II.- INSTALLATION
Before connecting the meat tenderizer to the power source, follow this easy set up steps:
1.- Choose the place where you will install the unit:
A. It should be a clean and leveled place with an accessible electrical source
B. To level the meat tenderizer, use the four level rubber pads (17) by turning them counter clock wise and/or clock wise until
the machine is completely leveled.
C. Assure that the electrical features are the adequate for this unit. If you have doubts about your electrical features, contact a
qualified electrician or your authorized dealer.
D. Be sure there are not strange objects between blades.
E. Assure that the lid is correctly close and that the lock (5) is completely into the hole.
2.- Connect the power cord (14) into a power source.
III .- OPERATION.
Normal operation of the meat tenderizer.
IMPORTANT!: Due to the robust design, the noise level when the equipment is operating is high but without exceed
the permissible limit. Even though is recommended not be exposed during long period of time.
1.- Turn on the machine by pushing the green button of the on-off switch (19) . The red button turns off the unit (if the machine
do not turn on, read the
“Most
frequented
issues”
section.
2.- Now, you can introduce the product through the entrance located in the top of the stainless steel lid (B) . Be careful! do not
introduce your hands or fingers.
With only one passing through the knives will be enough to tender the product and have it in optimum conditions.
*Note:
Before starting with normal operation, we recommend to tender about three singles pieces of boneless meat in order to
clean the knives.
KT-8
MEAT TENDERIZER
2
CAUTION
!:
Before turning on the equipment, verify that the lid (B) is correctly closed. Do
not introduce foreign objects through the interior of the lid while operation or
not operation of the machine, because it can cause the bending or the rupture
of the knives.
WARNING!
:
Do not touch the sharp knives, serious injuries may happen. Never operate the
machine without appropriate training
CAUTION
!:
Use only one piece of boneless meat from 0
°
c to 3
°
c [ 32
°
f to 37.4
°
f ],
1.5cm [ 0.59 in.] maximum thickness, and 21cm. [ 8.26 in.] maximum width
each time.
