Mesko MS 4809 Manual De Uso página 4

bigger parts into pieces.
21.Do not cover the ventilation holes in the housing while the machine is on.
22.Do not immerse the drive assembly in water, don't clean it under running water.
23.Do not clean the equipment while mounted on the machine's drive assembly.
24.Don't use aggressive detergents to clean the housing, as it may remove the
informational graphic symbols such as: scale, signs, safety marks,Etc.
25.Do not wash the metal parts in dishwashers. Aggressive cleaning agents used in
dishwashers cause the metal parts to turn black. Handwash the metal parts using
traditional washing-up liquid. Use soft brush.
26.Do not grind dry poppy seed. The poppy seed needs to be steamed and soaked before
grinding.
DEVICE DESCRIPTION Meat Grinder
1. machine body
3. grinding chamber
5. pusher
7. drive assembly head
9. screw coupler
11. 3 hole plates (3 mm, 5 mm, 7 mm)
13. sausage/butcher attachment
PREPARING MEAT GRINDER FOR OPERATION
Grinding assembly (fig 3)
In order to assembly the grounding chamber (3), insert the elements in following order:
- Screw (8)
- Knife (10) onto screw pin, with blades facing the hole plate
- Then one of hole plates (11), with the chamber protrusion matching the groove on the outside edge of the plate
- Gently tighten the assembly with the nut (12)
PREPARATION OF GRINDER
1.Place the machine body on even, hard surface, so that the ventilation holes are not covered, and close to power outlet
2.Before use wash the grinding chamber with all elements, tray (4) and pusher.
3.Check if the grinding chamber is complete. If not, assembly the chamber using all elements, according to figure 3.
4.Mount the assembled grinding part in the drive, so that the coupler (9) fits the drive head (7). Press in the grinding part, and rotate
counter clockwise until vertical. Audible click is heard when the assembly is mounted correctly. Tighten nut (12) on the grinding chamber
(3).
5.Mount the tray (4) on top of the grinding chamber.
DEVICE OPERATION
1.Turn the device on by pressing the upper part of button (2) – forward.
2.Put the previously prepared products to be ground into grinding chamber, shoving them with the pusher (5).
3.If needed, you can turn on reverse rotations by pushing the lower part of button (2).
SAUSAGE ATTACHMENT
The attachment is used for in-house sausage production.
1.Assemble the set according to figure 4.
2.Soak the previously prepared intestine casings (called rounds) in warm water for about 30 minutes before stuffing.
3.Put the wet rounds on the outside of sausage attachment, gently slide down during stuffing, and wind for preferred length.
KEBBE ATTACHMENT
The attachment is used for in-house KEBBE preparation.
1. Mince the meat three time and mix all ingredients together in a bowl. Grind the mixture three times.
2. Assemble the set according to figure 4 replacing the sausage attachment with the kebble attachments. First putting the 14a and over it
14b parts.
3. Put the previously prepared mixture to be ground into grinding chamber, shoving them with the pusher (5).
4. Form Kebbe as illustrated on figure 5 and deep fry.
CLEANING AND MAINTENANCE
1.Don't immerse grinder in water or other liquids.
2.Do not clean the casing using strong detergents in the form of emulsion, lotion, paste etc.
3.Clean the metal parts with soft brush.
4.Do not wash the metal parts in dishwashers. Strong cleaning agents used in dishwashers cause the metal parts to turn black.
Handwash the metal parts using traditional washing-up liquid.
5.Don't clean the equipment mounted on the machine's drive assembly.
TECHNICAL DATA
Permitted continuous operation time: 10 minutes
Break time before another use: 30 minutes
Supply voltage: 220-240V~50Hz
Power: 350W
Max. power:1500W
2. power switch (I) / reverse button
4. tray
6. grinding chamber lock button
8. screw
10. knife
12. nut
14a/14b.Kebbe attachment
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