KITMA KFMG-12 User manual

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OWNER /OPERATOR
MANUAL
Models :
KFMG-12 #12Meat Grinder
KFMG-22 #12Meat Grinder
IMPORTANT NOTICE
This manual contains Important Safety
Instructions which must be strictly
followed when using this equipment.

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INTRODUCTION
Thanks for using this style stainless steel meat grinder. The appliance can be operated easier and
safer than other similar appliance.
This instruction manual gives the customer all the necessary information about the appliance and
the manufacturing standards applied, as well as all instructions for use and maintenance so that the
appliance can be used correctly maintaining its efficiency in time.
This instruction manual is for the end user and for service personnel
In order to ensure the stability and safety of the production, the appliance has passed through
dielectric voltage withstand test, earth resistance test, power leakage test and normal temperature
test before leaving factory.
IMPORTANT SAFEGUARDS
When using electrical appliances, always follow basic safety precautions including the
following:
1. READ All NOPERATING INSTRUCTIONS AND PRODUCT SAFETY LABELS!
2. CHECK FOR DAMAGED PARTS: Before using the Grinder, checks that all parts are operating
properly and performing the intended functions. Check for alignment of moving parts, binding of
moving parts, mounting and any other conditions that may affect the operation. If any parts, the
Power Cord or the Grinder are damaged, call the Customer Service number shown in this manual.
3. Always unplug power cord from outlet when not in use, before putting on or taking off parts or
accessories, and before cleaning. After unplugging the unit, turn power switch ON, then OFF to
ensure that all power has been discharged from the grinder.
4. This appliance is NOT intended for use by children or by persons (including children) with reduced
physical, sensory or mental capabilities, or lack of experience and knowledge. This appliance is not
to be used by Children!
5. NVEER LEAVE GRINDER UNATTENDED WHILE IT IS RUNNING!
6. ALWAYS USE THE PROVIDED STOMPER, NEVER FEED FOOD BY HAND.
KEEP FINGERS CLEAR OF THE AUGER AND CUTTING BLADES AT ALL
TIMES. NEVER REACH INTO THE GRINDER, doing so may cause serious
injury.
7. Always keep the tray guard in place while operating(Note: tray guard is
installed on#22,#32 models only)
8. AVOID contact with moving parts. NEVER USE YOUR FINGERS TO SCRAPE FOOD AWAY FROM THE
CUTTING BLADE WHILE IT IS IN OPERATION. While the Grinder is in operation. SEVERE INJURY
MAY RESULT.
9. Wait until all moving parts have stopped and turn off power before removing any part from the

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grinder or before switching the grinder in reverse
10. TIE BACK loose hair, clothing, or any loose object and roll up long sleeves before operating the
Grinder.
11. REMOVE ties, rings, watches, bracelets, or other jewelry before operating the Grinder.
12. DO NOT operates Grinder, or any other electrical equipment, with a damaged cord or plug or after
the unit malfunctions. DO NOT ATTEMPT TO REPLACE THE CORD. Call Customer Service to arrange
to return the grinder for examination, repair, or adjustment.
13. DO NOT use outdoors, this product is intended for INDOOR USE ONLY.
14. DO NOT let cord hang over the edge of a table or counter, come into contact with sharp edges, or
touch hot surfaces.
15. DO NOT lest cord become kinked, trapped under unit or let it wind around the grinder
16. DO NOT pull the power cord to disconnect
17. DO NOT USE WITH EXTENSION CORD. Always plug directly into a grounded wall receptacle.
18. This grinder uses a grounded, three prong plug (hot, neutral and ground), that should be connected
directly to a grounded 120 Volt, 60 Hz three prong grounded wall outlet receptacle. Grounded
plugs are used on metal-encased electric appliances in order to provide protection from an
electric shock. DO NOT change or alter the plug in any way. NEVER break off a grounding prong
from a 3-conductor plug. Doing so voids the warranty and can result in electric shock.
19. Place the grinder on a firm and stable surface. Ensure that the grinder is not placed near the edge
of the worktop, where it can be easily pushed off or fall.
20. The Gear Housing and the Motor Cover may become HOT during operation. This is normal. DO
NOT TOUCH these parts while operating.
21. DO NOT attempt to operate the Grinder if the Grinder, Motor and Gear Box are cold. Grinder,
Motor and Gear Box temperature should be at least 45˚F (7˚C) before beginning.
22. To reduce the risk of unintentional starting, check that the control is OFF before plugging the cord
into wall outlet. To disconnect, turn the control to OFF, then remove plug from wall outlet.
23. DO NOT operate your grinder under a wall cabinet. When storing, always unplug the unit from the
electrical outlet. Not doing so could create a risk of fire, especially if the appliance touches the walls
of the garage or the door touches the unit as it closes.
24. NEVER plug the grinder in where water may flood the area.
25. To protect against risk of electrical shock, DO NOT submerge the grinder in water or other liquids.
Be sure the grinder is disconnected from the power source before cleaning. NEVER rinse the
Grinder Motor under running water, only use a moist cloth to clean the Grinder Motor Unit.
26. DO NOT operate grinder with wet hands or while standing on a wet floor.
27. The use of attachments or parts not specifically recommended or sold by the manufacturer for this
grinder will void the warranty and may cause fire, electric shock or injury
28. HANDS WASH ALL PARTS! DO NOT USE DISHWAHER never put the unit near a hot burner, in an
oven, or in a dishwasher.
29. NEVER use abrasive cleaning agents or abrasive cloths when cleaning the grinder.

