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6.
BLADE SHARPENING PROCEDURE
The cutting blade must always be kept well sharpened in order to ensure problem-free operation of the ma-
chine. It should be noted that regular 'short' sharpening is to be preferred over more extensive operations.
Always ensure that before starting with this type of operation, the graduated knob for adjusting the cut thick-
ness has been set to "0".
Sharpening is only to be carried out on smooth blades; toothed blades for bread cutting machines
must be sharpened by specialist companies.
Cutting blades should only be sharpened when they are clean and completely free of grease, as
grinding a blade which has grinding waste stuck to it can not only cause damage to the sharpening
machine but also its grinding wheels.
Any dirt deposits remaining on the grinding wheels after sharpening a blade should be removed. In addition,
any grains of sand remaining on a cutting blade or on the machine must be removed using a cloth dipped in
alcohol.
6.1 Grinding the blade
1)
Clean both sides of the cutting blade with the stop plate closed (Graduated knob "A" turned to position 0
or further).
2)
Switch off the machine and turn the cutting thickness adjustment knob "A" to the left until it reaches its
end position (fully opened).
3)
Secure the sharpening tool on the stop plate.
Note that only sharpening tools of the type delivered with our machines may be used.
In order to be able to open the stop plate to its maximum extent, pull the carriage "B" as far towards the
operator as possible and either tip up holder "C" or disassemble it by removing it from the guides . Se-
cure the sharpening tool to the stop plate using the knurled screw on the tool's upper surface. Here the
protrusion on the sharpening tool is inserted in the hole in the stop plate nearest to the blade and the
knurled screw inserted in the second hole on the plate. The metal part of the sharpening tool is to be po-
sitioned in front of the blade and point downwards, with the bend in the metal part pointing towards the
operator. This provides additional protection against injury.
4)
Switch on the meat slicing machine. Carefully move the grinding disc towards the rotating blade by turn-
ing the thickness adjustment knob to the right slowly and with little force. Contact must cause the grind-
ing disc to rotate with the blade. Generally, only a few seconds are sufficient to sharpen the blade.
5)
The blade must be deburred after being sharpened. This is done by pressing the sprung button on the
sharpening tool for approx. 2-3 seconds, until the burrs have been removed.
6)
Switch off the meat slicing machine after sharpening has been completed and then remove the sharpen-
ing tool by reversing the steps described for its installation before setting the cut thickness adjustment
control to "0".
7)
Remove all deposits remaining from the grinding operation from the blade and the product holder shaft
with a cloth.
Note that sharpening of the cutting blade may only be carried out by authorised and trained person-
nel.
Under no circumstances should the blade be cleaned when the machine is in operation (i.e the
blade is rotating).
The blade can no longer be sharpened once the blade diameter has been worn down by more than
6 mm.
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