SIRMAN Anniversario Hand Slicer 300 – 350 Instruction Manual

SIRMAN Anniversario Hand Slicer 300 – 350

RECEIVING THE SLICER

PACKAGING

The slicer is packed in (Fig. n. 1):

• A cardboard box;
• On a wood pallet;
• In a protective plastic bag.

Packaging materials must be disposed of separately and in conformity with waste treatment legislation in force in the country of use .

| Dimensions AxBxC (mm)| Gross weight (Kg)
---|---|---
300| 960x920x860| 78
350| 960x920x860| 90

CAUTION !
Do not stack boxes on top of one another (Fig. n°3).

Do not leave the package in the rain or in a damp location (Fig. n°4).

Heavy weight package. Do not manually lift the packed slicer without the help of another person (Fig. n°5).

To handle and move the package utilize suitable manual or electric material handling equipment fitted with suitable lifting accessories (Fig. n°6).

As the centre of gravity of the package is off centre do not use lifting slings or other similar lifting and handling equipment (Fig. n.7) to move the package.

CHECKING PACKAGING UPON RECEIPT OF SLICER

Upon receipt of the slicer check pack-aging shows no signs of damage and then open and check that all the parts are included. If packaging shows signs of damage (Fig. n.8) impacts or other, inform the carrier immediately of such damage and within 3 days from the de-livery date provided in the transport document write a report listing the dam-age. Do not overturn the package!! When handling lift the box at the four corners (make sure it remains vertical to the ground).

INSTALLING THE SLICER

CAUTION!
Only qualified persons should handle and lift the packed slicer (Fig. n°9).

UNPACKING

Remove straps from packaging (Fig. n.10) and remove the cardboard box (h). The box should contain:

• Machine on pallet (detail a Fig. n.11);
• 4 support feet (detail b Fig. n.11);
• Instruction booklet (detail c Fig. n.11);
• A cardboard box containing the slice receiving plate .

SLICER LOCATION

Position the pallet, with the slicer, on a flat surface and remove (a) the cap from the slicer (Fig. n.12).
Utilizing the correct wrench provided unscrew the 4 nuts (Fig. n.13) which secure the slicer to the pallet and re-move the 4 washers. Remove the pallet and screw the 4 support feet provided to the slicer. Now lift the carriage (a) off the fixture bracket (Fig. n.14). Finally, replace cap in its original position. Position the slicer in its final operating location.
The dimensions indicated in Tab. 1 (pg.12) must always be considered and taken into account for when deciding on the final location of the slicer. Slicer location must be wide enough to accommodate the slicer, level, dry, smooth, robust, stable and at a height of approximately 80 cm from the ground and at least with a 5 cm gap from walls, objects, shelves, etc. (Fig. n.15) to allow for sufficient room to operate the slicer respecting and safeguarding operator safety.
Furthermore, the machine must be located in an environment with a maxi-mum humidity of 75%, non-saline and with a temperature ranging between +5°C and +35°C; and in any event in environments which conform to the above specifications Tab. 1 (pg.12).

SERIAL NUMBER PLATE

Check that all the information provided on the serial number plate affixed to the machine (Fig. N.17) corresponds to the information provided in the transport documents and purchase order. In the event of discrepancies contact the manufacturer .

INFORMATION ABOUT THE SLICER

GENERAL SAFETY MEASURES

The general measures, although they appear obvious, are fundamental and must be respected when installing, using and servicing the machine and for dealing with possible malfunctions.

• The slicer is designed for cutting fresh, seasoned and cooked meats, cured meats and vegetables, non-frozen and boneless, up to maxi-mum 20°C (Fig. 18). Any other use must be regarded as improper and thus dangerous.

• The Manufacturer shall not be held responsible for:

  • The machine is tampered with by unauthorized personnel;
  • Components are replaced with non-original parts;
  • The instructions in this manual are not followed carefully;
  • Machine surfaces are treated with unsuitable products.

• Keep this manual in a safe and accessible place for future reference (Fig. n°19).

• The slicer must only be used by trained personnel who have knowledge of the safety standards pro-vided in this manual. In the event of staff turnover, new operators must be properly trained. Do not allow the slicer to be used by children or by untrained people (Fig. n. 20).

• When performing routine maintenance or cleaning the slicer (the guards are removed), carefully evaluate all residual risks.

