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- Electric Canopener
- Manual Canopener
- Food Chopper Bowl
- Food Processor
- Machine Slicer
- Mandolin Cutter
- Spiral Cutter
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- Boning
- Butcher Knife
- French Knife
- Paring Knife
- Slicer
- Swivel Peeler
- Fruit and Salad Utility Knife
Electric Canopener image
Principle Uses
- To save time and energy when removing lids from cans
Special Characteristics
- Best for small to medium sided cans. Large cans may cause damage to
opener or injury to operator
- Clamp operates independent of power switch
Operating Hints
- Wipe tops clean before piercing cans
- Turn power switch to on after can is clamped in place
- Prevent lid from falling food by leaving it attached at a small point
- To prevent injuries, dispose of lids inside empty cans
- Clean blade after each use to prevent contamination of next can opened or
interference with operation of opener
- Metal shavings result from nicked or grooved blade. Replace damaged
blades immediately
Cleaning
- Wipe blade and housing after each use
- Scrub blade daily
- Always unplug before cleaning
Preparation Index
Manual Canopener image
Bench type
Principle Uses
- To save time and energy when removing lids from cans
Special Characteristics
- Best for institutional size cans, small cans may dent or collapse on
impact
- May be disassembled for cleaning or replacement of parts
Operating Hints
- Wipe tops clean before piercing cans
- A quick downward motion from 1" is sufficient to force the blade
into the lid
- Turn handle clockwise to open can
- Prevent lid from falling into food by leaving attached at a small point
- To prevent injury dispose of lid inside empty can
- Clean blade after each use to prevent contamination of next can opened or
interference with operation of opener
- Metal shavings are result of nicked or grooved blade--replace damaged
blades immediately
Cleaning
- Wipe off blade and base after each use
- Remove shank from base to scrub it daily
- Remove base monthly to scrub mount
Preparation Index
Food Chopper
Bowl image
Principle use
- Cutting fruits and vegetables
- Chopping meat and poultry
Special Characteristics
- A slow turning bowl feeds small pieces of food through faster turning
blades
- Food is chopped ever smaller into a paste
Operating Hints
- Hard items such as bones and gristle damage knives and gears
- Machine will not run until bowl guard is securely in place
- Feed food gradually
- Never fill bowl over 2/3 full
- Scrape food down toward bottom of bowl using a rubber scraper
- Move scraper opposite direction of bowl rotation when scraping down
- Wait several seconds after turning off for knives to stop rotating
- Leave safety catch disengaged when not is use
Cleaning
- Unplug machine
- Remove guard, blades and bowl
- Use hot detergent solutions to wash parts and housing, then rinse and dry
all
- Completely reassemble machine
- Tighten clamp nuts and levers
- Leave safety catch off
Preparation Index
Food Processor image
Principle use
- High volume cutting, blending, mixing and pureeing tasks
Special Characteristics
- Continuous feed and cutter bowl setup options
- Produces up to 960 pounds of product per hour (Julienne potato)
Operating Hints
- Manufacturer's instructions are best
- One plate operations include slicing, shredding, grating and julienne
- Two plate operations include dicing
- Throw out flinger plate is part of basic setup for continuous feed
operations
- Rotating and lowering of pusher plate locks feed head
- Use light feed pressure -- excessive pressure may jam or overheat machine
- Present pre-pared product in feed hopper perpendicular to cut for
consistent results
- Use feed tube to present long, slender items like carrots
- Cutter bowl is at capacity when half full
Cleaning
- Unplug machine
- Clean immediately
- Food acids and alkaline cleaning products permanently discolor parts
- Abrasive will mar surfaces and make them harder to keep clean
Preparation Index
Machine Slicer image
Principle use
- Slicing meats, cheese, breads, fruits and vegetables
Special Characteristics
- Hot or cold foods can be sliced
- Slices from paper thin to greater than one inch thick can be made
- Some models can be set up for automatic operation freeing workers for
other tasks
Operating Hints
- Always follow manufacturer's instructions
