24
SERVICE CENTRE
AUTHORISED DEALER
1
OPERATING AND MAINTENANCE MANUAL
Professional slicer: M 220C - 220A.I.C - 250C - 275C - 300
M Vert. 220C - 250C - 275C
M Vert. BS 250C - 275/C - 300
Ed. 01/2019
2
INTRODUCTION
This manual is meant to provide customers with information on the slicer and its
specifications and the necessary operating and maintenance instructions in order to
guarantee the best possible use of the machine and preserve its efficiency in the long term.
This manual is to be used by qualified and skilled people well informed about the use of the
slicer and its periodical maintenance.
TABLE OF CONTENTS
CHAP. 1 - INFORMATION ON THE SLICER pag. 4
1.1 - GENERAL PRECAUTIONS
1.2 - SAFETY SYSTEMS INSTALLED IN THE SLICER
1.2.1 - mechanical safety system
1.2.2 - electrical safety system
1.3 - SPECIFICATIONS OF THE SLICER
1.3.1 - general description
1.3.2 - construction features
1.3.3 - slicer components
CHAP. 2 - TECHNICAL DATA pag. 8
2.1 - OVERALL DIMENSIONS, WEIGHT, CHARACTERISTICS
CHAP. 3 - SUPPLY OF THE SLICER pag. 12
3.1 - DISPATCH OF THE SLICER
3.2 - PACKAGE CHECK UPON ARRIVAL
3.3 - PACKAGING DISPOSAL
CHAP. 4 - INSTALLATION pag. 13
4.1 - SETTING UP OF THE SLICER
4.2 - ELECTRIC CONNECTION
4.2.1 - slicer equipped with a single-phase motor
4.2.2 - slicer equipped with a three-phase motor
4.3 - ELECTRIC CIRCUIT DIAGRAM
4.3.1 - Diagram of the single-phase electric circuit - S Push-button panel
4.3.2 - Diagram of the three-phase electric circuit - S Push-button panel
4.3.3 - Diagram of the single-phase electric circuit - Professional switch
4.4 - FUNCTIONING CHECK
CHAP. 5 - OPERATING OF THE SLICER pag. 17
5.1 - CONTROLS
5.2 - LOADING AND SLICING OF FOODSTUFFS
5.3 - SHARPENING OF BLADE
CHAP. 6 - ORDINARY CLEANING pag. 20
6.1 - GENERAL FEATURES
6.2 - SLICER CLEANING PROCEDURE
6.2.1 - meat hopper cleaning
6.2.2 - blade, blade guard and ring cleaning
23
7.6 - GRINDING MOLES
Check that the grinding moles retain their abrasive property during sharpening operations. If
they must be replaced not to damage the blade; therefore call the “SERVICE CENTRE”.
7.7 - LUBRICATION OF SLIDING GUIDES
From time to time pour some oil drops (from the oil phial provided with the slicer) onto the
round bar along which the carriage slides back and forth; this operation can be carried out
through the hole (OIL) next to the dial knob.
7.8 - LABEL OF THE PUSH-BUTTON PANEL
If the label of the push-button panel has been damaged, call the “SERVICE CENTRE” to
substitute it.
CHAP. 8 - MACHINE DISPOSAL
8.1 - PUTTING THE MACHINE OUT OF SERVICE
If for some reason, you decide to put the machine out of service, make sure nobody can use it:
disconnect it from mains and eliminate the electrical connections
8.2 - WEEE Waste of Electric and Electronic Equipment
Directive 2002/95/EC, 2002/96/EC and 2003/108/EC on the restriction of the use of certain
hazardous substances in electrical and electronic equipment, and waste electrical and
electronic equipment
This symbol, crossed out wheelie bin, on the product or on its packaging indicates that this
product must not be disposed of with your other household waste.
Separate waste collection of this appliance is organised and managed by the manufacturer. It
is the user’s responsibility to contact the manufacturer and follow the waste treatment system
the manufacturer has adopted for separate waste collection.
The separate collection and recycling of your waste equipment at the time of disposal will help
to conserve natural resources and ensure that it is recycled in a manner that protects human
health and the environment.