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30. DO NOT use the grinder for other than intended use.
31. DO NOT RUN Grinder without meat in the Grinder Head. Severe damage to the Head and Auger
may occur.
32. Never turn on and run the meat grinder for more than 10 seconds dry with no meat inside the
machine. The friction between the auger and grinder head will result with high heat causing the
meat to stick to the inside of the grinder assembly. NEVER OPERATE DRY. Damage from dry
operation will void the warranty.
33. Be sure the Grinder is on a stable work surface. Be sure all the Grinder Feet are stable.
34. DO NOT attempt to grind bones, nuts or other hard items.
35. WEAR EYE PROTECTION. Wear safety glasses. Everyday eye glasses are not safety glasses. Safety
glasses conform to ANSI Z87.1 requirements. Note: approved safety glasses have Z87 printed or
stamped on them.
36. The Manufacturer disclaims any responsibility in the case of improper use of Grinder. Improper use
of the Grinder voids the warranty.
37. DO NOT use Grinder while under influence of drugs or alcohol.

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SAVE THESE INSTRUCTIONS
Refer to them every time you operate or disassemble this product.
10mm-Coarse Grinder Plate
4.5mm-Fine Grinder plate
Sausage plate
15mm sausage stuffing tube
25mm sausage stuffing tube
35mm sausage stuffing tube
Knife
Front Ring Nut
Grinder Head
Meat stomper

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IMPORTANT: BEFORE ASSEMBLING, MAKE SURE THE GRINDER IS NOT PLUGGED IN.
1. Loosen the Black Grinder Head Locking Knob until the threads are not exposed
inside the Motor Housing opening and insert the Grinder Head into the Motor
Housing with the Feed Chute facing straight up. Turn clockwise until the slot on
the top of the Grinder Head aligns with the Pin inside the Motor Housing. Be
sure the Head is seated fully into the Motor Housing (Figure 1). Tighten the
Grinder Head Locking Knob to lock the Grinder Head into place. (Figure2)
2. Insert the Auger by aligning the Auger Spline with the Drive Shaft of the Grinder.
Slightly turn the auger clockwise until seats into gear housing. (Figure 3).
3. Place the Cutting Knife onto the square portion of the Auger Pin. (Figure 4). Note
that the Cutting Knife is a ONE-WAY-FIT design that ensures that the flat side
of the blade edges will face outward.
4. Place the Grinder Plate onto the Auger Pin and align the slotted notch in the
Grinder Plate with the bottom notch in the Grinder Head opening. NOTE: The
cutting plate will only fit one way and will protrude approx. 1/8” out of the
grinder head) *NOTE: IT IS RECOMMENDED TO ALWAYS USE THE COARSE (10mm)
PLATE FOR THE FIRST GRIND. (Figure 5).
5. Attach Front Head Ring Nut and turn the Front Ring Nut clockwise until it is
snug against the Grinder Plate. (Figure 6).
6. Place the neck of the Meat Tray into the Grinder Feed Chute Opening and press
down until secure. (Figure7)
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2
3
4
5
6
7
5

