The Globe G14 meat slicer is a top - notch manual slicer for medium - duty tasks. It features a 14 - inch blade, a powerful 1/2 hp motor, and offers manual operation. The slice thickness can be adjusted from 0 to 9/16 inches. With a 115V/60 Hz/1 PH electrical requirement, it's quite practical. The slicer comes with a 14 - inch hard chromed, special alloy hollow ground knife that has a long lifespan and is easy to sharpen. Its anodized aluminum construction with seamless edges and rounded corners not only looks sturdy but is also a breeze to clean and assemble. The extended rod, end weight, and chute can handle products up to 10.5 inches long. The gripping teeth under the end weight ensure stability when slicing taller items. The slicer's powerful 1/2 hp motor allows for cuts up to 9/16 inches thick. The knob simplifies the installation and removal of the knife cover. The chute, slice deflector, knife cover, and sharpener are all removable and easy to clean. It also includes a No voltage release relay system. This slicer has a width of 25 inches, a depth of 28 inches, and a height of 18.5 inches. Its cutting capacity is 11.5 inches x 9.75 inches x 10.125 inches. It meets North American sanitation standards, as it's on the ETL Sanitation List.

Using the Globe G14 meat slicer is easy. First, make sure the slicer is plugged into a 115V/60 Hz/1 PH power source. Adjust the slice thickness knob according to your needs, with a range from 0 to 9/16 inches. Place the meat on the chute, and use the end weight to hold it in place, especially for taller products. Then, start the manual operation to slice the meat. When you're done using the slicer, turn it off and unplug it. To clean it, remove the chute, slice deflector, knife cover, and sharpener. Wash them with mild soap and water, and dry them thoroughly. For the knife, be very careful as it's sharp. You can use a knife cleaner to maintain its sharpness. Keep the slicer in a dry and clean place when not in use. And always follow the safety instructions to avoid any accidents.