Chfmate C9, C10, and C12 Glove Slicer Instruction Manual

Model C12
Model #:———-
**Serial #:—————–

Instruction Manual for Globe Slicer
Models: C9, C10, and C12
**

C9, C10, and C12 Glove Slicer

For all after-sales support, visitwww.globefoodequip.com

• Complete the Warranty Registration
• Find an Authorized Servicer
• View Parts Catalogs
  For additional Technical Support call Globe at 1-866-260-0522.

– IMPORTANT SAFETY NOTICE –
This manual contains important safety instructions that must be strictly followed when using this equipment.
Maintain and use this manual as a reference for training.

Attention Owners and Operators

Globe equipment is designed to provide years of safe and productive processing of food products as long as the equipment is used in accordance with the instructions in this manual and is properly maintained. Importantly, unless the operator is adequately trained and supervised, there is a possibility of serious injury. Owners of this equipment bear
the responsibility to make certain that this equipment is used properly and safely. Strictly follow all of the instructions contained in this manual and the requirements of local,  state, and/or federal law.
Owners should not permit anyone to touch this equipment unless they are over 18 years of age, are adequately trained and supervised, and have read and understand this manual. Owners should also ensure that no customers, visitors or other unauthorized personnel come in contact with this equipment. Please remember that Globe cannot
anticipate every circumstance or environment in which its equipment will be operated. It is the responsibility of the owner and the operator to remain alert to any hazards posed by the function of this equipment, particularly the sharp knife blade and all moving parts. If you are ever uncertain about a particular task or the proper method of operating
this equipment, ask your supervisor, before operating the equipment.
To prevent illness caused by the spread of food-borne pathogens, it is important to properly clean and sanitize the entire slicer as any surface of the slicer can become contaminated. It is the responsibility of the slicer owner/operator to follow all guidelines, instructions, and laws as established by your local and state health departments and the
manufacturers of chemical sanitizers.
When cleaning your slicer, pay particular attention to cracks, broken seams, and any area that may collect food debris.
If your slicer, or any of its parts, is damaged or broken, it may become more difficult to properly clean and sanitize the unit. If your slicer is damaged or needs repair, contact an experienced service individual immediately to ensure the slicer can be properly sanitized. If you have any questions, please contact Globe at 937-299-5493.
This manual offers information to supplement your procedures to improve the sanitization of your machine and contains a Safety Tips section listing a number of precautions to follow to help promote the safe use of this equipment. Throughout the manual, you will see additional warnings to help alert you to potential hazards.

Warnings affecting your personal safety are indicated by:
Warnings related to possible damage to the equipment are indicated by:
An Inspecting, Cleaning and Sanitizing wall chart is included with this equipment. This wall chart must be posted near the slicer within easy view of the operator. The Slicer owner must make certain that this manual is available for easy reference by any operator. Globe has put several warning labels in the English language on the slicer. French and
Spanish labels are also available and can replace the English labels at the owner’s discretion. If the warning labels, the wall chart, and/or this manual is misplaced, damaged, or illegible, or if you require additional copies, please contact your nearest representative or contact Globe directly for these items at no charge.
Please remember that neither this manual nor the wall chart nor the warning labels replace the need to be alert, to properly train and supervise operators, and to use common sense when using this equipment.

Key Components of the Slicer

Globe Slicer Safety Tips

SHARP KNIFE BLADE

TO AVOID SERIOUS PERSONAL INJURY:

• NEVER touch the slicer without training and authorization from your supervisors, or if you are under 18 years of age. Read this instruction manual before operating the slicer.
• ONLY install the slicer on a level nonskid surface that is nonflammable and is located in a clean, well-lit work area away from children and visitors.
• ALWAYS ground slicer utilizing proper power source.
• NEVER TOUCH A KNIFE. Keep hands and arms away from all moving parts.
• NEVER OPERATE slicer without a knife cover and knife sharpener securely installed.
• BE ALERT when the slicer is on and in motion.
• NEVER HOLD THE FOOD PRODUCT WHILE SLICING. Hold only the end weight handle to slice.
• DO NOT CATCH SLICES WITH YOUR HAND. Let slices drop onto receiving area.
• ALWAYS turn the slicer OFF and turn the slice thickness dial clockwise until it stops after each use.
• BEFORE CLEANING, SHARPENING, SERVICING, OR REMOVING ANY PARTS, always turn the slicer OFF, turn the slice thickness dial clockwise until it stops, remove the food chute and unplug the power cord.
• ALWAYS properly clean and sanitize the slicer. To prevent illness or death caused by the spread of foodborne pathogens, it is important to properly clean and sanitize the entire slicer as the surface of the slicer can become contaminated. It is the responsibility of the slicer owner/operator to follow all guidelines, instructions, and laws as established by your local and state health departments and the manufacturers of chemical sanitizers
• USE ONLY GLOBE SLICER ACCESSORIES properly installed.