22
6.2.3 - cleaning of the sharpener
The sharpener cleaning operation is carried out by rubbing the grinding moles with a brush; the
moles must be placed in the safety position which means that they must be turned towards the
side opposite to the blade.
6.2.4 - cleaning of the deflector
The two screws (a) locking the deflector must be unscrewed to remove it (see FIG. n°16).
At this stage clean the deflector with hot water and neutral detergent.
CHAP. 7 - MAINTENANCE
7.1 - GENERAL FEATURES
Before starting maintenance it is necessary to:
a) disconnect the power supply cord plug from the socket to isolate the slicer from the electric
circuit completely.
b) place the dial knob adjusting the thickness plate in the “0” position.
7.2 - BELT
The belt is not to be adjusted. Generally it must be replaced after 3/4 years; in this case please
call your authorized “SERVICE CENTRE”.
7.3 - FEET
Feet may deteriorate and lose elasticity thus reducing the stability of the slicer. In this case they
must be replaced.
7.4 - POWER SUPPLY CORD
Periodically check whether the power supply cord is worn-out and, if this is the case, please
call the “SERVICE CENTRE” to have it replaced.
7.5 - BLADE
Check that the blade does not lose more than 10mm of its original diameter. To have it
replaced call the “SERVICE CENTRE”.
FIG. n.°16 - view of the deflector
a
3
6.2.3 - sharpener cleaning of the sharpener
6.2.4 - deflector cleaning of the deflector
CHAP. 7 - MAINTENANCE AND USEFUL ADVICE pag. 22
7.1 - GENERAL FEATURES
7.2 - belt
7.3 - feet
7.4 - power supply cord
7.5 - blade
7.6 - grinding mole
7.7 - lubrication of sliding guides
7.8 - label of the push-button panel
CHAP. 8 - MACHINE DISPOSAL pag. 23
8.1 - PUTTING THE MACHINE OUT OF SERVICE
8.2 - WEEE Waste of Electric and Electronic Equipment
4
CHAP. 1 - INFORMATION ON THE SLICER
1.1 - GENERAL PRECAUTIONS
The slicer must be operated only by highly qualified people who are fully aware of the
safety measures described in this manual.
In case of a personnel turn over, training is to be provided in advance.
Although the slicer is equipped with safety devices in the dangerous points, it is
recommended not to touch the blade and the moving components.
Before starting cleaning and maintenance, disconnect the slicer plug from the supply
socket.
Assess the residual risks carefully when protection devices are removed to carry out
cleaning and maintenance.
Cleaning and maintenance require great concentration.
A regular control of the electric supply cords is absolutely necessary; a worn-out or
damaged cord can expose users to great electric shock hazard.
If the slicer shows malfunctions, it is recommended not to use it and to abstain from trying
to repair it; please call the “SERVICE CENTRE”.
The slicer is designed for cutting fresh, seasoned and cooked meats, cured meats and
vegetables, non-frozen and boneless, up to maximum 20°C. Any other use must be
regarded as improper and thus dangerous.
Do not use the slicer without the help of the meat pusher, when the meat is nearly
finished.
Do not place yourself in a dangerous position, the blade may cause injuries.
The manufacturer is not liable in the following cases:
if the slicer has been tampered by non-authorized personnel;
if some parts have been substituted by non original spare parts;
if the instructions contained in this manual are not followed accurately;
if the slicer is not cleaned and oiled with the right products.
1.2 - SAFETY SYSTEMS INSTALLED IN THE SLICER
1.2.1 - MECHANICAL SAFETY SYSTEM
The mechanical safety system of the slicer described in this manual complies with EC
directives 2006/42.
The safety system includes (see 1.3.3):
- blade guard;
- ring;
- cover;
- meat pusher;
- meat pusher knob with ring nut and spacer;
- hand cover on the meat hopper;
- carriage only removable when the thickness gauge is set in the “0” position, at the end of its
travel and towards the operating side.
1.2.2 - ELECTRICAL SAFETY SYSTEM
The safety system installed to protect users against electrical risks is in compliance with
directives 2014/35/UE, 2014/30/UE and mod. 2006/42.
21
6.2.2 - blade, blade guard and ring cleaning
Unscrew the knob of the tie screw (1) (see FIG. n°14) to release the blade cover (2).
