Hobart slicer geeks... I have questions

[holy chow]

Yes, I called you Hobart slicer folks geeks and I'm one of you. I just picked up a Hobart model 411, 1/4 hp, 1725 rpm and want some info on it and how to care and feed it. I know she is an oldie and she runs real strong, it even looks as if she had a motor rework/update. Does anyone have any info, places to get parts etc on these old Hobarts?

[Technical Service]

Please email me information from the dataplate of your Hobart 411 slicer, i.e. ML number, serial number or spec number. I have an instruction/parts manual for your use. My email is [e-mail]. Looking forward to hearing from you.

[holy chow]

Ask and ye shall receive! Now that is impressive. I'll email you info this evening or tomorrow morning, once home from work.

Thanks, Hobart peeps! Way to make me a fan, and quickly!

[lordgrantis]

Would you ahppen to have any information on a Hobart Model 111?
Dataplate info:
Model 111, 1/4HP, 1 Phase, SN: 436768, Spec 2386
Cycles: 60, RPM: 1750, Volts 115, Amp 5.5

I recently inherited this slicer and did a bit of a restoration on it.

[soupkitten]

i believe you can order the replacement parts from the hobart company for any of their equipment lines, no matter how old your piece is--one of the reasons restaurants prefer this more expensive brand. ebay might also be a good resource.

[rerem]

This is so. Parts are NOT cheap. Clean the rails and use a nice light mineral oil...never salad oil which gets gummy. Many models include a little sharpening wheel behind the blade. I've worked in a lot of Kitchens and the classic Hobart slicer hasn't changed much in 30 years and a lot of the 30 yr old ones are still in service.