Spirocutter T-2000 Operations Manual
Table of Contents
I. Spirocutter Spiral Ham Slicer Model T-2000II. Slicing the Ham and Boneless products III. Cleaning the Spirocutter T-2000 IV. Detail Hand Cleaning V. Sharpening the Blade VI. Spirocutter T-2000 Parts List Drawing #1-4VII. Spirocutter T-2000 Parts List VIII. Spirocutter T-2000 Replacement Parts List IX. Spirocutter T-2000 Electrical Schematic X. Blade Sharpener Bracket Assembly XI. Trouble Shooting XII. Honey-Glazing the Ham XIII. Spirocutter T-2000 Warranty
SPIROCUTTER SPIRAL HAM SLICER MODEL T-2000
Spirocutter spiral ham slicers are almost totally automatic. The operator puts the ham onto the slicer property, turns on the switches, and the slicer does the rest. As the ham rotates, the circular slicing blade swings into the ham and rides in and out around the bone of the ham from bottom to top producing a consistent spiral cut around the ham. As the blade approaches the meat spikes of the top chuck, a proximity switch senses its closeness and turns off the ham slicing motor. Due to these automatic controls, one operator can run several slicers. The Spirocutter spiral ham slicer has been designed to slice bone in, semi-boneless, and with an attachment, boneless hams and other boneless meats such as turkey breast, porkloins, Canadian bacon, inside, outside and eye of beef round. Most hams slice best if they are cold. Our experience tells us that the best slicing temperature is 33° to 38° F. Since most hams are sold to retail customers as half hams, we recommend short shanking hams one inch (1”) above the knuckle joint. This short shanking produces two half hams equal in appeal to retail customers and each half ham can be sold for the same price per pound.
SLICING THE HAM & BONELESS PRODUCTS
Lift the slicing arm and place it into the rear locking detent position. This causes the blade guard to close completely over the blade. You are now ready to load the ham. Hams are loaded by impaling the butt portion onto the meat spikes of the bottom chuck, (butt portion down). Make sure the butt end of the ham is securely positioned on the bottom chuck so that the bone is in between the meat spikes. Grasp the top chuck arm with your left hand and loosen the top chuck handle with your right hand. Position the shank end (top portion) of the ham so that the meat spikes surround the shank bone and force the meat spikes into the ham with the top chuck arm. Tighten the top chuck handle. After the ham is securely mounted between the top and bottom chucks you are ready to begin slicing the ham. When slicing boneless products you must use the skewers to hold the product in place while slicing. Place the pointed end of the skewer through the center of the boneless product either by sliding downward toward the butt plate or by pushing it through the center of the boneless product with the butt plate. Place the skewered boneless product onto the Spirocutter with the butt plate down and in between the spikes of the bottom chuck. Slide the upper chuck over the pointed end of the skewered until the meat spikes are secure in the boneless product. The stop pin located on the front of the center block prevents the blade from coming in contact with the skewer. To start slicing the ham, pull out the power/start palm switch (red switch), push the start switch and with the slicing arm handle, cause the blade to come into contact with the ham. If you are slicing a ham with the aitch bone intact, you may want to hand assist the blade until it passes the aitch bone. When the blade has passed the aitch bone, move the slicing arm into the forward detent position. The slice tension spring will allow the blade to move in and out as it moves up the bone of the ham. Because of the differences in ham sizes, cooking times, moisture content and temperatures, the Spirocutter has been equipped with a DC-speed controller. This controller allows the operator to speed or slow the ham rotation to allow each ham to be perfectly sliced. The Spirocutter is equipped with a proximity switch to keep your blade from coming into contact with the top chuck meat spikes. It has been pre-set to shut the slicing motor off ½” from the meat spikes. Due to the differences in hams you may need to manually shut off your Spirocutter before it rises to the full position. You may do this at any time by simply pushing the red power/stop palm switch. When you have completed slicing the ham grasp the slicing arm by the knob and cause the slicing arm to move into the rear detent position. The blade will drop and its descent will be caught and controlled by the cylinder located at the rear of your Spirocutter. The ham may now be removed by releasing the top chuck handle and raising the top chuck with the top chuck arm. When the meat spikes have been removed from the shank portion of the ham, lock the top chuck into the “up” position with the top chuck-locking handle. Life and remove the ham from the meat spikes of the bottom chuck.