Installation

UNPACKING

1. Unpack the slicer immediately after receipt. If the machine is found to be damaged, save the packaging material and contact the carrier within fifteen (15) days of delivery and immediately contact your source of the equipment.
   You have no recourse for damage after fifteen (15) days of receipt.

2. Four your local supplier if you did not receive all of these items.

TO AVOID SERIOUS PERSONAL INJURY PROPERLY INSTALL THE SLICER IN AN ADEQUATE WORK AREA

• ALWAYS install equipment in a work area with adequate light and space.
• ONLY operate on a solid, level, nonskid surface that is nonflammable.
• NEVER operate a slicer with a damaged power cord or power plug.
• NEVER operate a slicer with an extension cord.
• NEVER bypass, alter, or modify this equipment from its original condition. Doing so can create hazards and will void the warranty.
• NEVER operate the slicer without the knife cover securely installed.
• NEVER operate the slicer without warning label attached (Refer to page 4 for location).

INSTALLATION:

1. Read this manual thoroughly before installation and operation. DO NOT proceed with installation and operation if you have any questions or if you do not understand everything in the manual. Contact your local representative or Globe first. Make sure to clean and sanitize the entire slicer before use. Refer to this manual for cleaning and sanitizing guidelines.

2. Remove the slicer from the corrugated box.

3. Make sure the rubber feet are firmly tightened.
   NEVER USE THE SLICER WITHOUT RUBBER FEET INSTALLED.

4. Select a location for a slicer that has a level, solid, nonskid surface that is nonflammable and is in a well-lit work area that is away from children and visitors.
   USE AT LEAST TWO PEOPLE TO LIFT SLICER UP TO THE OPERATING LOCATION. NEVER ATTEMPT TO LIFT THE SLICER ALONE.
   THIS MACHINE IS PROVIDED WITH A THREE-PRONG GROUNDING PLUG. THE OUTLET TO WHICH THIS PLUG IS CONNECTED MUST BE  PROPERLY GROUNDED. IF THE RECEPTACLE IS NOT THE PROPER GROUNDING TYPE, CONTACT AN ELECTRICIAN. DO NOT, UNDER ANY CIRCUMSTANCES, CUT OR REMOVE THE THIRD GROUND PRONG FROM THE POWER CORD OR USE ANY ADAPTER PLUG (Fig. 7-1 and Fig. 7-2).

5. Inspect the slicer to make sure all parts have been provided.

6. Make sure the knife cover, knife ring guard, and knife sharpener are in place.

7. Make sure the warning label is properly positioned and legible. The instruction manual must be available near the slicer.

8. Complete the warranty registration online at www.globefoodequip.com/support/warranty-registration-form.

9. Post the provided wall chart in a visible area near the slicer to be referred to often for cleaning, sanitizing, and inspecting the slicer. Refer to the wall chart and Owner’s Manual for proper cleaning, sanitizing, and inspection of your slicer.

10. Clean the slicer using the procedures outlined in the cleaning section (pages 10 through 13) before using the slicer.

11. Contact your local representative, or Globe directly, if you have any questions or problems with the installation or operation of this slicer.
    

