Affilatura e manutenzione della lama dell'affettatrice
How often to sharpen
Frequency depends on workload. In a deli running 8 hours a day, sharpen once a week. In intensive home use, once a month is enough. If you notice the slice tearing, you need more pressure on the product, or you see abnormal crumbs — it's time to sharpen.
How the sharpener works
The sharpener has two wheels: one grinds the profile, the other removes the burr. The order is always: grind first, then deburr. Never reverse the order, or the blade keeps an irregular micro-edge.
Step by step
- Always unplug the slicer before starting.
- Wipe the blade with a damp cloth to remove grease and residue.
- Position the sharpener on the blade hub and lock it in place.
- Turn on the machine and press the grinding wheel for 30–40 seconds.
- Switch to the deburring wheel for 5–10 seconds.
- Turn off, remove the sharpener and clean the blade thoroughly.
Which sharpener to use
Every slicer has a sharpener designed for its hub. For RGV 195-220-250 series use the RGV removable sharpener with two holes on the vane. For Sirman Agata 350 there's the complete sharpener with cap. For older machines there are universal models like the 9300 ABM sharpener.
Watch the worn stones
Abrasive stones wear out: when the surface becomes smooth, they no longer sharpen. Replace them without hesitation — they cost little and protect the blade.