Globe Chefmate CC12 Manuale utente
Instruction Manual for Meat* Chopper Models
CC12 and CC22
Model CC12
Model #:
Serial #:
This manual contains important safety instructions which
must be strictly followed when using this equipment.
For Service on Your Chopper
1. Visit our website at www.globeslicers.com
(select the Parts / Support drop down).
2. Or call the Globe Service Department at 937-299-8625 and ask for contact
information for your local service company.
- IMPORTANT SAFETY NOTICE -
Visit our website for information on additional products available from Globe.
www.globeslicers.com
Slicers, Mixers, Countertop Cooking Equipment, Meat Choppers & Scales
WARRANTY REGISTRATION
SCAN THE QR CODE WITH YOUR MOBILE DEVICE OR GO TO
WWW.GLOBESLICERS.COM TO FILL OUT AND SUBMIT YOUR
WARRANTY REGISTRATION.
http://www.globeslicers.com/site/warranty.asp
ATTENTION OWNERS AND OPERATORS ...................................................................................................4
KEY COMPONENTS OF THE CHOPPER .....................................................................................................5
INSTALLATION AND PROPER GROUNDING ..............................................................................................6-7
OPERATING INSTRUCTIONS .......................................................................................................................8-9
CLEANING & SANITIZING .............................................................................................................................10-11
TROUBLE SHOOTING ..................................................................................................................................12
CHOPPER ACCESSORIES ...........................................................................................................................13
LIMITED CHOPPER WARRANTY .................................................................................................................16
GLOBE FOOD EQUIPMENT COMPANY
2153 DRYDEN RD
DAYTON, OH 45439
PHONE: 937-299-5493
TOLL FREE: 800-347-5423
FAX: 937-299-8623
WEBSITE: www.globeslicers.com
© Globe Food Equipment Company, 2012
Printed in USA Updated 10/29/2012 Ver 0_Rev. 2
INDEX
2153 DRYDEN RD
DAYTON, OH 45439
PHONE: 937-299-5493
TOLL FREE: 800-347-5423
FAX: 937-299-8623
Page 4
This equipment is designed to provide 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 the instructions contained in this
manual and the requirements of local, state 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 understood this manual. Owners should also ensure that no customers, children,
visitors or other unauthorized personnel come in contact with this equipment. Please remember that we cannot
anticipate every circumstance or environment in which our 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 and all moving parts.
If you are ever uncertain about a particular task or the proper method of operating this equipment, ask your supervisor.
To prevent illness caused by the spread of food-borne pathogens, it is important to properly clean and sanitize the
entire chopper as any surface of the chopper can become contaminated. It is the responsibility of the chopper 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 chopper, pay particular attention to cracks, broken seams and any area that may collect food
debris. If your chopper or any of its parts, is damaged or broken, it may become more difcult to properly clean and
sanitize the unit. If your chopper is damaged or needs repair, contact an experienced service individual immediately
to ensure the chopper can be properly sanitized. If you have any questions, please contact Globe at 937-299-5493.
Throughout the manual you will see warnings to help alert you to potential hazards and to help promote safe use of
this equipment.
Warnings affecting your personal safety are indicated by:
Warnings related to possible damage to the equipment are indicated by:
Make certain that this manual is available for easy reference by any operator. A warning label in the English language
has been placed on the choppers. If the warning label or this manual are misplaced, damaged, or illegible, or if you
require additional copies, please contact your nearest representative or the factory directly for these items at no charge.
Please remember that this manual and the warning labels do not replace the need to be alert, properly train and
supervise operators, and use common sense when using this equipment.
or
ATTENTION OWNERS AND OPERATORS
Page 5
KEY COMPONENTS OF THE CHOPPER
Feed Pan
FRONT VIEW
RIGHT SIDE VIEW
Feed Stomper
Adjusting Ring
Chopper Plate
Control Switch
Handle
Thumb Screw
Reset Button
Feed Chute
Rubber Feet
Hub Drive
Chopper Head
Page 6
INSTALLATION AND PROPER GROUNDING
UNPACKING:
1. Unpack the chopper immediately after receipt. If the machine is found to be damaged, save the packaging
material and contact the carrier within fteen (15) days of delivery. Immediately contact your source of the
equipment. You have no recourse for damage after fteen (15) days.
