CC
DD
Assembling the Fence and Pusher
The fence (CC) and pusher (DD) have predetermined spaces for attachment to the
table. The fence attaches to the side, the pusher attaches to the end. Using socket
screws, attach the fence and pusher to their respective areas. (Figure 16)
OPERATION MBSAW Meat Cutting Band Saw w/Meat Grinder Assembly & Operating Instructions 10
NOTE: For best results, chilled or slightly frozen meats make uniform cutting easier.
However, do not cut completely frozen meat as it may damage the blade.
Basic Meat Cutting Procedures
Place the meat on the stainless steel table and position it between the saw blade
in front (EE, out of picture), the pusher (FF), and the fence (GG) on the left. Note:
The fence and the pusher have adjusting knobs (HH) allowing you to adjust the
placement of both, depending on the size of the piece of meat. (Figure 17)
Adjust the vertical placement of the Blade Guard (II) so there is a maximum 1/2"
space between it and the top of the meat to be cut. To adjust the Blade Guard,
loosen the knob (JJ) on the Blade Guard and raise or lower it to expose more or
less of the blade. Once in the desired position, tighten the knob. NOTE: There is
a flat side on the Guide Post (KK) that must face the knob to work properly.
(Figure 18)
Turn the Power On using the ON/OFF switch (LL). Allow the blade to reach full
speed. With one hand on the pusher and the other on the fence, push the table
forward into the rotating blade, careful to keep your hands out of the path of the
blade. (Figure 19)
Cover the machine with a cloth cover when not in use.
Before and after use, wash all parts with warm soapy water.
Wear protective gloves, clothing and eye protection while operating the Band Saw.
Saw blade and grinder knife are sharp! Use care when using and cleaning the product to prevent injury.
Dull blades require extra effort, which leads to blade breakage, resulting in flying debris and possible injury
to the user or bystanders.
Once the cut is made, turn the machine off and allow the blade to come to a complete stop before
removing the cut meat. Repeat this process until finished with the original piece of meat.
Proper blade tension is important, both for optimum cutting and safety. There should be no
flexibility with the blade.
Figure 16
HH GG
FF
Figure 17
EE
II JJ
1/2"
Figure 18
KK
LL
Figure 19