• During maintenance or cleaning it is of utmost importance that the opera-tor is fully concentrated on the operations being performed.

• Do not use corrosive or flammable substances to clean the slicer (Fig. n. 21); only use neutral cleaning detergents (pH7).

• To clean the slicer carefully follow the instructions in the chapter: “Routine cleaning operations”.

• Do not wash the slicer or parts of the slicer in a dishwasher (Fig. n.22) or with water jets, do not place in water or in other liquids.

• Do not leave the slicer exposed to damaging weather agents such as sun, rain, liquid sprays, humidity, ice (Fig. n.23).

• If the machine remains unused for long periods of time, before using it again have it overhauled and checked by a
  “Service Centre”.

• If the slicer show signs of malfunctioning, it is recommended not to use it, do not repair, but contact the “Service Centre”, details are pro-vided on the back cover of this manual.

• Although safety devices are fitted to protect hazardous points on the ma-chine, do not place hands near the blade and other moving parts.

• Never slice the product almost finished without utilizing the product pusher.

• Do not place yourself in a position that causes parts of the body to come into direct contact with the blade.

GETTING FAMILIAR WITH THE SLICER

STRUCTURAL AND DESIGN FEATURES

The slicer is manufactured from spheroidal cast iron quality G25 with a paint finish and is provided with a tempered glass slice receiving plate. As the slicer is used with food products this glass plate ensures hygiene and is highly resistant to acids, salts and rust.
The blade is manufactured from milled hardened steel quality grade 100 Cr6 with a chrome plated finish ensuring precision slicing even after sharpening. Most of the other components present are made of:

• Anodized aluminum alloy
• Steel grade AISI

LEGEND:

1. Base
2. Handwheel
3. Hand grip for handwheel
4. Glass slice receiving plate
5. Support foot
6. Stem
7. Hand grip for stem
8. Knob carriage release
9. Cap
10. Cap knob
11. Product hopper
12. Carriage
13. Slice thickness gauge
14. Product pusher
15. Hand grip product pusher
16. Blade
17. Ring
18. Bracket product pusher
19. Blade cover
20. Slice guard
21. End stop

SAFETY PROTECTIONS FITTED

Mechanical safety protections
The mechanical safety protections fitted are:

• Ring
  (rif. n°1 Fig. n°25);

• Cap(rif. n°2 Fig. n°25);

• Food pusher (rif. n°3 Fig. n°25);

• Hand grip for food pusher (rif. n°4 Fig. n°25);

• Housing blade cover (rif. n°5 Fig. n°25);

Although the slicer is fitted with mechanical safety protections (for slicing and for cleaning and maintenance operations),
RESIDUAL RISKS exist and cannot be completely eliminated. These risks are highlighted in this manual under the wording
CAUTION!. They concern hazards related to cutting, bruising and other injuries caused by the blade or by other machine parts.

MACHINE DESCRIPTION

The handwheel slicers have been designed and manufactured by our company with the precise purpose of slicing food products (cold sausage meats, meat and vegetables products) and guarantee:

• Maximum safety in use, cleaning and maintenance operations;
• Maximum hygiene thanks to a meticulous selection of materials that come into contact with the food products, and by eliminating sharp edges which come into contact with the product facilitating cleaning and part removal;
• Maximum slicing precision;
• All components are of robust and stable construction;
• Maximum silence;
• Easy to handle.

OVERALL DIMENSIONS, WEIGHT, SPECIFICATIONS …

TAB.1 OVERALL DIMENSIONS, WEIGHT, SPECIFICATIONS (Fig. n° 26)

| u.m.| 300| 350
---|---|---|---
Blade diameter| mm/inch.| 300 / 12”| 350 / 14”
Cutting thickness| mm| 0÷3| 0÷3
Carriage travel| mm| 285| 345
Hopper dimensions| mm| 270×295| 320×350
AxB| mm| 520×180| 592×180
CxDxE| mm| 770x625x510| 820x780x560
FxDxG| mm| 855x625x590| 910x780x615
L| mm| 90| 120
Slicing capacity| | |
X| mm| 270| 330
Y H| mm mm| 200
200| 255
255
W| mm| 200| 255
Net weight| Kg| 60| 72
Ratio blade rotation| Operator: blade| 1:2| 1:2

USING THE SLICER

OPERATIONAL CHECKS

When the slicer is used for the first time, proceed as follows:

