Rice Lake Retail Scales - MajorSlice 350A - Manual (Page 28)

24 MajorSlice™ 350A
9. Use the lifting mechanism lever (#21) to clean the counter under the slicer then return the lever to its home
position.
10.Reassemble the slicer for normal operation once it has been cleaned.
How to Clean The Sharpener
If sharpening is required, sharpen the knife after cleaning product from the machine and knife. See sharpening
instructions, Section 5.3 on page 25.
Clean with a sanitizer concentration that complies with section 4-501.114 of the Manual and Mechanical
Warewashing Equipment, Chemical Sanitization-temperature, Ph, Concentration and Hardness of the FDA Food
Code.
The sharpener assembly may be submerged in warm soapy water and the stones can be cleaned with a
brush. Then rinse and allow to air dry before using
Gasket Inspection
Figure 5-10. Gasket Inspection
The recommended interval between inspections shall not exceed 6 months for components that are detached for
cleaning and sanitizing, and 12 months for all others.
Inspections must be made by Rice Lake Weighing Systems or an authorized service agent.
The slicer must be removed from service until repaired by DADAUX GASTROTECH, RICE LAKE services or an
authorized service agent if any gasket or seal is found to be damaged, or missing.
Label Description Material Quantity Location
5 Gauge Plate Caps PEhd 3 Food zone
7 Screw caps Silicone 2 Splash zone
11 Thickness gasket PTFE 1 Splash zone
20 Indexing control gasket PTFE 1 Splash zone
92 Handle cap PA 1 Splash zone
134 Sealing gasket NBR 1 Splash zone
E8 Silicone cap Silicone 1 Splash zone
E9 Silicone cap Silicone 1 Splash zone
Table 5-3. Gasket Inspection
Note
Back Front
5
7
E8
11
134
20
92
Note