflector. Make sure it snaps back into place on the ring guard. Retrieve the cleaned, sanitized, and dry knife cover from the sink area and align the tab over the locator pin. With two fingers, press the tab over the pin. You will hear it click into place. Press and hold the knife cover in place while tightening the thumb screw on the top of the slicer. Reattach the clean knife cover inlay. Retrieve the clean, sanitized, and dried food chute from the sink area and place it back onto the chute arm. Securely tighten the food chute release knob. Reinsert and secure the slicer and weight slice rod and end weight. Plug the slicer in and you are again ready to slice!