Operating Instructions

SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:

• NEVER touch the slicer without training and authorization from your supervisor, or if you are under 18 years of age. Read this instruction manual before operating the slicer.
• NEVER TOUCH A KNIFE. Keep hands and arms away from all moving parts.
• NEVER OPERATE slicer without a knife cover and knife sharpener securely installed.
• BE ALERT when the slicer is on and in motion.
• NEVER HOLD THE FOOD PRODUCT WHILE SLICING. Hold only the end weight handle to slice.
• DO NOT CATCH SLICES WITH YOUR HAND. Let slices drop onto the receiving area.
• AFTER EACH USE, ALWAYS turn the slicer OFF and turn the slice thickness dial clockwise until it stops.
• BEFORE CLEANING, SHARPENING, SERVICING, OR REMOVING ANY PARTS, always turn the slicer OFF, turn the slice thickness dial clockwise until it stops, unplug the power cord, and remove the food chute.

SLICER OPERATION

1. Tighten all knobs before the slicer is used.

2. With the slicer turned OFF, pull the food chute completely towards you and place the food product onto the food chute. Slice only boneless, unfrozen products with a slicer. Use end weight to hold the food product in place.

3. Rotate the slice thickness dial counterclockwise to the desired setting. After the slicing is complete, always turn the slice thickness dial clockwise until it stops to close the slicer table.

4. Turn the slicer on by pushing the “Start” button. The power indicator light, located near the power on button, will illuminate.
   DO NOT hold the food product with your hand. Never put your hand on or around the food chute when the slicer is on. The food chute handle is the only part of the slicer you must touch while slicing.

5. Use a food chute handle to manually push the food chute back and forth. The food chute handle is the only part of the slicer you must touch while slicing. Do not catch slices with your hand. Let slices drop onto the receiving area.
   If a product needs to be adjusted during slicing, ALWAYS pull the food chute all the way towards you. Turn OFF the slicer, and close the slicer table prior to adjusting the product and end weight.

6. After the last slice stroke, pull the food chute all the way towards you. Turn the slicer off by pushing the stop button. The power indicator light will go out. Always turn the slice thickness dial clockwise until it stops to close the slicer table.

7. Now you can unload and load food products from the food chute.

Cleaning & Sanitizing

TO AVOID SERIOUS PERSONAL INJURY TO SLICER OPERATORS AND CUSTOMERS:

• BEFORE CLEANING, SHARPENING, SERVICING, OR REMOVING ANY PARTS, always turn the slicer off, turn the slice thickness dial clockwise until it stops, and unplug the power cord.
• NEVER attempt to clean the slicer with the knife running.
• NEVER attempt to remove the knife from the slicer. It must remain on the slicer for proper operation, sharpening and cleaning.
  To prevent illness or death caused by the spread of food-borne pathogens, it is important to properly clean and sanitize the entire slicer as the surface of the slicer can become contaminated.
  It is the responsibility of the slicer owner/operator to follow all guidelines, instructions, and laws as established by your local and state health departments and the manufacturers of chemical sanitizers.
  Once the slicer makes contact with a food product, the entire slicer, including removable parts, must be thoroughly cleaned and sanitized. This process is to be repeated at least every 4 hours using these procedures and information and must comply with additional laws from your state and local health departments.
  As with all food contact surfaces, it is extremely important to properly sanitize the entire slicer and to closely follow the instructions on your quaternary sanitizer container to make sure proper sanitation is achieved to kill potentially harmful bacteria.

NOTE: It can be desirable to wear non-cutting safety gloves during the cleaning operation.
IMPORTANT: If a chemical sanitizer other than chlorine, iodine, or quaternary ammonium is used, it must be applied in accordance with the EPA- registered label use instructions. Excessive amounts of sanitizer and use of products not formulated for stainless steel or aluminum can VOID your warranty.
Sanitizer concentration must comply with section 4-501.114, Manual and Mechanical Warewashing Equipment, Chemical Sanitization – Temperature, pH, Concentration, and Hardness of the FDA Food Code.
For more information on proper kitchen and equipment sanitation, visit www.servsafe.com provided by the National Restaurant Association (NRA).

• DO NOT hose down, pressure wash, or pour water on the slicer.
• NEVER use a scrubber pad, steel wool, or abrasive material to clean the slicer.
• ALWAYS turn the slicer OFF and unplug the power cord BEFORE cleaning.
• It is extremely important to follow the instructions on the sanitizer container to make sure proper sanitation is achieved. Allow the parts to air dry before placing them back on the slicer!

