2612

Overview

The Hobart 2612 is a manual commercial slicer in the 2000 Series. Its 1/2 HP motor drives the knife, while the operator moves the carriage back and forth by hand. The manual describes a contoured cast solid stainless-steel knife and a standard front-mounted meat grip. The product listing describes the 2612 as a 12-inch slicer and identifies a CleanCut knife; a related listing specifies an 11 3/4-inch blade.

The 2612 is distinct from the 2712: the 2712 adds automatic carriage operation with two adjustable speeds, while the 2612 is operated manually. The 2612 manual also identifies the low carriage fence as an accessory. The slicer has a tilting, removable carriage system and a cleaning leg beneath the machine.

Key Features

• Manual carriage operation: The operator moves the carriage with its handle to slice product.
• Knife and drive: The listing identifies a CleanCut knife, and the operation manual describes Hobart’s Stay-Sharp contoured cast solid stainless-steel knife. A top-mounted Borazon stone sharpener is listed among the standard features.
• Tilting, removable carriage: The carriage tray and support arm can tilt for cleaning and can be lifted off for separate cleaning.
• Cleaning and sanitation features: The slicer includes a cleaning leg, removable rear deflector, heavy-gauge stainless-steel knife cover, and Microban antimicrobial product protection, as stated in the product specifications.
• Product handling: A front-mounted meat grip is standard. The grip is used to hold short ends safely during slicing. A low carriage fence is available as an accessory.
• Additional listed construction and components: The product specifications name a burnished aluminum base, double-action indexing cam, permanently mounted ring guard, nylon carriage roller, and electroless nickel-plated single slide rod with reservoir wick.
• Certifications: The product specifications state UL and NSF certification.

Specifications

• Model: Hobart 2612, 2000 Series slicer.
• Operation: Manual carriage operation.
• Knife drive motor: 1/2 HP.
• Electrical service: Single-phase service is stated in the operation manual. The product specifications list 110 volts; check the machine data plate to confirm the electrical service for the individual unit.
• Power connection: The manual states that a cord and three-prong grounding plug are standard. The outlet must be properly grounded.
• Knife: The product listing identifies a CleanCut knife; the manual describes a contoured cast solid stainless-steel Stay-Sharp knife. The slicer is marketed as 12-inch, and a related product listing specifies an 11 3/4-inch blade.
• Carriage: Stainless steel.
• Base: Sanitary burnished aluminum, per the product specifications.
• Sharpener: Top-mounted Borazon stone sharpener, per the product specifications.
• Listed features: Microban antimicrobial product protection; double-action indexing cam; permanently mounted ring guard; heavy-gauge stainless-steel knife cover; cleaning leg; removable rear deflector; nylon carriage roller; electroless nickel-plated single slide rod with reservoir wick; ergonomic-style handle.
• Certifications stated in the product specifications: UL and NSF.

Installation & Requirements

After unpacking, inspect the slicer for shipping damage. The manual says to retain the packaging and contact the carrier within 15 days of delivery if damage is found. Before installing, check that the electrical service agrees with the machine data plate, located on the right side of the slicer base.

The slicer comes with a three-prong grounding plug. The receptacle must be properly grounded; the manual directs users to contact an electrician if it is not the correct grounding type. The carriage tray is secured by turning its support-arm knob clockwise until snug. The sharpener should be mounted on its bracket, the top knife cover secured with its latch knob, and the deflector mounted below the knife. The manual requires thorough cleaning and sanitizing after installation and before first use. It does not provide clearance, gas, or ventilation requirements.

Operation

Before slicing

Keep the slicer’s safety devices in their correct operating positions whenever it is in use. The top knife cover must be fitted and secured with its latch knob. The ring guard is not removable. The meat grip must be used when slicing short ends to keep hands away from the knife. When the slicer is off, turn the index knob fully clockwise, below zero, so the gauge plate covers the knife edge. Unplug the power cord before cleaning or moving the slicer.

