USAGE CONDITIONS:
The PR-360 has been designed to work with any hydraulic piston filler/stuffer in the market
that can maintain a constant working pressure, and it’s made to link and twist meat
products. There is also and special version to run with Automatic Vacuum fillers.
The recommended meat temperature is from 2º to 10º C. At lower or higher temperatures,
there is a risk of the product smearing, irregular dosing of the portion or working pressures
that are too high.
USAGE INSTRUCTIONS:
1. Connect the MAINCA PR-360 Twist Linker to the filler/stuffer by means of the nozzle nut
and switch on the main Power switch (
E
). Note that the nozzle nut supplied with the twist
linker is only suitable for MAINCA fillers/stuffers. If you intend to use this twist linker with a
non MAINCA filler, you need to replace our nozzle nut by the one used on your filler.
Unscrew the feeding tube to simply replace the nozzle nut.
2. Verify that the piston (
F
) is inserted into the piston shaft (
G
) and the 4 knobs (
H
) are
properly tightened.
3. Load the product into the stuffer cylinder and then close the cylinder lid, moving the
machine that is already attached to it at the same time.
4. The portion size of the sausage is manually set by means of the handle (
I
). Clockwise to
reduce the volume and counter-clockwise to increase the volume of the portioning chamber
up to 220g capacity. Each complete turn of the handle (
I
) equals to approximately 12g. If
you need bigger size than 220g, the menu on the panel allows you to discharge multiples
continued chambers before twisting. Using this function, portion size is unlimited.
fig. 3
L
M
I
K
fig. 3
F
H
G