WARNING: the blade cleaning must be carried out with metal gloves (3) and a wet cloth. To
clean the blade on the opposite surface, it is necessary to remove the blade (see FIG. n°15).
The blade is to be removed as follows:
1) disassemble the blade cover (see FIG. n°14);
2) remove (a) the sharpener and open the thickness plate with the dial knob to make the blade
removal tool (b) adhere to the blade;
3) loosen the 3 or 4 screws (f) (according to the model) that fix the blade;
4) lean the plexiglas blade removal tool on the blade to obtain the coupling of the blade holes
with the two screws (e), turn the blade until it reaches the correct position;
5) tighten the screws (e) not excessively.
N.B. the blade guard must be cleaned
with hot water and neutral detergent.
FIG. n°14 - Release of blade guard
FIG. n°15 - Placing the mask in order to remove the blade
1
2
3
a c
f
b
e
d
20
CHAP. 6 - ORDINARY CLEANING
6.1 - GENERAL FEATURES
The slicer cleaning must be carried out at least once a day or more frequently, if necessary.
Cleaning must be extremely accurate for those parts of the slicer which are directly or
indirectly in contact with foodstuffs.
The slicer must not be cleaned with water-cleaners and high pressure jets of water, but use
water and neutral detergent. Do not use other detergents. Tools, brushes and other
devices likely to damage the slicer’s surface must not be used.
Before carrying our any cleaning operation it is necessary to:
1) disconnect the power supply plug from the socket to isolate the slicer from the rest of the
electric circuit completely;
2) set the dial knob adjusting the plate to the “0” position.
WARNING
: Pay attention to residual risks due to cutting and/or sharp edges.
6.2 - SLICER CLEANING PROCEDURE
6.2.1 - meat hopper cleaning (see FIG. n°13)
The carriage (meat hopper + arm + stem) is easily removable:
- with the dial knob set in the “0” position (1);
- the carriage (2) at the end of its run (a) near the controls;
- unscrew the handwheel (3), slide the carriage upwards (b);
- after having removed the carriage, it is possible to clean accurately the meat hopper with hot
water and neutral detergent (PH 7).
FIG. n°13 - Release of the carriage
3
a
1
2
b
5
The slicer is equipped with:
- a micro-switch which stops the slicer in case the tie rod for blade guard is removed (see FIG.
n°1); the micro-switch prevents from restarting the slicer if the guard has not been set in the
switch-off position.
- a relay in the control box which requires the restarting of the slicer when a power cut occurs.
Even though CE professional slicers are provided with electrical and mechanical protections
(when the slicer is working and for maintenance and cleaning operations), there are still
RESIDUAL RISKS that cannot be eliminated completely; these risks are mentionned in this
manual under WARNING. The blade and other parts of the machine can cause cuts and
injuries.
1.3 - SPECIFICATIONS OF THE SLICER
1.3.1 - general description
Our firm has designed and manufactured the CE line of professional slicers to cut foodstuffs
(as salami, meat and vegetables) in order to guarantee:
- the highest degree of safety in functioning, cleaning and maintenance;
- the highest hygienic standards due to an accurate choice of materials and a smooth design of
the slicer components which come into contact with products so as to obtain easy and total
cleaning and easy disassembly;
- the greatest accuracy in cutting foodstuffs thanks to a cam mechanism;
- solidity and stability of components;
- the highest degree of noiselessness due to belt drive;
- great handiness.
1.3.2 - construction features
The professional slicers CE are made of an aluminium alloy (AlMg3) treated by anodic
oxidation. This procedure guarantees high hygienic standards of the parts interested by the cut
and resistance to acids, salts and oxidation processes.
The blade is made of chromium plated steel 100Cr6; it is grinded and hardened to guarantee an
accurate and sharp cut of products also after it has been resharpened.
Most of the other components present are made of:
- ABS plastic suitable for contact with foodstuffs
- AISI steel
- aluminium.
6
1.3.3 - Slicer components
FIG. n°1a - General view of the slicer M / M Vert.