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SAUSAGE STUFFING INSTRUCTIONS
IMPORTANT: While one person can stuff sausage with this Grinder, it is recommended that two people
perform this operation. One person to operate the grinder and push meat into the chute with the
Stomper while the other person manages the output into the sausage casing.
TO BEGIN STUFFING:
1. Place seasoned ground meat into the Meat Tray. Do not overfill the
Tray, place just enough meat to leave the Feed Chute area open.
(Figure 1)
2. Slide a sausage casing over the Stuffing Funnel. (Figure 2)
3. Pull 4- 6” (10-15 cm) of casing out at of the end of the Stuffing
Funnel Tube and tie a knot in the end of the casing. (Figure 3).
4. Make sure the Grinder is in the “OFF” position. Attach the Grinder to
the power supply.
5. Press Grinder “ON” button ( on models #8 and #12) or turn Grinder
Switch the to the forward “FWD” position (Models #22, #32), . Carefully
start feeding ground meat into the Feed Chute. ONLY USE THE
STOMPER TO PUSH MEAT INTO THE HEAD, DO NOT USE YOUR FINGERS
OR ANY OTHER OBJECT.
6. Hold the casing in place with one hand while feeding the sausage
mixture through the Grinder. As the meat fills the casing, gently lay it
on a clean, dry surface. (Figure 4)
7. Do not fill the last 4-6” (10 –15.24 cm) of casing. After the entire
length of casing has been stuffed, twist the open end to close, then tie
off the ends of the casing tightly to close. Twist into links if desired.
8. Whenever stuffing sausage, fill the casing slowly to avoid air pockets. If
air pockets do appear in the sausage use a pin to prick the bubbles. The
small holes will seal naturally.
WARNING! NEVER RUN GRINDER DRY WITHOUT MEAT! It can cause damage to the unit, Meat
becomes a lubricant when passing through the grinder, if you run out of meat, turn the grinder off
immediately.
WARNING! Before cleaning, assembling or disassembling the Grinder, make sure the PLUG IS REMOVED FROM THE
OUTLET POWER SOURCE! ALWAYS unplug the Grinder when not in use. After unplugging the unit, turn power switch
ON, then OFF to ensure that all power has been discharged from the grinder.

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CLENING, MAINTENANCE & STORAGE
CLEANING INSTRUCTIONS
IMPORTANT: BEFORE CLEANING MAKE SURE THE POWER IS TURNED OFF AND THE UNIT IS
UNPLUGGED. Disassemble the Grinder Head and wash parts that come in contact with meat
thoroughly in hot soapy water, taking particular care to remove all grease and oil from surfaces. Rinse
and dry all parts thoroughly before reassembling.
1. Clean appliance after each use.
2. Never clean the meat grinder with a pressurized water-jet, industrial cleaners, or any other
type of cleaning utensil that could damage the surface of the appliance.
Do not immerse motor housing in water. Wipe with damp cloth.
Before cleaning, be sure to unplug the meat grinder from the power source.
Do not use bleaching solutions containing chlorine as this will discolor aluminum surfaces.
Before servicing the appliance, be sure to unplug the meat grinder from the power source.
Periodically check the appliance for wear and tear.
Cleaning the Meat Grinder
1. Remove the pestle and food tray.
2. To remove cutting plate easily, knock head on a hard surface with cutting plate face up.
3. Remove food particles.
4. Wash all components using warm water and a neutral detergent.
5. Clean motor housing with a damp cloth.
6. Make sure all parts are completely dry before remounting them.
WARNING: always be as thorough as possible when cleaning and sanitizing
components. Any part exposed to raw meat any harbor or develop bacteria causes’ illness or death.
When cleaning with sanitizers, always follow the manufacturer’s recommendations. Never use products
that cause exposed surface to render meat unsafe for consumption. Failure to follow this warning may
lead to sickness or death!

