MEAT GRINDER &
SAUSAGE STUFFER
36-0801-W / 36-1001-W / 36-2201-W / 36-3201-W
DUE TO CONSTANT FACTORY IMPROVEMENTS, THE PRODUCT PICTURED MIGHT DIFFER
SLIGHTLY FROM THE PRODUCT IN THIS BOX. 010716
TABLE OF CONTENTS / TABLA DE CONTENIDO / TABLE DES MATIÈRES
2
GENERAL SAFETY RULES
COMPONENT LIST
CLEANING INSTRUCTIONS
GRINDER ASSEMBLY
STUFFER ASSEMBLY
GRINDING INSTRUCTIONS
STUFFING INSTRUCTIONS
FOOD SAFETY
SAUSAGE INFORMATION
WARRANTY INFORMATION
REGLAS IMPORTANTES DE SEGURIDAD
LISTA DE COMPONENTES
INSTURCCIONES DE LIMPEIZA
ENSAMBLADO DE LA PICADORA
ENSAMBLADURA DE LA EMBUTIDORA
INSTRUCCIONES PARA PICAR
INSTRUCCIONES PARA EMBUTIR
SEGURIDAD DE LOS ALIMENTOS
INFORMACIÓN DE LA SALCHICHA
INFORMACIÓN DE GARANTÍA WESTON
IMPORTANTES RÈGLES DE SÉCURITÉ
DESCRIPTION DE LA PIÈCE
INSTRUCTIONS DE NETTOYAGE
MISE EN PLACE DU HACHOIR
CONFECTION DE SAUCISSES
INSTRUCTIONS DE HACHAGE
CONFECTION DE SAUCISSES
SÉCURITÉ ALIMENTAIRE
INFORMATIONS SUR LES SAUCISSES
INFORMACIÓN DE GARANTÍA WESTON
3
4
6
7
8
9
9
10
11
12
14
16
18
19
20
21
21
22
23
24
26
28
30
31
32
33
33
34
35
39
3
ENGLISH INSTRUCTIONS
1. KEEP FINGERS CLEAR of the Auger and Plate at all times. NEVER reach
into any Grinder inlet.
2. Close adult supervision is necessary when any appliance is used near children.
This grinder is NOT to be used by children.
3. CHECK FOR DAMAGED PARTS. Before using the Grinder, check that all
parts are operating properly, and perform the intended functions. Check for
alignment of moving parts, binding of moving parts, mounting and any other
conditions that may affect the operation.
4. If the Grinder becomes jammed, briey turn in reverse to clear blockage.
5. NEVER insert ngers or foreign objects into Grinder opening.
6. TIE BACK loose hair and clothing and roll up long sleeves before operating
the Grinder. REMOVE ties, rings, watches, bracelets, or other jewelry before
operating the Grinder.
7. WEAR EYE PROTECTION. Wear safety glasses. Everyday eye glasses are
not safety glasses. Safety glasses conform to ANSI Z87.1 requirements. Note:
approved safety glasses have Z87 printed or stamped on them.
8. Trim meat of all clots, cords, tendons, bones, etc. before grinding.
9. DO NOT grind bones or other hard objects.
10. DO NOT use the Grinder while under the inuence of drugs or alcohol.
SAVE THESE INSTRUCTIONS
GENERAL SAFETY RULES
READ AND FULLY UNDERSTAND ALL INSTRUCTIONS AND WARNINGS
PRIOR TO USING THIS UNIT. YOUR SAFETY IS MOST IMPORTANT!
FAILURE TO COMPLY WITH PROCEDURES AND SAFE GUARDS MAY
RESULT IN SERIOUS INJURY OR PROPERTY DAMAGE. REMEMBER:
YOUR PERSONAL SAFETY IS YOUR RESPONSIBILITY!
