Meat Grinder Instruction Manual
Note: Before using the new machine for the first time, please clean the internal parts of the machine shell, such as the pushing shaft, cutting blade, discharge blade, with detergent to prevent residual industrial oil.
Steps to Use:
1. Washing. Before using the meat grinder each time, it is necessary to simply rinse it. Generally, the meat grinder is cleaned after each use, and the pre-use cleaning is mainly to remove the floating dust and so on from the inside and outside of the machine. Another advantage is that the pre-use washing will make the grinding of meat easier and smoother, and it will also make the cleaning after work easier.
2. Installation. Many people like to install the machine completely after each mincing, but this method is not recommended. A more ideal approach is to place the cleaned mincing machine in a wooden box or cabinet in disassembled form after each use, or wait until it is completely dried before assembling, rather than assembling immediately. The installation begins with the assembly. First, the rollers are inserted into the machine chamber. To reduce wear, a drop of cooking oil can be applied to the shaft. Please add a small amount of cooking oil between the rear end of the pushing shaft and the plastic sleeve. This way, it will be easier to use. Then, the blade is installed on the rollers, with the blade edge facing outwards. Next, the outlet is installed onto the blade, gently shaking to ensure that the three components are tightly fitted to the machine chamber. Then, the sturdy nut is installed on the outside of the outlet, making sure to adjust the tightness appropriately. Too loose will allow the meat pulp to leak out from the edges, and too tight will damage the threads. Finally, the mincing handle is installed, with the handle facing outwards and the gap aligned before inserting it into the rear cover, and then tightening the sturdy screw. The installation of the machine is relatively simple, and the most important thing is to choose the appropriate fixed parts, such as a large wooden chopping board, aligning the biting mouth with the edge of the board, and then tightening the sturdy screw. Since mincing is quite forceful, it is best to use a screwdriver or other tools to assist in firmly fixing the body to prevent the machine from loosening during the work process.
3. Operation. True mincing is relatively simple because it requires considerable force, so it is best to have a male perform it, or two people can work together. If you are mincing for dumpling filling, it is best to first mince a green onion before the meat, which will make the minceming process much easier. Rinse the meat, cut it into strips, and slowly feed it in (the more meat you feed in, the more effort it will take). After the minceming is complete, you can also mince another green onion, or potatoes and other vegetables. In essence, this is a form of cleaning, and it can also reduce waste of minced meat.
4. Cleaning. First, prepare clean toothbrushes, test tube brushes, and other auxiliary items. Then, disassemble the machine in the opposite direction, remove the meat pulp and pieces from the machine chamber, and immerse the machine in warm water containing detergent. Use a toothbrush to clean all parts one by one, and then rinse with tap water twice. Place it in a shady and ventilated place to dry. After using this machine, it must be completely disassembled, cleaned with clean water or hot water, and dried to prevent oxidation.
