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| Categories | Motorized Sausage Stuffer |
|---|---|
| Brand Name: | Kitchener |
| Model Number: | 56031002 |
| Certification: | FDA |
| Place of Origin: | China |
| MOQ: | 50pcs |
| Price: | Negotiation |
| Payment Terms: | L/C, T/T |
| Supply Ability: | 5000pcs per month |
| Delivery Time: | 35 working days |
| Packaging Details: | 1 piece in carton |
| Product name: | Stainless Steel Sausage Stuffers |
| Capacity: | 10 lbs per minute |
| Frame: | Vertical hand crank sausage stuffer |
| Function: | Piston comes with a air-release valve |
| Measure: | 340x290x580mm |
| Weight: | 14/12kgs |
Mini Manual Sausage Grinder Machine For Chicken Fish Beef , Sausage Filler Stuffer 10LB
| After Use | |
| 1 | Disassemble all parts and wash thotoughly in soapy water |
| 2 | You must remove all foreign material from all appliance parts |
| 3 | Dry all surfaces |
| 4 | Do not use bleach or chlorine based chemicals to clean |
| 5 | Discoloration of plastic parts can occur |
| 6 | Wipe down all non stainless steel parts with a food grade spray |
| 7 | Alternatively, wipe down with a salad oil to keep from rusting |
| Helpful Hints | |
| 1 | It is recommended that 2 people perform sausage stuffing |
| 2 | Add small amounts of water to your ground meat when stuffing sausage to improve output of meat through sausage stuffing tube |
| Before Assemble and Any Use: | |
| 1 | Be sure you have reviewed the parts diagram and parts list to confirm you have all the needed parts. |
| 2 | Keep packing material for future use |
| 3 | After you have confirmed you have all the required parts |
| 4 | Thoroughly clean any part that will come in contact with any food product with soap and water |
| 5 | Dry all parts before re-assembly |
| Assembly Instructions: | |
| 1 | You new vertical stuffer comes partially assembled. |
| 2 | However, you need to complete a few steps to be ready to begin stuffing your own sausage |
| 3 | Attach the handle to the stuffer frame by inserting the wing nut through the handle and into the rear of the small horizontal gear |
| 4 | Turn the wing nut until tight |
| 5 | You can now turn the handle and actuate the piston |
| 6 | Turn the handle counter-clockwise so that the center thread rod and piston moves to the top of the stuffer frame |
| 7 | Stuffing tubes attach to the stuffer cylinder by threading the tube through the ring lock and tightening the ring lock onto the cylinder |
| 8 | With the center thread rod and the piston at the top of the stuffer frame |
| 9 | The cylinder can be moved in and out of the base |
| Sausage Stuffing Directions: | |
| 1 | When you are ready to start stuffing, remove cylinder from frame and fill with your favorite recipe of ground meat |
| 2 | Slide cylinder back into frame |
| 3 | Properly prepare casings as directed on casing packaging |
| 4 | Slip a casing over the end of the funnel tube until the entire length of the casing is on the funnel |
| 5 | Twist or tie the end to seal the casing |
| 6 | By rotating the handle clockwise, you will move the piston down and force the sausage mixture down and through the funnel into the casing |
| 7 | Hold the casing on the sausage tube in one hand and slowly let the meat output pull the casing from the tube |
| 8 | Fill casing as desired by holding casing back on tube |
| 9 | While extruding the sausage, hold the casing against the end of the funnel to help pack the sausage firmly into the casing |
| 10 | Twist or tie the sausage into links as desired |
| 11 | Tie end of casing into a knot |
| 12 | Repeat this procedure until you have completed your sausages |
Description:
Specifications:
| Item Number | ST-604005 | ST-604010 | ST-604015 |
| Capacity(lbs/hr) | 5 lb. (2.3kg) | 10 lb. (4.5kg) | 15 lb.(6.8kg) |
| Master pack | 1 pc/ctn | 1 pc/ctn | 1 pc/ctn |
| Measure | 11"x8"x17" 260x205x415mm | 13.7"x9.8"x21" 350x250x535mm | 13"x11"x23" 340x290x580mm |
| Weight | 11/10 lb.(5/4.5kgs) | 19.8/17.6 lb.(9/8kgs) | 31/26 lb.(14/12kgs) |
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