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OPERATING INSTRUCTIONS
TO AVOID SERIOUS PERSONAL INJURY TO YOUR OPERATORS AND TO YOUR CUSTOMERS:
• NEVER OPERATE
the grinder without the feed chute and feed pan
securely installed.
• NEVER
put fingers into the feed chute during operation.
ONLY USE THE
FEED STOMPER, NOT YOUR HAND
, to push meat into the meat grinder.
This grinder is intended for grinding MEAT ONLY. DO NOT
use for any other types of products. DO NOT use frozen meat.
Meat must be completely thawed.
MEAT GRINDER OPERATION
1. Prepare meat for grinding by removing all skin and bones. Then cut the meat into appropriately sized pieces
for grinding.
2. Place the meat into the feed pan and place a container under the feed chute to catch the ground meat.
3. Feed the meat into the feed chute using only the feed stomper.
NOTES: During grinding meat should be discharged from the grinder smoothly. If the meat being discharged
is not smooth, or if it is in the form of a paste, turn the mixer OFF. Review the trouble shooting
section.
If the meat works back in the feed chute, turn the mixer OFF and review the plate and knife for
wear. If they are worn thin, replace them. Plates and knives should be replaced at the same time.
4. When all of the meat has been ground, turn the mixer OFF.
IMPORTANT: It is important that you disassemble the unit, wash, and sanitize all parts thoroughly after
each use to prevent contamination! See the Cleaning and Sanitizing section of this manual.
PROCEDURE FOR STUFFING SAUSAGE
IMPORTANT: The stuffing plate must be used and installed without the knife when stuffing sausage.
1. Place the preferred plate and knife in the feed chute and grind the meat to the desired size.
2. In a large container, mix spices and other ingredients to the ground meat.
3. Place the stuffing plate (3 large openings) and the stuffing tube in the feed chute. DO NOT install the knife.
4. Run the ground meat through the unit again with a casing placed over the stuffing tube.
