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Resumen del manual
Handle ........................................................ 1 C. Thumbscrew for Handle ............................. 1 D. Clamps ....................................................... 2 E. Meat Alignment Combs..............................2 Figure 1. Model H7779 inventory. D A E CB You MUST clean, thoroughly rinse, and sani- tize all components of this product BEFORE and BETWEEN uses. Failure to follow this warning may lead to sickness or death! NOTICE The Model H7779 is NOT dishwasher safe! Disassembly for Cleaning You must disassemble the jerky slicer as shown in Figure 2 to clean all individual components thoroughly. Disassembly requires a 5mm hex wrench to remove the top half of the jerky slicer. Figure 2. Required level of disassembly for proper cleaning of all components. When removing the crank arm shaft, be aware that the end is spring loaded (see Figure 3). This End Spring Loaded Figure 3. Overhead view of blade shafts. COPYRIGHT © NOVEMBER, 2005 BY GRIZZLY INDUSTRIAL, INC. WARNING: NO PORTION OF THIS MANUAL MAY BE REPRODUCED IN ANY SHAPE OR FORM WITHOUT THE WRITTEN APPROVAL OF GRIZZLY INDUSTRIAL, INC. #TR7699 PRINTED IN CHINA Cleaning and Sanitizing To prevent contamination and illness you must clean AND sanitize the components of this jerky slicer. Bacteria from meat can cause food poisoning, other illness, or even death. Proper sanitization with chemical sanitizers requires a cleaning process before the actual sanitizer is applied. To clean and sanitize the disassembled components of the jerky slicer: 1. Gather all the disassembled components of the jerky slicer. Remove the largest particles of foodstuffs into a proper garbage container. Rinse all items to remove as many of the leftover particles as possible. Set the items aside. 2. Prepare the sink. Wash and scrub all sink compartments with dish soap and hot water. Rinse these compartments thoroughly. 3. Fill the sink with dish soap, submerge the item in soapy water and scrub the entire surface thoroughly. 4. Rinse the cleaned components in the empty sink compartment until all visible suds have been removed. If the soapy water starts to get hazy, drain and rinse the sink, then fill with more soapy water. Always be as thorough as possible when cleaning and sanitizing. Any parts that have been exposed to raw meat may harbor or develop bacteria that may cause illness or death if left uncleaned. The items are now ready to be sanitized. Some sanitizers require direct applications, while others are designed to be diluted in water and used to soak the item for a specified period of time. The best method for choosing a chemical sanitizer is to do the research and determine which product is best for your particular situation. When using sanitizers, always follow the recommendationsonthemanufacturer's label, and make sure that the product will do the job for which you intend. Never use a product that will make your meat unsafe for human consumption. Failure to follow this warning may lead to sickness or death! One simple sanitizer that can be used for many applications is regular bleach. To use bleach as a sanitizer, wash, scrub, and rinse your sink. For all non-porous surfaces (includes all parts of this jerky slicer), fill the sink with one tablespoon of bleach per gallon of cool water. Do not use bleach that contains odor masking agents or surfactants. These have not been proven effective for this type of sanitization. Submerge each item for two minutes. For large items, submerge each side for the specified amount of time until you have covered the entire area. Allow to air dry. Do not rinse these items after sanitization! If your raw meat comes into contact with porous surfaces such as wood, clean as described above and soak these surfaces for two minutes in a solution of 3 tablespoons of bleach to one gallon of cool water. Rinse these items well! Bacteria from raw meat has been frequently linked to illness and even death! Describing proper meat handling techniques outside of cleaning the jerky slicer is beyond the scope of these instructions. If you are unclear about sanitary meat handling practices, contact your local Board of Health or the USDA to research the proper methods. Assembly 1. Assemble the blade shafts as shown in Figure 3. When assembled correctly, the spring pushes the flat parts of the blades together. When replacing the blades on the main shaft (the one connected to the crank handle), make sure the beveled edge of the blades are facing the spring side. On the driven shaft, make sure the beveled sides of the blades are facing the gear side. 2. Fasten the top half of the jerky slicer onto the base with the two cap screws. 3. Install the crank handle and secure it in place with the thumbscrew. 4. Insert the meat alignment combs into each side of the slicer, as shown in Figure 4. 5. Clamp the jerky slicer to the counter or table as shown in Figure 5. The maximum counter thickness that will work with the provided clamps is 11.2" If ...