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FOOD SAFETY
WHEN HANDLING FOOD, THE BASIC RULES TO FOLLOW ARE:
COOK, SEPARATE CLEAN AND CHILL
COOK
It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present. The safety of
hamburgers and other foods made with ground meat has been receiving a lot of attention lately, and
with good reason. When meat is ground, the bacteria present on the surface are mixed throughout the
ground mixture. If this ground meat is not cooked to at least 160˚F to 165˚F (71˚C to 74˚C), bacteria will
not be destroyed and there’s a good chance you will get sick. Solid pieces of meat like steaks and chops
don’t have dangerous bacteria like E. coli on the inside, so they can be served more rare. Still, any beef
cut should be cooked to an internal temperature of at least 145˚F (63˚C) (medium rare). The safe
temperature for poultry is 180˚F (82˚C) and solid cuts of pork should be cooked to 160˚F (71˚C). Eggs
should be thoroughly cooked too. If you are making a meringue or other recipe that uses uncooked eggs,
buy specially pasteurized eggs or use prepared meringue powder.
SEPARATE
occurs when raw meats or eggs come in contact with foods that will be eaten uncooked. This is a major
source of food poisoning. Always double-wrap raw meats and place them on the lowest shelf in the
refrigerator so there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2
days of purchase, or freeze for longer storage. Defrost frozen meats in the refrigerator, not on the
counter. When grilling or cooking raw meats or fish, make sure to place the cooked meat on a clean
platter. Don’t use the same platter you used to carry the food out to the grill. Wash the utensils used in
grilling after the food is turned for the last time on the grill, as well as spatulas and spoons used for
stir-frying or turning meat as it cooks. Make sure to wash your hands after handling raw meats or raw
eggs. Washing hands with soap and water, or using a pre-moistened antibacterial towelette is
absolutely necessary after you have touched raw meat or raw eggs. Not washing hands and surfaces
while cooking is a major cause of cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with soap and warm
water for at least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between 40˚F and 140˚F (4˚C
and 6˚C). Your refrigerator should be set to 40˚F (4˚C) or below; your freezer should be 0˚F (-17˚C) or
below. Simple rule: serve hot foods hot, cold foods cold. Use chafing dishes or hot plates to keep food
hot while serving. Use ice water baths to keep cold foods cold. Never let any food sit at room
temperature for more than 2 hours - 1 hour if the ambient temperature is 90˚F (32˚C) or above. When
packing for a picnic, make sure the foods are already chilled when they go into the insulated hamper.
The hamper won’t chill food - it just keeps food cold when properly packed with ice. Hot cooked foods
should be placed in shallow containers and immediately refrigerated so they cool rapidly. Make sure to
cover foods after they are cool.
NOTE: Special considerations must be made when using venison or other wild game, since it can
become heavily contaminated during field dressing. Venison is often held at temperatures that could
potentially allow bacteria to grow, such as when it is being transported. Refer to the USDA Meat and
Poultry Department for further questions or information on meat and food safety.

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Explore View
Spare Part List: (KFMG-12/ KFMG-22)
No. in Explore View
Name
KFMG-12
KFMG-22
1
Housing
KFMG12P001
KFMG22P001
2
Grinder Head
KFMG12P002
KFMG22P002
3
Knob
KFMG12P003
4
Auger Washer
KFMG12P004
KFMG22P003
5
Auger
KFMG12P005
KFMG22P004
6
Stuffing Plate
KFMG12P006
KFMG22P005
7
Cutting Plate (4.5 mm)
KFMG12P007
KFMG22P006
8
Cutting Blade
KFMG12P008
KFMG22P007
9
Cutting Plate (10 mm)
KFMG12P009
KFMG22P008
10
Hand-piece Nut
KFMG12P010
KFMG22P009
11
15 mm Stuffing Tube
KFMG12P011
12
25 mm Stuffing Tuber
KFMG12P012
13
35 mm Stuffing Tuber
KFMG12P013
14
Meat Pan
KFMG12P014
15
Meat Pestle
KFMG12P015