Operating Instructions, cont’d
stop, however pressure that is in the cylinder will allow more meat to come out from the
stuffer, this is where going to reverse helps to stop the ow of meat and allows you to
replenish the casing without loosing meat. Again, you will need to adjust the speed to a set-
ting that is most comfortable for you. The time you save, and the ease of operation is well
worth the cost of the motorized sausage stuffer.
Troubleshooting
If there is a power supply failure how can I operate the sausage stuffer?
1. Turn ON-OFF switch to OFF, disconnect electrical power from 110volt source.
2. Remove cover assembly by removing thumb screws.
3. Loosen up the 4 motor bolts and slide the motor assembly to the left and
remove the drive chain
4. Uninstall drive sprocket using 5/32” Allen wrench.
5. Install replacement handle on the gear shaft and use manually.
6. If there was a power failure and power is now available, remove the
replacement handle and reassemble the drive sprocket, drive chain, and motor.
If my foot pedal stops working but there is still power, how can I operate the motor?
Prior to assuming the pedal is broken, make sure the speed control is not turned
all of the way down because this is the off position for the speed control. If this
does not work, the motor can still be operated by using the manual override but-
tons. First you must unplug the foot pedal and plug in the override adapter. Then
you can use the manual override buttons to raise and lower the pistons using the
UP and DOWN buttons respectively.
How do I use my stuffer?
When the meat has been mixed with the spices and is ready for stufng, rst
attach the appropriate stufng tube to the stuffer. The size of the stufng tube
depends on the size of the casing being used—the casing should t over the end
of the stufng tube without much difculty. When using our 5, 15, 20, 25 or 30 lb.
stuffers, rst bring the piston all the way up, so that it is above the cylinder. The
cylinder can then be removed, lled with your meat, and replaced into the frame.
Next, lower the piston back down, forcing the meat into the casing.
When do I stuff the sausage?
When salt, spices and other ingredients are added to the meat; the mixture will
stiffen or “set up,” very much like cement. In this stage it becomes very difcult
to push the mixture through your stuffer, and will cause unnecessary wear on the
gears of a geared sausage stuffer. Therefore, we strongly recommend that the
meat mixture be packed into the sausage stuffer right after it is mixed and then
quickly stuffed into the casings while it is still easy to work with.
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