3
KT-8
MEAT TENDERIZER
IV.- KEY ELEMENTS IN TENDERING QUALITY PRODUCT
1. It is not recommended to force the product feeding into the entrance of the stainless steel lid (B) of the meat tenderizer, just
let it fall gradually into this entrance.
2. Pass the product through the unit as many times as you think it will be necessary to have the product well tenderized.
3. Periodically check the sharp edges of the knives (3) & (4). If you feel that the product is not good tender after passing it
through the unit, replace the knives for a new ones.
*Note: if you need to replace the knives, please contact your authorized dealer. The sharp edges from the knives are
designed to give you high durability.
V.- CLEANING
It is recommended to clean the machine daily. In order to do this, follow the next steps:
A) Pull the button (5) from the lock and turn the lid (B) toward up.
B) Raise and remove the knives by removing the knives support (1) .
C) Take out the knives (3) & (4) from the knives support by taking them from the edges (do not touch the knives with your
hands, they have sharp edges and you can cut yourself).
D) Introduce the knives (3) & (4) and the knives support (1) within a recipient with warm water and rinse, wash with detergent,
remove the grease with a smooth soft brush (not included) and rinse with water.
E) Wash the lid (B) , the base (C) , the cabinet (D) , the knives
´
shaft and the rest of the structure with a damp cloth and a
appropriate detergent, rinse and dry with a soft cloth or a flannel. Reassemble in reverse order.
*IMPORTANT!: Gears and
knives’
support are carved with letter
“B”
and
“F”
to match and make easier its assembly. The aluminum
knives box (A) also is marked to guide how the Knives assembly must be placed into the unit. A correct assembly prevent noise,
bad operation and avoid the risk of entrapment in moving parts.
IMPORTANT
!:
Avoid use of abrasive cleaners, acid, fibers, chlorides (such as chlorine bleach), on stainless
steel surfaces will cause pitting, corrosion, and metal discoloration. Allowing salty solutions to
evaporate and dry on stainless steel may also contribute to corrosive conditions. Do not
submerge the entire unit into water.
