Industrial Electric Meat Grinder Meat Grind Steel Coarse/Fine/Medium Cutting Plate

GRINDING INSTRUCTIONS
• For best results, trim all excess tendons, cartilage, cords and blood clots and remove meat
from bones.
• Optimal results occur when meat is chilled to 32-34˚F before grinding.
• Cut meat into pieces that will easily fit in throat of grinder head. (Approximately 1inch squares.)
• Place cubed meat into tray. Be sure not to over fill the tray. Make sure the throat opening of
the tray remains clear and open.
• Place a dish, bowl or tray under grinder head to catch ground meat.
• Switch grinder to FOR position (“FOR” means on) Carefully begin to feed meat down the
throat. Use plunger to push meat. DO NOT use fingers or utensils other than the plunger
provided; bodily injury may occur and you could damage your grinder.

For grinders with the Reverse function:

► Turn the switch left to REVERSE position

► Clear the bone or other matierials that are jamming the machine

► Reverse operation will continue for as long as REVERSE is pressed

► Extended use of Reverse is not recommended and will cause damage to motor

► If performance remains slow or there is still a jam go to steps under "If jamming occurs or Performance slows" above and repeat as needed

Specifications:

Sausage Stuffing Directions:

1. Properly prepare casings as directed on casing packaging. Place artificial or natural intestines onto sausage funnel.
2. Load hopper with prepared meat and feed meat into grinder head opening before operating unit.
3. Reminder: Do not operate grinder without meat in grinder head. Damage to auger and/or motor can occur.
4. Plug in and turn switch to on position when ready to start.
5. Begin to feed sausage mixture into the hopper opening.
6. Hold the casing on the sausage tube in to hand and slowly let the meat output pull the casing from the tube.
7. Fill casing as desired by holding casing back on tube.
8. Twist or tie the sausage into links as desired. Tie end of casing into a knot.
9. It is recommended that 2 people perform sausage stuffing.
10. Add small amounts of water to your ground meat when stuffing sausage to improve output of meat through sausage stuffing tube.

Grinding Instructions:

► For best results, trim all excess tendons, cartilage, cords and blood clots and remove meat from bones

► Optimal results occur when meat is chilled to 32-34℉ before grinding

► Cut meat into pieces that will easily fit in throat of grinder head

► Place cubed meat into tray

► Be sure not to over fill the tray

► Make sure the throat opening of the tray remains clear and open

► Place a dish, bowl or tray under grinder head to catch ground meat

► Switch grinder to on position

► Carefully begin to feed meat down the throat

► Use plunger to push meat

► Do not sue fingers or utensils other than the plunger provided

► Bodily injury may occur and you could damage your grinder

Intradin is one of China's foremost suppliers of butcher, game and household meat processing tools and equipment. We are extremely proud to offer the widest selection of high-quality meat processing. Our product range includes meat grinders, sausage stuffers, mixers,tenderizers, slicers and meat saws. The extensive
selection of equipment can provide a variety of products to fit your needs.

Our brand KITCHENER is well-known and trusted by many customers all over the world. Now we manufacture products for some of the world's famous brands. We have frequent live testing on our products to maintain high-quality control standards. The US$2,000,000 Product Liability and International Certification standards we follow including UL, ETL, and CSA are also another way we maintain strong customer commitment.

As an certified company, Intradin’s product design, manufacturing and service comply with ISO 9001:2008 standard. All products must surpass 100% quality test including dimension, chemical, metallurgical, mechanical, physical, and endurance tests. With high social responsibility, we have passed environment management system
ISO14001:2004 and Occupational Health & Safety management system OHSAS18001:2007.

As a member of the AAMP (American Association of Meat Processors), we emphasize on the importance of KITCHENER to stay alert and ware of the ever-changing industry and customer trends.