ENGLISH INSTRUCTIONS
4
If any components of this unit are broken, the unit does not operate properly or you
need a replacement instruction manual, visit us on the web at
WestonProducts.com
Or call Weston Brands LLC Toll Free at 1-800-814-4895
Monday thru Friday 8:00am-5:00pm ET. Outside the U.S. call 001-216-801-6801
COMPONENT LIST
DIAGRAM
NUMBER
PART
DESCRIPTION
PART NUMBER
(#8 36-0801-W)
PART NUMBER
(#10 36-1001-W)
PART NUMBER
(#22 36-2201-W)
PART NUMBER
(#32 36-3201-W)
1 FRONT RING NUT 36-0802 36-1002 36-2202 36-3202
2 KNIFE 36-0803 36-1003 36-2203 36-3203
3 AUGER PIN 36-0804 36-1004 36-2204 36-3204
4 AUGER 36-0805 36-1005 36-2205 36-3205
5 GRINDER BODY N/A N/A N/A N/A
6 PROTECTOR PAD 36-0807 36-1007 N/A N/A
7 CLAMP SCREW 36-0808 36-1008 N/A N/A
8 HANDLE 36-0809 36-1009 36-2209 36-3209
9 THUMBSCREW 36-0810 36-1010 36-2210 36-3210
10 3/16”(4.5MM)
PLATE
15-0804 15-1004 15-2204 15-3204
11 3/8” (10MM)
PLATE
15-0810 15-1010 15-2210 15-3210
12 3 STUFFING
FUNNELS
N/A N/A N/A N/A
13 FUNNEL FLANGE 36-0817 36-1017 36-2217 36-3217
14 STUFFING STAR N/A N/A N/A N/A
15 AUGER BEARING 36-0811 36-1011 36-2211 36-3211
5
ENGLISH INSTRUCTIONS
2
3
4
6
11
10
12
13
14
15
1
5
8
9
1
5
7
8
9
#8
36-0801-W
#10
36-1001-W
#22
36-2201-W
#32
36-3201-W
6
ENGLISH INSTRUCTIONS
.
PROPERLY CLEAN THE GRINDER PRIOR TO INITIAL USE!
.
Disassemble the Grinder and hand wash each part thoroughly in warm, soapy
water, taking particular care to remove all grease and oil from the surfaces.
.
Dry all parts thoroughly before re-assembling. DO NOT ALLOW parts to air dry.
.
Coat all metal parts, including the Plates and Knife, with a food grade silicone
spray to prevent corrosion.
.
The Grinder is NOT dishwasher safe.
SPECIAL NOTE FOR #32 GRINDERS ONLY: If the Front Ring Nut is
difcult to remove, the Handle is designed with a small hole drilled into
the back, which allows it to be used as a wrench to remove the Front
Ring Nut only. DO NOT use this feature to tighten the Front Ring Nut.
IMPORTANT NOTE PRIOR TO USE
A protective coating is applied to this unit prior to shipment. This coating
protects the unit in shipment and during its shelf life.
It is very important to thoroughly clean the unit before using it, especially
around the edges or areas that have been soldered or welded. Completely
disassemble and thoroughly clean all parts with hot water, dish detergent and
a soft cloth. Rinse with clean water and dry thoroughly. DO NOT use any
harsh or abrasive brushes, chemicals or detergents. Avoid using detergents or
cleansers containing high percentages of free alkali or acid.
DO NOT clean any parts of this unit in a dishwasher.
Coat all metal parts with a food grade silicone spray after cleaning and before
storing.
Be certain to store the unit in the original box in a cool, dry location.
Run a small “Test Batch” through the unit before initial use.
CAUTION! It is important to follow the “Food Safety” guidelines outlined
in this manual. For the most up to date instruction visit the USDA website.
CLEANING INSTRUCTIONS
7
ENGLISH INSTRUCTIONS
GRINDER ASSEMBLY
1. A. If you are using a clamp down #8 or #10 Grinder, slide the Protector Pad
onto the foot of the Grinder and tighten the Clamp Screw to secure the Grinder
to the work surface. Allow ample room for the Handle to rotate.
B. If you are using a bolt down #22 or #32 Grinder, the body of the Grinder
can be attached to a solid work surface using appropriately sized screws (not
provided). Allow ample room for the Handle to rotate.
2. Slip the plastic Auger Bearing
ange-end, face-rst, over the
Auger driver end. FIGURE 1
3. Together, carefully insert the
Auger Bearing & Auger inside
the Grinder Body
4. Slide the Knife over the
square portion of the Auger Pin
on the front of the Auger, making
sure the cutting edges of the
Knife are facing outward.