16
11
12
13
14
15
17
18
19
20
1
2
3
4
5
6
7
8
10
21
LEGEND:
1. Blade cover
2. Hand guard
3. Thickness gauge (plate)
4. Push-button panel
5. Dial knob
6. Feet
7. Carriage locking knob
8. Stem
9. Meat press
10. Meat hopper
11. Sharpener
12. Sharpener locking knob
13. Tie rod for blade guard
14. Power supply cord
15. Base
16. Rating plate - serial number
17. Thickness gauge support
18. Blade
19. Deflector
20. Meat press knob
21. Ring
M / M Vert.
19
5.3 - SHARPENING OF BLADE (see FIG. n°12 a-b-c)
WARNING: Before proceding with blade sharpening,
remain alert to the RESIDUAL RISKS (see §1.2.2) that
refer to the hazard of injury if the instructions below are
not followed.
The blade must be sharpened periodically and as soon as it
becomes blunt; the following detailed instructions are to be
carried out:
1 clean the blade accurately with denaturated alcohol to
remove grease after the plug has been disconnected from
the socket;
2 unscrew the knob (1), lift (a) the sharpener (2) up to the
locking position and rotate it 180° (b) (see FIG. n°12a).
Then let it move to the end (c) so that the blade is
positioned between the two grinding moles. Lock the
knob;
3 switch-on the slicer by pushing the button “I” (ON);
4 push the small button (3) (see FIG. n°12b), let the blade
rotate against the grinding mole for 30/40 sec. to produce
burr on the blade edge;
5 push buttons simultaneously for 1-2 seconds (3 and 4)
and then leave them simultaneously (see FIG. n°12c);
6 it is recommended to clean the grinding moles by
following the sharpening (see 6.2.3);
7 once sharpening has been completed, return the slicer to
its original setting with the reverse procedure.
NOTE
: Do not prolong the burring operation beyond 1-2
sec. in order to prevent the dangerous twisting of the blade
cutting edge.
FIG. n°12a
FIG. n°12b
FIG. n°12c
2
b
a
3
3
4
1
18
FIG. n°10a - Right position
FIG. n°10b - Bad position
FIG. n°11 - Meat cut
7
5
6
15
16
13
19
18
11
20
17
12
22
10
9
14
1
2
3
4
7
8
9
LEGEND:
1. Blade cover
2. Hand guard
3. Thickness gauge (plate)
4. Push-button panel
5. Dial knob
6. Feet
7. Carriage locking knob
8. Stem
9. Meat press
10. Meat hopper
11. Sharpener
12. Sharpener locking knob
13. Tie rod for blade guard
14. Power supply cord
15. Base
16. Rating plate - serial number
17. Thickness gauge support
18. Blade
19. Deflector
20. Meat press knob
21. Ring
22. BS Hopper push-handle
FIG. n°1b - General view of the slicer M Vert. BS
M Vert. BS
8
CHAP. 2 - TECHNICAL DATA
2.1 - OVERALL DIMENSIONS, WEIGHT, CHARACTERISTICS ...
FIG. n°2 - Drawings of the overall dimensions
M Vert. BS
M / M Vert.
17
CHAP. 5 - OPERATING OF THE SLICER
5.1 - CONTROLS
Controls are placed on the left hand side of the base as shown in the picture above.
5.2 - LOADING AND SLICING OF FOODSTUFFS
WARNING: Products to be cut must be loaded on the meat hopper only when the dial knob is
set to the “0” position and pay attention to the blade and the sharp edges.
The procedure is as follows:
1 once the product has been loaded onto the meat hopper and placed against the plate, stop it
with the arm provided with gripping points;
2 adjust the dial knob so as to obtain the desired cutting thickness;
3 to avoid accidents, the person who is cutting has to face the machine and stand correctly:
put the right hand on the meat pusher, and then the left one beside the deflector (do not
touch the blade); the body must be perpendicular to the working surface (see FIG. n°
10a). WARNING: Pay the maximum attention: no members of your body should
enter in contact with the blade (see FIG. n°10b);
4 push the switch-on button “I”;
5 smoothly push the carriage (meat hopper + meat pusher + stem) towards the blade without
exerting pressure on foodstuffs with the meat pusher since they have their own force of
gravity which exerts pressure on the thickness gauge. The blade will easily cut foodstuffs
and slices will be guided by the deflector onto the collecting plate (see FIG. n°11);
6 do not operate the slicer without foodstuffs;
7 once foodstuffs have been cut, set the dial knob in the “0” position and switch off the
machine by setting the switch to the “0” position;
8 after slicing, do not leave the food lying on the product. Store the food that has just been
sliced in a place suitable for its preservation.
