Cutting
Preparation Equipments

Principle use

• Cutting fruits and vegetables
• Chopping meat and poultry

Special Characteristics

• A slow turning bowl feeds small pieces of food through faster turning blades
• Food is chopped ever smaller into a paste

Operating Hints

• Hard items such as bones and gristle damage knives and gears
• Machine will not run until bowl guard is securely in place
• Feed food gradually
• Never fill bowl over 2/3 full
• Scrape food down toward bottom of bowl using a rubber scraper
• Move scraper opposite direction of bowl rotation when scraping down
• Wait several seconds after turning off for knives to stop rotating
• Leave safety catch disengaged when not is use

Cleaning

• Unplug machine
• Remove guard, blades and bowl
• Use hot detergent solutions to wash parts and housing, then rinse and dry all
• Completely reassemble machine
• Tighten clamp nuts and levers
• Leave safety catch off

Principle use

• High volume cutting, blending, mixing and pureeing tasks

Special Characteristics

• Continuous feed and cutter bowl setup options
• Produces up to 960 pounds of product per hour (Julienne potato)

Operating Hints

• Manufacturer's instructions are best
• One plate operations include slicing, shredding, grating and julienne
• Two plate operations include dicing
• Throw out flinger plate is part of basic setup for continuous feed operations
• Rotating and lowering of pusher plate locks feed head
• Use light feed pressure -- excessive pressure may jam or overheat machine
• Present pre-pared product in feed hopper perpendicular to cut for consistent results
• Use feed tube to present long, slender items like carrots
• Cutter bowl is at capacity when half full

Cleaning

• Unplug machine
• Clean immediately
• Food acids and alkaline cleaning products permanently discolor parts
• Abrasive will mar surfaces and make them harder to keep clean

Principle use

• Slicing meats, cheese, breads, fruits and vegetables

Special Characteristics

• Hot or cold foods can be sliced
• Slices from paper thin to greater than one inch thick can be made
• Some models can be set up for automatic operation freeing workers for other tasks

Operating Hints

• Always follow manufacturer's instructions
• Use cautions as with any electric appliance
• Always use with blade guard in place
• Develop a rhythmic motion. Do not bang carriage
• Maintain a sharp blade
• Unplug when not in use

Cleaning

• Unplug machine
• Set blade control at zero
• Disassemble machine
• Wear safety gloves when cleaning blade
• Use hot detergent solution. Do not use very hot water or steam. Otherwise parts may warp and lubricants may dry out
• Replace blade guard immediately to prevent injury
• Reassemble machine completely
• Leave unplugged and covered when not in use

Principle use

• To slice, shred, julienne or waffle cut vegetables by hand with both speed and precision

Special Characteristics

• Stainless steel construction
• Easily portable all-in-one tool

Operating Hints

• Hand guard hold foods in place and protects from razor sharp blades
• Straight, ripple, julienne blades
• Thickness of cuts can be adjusted from paper thin to 1/4"
• Create waffle cut by turning food 90 degrees with each pass over ripple cutter
• Store with blades fully retracted

Cleaning

• Wash by hand to prevent warping of housing or blades by extremely hot water
• Air dry

Principle use

• Hand cutting moderate quantities of vegetables into long threads

Special Characteristics

• Blades can be changed to produce a variety of dimensions for product

Operating Hints

• Condition vegetables to be cut by softening at room temperature. Crisp vegetable break easily

Cleaning

• Hand wash and dry
• Store carefully
• Protect blades from damage by keeping them separated or individually wrapped