5. Slide the Plate of choice over
the round portion of the Auger
Pin. Align the notch on the Plate
with the notch in the Grinder
Body so that the Plate fully sits in
the opening of the Grinder Body.
6. Snugly screw on the Front Ring Nut. DO
NOT OVER TIGHTEN! If the Front Ring
Nut is screwed onto the Grinder Body too
tightly, the Auger will be hard to turn/will
not turn.
7. Slide the Handle over the exposed end
of the Auger and lock it in place with the
Thumbscrew. FIGURE 2
Auger
Knife
Plate
Front
Ring
Nut
Auger
Bearing
Auger
Pin
Grinder
Body
FIGURE 1
Notch
Handle
FIGURE 2
Thumbscrew
8
ENGLISH INSTRUCTIONS
STUFFER ASSEMBLY
1. A. If you are using a clamp down #8 or #10 Grinder, slide the Protector
Pad onto the foot of the Grinder and tighten the Clamp Screw to secure the
Grinder to the work surface. Allow ample room for the Handle to rotate.
B. If you are using a bolt down #22 or #32 Grinder, the body of the Grinder
can be attached to a solid work surface using appropriately sized screws.
Allow ample room for the Handle to rotate.
2. Insert the Auger Bearing into the Grinder Body through the hole in the back
of the Grinder. FIGURE 3
3. Insert the Auger
into the Grinder
Body. Rotate the
Auger while inserting
to fully seat the
Auger into the
Grinder Body.
4. Slide the Stufng
Star over the round
portion of the Auger
Pin.
5. Attach the Stufng
Flange to the Funnel
that will be used.
Slide the Stufng
Funnel through the
Front Ring Nut.
6. Snugly screw on the Front
Ring Nut. DO NOT OVER
TIGHTEN! If the Front Ring
Nut is screwed onto the
Grinder Body too tightly, the
Auger will be hard to turn/will
not turn.
7. Slide the Handle over the
exposed end of the Auger
and lock it in place with the
Thumbscrew. FIGURE 4
Auger
Stufng
Star
Funnel
Flange
Front
Ring
Nut
Auger
Bearing
Auger
Pin
Grinder
Body
FIGURE 3
Handle
FIGURE 4
Thumbscrew
Funnel
9
ENGLISH INSTRUCTIONS
STUFFER ASSEMBLY
.
Trim meat of all blood clots, cords, tendons, bones, etc. NEVER grind bones or
other hard objects.
.
For best results, be sure that all meat has been chilled to between 32-34°F (0-
1°C) before grinding. DO NOT allow meat to sit out at room temperature longer
than is absolutely necessary. Follow the Food Safety Guidelines as outlined.
.
Cut meat into sizes small enough to t into the Grinder. Approximately 1” (2.5 cm)
cubes.
.
As you feed chunks of meat into the Grinder, turn the Handle clockwise (when
facing the Handle side of the Grinder). Be sure to have something to catch the
meat as it comes out of the Grinder.
.
If the Grinder should get stuck or become hard to turn, turn the Handle
counter-clockwise to loosen the obstruction, then resume grinding. If this doesn’t
free the back-up, remove the Front Ring Nut, Plate, Knife and Auger to remove
the obstruction.
GRINDING INSTRUCTIONS
STUFFING INSTRUCTIONS
.
For the best stufng results, two people are recommended for this operation.
.
Fill the Grinder hopper with pre-ground, seasoned meat.
.
Slide a sausage casing over the end of the Stufng Funnel, leaving 4-6”
(10.2-15.2 cm) of casing off the end of the Stufng Funnel. Tie a knot in the
end of the casing.
.
While holding the casing on the Stufng Funnel with one hand, rotate the
Handle clockwise (when facing the Handle side of the Grinder) to move the
meat through the Grinder and into the casing. Gently lay the lled casing on
a plate as the casing lls.
.
Do not ll the last 3-4” (7.6-10.2 cm) of the casing. When nished stufng,
twist and tie the end closed.
10
ENGLISH INSTRUCTIONS
There are basic rules to follow when handling food.
They are COOK, SEPARATE, CLEAN, and CHILL.
COOK
It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present.