CLEANING THE SPIROCUTTER T-2000 STOP Always unplug the Spirocutter before cleaning. We strongly recommend the use of steel mesh, Kevilar, or other protective gloves when setting up or cleaning the Spirocutter. Even though we have equipped the Spirocutter T-2000 with wash down motors and watertight connections, we strongly urge that you do not use high-pressure washers to clean it. These washers blow water and soap into bearing and bushing seals. This causes grease in bearings and bushings to be washed out. Use a light pressure foamer, or soap and water to remove meat scraps from your Spirocutter T-2000. 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 T-2000 after cleaning it. A good sanitizing solution is quaternary ammonia or bleach in a solution of 2 teaspoons per 1 gallon of water. It is a good idea to spray the contact surfaces again before you begin slicing the next day. A good beginning sequence is: 1) Sharpen the blade 2) Clean the blade 3) Sanitize the Spirocutter T-2000 4) Slice When the Spirocutter T-2000 is not in use always place the slicing arm in the rear detent position so the blade guard covers the entire blade.
DETAIL HAND CLEANING STOP Always wear protective gloves before hand cleaning. The bottom chuck, retractable blade guard and the blade are removable. To remove the bottom chuck, turn it clockwise by hand. To loosen use a wrench, or screw driver for leverage. Wash, rinse and sanitize. To remove the retractable blade guard, pull the ring of 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 two 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. Wash, rinse, and sanitize. CAUTION: Place the two piece guard over the exposed blade if it is not going to be removed. Then proceed with hand cleaning, rinsing and sanitizing. To remove the blade; carefully loosen the two bolts on the bottom side of the blade. Carefully remove the blade ring and blade from the blade hub. Wash, rinse and sanitize. After cleaning, rinsing and sanitizing re-attach the removable parts in reverse order.
SHARPENING THE BLADE STOP Always wear protective gloves before sharpening the blade.
SPIROCUTTER T-2000 PARTS LIST DRAWING #1-4
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SPIROCUTTER T-2000 PARTS LIST
SPIROCUTTER T-2000 REPLACEMENT PARTS LIST
PART # NAME MANUFACTURERS-101 Proximity switch Various S-102 Power/stop palm switch Various S-103 Power/on push button switch Various S-104 DC adjustable Speed drive DCX202C Boston GearS-105 Speed control indicator Boston Gear S-106 Blade Turning Motor Leeson S-107 Blade Turning Gear Motor Leeson S-108 Speed Reducer Motor Leeson S-109 Ham Turning Motor Leeson S-111 ¾ Sprocket gear MartinS-112 #40 roller chain Various S-113 Pressure Cylinder Spirocut S-114 Slice tension spring Spirocut S-116 Detent bracket Spirocut S-117 Worm screw carriage assembly Spirocut S-118 Brass bushing Spirocut S-119 Worm screw carriage assembly Spirocut S-120 Delring Spacers Various S-121 Slicing arm Spirocut S-122 Slicing arm knob Spirocut S-123 Top Chuck Spirocut S-124 Top Chuck knob Spirocut S-125 Meat Spikes Spirocut S-126 Top chuck arm Spirocut S-127 Top chuck locking handle Spirocut S-128 Top chuck locking knob Spirocut S-129 Top chuck mounting bracket Spirocut