- Use cautions as with any electric appliance
- Always use with blade guard in place
- Develop a rythmic motion. Do not bang carriage
- Maintain a sharp blade
- Unplug when not in use
Cleaning
- Unplug machine
- Set blade control at zero
- Disassemble machine
- Wear safety gloves when cleaning blade
- Use hot detergent solution. Do not use very hot water or steam. Otherwise
parts may warp and lubricants may dry out
- Replace blade guard immediately to prevent injury
- Reassemble machine completely
- Leave unplugged and covered when not in use
Preparation Index
Mandolin Cutter image
Principle use
- To slice, shred, julienne or waffle cut vegetables by hand with both
speed and precision
Special Characteristics
- Stainless steel construction
- Easily portable all-in-one tool
Operating Hints
- Hand guard hold foods in place and protects from razor sharp blades
- Straight, ripple, julienne blades
- Thickness of cuts can be adjusted from paper thin to 1/4"
- Create waffle cut by turning food 90 degrees with each pass over ripple
cutter
- Store with blades fully retracted
Cleaning
- Wash by hand to prevent warping of housing or blades by extremely hot
water
- Air dry
Preparation Index
Spiral Cutter image
Principle use
- Hand cutting moderate quantities of vegetables into long threads
Special Characteristics
- Blades can be changed to produce a variety of dimensions for product
Operating Hints
- Condition vegetables to be cut by softening at room temperature. Crisp
vegetable break easily
Cleaning
- Hand wash and dry
- Store carefully
- Protect blades from damage by keeping them separated or individually
wrapped
Preparation Index
Boning image
Principle Uses
- Disjointing poultry and meats
- Dicing raw poultry and meats
Special Characteristics
5-6 inch blade
Stiff blade option
Flexible blade option
Operating Hints
A sharp knife is safer
Use a cutting board
Carry point downward
Use for correct job
Use only for food
Avoid heating blade
Make small cuts using tip
Cleaning
Wash by hand
Wipe from spine (back) of blade
Store in racks
Preparation Index
Butcher Knife image
Principle Uses
Cutting larger pieces of meat
Dressing fish
Disjointing lobster
Special Characteristics
Slightly curved blade
Heavy, rigid blade
Blunt tip
Operating Hints
A sharp knife is safer
Use a cutting board
Carry point downward
Use for correct job
Use only for food
Avoid heating blade
Cleaning
Wash by hand
Wipe from spine (back) of blade
Store in racks
Preparation Index
French Knife image
Principle Use
Slicing and cutting ingredients
Small quantities
Special Characteristics
8-12 inch blade
Tapered blade
Operating Hints
A sharp knife is safer
Use a cutting board
Use for correct job
Use only for food
Avoid heating blade
Cleaning
Wash by hand
Wipe from spine (back) of blade
Store in racks
Preparation Index
Paring Knife image
Principle Uses
- Paring fruits and vegetables
- Detailing
Special Characteristics
Operating Hints
- A sharp knife is safer
- Use a cutting board
- Carry point downward
- Use for correct job
- Use only for food
- Avoid heating blade
Cleaning
- Wash by hand
- Wipe from spine (back) of blade
- Store in racks
Preparation Index
Slicer image
Principle Uses
Slicing delicate/soft foods
Slicing cooked meats
Special Characteristics
10 - 16 inch blade
Cutting edge may be serrated, scalloped or otherwise
textured to aid accuracy
Operating Hints
A sharp knife is safer
Use a cutting board
Carry point downward
Use for correct job
Use only for food
Avoid heating blade
Use long strokes, a back and forth sawing motion
Cleaning
Wash by hand
Wipe from spine (back) of blade
Store in racks
Preparation Index
Swivel Peeler image
Principle Uses
Peeling and coring small fruits and vegetables
Special Characteristics
6 inch floating blade
Operating Hints
Blade cuts in both directions
Use back and forth motion
Cleaning
Wash by hand
Preparation Index
Fruit and Salad Utility
Knife image
| printable page
Principle Uses
Paring and sectioning larger fruits and vegetables
Slicing small diameter meats and cheese
Cutting sandwiches
Special Characteristics
5 1\2 - 6 inch blade
Thin, flexible blade
Operating Hints
A sharp knife is safer
Use a cutting board
Carry point downward
Use for correct job
Use only for food
Avoid heating blade
Cleaning
Wash by hand
Wipe from spine (back) of blade
Store in racks
Preparation Index
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