The safety of hamburgers and other foods made with ground meat has been receiving a lot
of attention lately, and with good reason. When meat is ground, the bacteria present on the
surface is mixed throughout the ground mixture. If this ground meat is not cooked to at least
160
o
F to 165
o
F (71
o
C to 74
o
C), bacteria will not be destroyed and there’s a good chance you
will get sick.
Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on the
inside, so they can be served more rare. Still, any beef cut should be cooked to an internal
temperature of at least 145
o
F (63
o
C) (medium rare). The safe temperature for poultry is 165
o
F
(75
o
C) and solid cuts of pork should be cooked to 145
o
F (63
o
C).
SEPARATE
Foods that will be eaten uncooked and foods that will be cooked before eating MUST
ALWAYS be separated. Cross-contamination occurs when raw meats or eggs come in
contact with foods that will be eaten uncooked. This is a major source of food poisoning.
Always double-wrap raw meats and place them on the lowest shelf in the refrigerator so
there is no way juices can drip onto fresh produce. Then use the raw meats within 1-2 days
of purchase, or freeze for longer storage. Defrost frozen meats in the refrigerator, not on the
counter.
When grilling or cooking raw meats or sh, make sure to place the cooked meat on a clean
platter. Don’t use the same platter you used to carry the food out to the grill. Wash the utensils
used in grilling after the food is turned for the last time on the grill, as well as spatulas and
spoons used for stir-frying or turning meat as it cooks.
Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with
soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary after
you have touched raw meat or raw eggs. Not washing hands and surfaces while cooking is a
major cause of cross-contamination.
CLEAN
Wash your hands and work surfaces frequently when you are cooking. Washing with soap
and warm water for at least 15 seconds, then dry with a paper towel.
CHILL
Chilling food is very important. The danger zone where bacteria multiply is between 40
o
F and
140
o
F (4
o
C and 6
o
C). Your refrigerator should be set to 40
o
F (4
o
C) or below; your freezer should
be 0
o
F (-17
o
C) or below. Simple rule: serve hot foods hot, cold foods cold. Use chang dishes
or hot plates to keep food hot while serving. Use ice water baths to keep cold foods cold. Never
let any food sit at room temperature for more than 2 hours - 1 hour if the ambient temperature
is 90
o
F (32
o
C) or above. When packing for a picnic, make sure the foods are already chilled
when they go into the insulated hamper. The hamper won’t chill food - it just keeps food cold
when properly packed with ice. Hot cooked foods should be placed in shallow containers and
immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.
NOTE: Special considerations must be made when using venison or other wild game, since it
can become heavily contaminated during eld dressing. Venison is often held at temperatures
that could potentially allow bacteria to grow, such as when it is being transported. Refer to
the USDA Meat and Poultry Department for further questions or information on meat and
food safety.
FOOD SAFETY
11
ENGLISH INSTRUCTIONS
SAUSAGE INFORMATION
MEAT SELECTION FOR SAUSAGE MAKING
Sausage making has evolved over many years and generations, and as a result there are countless
types of sausage you can make using the basic ingredients of meat, fat and a few carefully blended
spices. Following are a few simple guidelines that will help you make the best tasting sausage
possible.
Any type of meat can be used for making sausage: pork, beef, bison, moose and caribou, even
antelope make great sausage. It is important when preparing venison or other red game meats to trim
all the fat from the meat, as red game tallow will turn rancid in as few as ve days. Replace the fat with
either pork or beef fat, depending on the type of product you are making, at a ratio of 1 pound (0.5 kg)
of fat for every 4 pounds (1.8 kg) of game meat.
The fat content of your sausage will affect the taste, texture, cooking characteristics and shelf life of
your product. Most commercially made sausage has a fat content of about 20%. Using less than 12%
fat will result in a very dry tasting sausage, while using more than 20% may result in a sticky avorless
sausage that will be difcult to cook.
CURING
It is important to properly cure meats to preserve meat and poultry, and to destroy undesirable
microorganisms on the meat surfaces that cause spoilage and foodbourne illnesses. There are many
steps that help in this process, including smoking, cooking, drying, chilling and the addition of cure
ingredients. The oldest means of accomplishing this is by introducing salt into the meat. The resistance
of bacteria to salt varies widely among different types of bacteria. The growth of some bacteria is
inhibited by salt concentrations as low as 3%, e.g., Salmonella, whereas other types are able to survive
in much higher salt concentrations, e.g., Staphylococcus. Fortunately, the growth of many undesirable
organisms normally found in cured meat and poultry products is inhibited at low concentrations of salt.