• Check the slicer is correctly installed refer to chapter 2;
• Check that the hopper is securely fastened utilizing the lock knob (ref.1 Fig.n.27);
• By turning the handwheel (ref.2 Fig. 28) clockwise (ref .a Fig. n.28), check the hopper travels freely and there are no obstacles on the counter ((ref. b Fig. n. 28);
• By turning the hand grip (ref. 3 Fig. n. 29) clockwise (Fig. n.29) check the product pusher can be raised and lowered easily and movement is not impeded in any way;
• Check the sharpener is securely fastened to the machine and can be easily removed and free of obstacles (Fig. n. 30 ref. d).

LOADING AND SLICING THE FOOD PRODUCT

CAUTION!: be careful not to touch blade and metal spikes.
Before loading the food product to slice make sure the carriage is in position start of travel if not proceed as follows :

1. Pull the carriage, release knob to-wards you (Fig. n.31 detail. a); slide the carriage outwards
2. (Fig. n.31 detail. b);

To load the product proceed as follows :

1. Release the food pusher utilizing the hand grip(Fig. n.32 detail .1) and raise (Fig. n.32 detail c) food pusher;

2. Place the food to slice on the hopper and block in place with spiked food pusher (Fig. n.33);

3. Using the thickness gauge knob (Fig. n. 32 detail.2) select required slice thickness;

4. Posit n yourself correctly to prevent accidents; with your right hand grip the handgrip on the handwheel and then position your hand near the slice guard to receive the cut slices (do not touch the blade). Always re-main in an upright position in respect to the (Fig. n. 33) counter.
   CAUTION!: Do not stand in a position which causes parts of your body to come in contact with the blade (e.g. Fig. n.34).

5. Turn the handwheel clockwise (Fig.n. 33 detail d) so that the carriage (hopper + food pusher + stem) slides towards the blade. The food product comes into contact with the blade, the blade cuts the slice, the slice is then fed through the slice guard and falls onto the glass slice receiving plate (Fig. n.35);

6. 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;

7. If the sliced product has a threaded or rough appearance, sharpen the blade to prevent creating excessive pressure on the blade (chapter 5.3).

SHARPENING THE BLADE

CAUTION!: Before proceeding with blade sharpening, evaluate RESIDUAL RISKS (chapter 4.2.1) concerning hazard of injury if the below instructions are not respected.
The slicer blade should be sharpened periodically the moment slicing precision and per-formance diminishes. To sharpen slicer blade follow and respect the below instructions :

1. With a damp cloth thoroughly clean the blade, use a neutral detergent to remove any grease build-up on the blade (refer to chap. 6.2.2);
2. Lift (Fig. n.36 detail a) the sharpener cap (Fig. n.36 detail 1) and rotate 180° (Fig. n.36 detail b);
3. Release the cap (Fig.n.37 detail c) so
4. Check that the blade is between the two grinders;
5. By turning the handwheel clockwise rotate the blade (Fig. n.33);
6. Press the sharpening button (Fig.n.38 that it fits onto the locator pins (Fig. n.37 detail d);detail 2), leave the blade to rotate between the grinders for approximately 30/40 seconds until the blade edge is slightly burred;
7. Press the pushbuttons (Fig. n.39 details 2 and 3) simultaneously for 3/4 sec and release.
8. After sharpening it is recommended to clean grinders and blade (chapter 6.2.3);
9. Once sharpening is completed, re-place the sharpening device in its original position inverting the above procedure .

N.B.: dressing should not exceed more than 3/4 sec. to prevent damaging the blade edge.

ROUTINE CLEANING OPERATIONS

FOREWORD

• The slicer must be cleaned at least once a day and if necessary, more frequently.
• All the parts of the slicer that come into direct or indirect contact with the food product must be scrupulously cleaned.
• The slicer must not be cleaned with water cleaning machines, water jets or in a dishwasher. Use a water and neutral detergent solution only (pH 7). Rinse with clean water and dry with a soft cloth. Never use utensils, brushes and or other tools which could damage the machine surface.

CAUTION!: evaluate residual risk due to sharp parts which could cause injury. Always wear protective safety gloves (Fig. n° 42).

