EN
16
NOTE:
Additional parts that may be needed, and
which are sold separately: Extra wooden
blocks and screws to anchor the feet on the
juicer to the surface.
ASSEMBLY
1. Assembling the barrel: Fit the rods (12) in
the metal rings (10). Make sure that all
the rods are fitted with the bevel ends in
the same direction and the straight ends
in the other direction.
FIG. 2
2. Fit the wooden press plate (5) and the
metal press plate (4) together with the
screws (11).
FIG. 3
3. The threaded rods consist of two parts,
which must be fitted together first. Fit the
threaded rod (8) together and fit it on the
base (13).
FIG. 4
4. Anchor the juicer base to a level, stable
surface with suitable screws (sold
separately) through the holes in feet.
The straight edge should rest on the base.
FIG. 5
5. Put the juice bag (9) with the shredded
fruit in the barrel, so that it hangs out
over the edge. Press down the fruit by
hand. Harder fruit such as apples and
pears should be cut into small pieces or
ideally be run in a fruit grinder or crusher
before it is put in the bag.
FIG. 6
6. Place the semicircular wooden plates (7)
over the fruit, centred in relation to the
barrel. Place the wooden blocks (6) on
top (if there is space) and then place the
assembled press plates (4) and (5) over,
SAFETY INSTRUCTIONS
Always observe the safety instructions below.
• Anchor the feet on the product to a level,
stable surface before use. This will prevent
the product moving or tipping over.
• Never put your hands or other parts of the
body in the barrel during the pressing.
• Only use the supplied handle. Never use
an extension on the handle.
• Keep the work area clean.
• Wipe up any spillage immediately – risk of
slipping.
SYMBOLS
Read the instructions.
TECHNICAL DATA
Volume
6 L
Weight
6 kg
Size
L 60 x W 45 x H 28 mm
DESCRIPTION
1. Handle
2. Press nut
3. Nylon washer
4. Press plate made of metal
5. Press plate made of wood
6. Wooden block, 6x
7. Wooden plate, 2x
8. Threaded rod
9. Juice bag
10. Metal ring, 2x
11. Screw, 43x
12. Thin rods, 20x
13. Base
FIG. 1
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