The Spirocutter is equipped with a pivoting blade guard for your safety.                                                                

The blade sharpener is designed so that the angle of the blade bevel and the angel of the grinding stone correspond.  The top stone is a honing stone that removes any burrs from the top side of the blade while the bottom stone grinds the sharpening edge. 

With the slicer in the forward detent position, manually cause the grinding stone and the blade to come in contact by pulling the slicing arm into the forward detent position.                                                                                                                    

Allow the stone to spin against the blade as it rises to the top for (approximately a minute). If the blade is sharpened routinely, (about every 200 hams), one sharpening should be enough.  If the blade is very dull, more than one sharpening may be necessary.  We recommend that the Spirocutter always be used with a sharp blade.   Be certain that the blade has been well cleaned before each sharpening to prevent grease from clogging the pores of the sharpening stone.  Stones can be cleaned with hot, soapy water and a metal brush, but should be replaced  as needed. 

Since most hams are sold to retail customers as half hams, we recommend short shanking to produce two halves equal in appeal. Load the ham butt portion down and shank end up. Release the top chuck-locking handle and pull down the top chuck arm to set the spikes  into the shank portion of the ham.  The ham should be set as vertically as possible between the bottom and top chuck.  Tighten the top chuck-locking handle and you are ready to begin slicing.

Pull out the red stop palm switch and push in the start switch.  Lift the slicing arm with the slicing arm knob from the rear detent position and cause the blade to contact the ham.  After making sure the ham is turning properly, pull the slicing arm into the forward detent position and adjust the slicing speed.                                                                                                                

As the ham turns, the vertical lead screw causes the blade to rise at a constant speed to allow a consistent slice thickness.

The Spirocutter slices bone-in, semi-boneless and boneless hams and other boneless products (using the skewer), producing an unbroken spiral cut as the blade moves from the bottom to the top.  A proximity switch automatically shuts off the Spirocutter just before the blade gets to the spikes of the top chuck.

After an operator becomes familiar with the loading and unloading procedure, he can easily operate two or even three Spirocutters at one time.

Boneless products are sliced by placing a skewer through the center of the product.  There is an adjustable stop pin located on the center block that keeps the blade from coming in contact with the skewer. Load the skewered boneless product on the Spirocutter in between the bottom and top chucks and secure by locking the top chuck in place with the locking handle.

The Spirocutter does an excellent job of slicing boneless products.  The one to one ratio of product turning and acme thread advance produces a consistently even sliced product from bottom to top.       

The boneless product remains intact held together by the small unsliced portion of meat in the middle of the product, which the consumer easily cuts through to release the slices.  Consumers love the convenience of serving a pre-carved ready to eat main entrée.

This pineapple shows how versatile the Spirocutter can be.  I hope you come up with an unusual product to slice.  Please let us know about it when you do!

The Spirocutter evenly spiral slices these products intact around the center point allowing for easy serving.

Select the proper spot for sawing through the bone, to the left or right of center to produce the size half desired.  Make the saw cut through the bone taking long firm strokes.  With a knife, separate the halves, and use the edge of it to remove bone dust from the meat.

The Spirocutter is made of stainless steel and equipped with wash-down motors and gearboxes.  Although connections are watertight, we urge you not to use high-pressure washers.  Always unplug you Spirocutter before cleaning.  Use a light pressure foamer or soap and water to remove grease from the Spirocutter.                                                                                                           

Rinse with clean water from a regular hose with nozzle pressure not to exceed 50 pounds of pressure on the line.

We recommend sanitizing the Spirocutter after cleaning it.  A good sanitizing solution is quaternary ammonia or bleach in a solution of 2 teaspoons per gallon of water.  It is a good idea to spray the contact surfaces again before you begin slicing the next day.

The retractable blade guard and bottom chuck are removable.                                                                                                

To remove the retractable blade guard, pull the snap pin at the rear bracket of the Spirocutter.  Slide the pivot arm and the leading edge of the blade guard forward and away from the remaining attached blade guard.  Loosen the 2-lobed stem bolts, which hold the blade guard to the back of the gear motor.  Carefully lift and slide the guard over the exposed blade.   

Place the safety cleaning guard over the exposed blade and proceed with hand cleaning and rinsing and sanitizing.                                                     

To remove the bottom chuck, turn it clockwise.                             

Obviously, protective gloves are a must before detailed hand washing.  Remove grease and meat scraps with a brush and soap and water.   Always complete the job by rinsing and sanitizing.

Place the halves back together on the glazing rack with the fat side up.  The glazing stand has a lazy susan base so that the pan and the rack can swivel for ease of glazing all sides.

The glazing torch assembly consists of a 6-foot hose, a regulator, torch, tip and a handle with two control knobs. 

Ignite the torch and heat the ham fat slightly to make the sugar stick better.  With the spice shaker, sprinkle the sugar in thin layers, moving the torch simultaneously melting the sugar until a glaze of about 1/16” thick has been formed.  This should be enough to cover the slices.  Spin the glazing stand around and glaze the other side.                                                                             

Finish off the ham by generously sprinkling the surface of the glazed ham with honey ham glaze and lightly torch just until the grainy texture disappears.                                                                                                   

Remove the ham from the glazing stand and separate the halves before they begin to cool if they are to be sold as halves.  Allow them to cool before wrapping, to prevent the glaze from sticking to the foil.

Place the ham on the foil with the ham face away from you.  From the back, bring each rear corner of the foil over the tip of the ham and down the face.  Pull the front of the foil up and over the ham face, making a flat surface and smooth the side flaps away from the face making sure there are no holes from which juices may escape.  Apply the label and the price and sell, sell, sell!

Seldom do you find the “most compact and least expensive” to also be the “best performing and least troublesome,” but we believe that is the case with the Spirocutter as compared to all other competitors in the market.  Don’t wait another day to increase sales by providing the pre-sliced convenience your customers crave.  The Spirocutter represents a unique investment opportunity.  Not only can it pay for itself with as few as 300 hams, but it can position its users as leaders in their market, poised to capture future profits for many years to come from consumers willing to pay for premium products that offer convenience and exclusivity.

888-887-HAMS  * 817-877-3266 (Phone)
817-877-3742 (Fax) *  info @spirocut.com (E-mail)