Grizzly H7779 User manual
COPYRIGHT © NOVEMBER, 2005 BY GRIZZLY INDUSTRIAL, INC.
WARNING: NO PORTION OF THIS MANUAL MAY BE REPRODUCED IN ANY SHAPE
OR FORM WITHOUT THE WRITTEN APPROVAL OF GRIZZLY INDUSTRIAL, INC.
#TR7699 PRINTED IN CHINA
MODEL H7779
JERKY SLICER
INSTRUCTION SHEET
Inventory (Figure 1)
A. Jerky Slicer ................................................. 1
B. Handle ........................................................ 1
C. Thumbscrew for Handle ............................. 1
D. Clamps ....................................................... 2
E. Meat Alignment Combs .............................. 2
Figure 1. Model H7779 inventory.
D
A
E
C
B
You MUST clean, thoroughly rinse, and sani-
tize all components of this product BEFORE
and BETWEEN uses. Failure to follow this
warning may lead to sickness or death!
Disassembly for Cleaning
You must disassemble the jerky slicer as shown
in Figure 2 to clean all individual components
thoroughly. Disassembly requires a 5mm hex
wrench to remove the top half of the jerky slicer.
Figure 2. Required level of disassembly for
proper cleaning of all components.
When removing the crank arm shaft, be aware
that the end is spring loaded (see Figure 3).
Figure 3. Overhead view of blade shafts.
This End Spring Loaded
NOTICE
The Model H7779 is NOT dishwasher safe!
When using sanitizers, always follow the
recommendations on the manufacturer's
label, and make sure that the product will
do the job for which you intend. Never use a
product that will make your meat unsafe for
human consumption. Failure to follow this
warning may lead to sickness or death!
The items are now ready to be sanitized. Some
sanitizers require direct applications, while others
are designed to be diluted in water and used to
soak the item for a specified period of time. The
best method for choosing a chemical sanitizer is
to do the research and determine which product
is best for your particular situation.
Cleaning and Sanitizing
To prevent contamination and illness you must
clean AND sanitize the components of this jerky
slicer. Bacteria from meat can cause food poison-
ing, other illness, or even death.
Proper sanitization with chemical sanitizers
requires a cleaning process before the actual
sanitizer is applied.
To clean and sanitize the disassembled com-
ponents of the jerky slicer:
1. Gather all the disassembled components of
the jerky slicer. Remove the largest particles
of foodstuffs into a proper garbage container.
Rinse all items to remove as many of the
leftover particles as possible. Set the items
aside.
2. Prepare the sink. Wash and scrub all sink
compartments with dish soap and hot water.
Rinse these compartments thoroughly.
3. Fill the sink with dish soap, submerge the
item in soapy water and scrub the entire sur-
face thoroughly.
4. Rinse the cleaned components in the empty
sink compartment until all visible suds have
been removed. If the soapy water starts to
get hazy, drain and rinse the sink, then fill
with more soapy water.
Bacteria from raw meat has been frequently
linked to illness and even death! Describing
proper meat handling techniques outside of
cleaning the jerky slicer is beyond the scope
of these instructions. If you are unclear
about sanitary meat handling practices, con-
tact your local Board of Health or the USDA
to research the proper methods.
Always be as thorough as
possible when cleaning and
sanitizing. Any parts that have
been exposed to raw meat
may harbor or develop bacte-
ria that may cause illness or
death if left uncleaned.
One simple sanitizer that can be used for many
applications is regular bleach. To use bleach as
a sanitizer, wash, scrub, and rinse your sink. For
all non-porous surfaces (includes all parts of this
jerky slicer), fill the sink with one tablespoon of
bleach per gallon of cool water. Do not use bleach
that contains odor masking agents or surfactants.
These have not been proven effective for this type
of sanitization. Submerge each item for two min-
utes. For large items, submerge each side for the
specified amount of time until you have covered
the entire area. Allow to air dry. Do not rinse
these items after sanitization!
If your raw meat comes into contact with porous
surfaces such as wood, clean as described above
and soak these surfaces for two minutes in a solu-
tion of 3 tablespoons of bleach to one gallon of
cool water. Rinse these items well!
Assembly
1. Assemble the blade shafts as shown in
Figure 3. When assembled correctly, the
spring pushes the flat parts of the blades
together. When replacing the blades on the
main shaft (the one connected to the crank
handle), make sure the beveled edge of the
blades are facing the spring side. On the
driven shaft, make sure the beveled sides of
the blades are facing the gear side.
2. Fasten the top half of the jerky slicer onto the
base with the two cap screws.
3. Install the crank handle and secure it in place
with the thumbscrew.
4. Insert the meat alignment combs into each
side of the slicer, as shown in Figure 4.
5. Clamp the jerky slicer to the counter or table
as shown in Figure 5. The maximum counter
thickness that will work with the provided
clamps is 11⁄2"
If you need additional help with this assembly, call
our Tech Support at: (570) 546-9663.
Operating
This jerky slicer will accept pieces of meat up to
1" thick and up to 43⁄4" wide. Cut larger pieces to
fit before trying to insert them into the slicer. If you
wedge too large of piece into the slicer, it may
get stuck or place undue pressure on the cutting
components.
To slice meat, insert the piece of meat into the
opening and turn the handwheel. NEVER INSERT
FINGERS INTO THE OPENING! If a piece of
meat becomes stuck, use a fork to remove it or
remove the top for easier access.
Figure 4. Inserting comb.
Figure 5. Jerky slicer clamped to counter.
Make your kitchen “child
safe.” Ensure that the jerky
slicer is inaccessible to chil-
dren by storing out-of-reach
or locking it away. Never
allow children to use this
jerky slicer without the direct
supervision of a responsible
adult.
If you intend to slice different kinds of meat
at the same time, clean the slicer between
meat types to avoid cross contamination.
H7779 Parts Breakdown and List
REF PART # DESCRIPTION REF PART # DESCRIPTION
1 PH7779001 FUNNEL 17 PH7779017 CLAMP
2 PH7779002 STAINLESS CAP SCREW M6-1 X 12 18 PH7779018 STAINLESS CAP SCREW M6-1 X 10
3 PH7779003 STAINLESS FLAT WASHER 6MM 19 PH7779019 GEAR ASSEMBLY
4 PH7779004 UPPER HOUSING 20 PH7779020 PLASTIC GEAR BUSHING 13MM
5 PH7779005 STAINLESS PHLP HD SCR M5-.8 X 16 21 PH7779021 SPECIAL STAINLESS WASHER 13MM
6 PH7779006 COMB 22 PR47M EXT RETAINING RING 13MM
7 PH7779007 DRIVEN SHAFT 23 PH7779023 PLASTIC BUSHING 30MM
8 PH7779008 MAIN SHAFT 24 PH7779024 PLASTIC BUSHING 29MM
9 PH7779009 CRANK HANDLE 25 PH7779025 PLASTIC BUSHING 25MM
10 PH7779010 HANDLE THUMB SCREW 26 PH7779026 COMPRESSION SPRING
11 PH7779011 STAINLESS CAP SCREW M6-1 X 8 27 PH7779027 BUSHING CAP
12 PH7779012 RIGHT LEG 28 PH7779028 DRIVEN SHAFT BUSHING
13 PH7779013 BASE 29 PH7779029 MAIN SHAFT BUSHING
14 PH7779014 STAINLESS CAP SCREW M5-.8 X 10 30 PH7779030 BLADE
15 PH7779015 LEFT LEG 31 PH7779031 PLASTIC BUSHING 40MM
16 PH7779016 LOWER HOUSING
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