Manual slicing

1. Close the gauge plate fully and pull the carriage all the way toward you until it reaches its stop.
2. Move the meat grip aside, place the product on the carriage tray, and set the grip against the product. If it is not needed, the grip can be stored behind the top of the carriage tray on its retaining clip.
3. Start the slicer by pulling the switch knob forward until the motor starts, then release the knob.
4. Turn the index knob to set the desired slice thickness. The numbers on the index knob are reference points only; they do not indicate actual measurements.
5. Use the carriage tray handle to push the carriage back and forth across the knife.

The manual’s automatic-slicing instructions apply to the 2712, not the 2612. The 2712 has a lever and speed selector for automatic carriage operation; those instructions should not be treated as operating controls for the 2612.

Cleaning & Maintenance

Daily cleaning and sanitation

Thoroughly clean and sanitize the slicer after each day’s operation or after it has been idle for an extended period. The knife is very sharp. Before cleaning, unplug the power cord and turn the index knob fully clockwise to close the gauge plate. Use a clean cloth with mild detergent and warm water on the machine surfaces, then rinse with a fresh cloth and clean water. Use products formulated for stainless steel or aluminum.

To clean the carriage tray, close the gauge plate and pull the carriage fully forward. Unscrew the carriage tray/support-arm knob and tilt the assembly to the right until it is almost horizontal. It can be cleaned in that position or lifted straight up and washed in a sink. The serial number’s last three digits are etched on the key at the bottom of the support arm; the manual says to make sure those digits match the slicer when reinstalling the carriage.

Remove the top knife cover by turning its latch knob counterclockwise and lifting it off the guide pins. Remove the deflector below the knife by rotating it downward. Wash the cover and deflector in a sink with warm soapy water, then rinse. To remove the sharpener, push its lock lever to the left, lift its right side clear of the guide pin, and lift it off the left pin. Wipe residue from the sharpener housing and wash and rinse the sharpener in a sink.

Clean around the ring guard by working a moistened, folded paper towel between the guard and knife, starting at the base of the guard. Manually rotate the knife so the towel follows the guard and gauge-plate edge. Wipe both sides of the knife outward from the centre, using mild detergent or sanitizer. Rinse with clean water. Do not use steel pads. Do not exceed the chemical manufacturer’s recommended detergent or sanitizer concentration, or 200 parts per million available chlorine; stronger chlorine solutions can accelerate metal corrosion.

Reinstall the sharpener by seating its left slot over the left guide pin, lowering it over the right pin, and sliding the lock lever to the right. Confirm it is engaged. Refit and secure the top knife cover, then rotate the deflector upward onto its mount. Match the etched key digits to the slicer’s serial number before lowering the carriage support-arm key into the carriage-pivot slot. Tilt the carriage back toward the gauge plate and turn its knob clockwise until snug.

To clean beneath the 2612, lift the front of the slicer base so the cleaning leg swings down, then pull the leg fully forward so it supports the slicer. Do not wash slicer components in a dishwasher, immerse the base or motor in water, or hose down the slicer or splash it excessively.

Knife sharpening

Sharpen only when necessary; the 2812/2912 manual warns that prolonged or too-frequent sharpening causes unnecessary knife wear. Before sharpening, unplug the slicer, close the gauge plate fully, remove the top knife cover, and wash the area around the knife, exposed knife surfaces, and knife edge. Keep meat or cheese fat from transferring from the knife to the sharpener. With the carriage pulled fully forward, plug in and start the slicer. Pull the sharpener handle fully forward for five seconds. If the handle hangs downward, lift it until horizontal before pulling. Release it slowly and, if needed, repeat for another five seconds. Turn off and unplug the slicer, wipe away grinding particles with a clean damp cloth, and replace the top knife cover.

Carriage slide-rod lubrication

The manual specifies Lubriplate FMO-200-AW oil for the carriage slide rod. Depending on use, apply 8–10 drops in the wick hole every 2–3 months, or apply 4–5 drops directly to the slide rod on each side of the carriage transport once monthly. Move the carriage back and forth a few times after oiling to spread the lubricant along the rod.

Applications

The 2612 is a commercial slicer for food retail and commercial kitchen food preparation. Its manual carriage and meat grip support controlled slicing of product such as deli meats; the manual also refers to meat and cheese residue during knife cleaning. Use the meat grip for short ends and keep the knife cover and other safety devices in their operating positions during use.