Weston 86-0501-W, Manual

Page: 8 / 38

DISASSEMBLY & CLEANING
1. Remove the Stuffing Funnel by unscrewing the Front Ring Nut, and pulling
the Funnel out.
2. Turn the Handle counter-clockwise until the Plunger comes up and out of
the Canister.
3. Slide the Canister out.
4. Unscrew the Plunger Release Valve Kit from the Plunger Shaft.
Disassemble the Pressure-Release Valve from the Plunger. Remove the
Plunger Seal from the Plunger.
5. Wash all parts that have come in contact with meat in hot soapy water.
BE SURE TO CLEAN THE PARTS IMMEDIATELY AFTER USE. Rinse and
thoroughly dry all parts immediately. Sterilize as needed.
6. Fully lubricate the Shaft, Canister, Pressure-Release Valve components
and the Front Ring Nut with a food-grade lubricant before and after each use.
STUFFING INSTRUCTIONS
NOTE: Apply a food-grade lubricant to the
inside of the Canister before filling with the
meat mixture.
1. Slide out the Canister.
2. Fill the Canister with the ground meat
and seasoning mixture (FIGURE 7).
3. Press the mixture down into the Canister
firmly to release any trapped air.
4. Slide the Notches at the bottom of the
canister into the Canister Mounts at the
base of the Frame.
5. Turn the Handle clockwise, until the
Plunger comes in contact with the meat and
the mixture is ready to extrude out the end
of the Stuffing Funnel.
6. Slip the casing on the end of the Stuffing
Funnel until the entire casing has slid onto
the Stuffing Funnel (FIGURE 8) .
7. Tie, twist or hog ring the end of the
casing to seal it.
CAUTION!!
When the Plunger is pulled out of the Canister, RELEASE THE HANDLE
SLOWLY! Pressure or gravity could cause the Handle to spin back slightly and cause
injury.
!
ENGLISH INSTRUCTIONS
8
Canister
FIGURE 7