Additional Safety Instructions for Meat Saws
1.DO NOT OPERATE WITH DULL OR BADLY WORN BLADES. Dull blades require more effort to use and are difficult to control. Inspect blades before each use.
2.NEVER POSITION FINGERS OR THUMBS IN LINE WITH THE CUT. Serious personal injury could occur.
3.DO NOT OPERATE THIS SAW WITH- OUT WHEEL, PULLEY, AND BLADE GUARDS IN PLACE.
4.WHEN REPLACING BLADES, make sure teeth face down toward the table. The force of the cut is always down towards the table. Make sure the blade is properly tensioned.
5.CUTS SHOULD ALWAYS BE FULLY SUPPORTED by the table or some type of support fixture.
6.DO NOT BACK MEAT AWAY from the blade while the saw is running. Plan your cuts so you always cut through the meat. If you need to back the meat out, turn the bandsaw off and wait for the blade to come to a complete stop. Do not twist or put excessive stress on the blade while backing meat away.
7.BLADE SHOULD BE RUNNING AT FULL SPEED before beginning a cut.
8.ALWAYS FEED MATERIAL EVENLY AND SMOOTHLY. DO NOT force or twist blade while cutting, especially when saw- ing through bone.
9.DO NOT MANUALLY STOP OR SLOW BLADE after turning off the saw. Allow it to come to a complete stop before you leave it unattended.
10.ALL INSPECTIONS, ADJUSTMENTS, AND MAINTENANCE ARE TO BE DONE WITH THE POWER OFF and the plug pulled from the outlet. Wait for all moving parts to come to a complete stop.
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12.IF AT ANY TIME YOU ARE EXPERIENC- ING DIFFICULTIES PERFORMING THE INTENDED OPERATION, STOP USING THE MACHINE! Then contact our service department or ask a qualified expert how the operation should be performed.
13.ALWAYS SANITIZE AND CLEAN ALL EXPOSED PARTS OF SAW THOR- OUGHLY AFTER CUTTING MEAT.
14.IF YOU ARE NOT FAMILIAR WITH SAFE MEAT HANDLING TECHNIQUES, then contact your local Board of Health or the USDA for proper sanitary practices.
Bacteria from raw meat has been frequently linked to illness and even death! Describing proper meat handling techniques outside of cleaning the bandsaw is beyond the scope of this manual. If you are unclear about sanitary meat handling practices, contact your local Board of Health or the USDA to research the proper methods of meat handling.
No list of safety guidelines can be complete. Every shop environment is different. Always consider safety first, as it applies to your individual working conditions. Use this and other machinery with caution and respect. Failure to do so could result in serious per- sonal injury, damage to equipment or poor work results.
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