Care and Maintenance

• Put an experienced and reliable operator on the grinder. It's an important job.
• Make sure your plates are level before putting on a new knife or new blades in the holder.
• Always keep the same knife and plate together in a matched set.
• Keep Grinder Stocked
• Never let your grinder run idle.
• Be sure to have plenty of meat in the cylinder before and during operation.
• Do not cut chilled meat after washing chopper with hot water!
• Do not wash knife and plate with steam or hot water after cutting chilled meat.
• Open up the grinder often and remove all bones, gristle and other foreign matter accumulated in the centre of the plate and knife.
• Never pound the plate against a hard surface to remove particles of meat. They are easily damaged.
• Watch Plate and Knife Wear If meat works back in the cylinder, investigate the wear of the plates and knives. If they are worn too thin, replace them, otherwise the product quality will be reduced.
• Be sure the meat flows freely from the plate into the storage container. Never let meat pile up against the plate.
• Cleanliness is Essential Do not store knives and plates wet. Rust ruins their cutting edges. Wipe with mineral oil when not in use. Be sure that no meat stands overnight in the plate holes. For reasons of sanitation and increased plate life, clean the plates after each day's operation.
• Inspect plates regularly to ensure the holes are free from foreign material. Clean all the holes with a wire at least weekly.
• Watch the bushings in the plate and the stud on the worm for wear. Get new studs and bushings if they are worn; for proper alignment.
• NEVER put washers behind the worm to bring it further forward.
• If you use knives with "insert" blades, be sure to replace all 4 blades at once