Modern curing is based on Nitrates and is very scientic. Purchase Weston Pink Curing Salt
(02-0000-W) and follow the included instructions to ensure that you are properly curing your
homemade sausage.
CASING
Weston offers a complete variety of casings. The right choice depends on personal preference as well
as the type of sausage you wish to make. For most sausages, your choices are natural or collagen.
Don’t let the names fool you; collagen casings are not a synthetic. They are made from beef skin and
other tissues. Collagen casings are uniform in size and texture and require almost no preparation.
“Natural” casings are the intestines of lamb, sheep, hogs or beef. They are less uniform in size and
require preparation. There are also brous non-edible casings that are most commonly used for
summer sausage and ring bologna
TYPES OF SAUSAGE
Most sausages fall into one of four categories: Fresh, Smoked, Cooked or Dried. All sausages, except
dried, require refrigerated storage. There is also a sub-category of uncooked smoked sausages.
Among the fresh and uncooked smoked sausages, you will nd such avors as kielbasa or Polish
sausage, Italian sausage, breakfast sausage and many others. Both fresh and uncooked smoked
sausages require cooking before eating and also require refrigerated storage.
Smoked and cooked sausages include salami, bologna, the ever-popular hot dogs and many others.
Proper smoking requires a smokehouse or smoker. Weston offers Outdoor Propane Smokers in a
variety of sizes (41-0701-W, 41-0301-W, or 41-0401-W). Most smoked sausages are warmed before
serving. Many people think that a smoked sausage will last much longer without spoilage, but this is
not true. Smoked sausages should be treated the same as fresh sausage in terms of storage.
Dried sausages require the longest processing time, as they are air dried over a long period of time.
Dry cured sausages include salami, chorizo, pepperoni, among others. The conditions under which the
meat is dried are very exacting; temperature, time and humidity must all be carefully monitored for a
safe and delicious product.
STORAGE
For the best avors, we recommend vacuum sealing your fresh sausages, then storing them in the
refrigerator (short term) or freezer (long term). Weston manufactures a variety of vacuum sealers. Ask
the retailer from which you purchased this unit for their selection. Store dry cured products in paper or
other breathable wrapping, unrefrigerated.
This warranty applies to products purchased and used in the U.S. and Canada,
which have been properly registered within 30 days of the date of original
purchase. This is the only express warranty for this product and is in lieu of
any other warranty or condition. This product is warranted to be free from
defects in material and workmanship for a period of one (1) year from the date
of original purchase. During this period, your exclusive remedy is repair or
replacement of this product or any component found to be defective, at our
option.
To register your product: complete the online form at
www.WestonProducts.com/Warranty.
This warranty does not cover unregistered products, unauthorized repairs or
service to products, products sold “as-is” by retailers, glass, lters, wear from
normal use, use not in conformity with the printed directions, or damage to the
product resulting from accident, alteration, abuse, or misuse. This warranty
extends only to the original consumer purchaser or gift recipient and is not
transferrable. Keep the original sales receipt, as proof of purchase is required
to make a warranty claim. This warranty is void if the product is subjected to
any voltage and waveform other than as specied on the rating label (e.g.,
120V ~ 60 Hz).
We exclude all claims for special, incidental and consequential damages
caused by breach of express or implied warranty. All liability is limited to
the amount of the purchase price. Every implied warranty, including any
statutory warranty or condition of merchantability or tness for a particular
purpose, is disclaimed except to the extent prohibited by law, in which case
such warranty or condition is limited to the duration of this written warranty.
This warranty gives you specic legal rights. You may have other legal rights
that vary depending on where you live. Some states or provinces do not
allow limitations on implied warranties or special, incidental, or consequential
damages, so the foregoing limitations may not apply to you.
Before returning the product for any repair or service: it must be clean and free
from any food particles or other debris; otherwise, we will return it or impose a
$50 cleaning surcharge, at our option.