DO NOT use bleach, products containing sodium hypochlorite, or other caustic/strong detergents on the slicer base or removable parts. These products will discolor and destroy the parts. Slicer components are easily disassembled without the use of special tools. It can be desirable to wear non-cutting safety gloves during the cleaning operation.
DISASSEMBLY & CLEANING

1. Turn the slicer OFF.

2. Turn the slice thickness dial clockwise past zero (0) until it stops so the table covers the knife edge.

3. Unplug the power cord.

4. Remove the food chute’s end weight. Hold the end weight and unscrew the slide rod (Fig. 11-1). Pull the slide rod out of the pivot of the end weight.

5. Remove the food chute. Loosen the food chute release knob that fastens the food chute to the chute arm (Fig. 11-2). Remove the food chute from the slicer.

6. Disassemble the food chute. Use the knob on the back of the chute to unscrew the food chute into three separate pieces (see photos below).
   BE ALERT. The next step will expose the knife.

7. Remove the knife sharpener. Loosen the screw on the neck of the sharpener, then lift the knife sharpener off and away from the slicer (Fig. 11-3).

8. Remove the knife cover by rotating the knife cover release knob counterclockwise until it releases (Fig. 11-4), while carefully holding the edge of the knife cover and lifting the knife cover upward to remove it.
   NOTE: NEVER operate slicer with knife cover removed.
   BE ALERT. The Slicer knife edge is exposed. Always be aware of the placement of your hands/fingers in relation to the knife.

9. Remove the slice deflector. The slice deflectors can be removed by loosening the screw knobs (Fig. 11-4).
   Place all removable parts in a three-compartment sink with warm water and a mild detergent solution; soak, clean and thoroughly scrub all surfaces using a solution of mild detergent and warm water. Removable parts include the food chute and all of its parts, end weight, slide rod, knife cover, knife sharpener, and slice deflector.
   Rinse removable parts with fresh, clean water. Following the instructions on your quaternary sanitizer label, soak the food chute and all of its parts, knife cover, knife sharpener, and slice deflector in a proper solution of quaternary sanitizer for a minimum of two minutes. Allow these parts to air dry.
   BE ALERT. The Slicer knife is fully exposed. Always be aware of the placement of your hands/fingers in relation to the knife.

10.  The knife must also be cleaned and sanitized. Carefully wash and rinse the top and bottom of the knife by wiping from the center of the knife outward (Fig. 12-1). Spray both sides of the knife, slicer table, and the entire slicer base with a non-bleach, non-chlorine sanitizer following the instructions on your quaternary sanitizer container to make sure proper sanitation is achieved. Allow slicer parts to air dry. An important step to kill bacteria is to allow the parts to air dry before reassembly!
    DO NOT allow moisture to get into the knife hub.
    Before reattaching slicer parts, the entire slicer must be fully cleaned, sanitized, and left to air dry.

11. Soak a clean cloth in a mild detergent and warm water solution. Ring out excess water from the cloth. With the slicer table completely closed, wipe the slicer table off by starting at a knife and pulling it towards you. Never wipe the slicer table towards the knife. Spray or wipe a sanitizer on the slicer table and allow it to air dry.

12. With a clean cloth soaked in mild detergent, wipe down all remaining surfaces of the slicer to remove food, debris, and grease/oil. Use a nylon brush to scrub difficult areas.  Use a clean, wet cloth to rinse the entire slicer. Finish by spraying sanitizer on all surfaces and then let air dry.

REINSTALL REMOVABLE PARTS
After cleaning, sanitizing, and allowing the parts to air dry, they must be reinstalled.
BE ALERT. The Slicer knife is exposed. Always be aware of the placement of your hands/fingers in relation to the knife.

1. Carefully reinstall the slice deflector.

2. Reinstall the knife cover. Put knife cover over the knife, centering it on the knife hub.
   Then, while holding the knife cover in place with one hand, begin turning the knife cover and release the knob clockwise with your other hand until the knife cover is secured into place.
   NOTE: NEVER operate the slicer with the knife cover removed.

