3
Operating Instructions
Step 2: After cleaning, put the plunger and cylinder back on making sure that they
are locked in place. Fit nozzle (1) on the outlet of the stuffer using the locking nut
(2), load meat into cylinder (3), and then put the sausage casing on nozzle.
Step 1: Put hand crank (7)
on gear shaft, twist wing
nut to secure, and rotate
clockwise until plunger (4)
is all the way up and
released from the thread
rod ( ). Tilt the cylinder (3)
back and lift to remove.
Clean both cylinder and
plunger.
Note: The two speed gears rotate in opposite directions. For this reason, the
following instructions are accurate only when using the fast gear. To use the slow
gear, simply rotate hand crank in opposite direction of fast gear.
Cleaning
After use, remove equipment that had contact with meat to clean. Use grease
cutting dish detergent in warm to hot water. Allow equipment to soak for at least 1
minutes to break down fats and oils before scrubbing and rinsing. To sterilize, use
bleach. Ensure all parts are dry before reassembly.
Maintenance
●Use strictly according to the instructions to operate the equipment. This will
greatly prolong the machine’s service life.
●It is recommended to add food grade lubrication oil to the rack and gear system
every six months, or on a case-by case basis depending on how much you use
the machine.
●It is recommended to replace the gasket every six months, or on a case-by case
basis, depending on how much you use the machine.
Storage
This equipment should be stored in a clean and dry area. DO NOT expose this
equipment to rain or moisture.
Care and Maintenance
Step 3: Put the hand crank on the
gear system, twist wing nut to secure,
and rotate it counter clockwise to
bring down the plunger. Meat will
then come out from the nozzle to the
casing. Tie sausage.