To make a warranty claim: go to www.WestonProducts.com/Contact; or call
1.800.814.4895 in the U.S. and 001.440.638.3131 outside the U.S., Monday –
Friday, 8 am – 5 pm Eastern. You are responsible for all costs associated with
shipping us the product freight prepaid. If the product qualies for a warranty
repair or replacement, we will bear the cost of returning it to you. We are not
responsible for shipping damage.
For non-warranty work: call 1.800.814.4895 in the U.S. and 001.216.801.6801
outside the U.S., Monday – Friday, 8 am – 5 pm Eastern, to obtain a Return
Merchandise Authorization Number (RMA Number). We will refuse all returns
without an RMA Number. We charge US$35/hour for all diagnostic, service,
repair and processing work. We will not start any service or repair work without
prior authorization. You are responsible for all costs associated with shipping
us the product freight prepaid and our returning it to you.
ONE-YEAR LIMITED WESTON WARRANTY
PICADORA DE CARNE Y
EMBUTIDORA DE SALCHICHAS
36-0801-W / 36-1001-W / 36-2201-W / 36-3201-W
DEBIDO A CONSTANTES MEJORAS EN LA FÁBRICA, EL PRODUCTO QUE SE MUESTRA PUEDE
SER LIGERAMENTE DIFERENTE DEL PRODUCTO EN ESTA CAJA. 010716
1. MANTENGA LOS DEDOS ALEJADOS del sinfín y de la placa en todo
momento. NUNCA intente tocar un conducto de entrada de la picadora.
2. Es necesaria la supervisión cercana de un adulto cuando se use cualquier
aparato cerca de niños. Este aparato NO DEBE ser usado por niños.
3. COMPRUEBE QUE NO HAYA PIEZAS DAÑADAS. Verique que todas
las piezas funcionen correctamente y ejecuten las funciones previstas antes
de utilizar la picadora. Compruebe la alineación, la unión y el montaje de
las piezas móviles, así como otras condiciones que pudieran afectar el
funcionamiento.
4. Si la picadora se atasca, hágala funcionar por un momento en reversa para
eliminar el bloqueo.
5. NUNCA introduzca los dedos ni objetos extraños en la abertura de la picadora.
6. RECÓJASE el cabello y la ropa suelta, y remánguese las mangas largas
antes de poner la picadora en funcionamiento. QUÍTESE corbatas, anillos,
relojes, pulseras y cualquier otra alhaja antes de poner la picadora en
funcionamiento.
7. USE PROTECCIÓN OCULAR. Use gafas de seguridad. Los anteojos
de uso diario no son gafas de seguridad. Las gafas de seguridad cumplen
con los requisitos de la norma ANSI Z87.1. Nota: Las gafas de seguridad
aprobadas tienen un sello o una impresión con el código “Z87”.
8. Limpie la carne de coágulos, nervios, tendones, huesos, etc. antes de picarla.
9. NO pique huesos ni ningún otro objeto duro.
10. NO use la picadora bajo los efectos de drogas o alcohol.
LEA Y ENTIENDA COMPLETAMENTE TODAS LAS INSTRUCCIONES Y
ADVERTENCIAS ANTES DE UTILIZAR ESTA UNIDAD. ¡SU SEGURIDAD
ES LO MÁS IMPORTANTE! NO SEGUIR LOS PROCEDIMIENTOS
Y PRECAUCIONES PUEDE PROVOCAR LESIONES GRAVES Y
DAÑOS MATERIALES. RECUERDE: ¡SU SEGURIDAD PERSONAL ES
RESPONSABILIDAD DE USTED!
REGLAS IMPORTANTES DE SEGURIDAD
¡GUARDE ESTAS INSTRUCCIONES!