2. You should receive with the chopper, rubber feet, knife, (2) chopper plates, feed chute, feed pan, feed
stomper, handle, allen wrench, warranty card, and an instruction manual. Contact the factory or your local
supplier if you did not receive all of these materials or if you need additional chopper plates.
TO AVOID SERIOUS PERSONAL INJURY PROPERLY
INSTALL THE CHOPPER 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.
• NEVER bypass, alter, or modify this equipment in any way from its original condition. Doing so may create
hazards and will void the warranty.
• NEVER operate the chopper without the feed chute and feed pan securely installed.
• NEVER operate the chopper without all warnings attached.
INSTALLATION:
1. Read this manual thoroughly before installation and operation. DO NOT proceed with installation and
operation if you have any questions or do not understand anything in the manual. Contact your local
representative or the factory rst.
2. Remove the two screws from the top of the chopper by using the allen wrench that was included with the unit.
3. Place the handle on top of the chopper, insert the two screws into the holes of the handle, and secure the
handle to the unit by tightening the screws with the allen wrench.
4. Remove the chopper from the corrugated box.
5. Make sure the rubber feet are rmly tightened to the chopper.
NEVER USE CHOPPER WITHOUT THE RUBBER FEET INSTALLED.
6. Select a location for the chopper that has a level, solid, nonskid surface and is a well-lighted work area away
from children and visitors.
USE AT LEAST TWO PEOPLE TO LIFT THE CHOPPER UP TO ITS OPERATING LOCATION. NEVER
ATTEMPT TO LIFT THE CHOPPER ALONE.
DO NOT OPERATE WITHOUT MEAT BEING IN THE CHOPPER HEAD.
THESE CHOPPERS ARE INTENDED FOR USE OF GRINDING MEAT ONLY. DO NOT USE FOR ANY
OTHER TYPES OF PRODUCTS.
Page 7
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 (Figure 7-1 and Figure 7-2).
7. Inspect the chopper to ensure all parts have been provided.
8. Make sure the warning label is properly positioned and legible and the instruction manual is available near
the chopper.
9. Complete the warranty card and mail it to the factory.
10. Clean and sanitize the chopper using the procedures outlined in the cleaning section on page 10 prior to
using the chopper.
11. Contact your local representative or the factory directly if you have any questions or problems with the
installation or operation of this chopper.
INSTALLATION AND PROPER GROUNDING
Figure 7-1 Correct Figure 7-2 Incorrect
Page 8
OPERATING INSTRUCTIONS
TO AVOID SERIOUS PERSONAL INJURY:
• NEVER touch the chopper without training and authorization from your
supervisor or if you are under 18 years old. Read the instruction manual rst.
• ONLY install the chopper on a level nonskid surface in a clean, well-lighted
work area away from children and visitors.
• ALWAYS ground the chopper utilizing the proper power source.
• NEVER OPERATE the chopper without the feed chute and feed pan securely installed.
• NEVER put ngers into the feed chute during operation. ONLY USE THE FEED STOMPER, NOT YOUR
HAND, to push meat into the chopper.
• BEFORE CLEANING, SERVICING, OR REMOVING ANY PARTS, always turn the chopper off and unplug it.
• KEEP the unit UNPLUGGED when not in use to prevent accidental start up.
The chopper is for grinding MEAT ONLY. DO NOT use for any other
types of products.
NEVER operate the chopper without having meat in the feed chute.
This will damage the unit and void the warranty.
CHOPPER ASSEMBLY
NOTE: Additional chopper plate sizes are available (see page 13).
1. Unplug the chopper.
2. Insert the feed chute into the hub and tighten the thumb screw clockwise until it is
secure. Do not use a tool or over tighten.
3. Ensure the teon washer is mounted on the worm drive (see gure 8-2).
4. Slide the worm into the feed chute and rotate it until the worm locks into the hub drive.
5. Place the knife onto the worm with the cutting edges facing out (see gure 8-1).
6. Place the chopper plate onto the worm and rotate it until the notch in the plate lines up
with the pin on the cylinder (see gure 8-3).