3.  Reinstall the knife sharpener. Attach it to the top of the slicer and secure it with the knife sharpener release knob (Fig 12-3).
   NOTE: DO NOT use a sharpener with wet stones.
   IMPORTANT: Before operating the slicer, the knife sharpener must be in place and secure

4. Reassemble the food chute. (Fig- 13-1).

5. Put the cleaned and sanitized food chute back onto the slicer. Securely tighten the food chute release knob to prevent “play” between the food chute and the chute arm (Fig. 13-2).

6. Reinstall end weight. Align end weight with chute and insert slide rod through chute and end weight (Fig 13-3). Allow the end weight to rest on the chute and securely screw in the slide rod to slice the chute.
   

7. Plug in the power cord.

INSPECTION
INSPECTING THE SLICER FOR DAMAGED OR BROKEN PARTS INCLUDING GASKETS & SEALS. A thorough visual inspection must be made of the entire slicer and its parts. Globe urges the owner/operator to inspect all components often and for an authorized service agent to inspect the entire slicer at least every 6 months, including all parts that are detachable for cleaning and sanitizing. This inspection must include: looking for damaged parts, broken seals or gaskets, and areas that can be more difficult to clean and sanitize. IF A SEAL OR GASKET IS FOUND TO NOT PROPERLY SEAL, IS DAMAGED, OR IS MISSING, THE SLICER MUST BE REMOVED FROM SERVICE UNTIL IT
IS REPAIRED BY AN AUTHORIZED SERVICER.

Knife Sharpening

TO AVOID SERIOUS PERSONAL INJURY:

• NEVER touch the rotating knife.
• ALWAYS keep hands clear of all moving parts.
• ALWAYS turn the slicer OFF, turn the slice thickness dial clockwise until it stops, and remove the food chute before sharpening.
• NEVER sharpen the slicer unless all guards are installed.
• NEVER operate a slicer without a knife sharpener.

WHEN AND HOW OFTEN TO SHARPEN THE KNIFE

1. Symptoms of a dull knife are excess waste (or “tail”) on the unsliced portion remaining in the food chute.
2. The knife should be sharpened periodically to provide consistent slices and maximum food product yield.
   Sharpening a knife lightly every few days is more effective than heavy sharpening at less frequent intervals.

PREPARING TO SHARPEN
Make sure the knife cover is in place and secure before sharpening.

1. Turn off and unplug the slicer. Turn the slice thickness dial clockwise until it stops so the slicer table covers the knife’s edge.

2. Remove the food chute from the slicer.

3. Clean and dry both sides of a knife before sharpening, following instructions for knife cleaning on pages 11 through 13.
   NOTE: The knife cover must be on during sharpening.

4. Loosen the sharpener release knob by turning it counterclockwise several times (Fig.14-1).
   BE ALERT. The next step will expose the knife.

5. Lift the sharpener cover up (Fig. 14-1), rotate it clockwise, and lower it into position with the knife fitting between the two stones (Fig. 14-2).

6. Tighten the sharpener release knob (Fig. 14-1) to secure the sharpener.

SHARPENING THE KNIFE – (Regular Procedure)

1. Plug in and select the start button on the slicer.
2. Push grinding stone button #1 (Fig. 15-1) and honing stone button #2 at the same time so both stones make contact with the knife. Maintain pressure on the buttons for 5-10 seconds.
   

TURN the SLICER OFF before inspecting.
SHARPENING THE KNIFE – (Extended Procedure)
NOTE: Use the extended procedure if the regular sharpening procedure does not produce satisfactory results.

1. Start slicer.
2. Push grinding stone button #1 (Fig. 15-1) so the stone sharpens the back side of the knife. Maintain pressure on the button for 30 seconds.
3.  Push grinding stone button #1 (Fig. 15-1) and honing stone button #2 at the same time so both stones make contact with the knife. Maintain pressure on the buttons for 5 seconds.
   TURN the SLICER OFF before inspecting.

AFTER SHARPENING

1. Turn the slicer OFF and unplug the power cord.
2. Loosen sharpener release knob.
3.  Rotate the sharpener and place it back in its stored position.
4. Tighten the sharpener release knob (Fig. 15-2).
5. Clean and sanitize the entire slicer as described on pages 10-13.
6. Reinstall the food chute and plug the power cord in.
   IMPORTANT: Before operating the slicer, the knife sharpener must be securely in place.