CLEANING THE MACHINE

Cleaning the product hopper

• The hopper assembly (hopper + pusher + stem) is easy to remove:
• By turning the had wheel move the hopper assembly (Fig. n.40 detail.1) to limit switch (Fig. n.40 detail 2 ) to the opposite side the handwheel.
• U screw the hopper lock knob (Fig. 40 detail 3) and slide the assembly sideways (Fig. n. 40 detail 3)
• Once the assembly is removed, the hopper can be cleaned with warm water and a neutral pH7 detergent (Fig. n°41).

Cleaning the blade
CAUTION!
To prevent cutting hazards a pair of metal gloves must be worn when cleaning the blade (Fig. n.42).

Cleaning the blade

CAUTION!
To prevent cutting hazards a pair of metal gloves must be worn when cleaning the blade (Fig. n.42).

Cleaning the ring

• Remove the sharpener from its compartment (Fig. n.43 detail 3);
• Pass a damp cloth through the gap between the blade (Fig. n.44 detail 1) and ring (Fig. n.44 detail 2);

Gripping the cloth (Fig. n.44 detail a) and pressing slightly against the in- side of the ring manually rotate the cloth together with the blade a full turn. Cleaning the blade cover
To remove the slice guard proceed as follows:

• Turn the slice guard (detail 1) until it is half open;
• Push the slice guard downwards (Fig. n.45 detail a), move the lower part outwards (Fig. n. 45 detail b) to re-lease the slice guard from the top pin.
• At this point clean the slice guard with a warm water and neutral detergent (pH 7) solution. Rinse with clean water and dry with a soft cloth.
• To replace the slice guard invert the above procedure.

Cleaning the sharpener
To clean the sharpener proceed as follows :

1. Raise (Fig. n.46 ref. a) the cap until end of travel;
2. Loosen the knob (Fig. n.47 ref.1);
3. Raise (Fig. n.47 ref. b) the casing (Fig. n.47 ref.2) and remove (Fig. n.47 ref. c) Make sure the knob (Fig. n.47 ref.1) passes through the largest opening in the casing (Fig. n.47 ref.2);
4. Rub the grinders with a brush. For the other components use a warm water and neutral detergent (pH 7) solution (pH 7).

Cleaning removed parts
All parts removed must be cleaned with a neutral detergent or disinfectant. Once cleaned all parts are to be rinsed with plenty of clean water and DRIED THOROUGHLY .

CAUTION!
Take care when cleaning the hopper and pusher as these have spiked surfaces. We recommend you use protective metal safety gloves. Do not wash components and parts in the dishwasher. Furthermore, the hopper and pusher must not be placed in any type of liquid as liquids can penetrate into the internal mechanisms causing damage.
IMPORTANT: use only a water and neutral detergent (pH 7) solution for cleaning, use clean water to rinse and soft cloths for cleaning and drying .

GREASING SLIDE GUIDES

The slide guides on the hopper assembly (1-2) must be lubricated periodically with the oil (a) provided (Fig. n.48 ref a).

MAINTENANCE

FOREWORD

Before proceeding with maintenance evaluate all RESIDUAL RISKS related to spiked and sharp parts. To prevent cutting hazards a pair of metal gloves must be worn when cleaning the blade.

CHAINS AND SPROCKETS

The chain does not require adjustment but simply periodic greasing. Use purpose grease.

GEARS

Gears do not require adjustment but simply periodic greasing. Use purpose grease.

SUPPORT FEET

The support feet can deteriorate in time and lose their elasticity, causing loss in stability. To replace contact your local “SERVICE CENTRE”.

BLADE

After numerous sharpening and dressing operations check blade diameter. The diameter must not be reduced more than 10 mm in respect to the blade’s original diameter. Contact your local “SERVICE CENTRE” for a replacement

GRINDERS

Check that the grinders maintain their abrasive property during sharpening. Grinders that are no longer abrasive must be replaced to prevent damaging the blade. Contact your local “SERVICE CENTRE” for a replacement.

GREASING SLIDING GUIDES

Occasionally put a few drops of oil (from the tube provided) on the round bar the hopper assembly slides back and forth on (Fig. n. 48).

SCRAPPING

PUTTING OUT OF SERVICE

For whatever reason you decide to put the slicer out of service, make sure nobody can use it.

SCRAPPING

When the slicer is out of service, it can be disposed of. To scrap the slicer contact your local Specialized Waste Treatment Centre, separate components (refer to chap. 4 par. 4.1).

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