9 resharpen the blade as soon as slices show a rough or frayed surface and the cutting
becomes difficult (see 5.3).
1 Dial knob to adjust the
cuttingthickness.
2 Switch-on button “I”.
3 Switch-off button “0”.
FIG. n°9 - Position of controls
3
2
1
16
4.4 - FUNCTIONING CHECK
Before testing the slicer check that the meat hopper is blocked and then try the functioning
according to the following procedure:
1 push the switch-on button “I” (ON) and the switch-off button “0” (OFF);
2 check the sliding of the meat hopper and meat pusher;
3 check the functioning and adjustment of the plate through the dial knob;
4 check the functioning of the sharper (see § 5.3, FIG. n°11 a-b-c);
5 check that the meat hopper can be disassembled only with the dial knob set in the “0”
position and that, after disassembling the machine, the knob remains in this position;
6 check that the slicer stops functioning by unscrewing the tie rod for blade guard.
4.3.3 - arrangement of the single-phase electric circuit - Schalter Profi
FIG. n°8 - Single-phase electric system arrangement - Schalter Profi
9
TAB. n°1 - OVERALL DIMENSIONS AND TECHNICAL CHARACTERISTICS.
MODEL
U.m.
M
220 C
220 AI C
M
250 C
M
275 C
M
300
ø Blade
mm 220 250 275 300
Motor
W
Hp
147
0,20
147
0,20
147
0,20
210
0,29
Power Supply
1ph
3ph
230V / 50Hz 230V / 50Hz
230-400V / 50Hz
Cut thickness
mm 13 13 13 13
Run
of carriage
mm 245 245 245 285
Hopper size
mm 230x230 230x230 230x230 250x275
A x B
mm 395x245 395x245 395x245 435x295
C x D x E
mm 480x560x370 500x560x370 535x560x370 600x610x420
F x D x G
mm 570x560x475 570x560x475 570x560x475 640x610x510
X
Y
mm 210
135
215
145
215
165
250
185
H
W
mm 170
160
180
170
200
190
225
210
Net weight
Kg 15
16 17 20,5
Noise level
dB
60 60 60 60
10
TAB. n°2 - OVERALL DIMENSIONS AND TECHNICAL CHARACTERISTICS.
MODEL
U.m.
M Vert.
220 C
M Vert.
250 C
M Vert.
275 C
ø Blade
mm 220 250 275
Motor
W
Hp
147
0,20
147
0,20
147
0,20
Power Supply
1ph
Cut thickness
mm 13 13 13
Run
of carriage
mm 225 230 220
Hopper size
mm 230x235 230x235 230x235
A x B
mm 400x260 400x260 400x260
C x D x E
mm 500x535x400 510x535x410 530x535x420
F x D x G
mm 570x535x405 570x535x410 570x535x425
X
Y
mm 205
150
205
170
225
205
H
W
mm 150
150
170
170
205
205
Net weight
Kg 16,5
Noise level
dB
60 60 60
230V / 50Hz
17,5 18,5
15
4.3.2 - arrangement of the three-phase electric circuit - Push-button panel
FIG. n°7 - Three-phase electric system arrangement
14
If the direction of rotation is wrong, reverse two of the three power supply cords in the plug or
in the socket (black and grey).
Three-phase motors installed in CE professional slicers can work with both 230 V. three-phase
tension and 400 V. tension.
Unless otherwise specified, connections are made with 400 V. power supply; call the
“SERVICE CENTRE” if matching with the 230 V three-phase circuit. is required.
FIG. n°5 - Sense of blade rotation
4.3 - ELECTRIC CIRCUIT ARRANGEMENT
4.3.1 - arrangement of the single-phase electric circuit - Push-button panel
FIG. n°6 - Single-phase electric system arrangement
11
WARNING: Electrical features of the slicer are shown in the rating plate placed on the back
side of the machine; before connecting the slicer to the electric system see § 4.2. Electric
connections.