Inspections, Simple Maintenance, and Repair

SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:

• BEFORE CLEANING, SHARPENING, SERVICING, OR REMOVING ANY PARTS, always turn off and unplug the slicer, turn the slice thickness dial clockwise past zero “0” until it stops, and remove the food chute.
• NEVER TOUCH A KNIFE. Keep hands and arms away from all moving parts.
• DO NOT tamper with, bypass, or remove any safety devices, guards, START/STOP buttons, or touchpad controls.
• AFTER EACH USE, ALWAYS turn the slicer OFF and turn the slice thickness dial clockwise past zero “0” until it stops.
• USE ONLY properly installed Globe parts and accessories

INSPECTING THE SLICER
INSPECTING THE SLICER FOR DAMAGED OR BROKEN PARTS INCLUDING GASKETS & SEALS. A thorough visual inspection should be made of the entire slicer and its parts. Globe urges the owner/operator to inspect all components often and for an authorized service agent to inspect the entire slicer at least every 6 months, including all parts that are detachable for cleaning and sanitizing. This inspection must include looking for damaged parts, broken seals or gaskets, and areas that can be more difficult to clean and sanitize.
IF A SEAL OR GASKET IS FOUND TO NOT PROPERLY SEAL, IS DAMAGED, OR IS MISSING, THE SLICER MUST BE REMOVED FROM SERVICE UNTIL IT  IS REPAIRED BY AN AUTHORIZED SERVICER.
SLICER INSPECTION
Slicer Seals and Gaskets Identified

LUBRICATION
Various slicer parts need to be lubricated periodically using Globe oil. Globe oil is a light, tasteless, odorless mineral oil that will not contaminate or impart odors or taste to sliced food products.
DO NOT USE VEGETABLE OIL TO LUBRICATE THE SLICER. VEGETABLE OIL WILL DAMAGE THE SLICER!
Food Chute Slide Rod
It is necessary to lubricate the food chute slide rod with Globe oil if the food chute becomes difficult to push.

1. Make sure the slicer is off and unplugged. Then remove the food chute.
2. Tilt slicer on its end.
3. Put several drops of Globe oil on the slide rod (Fig. 17-1) towards the top of the slide rod.
4. Tilt the slicer back to its normal position.
5. Push the food chute back and forth several times to distribute the oil onto the slide rod.
6. Reinstall the food chute.
7. Plug the slicer in.

Sharpener Shafts
It is necessary to lubricate the sharpener shafts with Globe oil every week.

1. Loosen the sharpener release the knob and pull the sharpener up to remove it (Fig. 17-2).
2. Put several drops of Globe oil on the shaft behind each sharpening stone (Fig 17-3).
3. Push both sharpener buttons a couple of times to distribute the oil onto the shafts.
4. Put several drops of Globe oil on the main shaft (Fig. 17-2), place the sharpener back into position, and tighten the sharpener release knob.
5. Wipe off any excess oil that drips onto the slicer.
   NOTE: Sharpeners and stones can be cleaned with warm water and a brush.
   Allow it to air dry. If sharpener or stones are cleaned, it is very important that all sharpener shafts are lubricated with Globe oil afterward!

End Weight Slide Rod
The end weight slide rod should be lubricated with a few drops of Globe oil, every week or when excessive drag is felt.

1. Apply a few drops of Globe oil to the slide rod (Fig. 17-4).
2. Slide end weight up and down to distribute the oil.

Troubleshooting Guide

slicer.
Ragged cuts-poor yield| Dull knife| Sharpen knife. Make sure the knife and stones are clean.
Chipped knife| Sharpen or have a new knife installed
Knife-slicer table gap is too wide| Call for service to adjust the slicer table.
Knife too small| Have a new knife installed?
Metal rubbing knife| Knife cover| Tighten the knife cover and release the knob.
Food chute| Tighten or adjust the food chute knob.
End weight| Has the defective end weight been replaced?
Slicer table| Call for service to adjust the slicer table.
Hard to push food chutes| No lubrication| Lubricate slide rods thoroughly with Globe oil. Do not use vegetable oil
Hard to sharpen| Stones dirty, wet, or clogged with grease| Clean stones with warm water and a brush. Allow stones to air dry. Lubricate shafts with Globe oil afterward.
Knife dirty| Clean the top and bottom of the knife.
Wom stones| Have stones been replaced?
Stones not properly aligned| Has the sharpener been adjusted?
Slicer stops running| Motor overheated| Wait 10-15 minutes for the slicer to cool down. Push the reset button, then starts the slicer.