7. Place the adjusting ring onto the feed chute.
8. Hand tighten the adjusting ring and then rotate it back (counterclockwise) about
one inch (see gure 8-4).
IMPORTANT: The adjusting ring should not be securely tightened or
snug. Over tightening the adjusting ring will damage the unit.
9. Place the feed pan onto the feed chute.
10. Make sure the control switch is in the OFF position and plug the chopper in.
Figure 8-1
Figure 8-2
Figure 8-4
Figure 8-3
Page 9
OPERATING INSTRUCTIONS
TO AVOID SERIOUS PERSONAL INJURY TO YOUR OPERATORS AND TO YOUR CUSTOMERS:
• NEVER OPERATE the chopper without the feed chute and feed pan
securely installed.
• NEVER put ngers into the feed chute during operation. ONLY USE THE
FEED STOMPER, NOT YOUR HAND, to push meat into the chopper.
This chopper is intended for grinding MEAT ONLY. DO NOT
use for any other types of products. DO NOT use frozen meat.
Meat must be completely thawed.
CHOPPER OPERATION
1. Prepare meat for grinding by removing all skin and bones. Then cut the meat into appropriately sized pieces
for grinding.
2. Place the meat into the feed pan and place a container under the feed chute to catch the ground meat.
3. Turn the control switch to the forward (FOR) position.
4. Feed the meat into the feed chute using only the feed stomper.
NOTES: During grinding, meat should be discharged from the grinder smoothly. If the meat being discharged
is not smooth, or if it is in the form of a paste, turn the control switch to OFF and review the trouble shooting
section on page 11 for possible causes and solutions.
If the meat works back in the feed chute, turn the control switch to OFF and review the plate and knife for
wear. If they are worn thin replace them. Plates and knives should be replaced at the same time.
If the chopper makes a metal grinding noise or shuts off during operation, review the troubleshooting
section.
5. When all of the meat has been ground turn the control switch to the OFF position and unplug the chopper.
IMPORTANT: It is important that you disassemble the unit, wash, and sanitize all parts thoroughly after
each use to prevent contamination! See the Cleaning and Sanitizing section of this manual.
PROCEDURE FOR STUFFING SAUSAGE
IMPORTANT: The stufng plate must be used and installed without the knife when stufng sausage.
1. Place the preferred plate and knife in the feed chute and grind the meat to the desired size.
2. In a large container, mix spices and other ingredients to the ground meat.
3. Place the stufng plate (3 large openings) and the stufng tube in the feed chute. DO NOT install the knife.
4. Run the ground meat through the unit again with a casing placed over the stufng tube.
Page 10
CLEANING & SANITIZING
TO AVOID SERIOUS PERSONAL INJURY:
• BEFORE CLEANING, SERVICING, OR REMOVING ANY PARTS, always
turn the chopper off and unplug the unit
• NEVER attempt to clean the chopper while the chopper is in operation.
• DO NOT put components in the dishwasher or immerse the base in water.
• Dilute detergent per supplier’s instruction. Products containing sodium hypochlorite should not be used on
the chopper.
• DO NOT hose down, pressure wash, or pour water on the chopper.
• NEVER use a scrubber pad, steel wool, or abrasive material to clean the chopper.
To prevent illness or death caused by the spread of food-borne pathogens, it is important to
properly clean and sanitize the entire chopper as any surface of the chopper can become
contaminated. It is the responsibility of the chopper 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 your chopper makes contact with food product, the entire chopper, 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 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 chopper and to
closely follow the instructions on your quaternary sanitizer container to ensure proper sanitation
is achieved to kill potentially harmful bacteria.
IMPORTANT: If a chemical sanitizer other than chlorine, iodine or quaternary ammonium is used, it shall 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 may VOID your warranty.
Sanitizer concentration shall 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 chopper
• NEVER use a scrubber pad, steel wool, or abrasive material to clean the chopper.
• ALWAYS turn chopper OFF and unplug the power cord BEFORE cleaning.
• It is extremely important to follow the instructions on the sanitizer container to ensure
proper sanitation is achieved. Allow the parts to air dry before placing them back on the chopper!
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