4
MEAT GRINDER
KG-12-SS
V.- KEY ELEMENTS IN MIXING/GRINDING QUALITY PRODUCT
The meat grinder can grind at a rate of 7.4 lb/min (3,4 kg/min) at the first grinding using a 3/8
”
plate (not provided) and 5.7 lb/min
(2.6 kg/min) for the second grinding.
To extend the life of this grinder and to get a high quality final product it is recommended to follow these tips:
Periodically verify that both plate (4) and knife (5) are sharp.
Grinding Unit must be free of food debris.
The tension on the head ring should be firm but not too tight. Over tightening can lead to excessive friction, motor wear and/or poor
product appearance.
Be sure to remove the headstock, disassemble, and wash the grinding unit after each use.
Keep the equipment in clean and sanitary condition when not in use.
IMPORTANT!:
For the first time usage you must grind at least 2 pounds of clean scrap product to remove
any metallic or foreign debris that may be left from the manufacturing of the unit.
VI.- CLEANING
For cleaning the polished Stainless Steel Grinding Unit please follow the next procedures:
1.Disassemble main components as explained before in the installation section.
2.Using a soft bristle brush (not provided), -
See Fig 4-
clean each component with adequate detergent, especially the inside of the
headstock (8) to eliminate waste and food debris.
3.Wash every component with plenty of water.
4.Dry completely. Do not let soap cleaners dry on the surface. Rinse regularly to keep the chlorides found in most cleaners from
affecting the natural luster of stainless steel.
5.After doing this procedure it is important to lubricate both the knife (5) and plate (4) with the included mineral oil and then
reassemble.
FIG. 4 TIP FOR CLEANING ROUGHNESS PARTS
IMPORTANT!:
Avoid the use of abrasive cleaners, acid, fibers, chlorides (such as chlorine bleach), on stainless
steel surfaces, they will cause pitting, corrosion, and metal discoloration. Allowing salty solutions to
evaporate and dry on stainless steel may also contribute to corrosive conditions.