If the problem persists and the above solution does not remedy the issue, please call Globe’s Service Department at 866-260-0522.

Limited Slicer Warranty

Globe Food Equipment Company (“GFE”) warrants to the original purchaser of new equipment that said equipment, when installed in accordance with our instructions within orth America and subjected to normal use, is free from defects in material or workmanship for a period of one year from installation or 18 months from actual shipment date, whichever date occurs first.
THIS WARRANTY IS IN LIEU OF ALL OTHER WARRANTIES, WHETHER EXPRESSED OR IMPLIED. GFE EXPRESSLY DISCLAIMS ANY IMPLIED  ARRANTY OF MERCHANTABILITY OR EXPRESSED OR IMPLIED WARRANTY OF FITNESS FOR A PARTICULAR PURPOSE. GFE’S OBLIGATION AND  LIABILITY UNDER THIS WARRANTY IS EXPRESSLY LIMITED TO REPAIRING AND REPLACING EQUIPMENT THAT PROVES TO BE DEFECTIVE IN  MATERIAL OR WORKMANSHIP WITHIN THE APPLICABLE WARRANTY PERIOD. All repairs pursuant to this Warranty will be performed by an Authorized Designated GFE Service Location during normal working hours. IN NO EVENT SHALL GFE BE LIABLE FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES TO THE BUYER OR ANY THIRD PARTY, INCLUDING, WITHOUT LIMITATION, LOSS OF PROPERTY, PERSONAL INJURY, LOSS OF BUSINESS OR PROFITS OR OTHER ECONOMIC LOSSES, OR STATUTORY OR EXEMPLARY DAMAGES, WHETHER IN NEGLIGENCE, WARRANTY, STRICT LIABILITY OR  OTHERWISE. This warranty is given only to the first purchaser from a retail dealer. No warranty is given to subsequent transferees.
This warranty does not cover product failures caused by: failure to maintain, neglect, abuse, damage due to excess water, fire, normal wear, or improper setup and use. Periodic maintenance including lubrication and sharpening is not covered.
This Warranty is not in force until such time as a properly completed, digitally signed, and the Installation/Warranty Registration has been received by GFE within 30 days from the date of installation. Complete warranty registration at: http://www.globefoodequip.com/support/warranty-registration- form.
THE FOREGOING WARRANTY PROVISIONS ARE A COMPLETE AND EXCLUSIVE STATEMENT BETWEEN THE BUYER AND SELLER. GFE NEITHER  ASSUMES NOR AUTHORIZES ANY PERSONS TO ASSUME FOR IT ANY OTHER OBLIGATION OR LIABILITY IN CONNECTION WITH SAID QUIPMENT.
Examples of items not covered under warranty, but not limited to just these items:

1. Acts of God, fire, water damage, burglary, accident, theft, vandalism.
2. Freight damage.
3. Improper installation or alteration of the equipment.
4. Use of generic or after-market parts.
5. Repairs made by anyone other than a GFE-designated servicer.
6. Lubrication.
7. Expendable wear parts, knives, stones, rubber boots, blown fuses, lamps.
8. Cleaning of equipment.
9. Misuse or abuse.

WARRANTY REGISTRATION
GO TO WWW.GLOBEFOODEQUIP.COM
TO FILL OUT AND SUBMIT YOUR WARRANTY REGISTRATION.
www.globefoodequip.com/support/warranty-registration- form.

GLOBE FOOD EQUIPMENT CO.
2153 DRYDEN RD.
DAYTON, OH 45439
Toll-Free:800-347-5423
PHONE:937-299-5493
FAX:937-299-8623
E-MAIL:info@globefoodequip.com
WEBSITE:www.globefoodequip.com

References

• Commercial Foodservice Equipment | Globe Food Equipment Co.
• Warranty Registration Form | Globe Food Equipment Co.
• ServSafe® - Food Handler, Manager and Responsible Alcohol Training - Home

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