14
INSTRUCCIONES EN ESPAÑOL
REGLAS IMPORTANTES DE SEGURIDAD
16
INSTRUCCIONES EN ESPAÑOL
Si cualquier componente de esta unidad está roto, si no funciona debidamente, o si necesita un
instructivo de repuesto, visítenos en la Web en
WestonProducts.com
O llame a Weston Brands LLC larga distancia sin costo 1-800-814-4895
De lunes a viernes, de 8:00 am a 5:00 pm tiempo del ET. Fuera de Estados Unidos llame
al 001-440-638-3131
LISTA DE COMPONENTES
NÚMERO DE
DIAGRAMA
DESCRIPCIÓN DE LA
PIEZA
NÚMERO DE
PIEZA
(36-0801-W)
NÚMERO DE
PIEZA
(36-1001-W)
NÚMERO DE
PIEZA
(36-2201-W)
NÚMERO DE
PIEZA
(36-3201-W)
1 ANILLA
ROSCADA
DELANTERA
36-0802 36-1002 36-2202 36-3202
2 CUCHILLA 36-0803 36-1003 36-2203 36-3203
3 PASADOR DEL
SINFÍN
36-0804 36-1004 36-2204 36-3204
4 SINFÍN 36-0805 36-1005 36-2205 36-3205
5 CUERPO DE LA
PICADORA
N/A N/A N/A N/A
6 ALMOHADILLA
PROTECTORA
36-0807 36-1007 N/A N/A
7 TORNILLO DE LA
PRENSA
36-0808 36-1008 N/A N/A
8 MANIVELA 36-0809 36-1009 36-2209 36-3209
9 TORNILLO DE
MARIPOSA
36-0810 36-1010 36-2210 36-3210
10 PLACA DE
3/16 PULGADA
(4.5 MM)
15-0804 15-1004 15-2204 15-3204
11 PLACA DE
3/8 PULGADA
(10 MM)
15-0810 15-1010 15-2210 15-3210
12 3 EMBUDOS PARA
EMBUTIR
N/A N/A N/A N/A
13 BRIDA DEL
EMBUDO
36-0817 36-1017 36-2217 36-3217
14 ESTRELLA PARA
EMBUTIR
N/A N/A N/A N/A
15 RODAMIENTO DEL
SINFÍN
36-0811 36-1011 36-2211 36-3211
17
INSTRUCCIONES EN ESPAÑOL
2
3
4
6
11
10
12
13
14
15
1
5
8
9
1
5
7
8
9
#8
36-0801-W
#10
36-1001-W
#22
36-2201-W
#32
36-3201-W
18
INSTRUCCIONES EN ESPAÑOL
.
¡LIMPIE CORRECTAMENTE LA PICADORA ANTES DE UTILIZARLA POR
PRIMERA VEZ!
.
Desarme la picadora y lave a mano cada una de las piezas con agua tibia con
jabón; tome la precaución de eliminar toda la grasa y el aceite de las supercies.
.
Seque completamente todas las piezas antes de volver a armar la picadora.
NO PERMITA que las piezas se sequen al aire.
.
Para prevenir la corrosión, recubra todas las piezas metálicas, incluidas las
placas y la cuchilla, con una silicona en aerosol apta para uso alimenticio.
.
La picadora NO es apta para lavavajillas.
NOTA ESPECIAL ÚNICAMENTE PARA PICADORAS N.º 32:
Si resulta difícil retirar la anilla roscada delantera, la manivela
está diseñada con un pequeño oricio en la parte posterior que
permite utilizarla como llave pare retirar la anilla roscada delantera
únicamente. NO utilice esta característica para apretar la anilla
roscada delantera.
Se aplica un recubrimiento protector a esta unidad antes de su envío. Este
recubrimiento protege a la unidad durante el envío y durante su almacenamiento.
Es muy importante limpiar con cuidado la unidad antes de usarla, especialmente
en los bordes y las áreas que han sido estañadas o soldadas. Desarme
completamente todas las piezas y límpielas cuidadosamente con agua caliente,
detergente para vajilla y un paño suave. Enjuague con agua limpia y seque
bien. NO use ningún tipo de cepillo duro ni químicos o detergentes abrasivos.
(Evite el uso de detergentes o limpiadores que contengan porcentajes elevados
de álcalis o ácidos libres).
NO limpie ninguna pieza de esta unidad en un lavavajillas.
Cubra todas las piezas metálicas con una silicona en aerosol apta para uso
alimenticio después de limpiar y antes de almacenar.
Asegúrese de guardar la unidad en su caja original, en un lugar fresco y seco.
Haga un pequeño “lote de ensayo” en toda la unidad antes de usarla por
primera vez.
¡PRECAUCIÓN! Es importante seguir las Pautas de seguridad alimentaria
de este manual. Para conocer las instrucciones actualizadas visite el sitio web
del Departamento de Agricultura de Estados Unidos (USDA).
