4.Unscrew the ring from the cylinder. Place the knife, plate surface out, onto the feedscrew, mating the square hole with the square shaft. Insert the plate over the knife with the flat edge mating with the pin in the cylinder. Screw the ring onto the body, but do not over tighten. The fineness of the cut is determined by the size of the holes in the plate, not the tension of the ring. Over tightening the ring will cause the knife and plate to wear and the motor to overheat. When the ring is overtightened, the knife and plate can become very hot and discolor the meat.
OPERATINGINSTRUCTIONS
WARNING
To avoid serious personal injury, never attempt to put anything other than the rammer into the hopper. If the tray guard becomes loose, damaged or has been removed, do not attempt to operate the chopper.
CAUTION
Never operate the chopper dry. Have meat ready to cut before turning the chopper on. The natural grease and oil in the meat will lubricate the moving parts.
1.Cut the meat to a size suitable for easy feeding into the hopper. Trim out the gristle. Gristle has a tendency to wrap around the knife and will require frequent cleaning. The smaller the size of the meat, the better the chopper will operate.
2.Place the meat to be chopped onto the tray.
3.Feed a small amount of meat into the hopper and move the toggle switch to ON. Do not force the meat into the hopper with the rammer. The feed screw is designed to move the meat towards the knife at the proper speed. Forcing large quantities with the rammer will only cause pressure to the components. Greater speed is achieved by feeding smaller pieces and allowing the natural action of the feed screw to do its job.
4.As the chopper is running, continue to keep the hopper well filled, but do not force the meat.
5.Move the toggle switch to OFF as soon as the cylinder is empty.
Note: When using the rammer, only push hard enough to get the meat to the feed screw. Push the rammer all the way down and remove it slowly so that the suction does not pull meat back up into the hopper. Dipping the rammer in cold water will stop meat from sticking to it.
When chopping frozen meat, use a course plate for the first grind. A finer plate can be used for each subsequent grind.
6 •
