X. Operations
This bandsaw will make home butchering a simple process. Below is a discussion of pos- sible applications for this saw. Consult your
local butcher shop if you are interested in cut- ting specific types of steaks or chops.
A. General
1.Use a sharp, high-quality blade.
2.Use the right blade for the job. Your saw comes equipped with a “bone- in” blade - which means it can cut both meat and bone. Do not use a “boneless” blade if planning to cut through bone.
3.Partially frozen meat is easier to cut than meat at room temperature. At room temp, the meat is so soft that it will tend to plug the grinder and blade.
4.Allow the saw to cut. Don’t force the meat into the blade. Feed the blade with even pressure at a moderate speed.
5.Maintain your bandsaw in top condition. See Section XII of this manual for maintenance procedures.
B. Test Run
1.Completely assemble the bandsaw and perform all adjustment procedures.
2.Check that all fasteners are tight.
3.Make sure that the saw is properly wired for the voltage you intend to use.
4.Turn on the machine. Be ready to turn it off immediately if there is any sign of mal- function.
5.If everything is normal, proceed to Part C and begin cutting.
C. Cutting Procedures
1.Determine the steak thickness you want.
2.Position the fence according to steak thickness. If not using the fence, remove it completely. Removing the fence means one less item to clean.
3.Adjust the upper blade guide assembly so it is 1/4" from the top of your meat. Adjust the blade guard so it covers any unused portion of the blade.
4.Set up a large bowl or container to place your steaks as they are cut. Package them when you are finished cutting.
5.Power up and let the saw reach full speed.
6.Feed your meat into the blade slowly and evenly. Do not allow your fingers to come close to the blade. Retrieve your steaks and put them in your bowl or con- tainer.
D. Meat Grinder
The meat grinder operates simultaneously with the blade. As you are cutting steaks, any extra pieces can be put into the meat grinder. If you are using the grinder only, remove the blade to decrease the hazards.
Optional dies (parts #33A and #33B) are avail- able for a small fee. Consult the parts list and service department for more information.
You can also make sausages by putting sausage casing over the casing tube and forc- ing the meat into it. Consult your butcher for further instructions about making sausage.
End of Section
-18 - Hunters Meat Cutting Bandsaw