NOTA IMPORTANTE PARA ANTES DEL USO
INSTRUCCIONES DE LIMPIEZA
19
INSTRUCCIONES EN ESPAÑOL
ENSAMBLADO DE LA PICADORA
1. A. Si utiliza una picadora N.º 8 o N.º 10 sujetada con prensa, deslice la
almohadilla protectora al pie de la picadora y ajuste el tornillo de la prensa para
asegurar la picadora a la supercie de trabajo. Deje suciente espacio para que
la manivela gire.
B. Si utiliza una picadora N.º 22 o N.º 32 sujetada con pernos, el cuerpo de la
picadora puede sujetarse a una supercie de trabajo sólido mediante el uso de
tornillos de tamaño apropiado. Deje suciente espacio para que la manivela gire.
2. Deslice el rodamiento plástico
de barrena del lado de la brida,
primero la cara, sobre el extremo
del impulsor de barrena. FIGURA
1
3. Cuidadosamente inserte el
rodamiento de barrena y la
barrena juntos dentro del cuerpo
de la picadora
4. Deslice la cuchilla en la parte
cuadrada del pasador del sinfín
en la parte delantera del sinfín
y asegúrese de que los bordes
cortantes de la cuchilla estén
orientados hacia fuera.
5. Deslice la placa que desee
sobre la parte redonda del
pasador del sinfín. Alinee la
muesca en la placa con la muesca
en el cuerpo de la picadora de
modo que la placa se asiente
completamente en la apertura del
cuerpo de la picadora.
6. Ajuste rmemente la anilla roscada
delantera. ¡NO LA APRIETE DEMASIADO!
(Si la anilla roscada delantera se aprieta
demasiado al cuerpo de la picadora, será
difícil girar el sinfín o no se podrá girar.
7. Deslice la manivela sobre el extremo
expuesto del sinfín y asegúrelo en su lugar
con el tornillo mariposa. FIGURA 2
Sinfín
Cuchilla
Placa
Anilla
roscada
delantera
Rodamiento
del sinfín
Pasador
del sinfín
Cuerpo de
la picadora
FIGURA 1
Muesca
Manivela
FIGURA 2
Tornillo
mariposa
20
INSTRUCCIONES EN ESPAÑOL
ENSAMBLADO DE LA EMBUTIDORA
1. A. Si utiliza una picadora N.º 8 o N.º 10 sujetada con prensa, deslice la
almohadilla protectora al pie de la picadora y ajuste el tornillo de la prensa para
asegurar la picadora a la supercie de trabajo. Deje suciente espacio para
que la manivela gire.
B. Si utiliza una picadora N.º 22 o N.º 32 sujetada con pernos, el cuerpo de
la picadora puede sujetarse a una supercie de trabajo sólido mediante el uso
de tornillos de tamaño apropiado. Deje suciente espacio para que la manivela
gire.
2. Inserte el rodamiento del sinfín en el cuerpo de la picadora a través del
oricio de la pieza posterior de la picadora. FIGURA 3
3. Gire el sinfín
mientras lo inserta
para asentarlos por
completo dentro
del cuerpo de la
picadora.
4. Deslice la estrella
para embutir sobre
la pieza redonda del
pasador del sinfín.
5. Sujete la brida
para embutir al
embudo que se
utilizará. Deslice el
embudo para embutir
a través de la anilla
roscada delantera.
6. Ajuste rmemente la
anilla delantera. ¡NO LA
APRIETE DEMASIADO! (Si
la anilla roscada delantera
se aprieta demasiado al
cuerpo de la picadora, será
difícil girar el sinfín o no se
podrá girar.
7. Deslice la manivela
sobre el extremo expuesto
del sinfín y asegúrelo en
su lugar con el tornillo
mariposa. FIGURA 4
Sinfín
Estrella para
embutir
Brida del
embudo
Anilla
delantera
Rodamiento
del sinfín
Pasador
del sinfín
Cuerpo de
la picadora
FIGURA 3
Manivela
FIGURA 4
Tornillo
mariposa
Embudo
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Weston 36-0801-W, 36-1001-W, 36-2201-W, 36-3201-W Meat Grinder and Sausage Stuffer Le manuel du propriétaire
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