SAUSAGE STUFFER/FILLER OPERATION INSTRUCTIONS

Transcription

1 SAUSAGE STUFFER/FILLER OPERATION INSTRUCTIONS Please read the instruction thoroughly before using the equipment

2 CONTENT I. COMPANY BRIEF INTRODUCTION PAGE 1 II. PRODUCTION INTRODUCTION PAGE 2 III. OPERATION AND CLEANING PAGE 3 & Operation 3.2 Threaded Rod Sausage Stuffer/ Filler IV. MAINTENANCE AND STORAGE PAGE 4 & 5 V. PRODUCTS EXPLODED VIEW PAGE 5 & Technical Parameter 5.2 Thread Rod Sausage Stuffer Diagram I. COMPANY BRIEF INTRODUCTION VIVO is a United States corporation which manufactures and distributes a diverse selection of products to niche product markets. We collaborate with factories around the world to design and build high quality products at prices you deserve. Whether it is building a business, a hobby, or a home, we want to make it easy. 1

3 II. PRODUCTION INTRODUCTION Machine s Traits 1) The machine is equipped with a simple, easy to use, single speed filling system. 2) The cylinder and plunger can be easily removed for stuffing and cleaning. 3) Each machine comes standard with 4 different plastic nozzles (nozzle dia.10/20/30/40mm). 4) Hardened steel bearing and gear system for greater reliability. 5) All parts that contact food directly meet SGS food safety standards. PARTS: 1) Nozzle 2) Trefoil Nut (locking nut) 3) Cylinder 4) Plunger 5) Rack/Thread-rod 6) Base 7) Handcrank. 2

4 III. OPERATION AND CLEANING Improper use of the equipment can result in damage. For safety, please read the instructions thoroughly before use. 3.1 Operation For safety, please clean this new equipment thoroughly before using. Clean all parts that contact food directly such as the cylinder, nozzle, plunger, etc. Clean with a brush/cloth and suitable detergent approved for use with meat processing equipment. Operation/Assemble this equipment as per following steps: 1) First, put handcrank on gear shaft, and rotate counter-clockwise until plunger is all the way up. Take the cylinder out and plunger off for cleaning. Plunger is easily removed by rotating clockwise until released from threaded rod. 2) After you wash the machine, put the plunger back on making sure that it is locked in place. Fit nozzle on the outlet of the stuffer using the locking nut, load meat into cylinder, and then put the sausage casing on nozzle. 3) Put the handcrank on the gear system, and rotate it clockwise to bring down the plunger. Meat will then come out from the nozzle to the casing. Tie sausage. 4) Once finished, use hot water to remove as much meat debris as possible. Clean with brush/cloth and suitable detergent. NOTE: This is to dissolve and remove the fats, oils and proteins which bacteria can feed on. Rinse again with clean warm water to remove the detergent solution, oils, fats and proteins. Product can be air dried. Ensure all parts are dry before reassembly 3

5 3.2 Threaded Rod Sausage Stuffer / Filler IV. MAINTENANCE AND STORAGE Maintenance: 1) Use strictly according to the instructions to operate the equipment. This will greatly prolong the machine s service life. 2) It is recommended to add food grade lubrication oil to the rack and gear system every six months, or on a case-by-case basis depending on how much you use the machine. 3) It is recommended to replace the gasket every six months, or on a case-by-case basis, depending on how much you use the machine. 4) After cleaning, ensure all parts are dry before reassembly. 4

6 Problem Solving The user might encounter these situations when making sausage. 1) The gasket would become stiff when the environment temperature is below 15 degrees. DO NOT use the equipment if this has happened. Take the gasket off from plunger and soak it in hot water to soften. After that, put the gasket on plunger and add proper food grade lubrication oil. The equipment should then operate smoothly. Please check it before using the equipment. 2) If the minced meat does not come out from nozzle to casing although there is pressure on plunger, DO NOT continue. It is recommended to check if the outlet or nozzle of stuffer is blocked by meat. If so, clean out the meat. Please consider the size of minced meat and whether it is suitable for nozzle you chose; in case blocking happens. Storage THIS EQUIPMENT SHOULD BE STORED IN CLEAN AND DRY AREA. DO NOT EXPOSE THIS EQUIPMENT TO RAIN OR MOISTURE V. PRODUCTS EXPLODED VIEW 5.1 Technical Parameter Model Name Volume Cylinder Weight Size (L) (lbs) (Dia*L) mm (kg) (mm) STUFR-V3 3 7 φ140* *310*500 STUFR -V5 STUFR -V7 Thread Rod Sausage Stuffer/ Filler φ140*320 φ140* *240* *210*730 STUFR -V φ219* *395*640 5

7 5.2 Thread Rod Sausage Stuffer Vertical Diagram SN Name Quantity SN Name Quantity 1 Handcrank 1 12 Support Frame 1 2 umbrella gear Small 1 13 Nut 4 3 umbrella gear Big 1 14 S/S Inner hexagram screw 4 4 Thread rod 1 15 S/S Cylinder 1 5 S/S Crossing bolt 1 16 Nozzle 4 6 Pistol/plunger 1 17 Trefoil nut (locking nut) 1 7 Spring 1 18 S/S Inner hexagram screw 4 8 Exhaust pin 1 19 Bottom plate 1 9 Gasket 1 20 Inner hexagram nut 4 10 Bush A 1 21 Rubber mat 4 11 Bush C 1 6

8 If you have any questions or concerns, please us at: Thank You For Your Purchase! Visit us online at: East Martin Drive Goodfield, IL