Possible Great Deal on a Slicer

hapster

Got a FB message tonight from a friend of my BILs that owns a large egg. In fact, this was the guy that my BIL told me about that started me on this crazy ride. Once I heard about the egg and started my research, well the rest is history...

That said, this friend has a large but doesn't use it very often. After my BIL told him all about my cooks and the food, he started to message me and ask questions about different cooks etc. I have always tried to help him when he's asked me about butts, briskets, etc. Also told him he should check out this forum as well. Not sure if he has though...

Anyway, he sends me a message and asks me if I would be interested in a free slicer, it runs... So I said sure. He then sent a couple of pictures over, taken with a cell phone of the slicer in question. Not sure how he got it, but my guess is he bought the contents of an old business or something like that. He said he probably wouldn't use it that much and thought I might want to make my own lunch meats etc.

Based on the pictures I think the slicer is a Globe Chefmate G12... It looks like it will take some TLC to get it cleaned up; but that should make the first time I slice up a turkey breast or brisket that much better.

Anyone have any experience with this brand of slicer? Tips on how to restore one that's been neglected for a while?

Here are the pics

Cookinbob

I have no specific experience, but my business involves machine maintenance.  I would start with a good inspection and cleaning.  Lubricate the moving parts that you can, sharpen the blade if you are able, and then put it to work.  I would not do anything further unless you sense an issue - sometimes a tear down and rebuild introduces a problem that was not there before.

Nice score!

HDumptyEsq

@Hapster. That looks like a royal piece of kit. I know nothing about slicers except I have a small one that handles my bacon etc.

This one looks like it could cut down trees! And free.

Get the elbow grease (but not the shoulder) out and go for it.

stemc33

@hapster‌ Free is better than a great deal.

Canugghead

Nice score @hapster , you're going to love it, it looks similar to the 1/4 hp Italian made slicer I resurrected back in 2010. Paid $40 on CL, but paid almost as much to replace the missing sharpening stone, took a couple of hours to clean up, adjust (nothing major), lubricate and restore the blade bevel. As you can see, all moving parts are easy to access. It's a workhorse but too heavy to move around.

Here's my old post (ignore the two url links in it) ...

https://eggheadforum.com/discussion/798297/ot-another-food-slicer-pic-heavy

nolaegghead

Looks like a lower end professional slicer.  Or a very high end home slicer.  Free.  Dude, that's the right price.  Break it down as much as you can and clean it up.  If the blade isn't sharp, get it sharpened somewhere or buy a sharpener for a slicer blade.  Or screw that and look for a replacement blade.  There's not much too these.  Look how it's put together and give it a tune-up by aligning what you can, tightening bolts, etc.  Runs some test cuts on summer sausage or something.  A thin cut is the toughest...if you can cut thin you're golden.  Don't cut off a digit. Rock on.

stemc33

I wonder if it will cut cigars?

Canugghead

These slicers have a builtin sharpener attachment riding just above the blade. Mine was missing the stone but I was able to buy the oem stone from Nella, a leading restaurant supply chain here, that puts their own label on this imported Italian slicer. Hopefully @hapster 's still has the stone intact.

NPHuskerFL

@hapster‌ Sorry missed this thread. PM me and I'll get you an illustrated parts breakdown. To clean &/or restore it. It is easiest to disassemble and clean with hot soapy water and sanitizer solution & then reassemble.

Griffin

Nice score. Can't wait to see you put it to use.

BigWader

sometimes in restaurants they clean them with caustic soaps - which is a bad idea and can strip/pit the finish and make it look worse than it actually is.  Just like you can't put aluminum in your dishwasher.

I'm sure this one will clean up really nice for you... congrats

nolaegghead

Looks like a Globe C9 manual here http://www.globeequipment.com/Commercial-Kitchen-Equipment/Prep-Equipment/Slicers/C9?gclid=Cj0KEQjw6J2eBRCpqaW0857k9p4BEiQAWarYbPBKZTUG9C8eb-vdMCNApqvMzpcNk4kvA81J7w0rSAwaAt6I8P8HAQ

hapster

Thanks guys... Have to see what the model is when I pick it up.

Little Steven

Canugghead said:

These slicers have a builtin sharpener attachment riding just above the blade. Mine was missing the stone but I was able to buy the oem stone from Nella, a leading restaurant supply chain here, that puts their own label on this imported Italian slicer. Hopefully @hapster 's still has the stone intact.

