You've probably seen Bizerba slicers in many delis and sandwich shops. These industrial slicers are large machines with a tilted tray on one side and a round blade and blade guard on the other. To use them, deli workers slide a large slab of deli meat or cheese onto the tray and move it back and forth across the blade, creating slices of various thicknesses.
Since Bizerba slicers get a lot of wear and tear every day, the manufacturers recommend you sharpen the blade each day, as well. This maintenance ensures clean-cut lunchmeats and happy customers.
Slide the cutting tray all the way off of the Bizerba slicer. Turn the crank near the bottom of the slicer to move the tray on the left side of the blade to its widest point. Normally, this tray controls the thickness of meats and cheeses.
Examine the Bizerba blade sharpener. On the underside, you'll see two wheels at specific angles. The top of the sharpener has a silver metal bar coming out and down from the top of it.
Slide the bent bar of the sharpener over the top of the thickness tray with the wheels against the tray. Slide the sharpener toward the blade until you feel the sharpener click into place. The tray and the sharpener have corresponding notches that fit perfectly together.
Turn the knob at the end of the bent bar to tighten the sharpener against the thickness tray. Wiggle the sharpener a bit; it should not move.
Turn on the Bizerba slicer so the blade spins.
Turn the grey knob on the front of the Bizerba sharpener down toward the 1 on the side of the sharpener. Keep it on for 30 seconds, then turn the grey knob up to the 2 for three seconds.
Turn off the sharpener and slicer. Remove the sharpener from the slicer and put it away.
Carefully wipe down the slicer to remove dust from the sharpener.