TAB. n°3 - OVERALL DIMENSIONS AND TECHNICAL CHARACTERISTICS.
MODEL
U.m.
M Vert.
250 C BS
M Vert.
275 C BS
M Vert.
275 BS
M Vert.
300 BS
ø Blade
mm 250 275 275 300
Motor
W
Hp
147
0,20
147
0,20
210
0,29
210
0,29
Power Supply
1ph
3ph
230V / 50Hz
230V / 50Hz
230V / 50Hz
230V / 50Hz
230-400V / 50Hz
Cut thickness
mm 13 13 13 13
Run
of carriage
mm 215 225 220 265
Hopper size
mm 275x270 260x275 285x260 260x275
A x B
mm 400x260 400x260 440x300 440x300
C x D x E
mm 510x480x415 530x480x420 580x500x455 585x540x460
F x D x G
mm 700x480x600 700x480x770 740x500x630 740x540x770
X
Y
mm 270
190
270
200
255
205
255
215
H
W
mm 190
190
200
200
205
205
215
215
Net weight
Kg 21,5 22,5 26 27
Noise level
dB
60 60 60 60
12
CHAP. 3 - SUPPLY OF THE SLICER
3.1 - DISPATCH OF THE SLICER (see FIG. n° 3)
Slicers are accurately packed and then dispatched from our warehouses; the package includes:
a) a strong cardboard box;
b) the slicer;
c) two cardboard filling grafts to keep the slicer stable;
d) this manual;
e) an oil phial;
f) EC conformity declaration.
FIG. n°3 - Description of the package
a)
c)
e)
f)
b)
d)
13
3.2 - PACKAGE CHECK UPON ARRIVAL
If no external damage is evident on the package upon its arrival, open it and check that all the
components are inside (see FIG. n°3). If the package has suffered from rough handling, bumps
or crashes, the carrier must be informed about any damage; moreover a detailed report on the
extent of the damage caused to the machine must be filled within three days from the delivery
date shown in the shipping documents. Do not overturn the package!! When the package is
transported, make sure, the box is lifted by the 4 corners (parallel to the ground).
3.3 - PACKAGING DISPOSAL
The components of the packaging (cardboard box, pallets, plastic straps and polyurethane) are
urban solid waste; therefore they can be easily disposed.
If the slicer is to be installed in countries where specific regulations are in force, packaging
must be disposed in compliance with them.
CHAP. 4 - INSTALLATION
4.1 - SETTING UP OF THE SLICER
The slicer must be installed upon a working table suitable for the slicer’s overall dimensions
shown in Table 1-2-3 (according to the model); therefore it must be adequately large, well
levelled, dry, smooth, resistent, stable and placed at a height of 80 cm from the ground.
Moreover the machine must be installed in a room with max. 75% not saline humidity at a
temperature between +5°C and 35°C; that is to say in a place that does not provoke the slicer
failure.
4.2 - ELECTRIC CONNECTION
4.2.1 - slicer equipped with a single-phase motor
The slicer is equipped with a power supply cord (section of 3x1mm² and length of 1.5m) and a
“SHUKO” plug.
Connect the slicer with a 230 Volt - 50 Herz electric circuit by interposing a differential-
magnetothermic switch of 10A, I = 0,03A. Check that the earthing is fully operational.
Moreover check that features on the rating plate - serial number (FIG. n°4) correspond to the
features shown in the consignment and delivery note.
4.2.2 - slicer equipped with a three- phase motor
The slicer is equipped with a power supply cord with a section of 5x1mm²and a length of
1.5m.
Connect the slicer with a 400 Volt - 50 Herz three-phase electric circuit by means of a CEI
plug interposing a differential-magnetothermic switch of 10A., I = 0,03A.. Check that the
earthing is fully operational. Before connecting the machine to the three-phase power supply
circuit, check the direction of blade rotation by pushing the button “I” (ON) (see CHAP. 5.1
FIG. n°8) and immediately afterwards the cut-off button “0” (OFF).
The direction of blade rotation must be anti-clockwise looking at the machine from the blade
guard side (see FIG. n°5).
FIG. n°4 - Rating plate - serial number