It does look identical to mine.

SmokeyPitt

I would try to talk him down a little.  :P

NPHuskerFL

SmokeyPitt said:

I would try to talk him down a little.  :P

)

GeorgeS

Nice score hapster! Free is always a great price!

NervousDad

Bar Keeper Friends will shine that up like new. Nice Score!

Focker

Hap,

Nice score.  Restored a school cafeteria Hobart from the 70s, Model #512.  

You might be able to print a manual from Globe's website.  I found the original manual on Hobart's.  It will have part schematics and go through spots to lubricate, breakdown, maintenance, etc.

First, degrease everything.  Many operators carelessly used Pam for a spray lubrication.  Worked immediately after applying, but gums up and turns yellow.

"Slicer" oil is essentially food grade mineral oil.  I have used it with success on the slide rod below.  Since then, I purchased commercial food grade silicone spray and it lasts much longer.  

Next break down the dial parts (top left yellow area) which should include a couple of bolts and a worm screw.  You will need some food grade grease to lube the worm screw.

Inspect the power cord at both ends and look for any damage on the cord.

For cosmetics, as mentioned, BF or Optimum metal polish or 0000 steel wool will bring it back to life.

FWIW, my slicer was missing the stones.  A professional sharpener in my area put a new edge on my blades for $12 each.  In a couple of years of light use, it is still scary sharp.  Many blades have been "burned through"" by oversharpening with the bolt on stones.  Slicer blade replacements for my Hobart are just shy of two hundred bones.  

That is a great slicer which will serve you well for many years Hap.  

Last words of advice, respect it.  When cleaning, accidentally rubbed the outside of my finger along the blade and with only a light touch, did some significant damage.    

hapster

Picked up this morning... Now have confirmation on the Model.

It is in pretty rough shape cleanliness wise, it will have to be completely broken down and cleaned thoroughly. I did plug it in and it runs quiet and smooth as far as I can tell, the table glides pretty smoothly too.

 

hapster

Here a pic of the info plate

The Cen-Tex Smoker

I have that slicer. It's awesome.

hapster

The Cen-Tex Smoker said:

I have that slicer. It's awesome.

Cool... I am thinking of creating a slicing station in the garage / basement instead of hauling that thing up to the kitchen every time I want to use it.

How often do you find yourself using it? Do you make your own lunch meat?

Canugghead

Wow, that's a 12" 1/2 hp 65lb beast. You definitely don't want it in the kitchen, mine is only 10" 1/4 hp and it's on a cart in the basement. How's the blade, and the builtin sharpener?

http://www.globeslicers.com/support/document-library/slicers/chefmate/gc12d.html

btw, it's not a possible deal, it's a confirmed STEAL )

hapster

Canugghead said:

Wow, that's a 12" 1/2 hp 65lb beast. You definitely don't want it in the kitchen, mine is only 10" 1/4 hp and it's on a cart in the basement. How's the blade, and the builtin sharpener?

http://www.globeslicers.com/support/document-library/slicers/chefmate/gc12d.html

Haven't started to break it down yet... I'll get some before and after pics when I do

The Cen-Tex Smoker

hapster said:

The Cen-Tex Smoker said:

I have that slicer. It's awesome.

Cool... I am thinking of creating a slicing station in the garage / basement instead of hauling that thing up to the kitchen every time I want to use it.

How often do you find yourself using it? Do you make your own lunch meat?

We use it every few months. We do make our own lunch meat and we do bacon/Canadian bacon on it too. You just roll your cured belly up and slice it that way. Works like a champ. We are due for lunch meat and bacon. Been working like a freak lately so it's been pretty quiet on the slicer front.

The Cen-Tex Smoker

Make sure you only use food safe lube. Don't buy the expensive stuff, just use mineral oil. That's what they put in those tiny tubes they charge $20 for. You can buy a gallon for half that. A Pint will last you years.

NPHuskerFL

@hapster FWIW that slicer is a great quality commercial unit.

NPHuskerFL

@hapster‌ That's definitely familiar territory

Canugghead

hope we'll never need this 

http://www.globeslicers.com/pdfs/doclib/service_docs/gc12dwiringdiagram.pdf

)

stemc33

@hapster‌, did you get this up and running yet?