PART # NAME MANUFACTURER S-130 Mounting pin Spirocut S-131 Mounting Spring Various S-132 Bottom chuck Spirocut S-133 Sharpener Spirocut S-134 Sharpening stones Globe S-135 Boneless attachment Spirocut S-136 Boneless skewer rod Spirocut S-137 Plastic Blade Guard Spirocut S-139 Blade Guard Spirocut S-140 Slide Rods Spirocut S-141 Hinge Bracket Spirocut S-142 Gear Motor Bracket Spirocut S-143 Top Plate Spirocut S-144 Blade/Shaft Hub Spirocut S-145 Blade mounting ring Spirocut S-146 Adjustable Feet Spirocut S-147 Electrical Control Box Spirocut S-148 Retractable Coiled Cord Spirocut S-149 Power Supply Cable Spirocut S-150 Compression Connectors Spirocut S-151 Motor Mounting Bracket Spirocut S-152 Cabinet SpirocutS-153 Top Chuck Rotator Insert Spirocut S-154 Spring Tensioning Eye Bolt Spirocut S-155 Hinge Pin Spirocut S-156 Slicing Arm Delring Washer Spirocut S-157 Bushing Plate Spirocut S-158 Release Pin Spirocut S-159 15” Circular Blade Spirocut
SPIROCUTTER T-2000 ELECTRICAL SCHEMATIC
BLADE SHARPENER BRACKET ASSEMBLY
TROUBLE SHOOTING
HONEY-GLAZING THE HAM 1. Select the proper spot for sawing through the bone of the Spirocut spiral-sliced ham, to the left or right of center as necessary to obtain the desired sized halves. 2. Use the saw blade, knife, or something similarly thin to separate the slices between which you are going to saw, all the way to the bone. 3. Make the saw cut through the bone by taking long slow strokes. 4. Clean the ham face of any bone dust from the sawing with the edge of a sharp, (not serrated) knife. 5. Place the two halves back together with the fact side up and set it on the glazing stand. 6. Baste the ham with honey and spices with a brush. 7. Ignite the torch and heat the ham fat slightly to make the sugar stick better. 8. Sprinkle the sugar and move the torch simultaneously, melting the sugar until a glaze about 1/16th inch thick has been formed. This should be thick enough to cover the slices. 9. Finish by sprinkling the surface of the glazed ham with honey clove spices and lightly torch to remove the grainy appearance. 10. Remove the ham from the glazing stand and if the halves are to be sold separately, then separate to cool before the glaze starts to harden and sticks the two halves together. 11. Allow them to cool until the glaze is hard to the touch, wrap in aluminum foil and price them out to sell. *Wrapping 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 front of 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 for juices to run out. *This method of wrapping allows the ham to be inspected by customers and then rewrapped easily and neatly.
SPIROCUTTER T-2000 WARRANTY The Company warrants that all Spirocutters will be free of defects in material and workmanship over the lifetime of the product or 12 months which ever occurs first. Switches, controls, motors, and gear boxes are not manufactured by Spirocut Equipment Co. and are subject to Manufacturer warranties. Bushings are considered to be replaceable maintenance items. Any parts, which shall be proved to the Company’s satisfaction to have been defective at the time of delivery or within the 12-month warranty period, will be replaced or repaired by the Company at its option. Freight is the responsibility of the customer. The Company’s liability under this warranty is limited to replacement or repair and it shall not be held liable in any form of action for direct or consequential damages to property or person. THE FOREGOING WARRANTY IS EXPRESSLY MADE IN LIEU OF ALL OTHER WARRANTIES WHATSOEVER, EXPRESS, IMPLIED AND STATUTORY AND INCLUDING WITHOUT LIMITATION THE IMPLIED WARRANTIES OF MECHANTABILITY AND FITNESS. No employee, agent, distributor, or other person is authorized to give additional warranties on behalf of Spirocut Equipment Co. nor to assume for Spirocut Equipment Co. any other liability in connection with any of its parts, except an officer of Spirocut Equipment Co. by a signed writing.
888-887-HAMS *
817-877-3266 (Phone) |
