Instructions for Using the Meat Grinder
Precautions: Please use dish soap to clean the interior of the machine body, including the drive shaft, cutting blade, and discharge blade, once before first use to remove any industrial oil residues.
Usage Instructions:
1. Rinsing. A simple rinse is required before using the meat grinder each time. Generally, the grinder is cleaned promptly after the last use. The pre-use rinsing mainly removes dust and debris inside and outside the machine. Another advantage is that rinsing before use makes the grinding process smoother and easier, which also makes post-work cleaning more convenient.
2. Installation. Many people prefer to fully install the machine after each meat grinding session, but this approach is not advisable. A better method is to store the cleaned meat grinder in a wooden box as individual parts after each use, or wait until it is completely dry before assembling it; immediate assembly is not recommended. Installation should begin with assembly. First, insert the rollers into the machine cavity. To reduce wear, apply a drop of cooking oil at the rotating shaft, and add a small amount of cooking oil between the rear end of the driving shaft and the plastic cover—this makes operation easier. Then install the blade on the rollers, ensuring the blade edge faces outward. Next, attach the leakage port to the blade, gently shake it to ensure all three components fit tightly against the machine cavity, and install the secure nut on the outside of the leakage port. Pay attention to proper tightness—too loose may allow meat fragments to leak through the edges, while too tight may damage the threads. Finally, install the handle, ensuring the handle faces outward, align the notch with it, insert it, and tighten the secure screw. The installation process is relatively simple; the most important thing is to select appropriate fixing components. For example, use a large wooden board, align the fitting hole with the edge of the board, then tighten the secure screw. Since grinding meat requires strong effort, it is best to use a screwdriver or similar tool to secure the machine firmly during operation to prevent loosening.
3. Operation. Pulping meat is relatively simple, and since it requires a lot of effort, it is best done by a man, or in pairs. If preparing dumpling filling, it is advisable to first pulp one green onion before meat pulping, which makes the process much easier. Wash the meat, cut it into long strips, and slowly feed it in (the more meat fed in, the more effort required). After pulping the meat, you can also pulp another green onion, or vegetables such as potatoes. In essence, this is a form of washing, which also reduces waste from meat crumbs.
4. Cleaning. First, prepare clean toothbrushes, test tube brushes, and other auxiliary tools. Then disassemble the machine in the opposite direction to remove the meat crumbs and pieces inside. Next, soak the machine in warm water containing dish soap, and use a toothbrush to clean all components thoroughly. Finally, rinse with tap water twice. Allow it to dry in a cool and well-ventilated place. After use, be sure to disassemble the machine completely, wash it with clean water or hot water, and dry it to prevent oxidation.
