RIKON Power Tools 10-308 - Manual (Page 14)

14
WARNING
!
Processing Meat
Processing meat can be dangerous as meat is usu-
ally not uniform in size and can be slippery. The
blade can cut fingers and other body parts. Use a
push stick for sawing smaller pieces. Always use a
stuffer/pusher when using the grinder.
Make sure meat is always safely supported during
the cut and hands are away from the blade.
The meat saw and grinder need to be pre-cleaned
before first-time use as it was assembled and packed
to prevent corrosion.
Refer to OSHA compliance manuals, USDA or the
appropriate local health association or board.
Be careful when using the grinder as it will operate
once the bandsaw is turned on. Be aware that the
bandsaw blade is running as well.
Cutting Meat
The bandsaw will cut most fresh or frozen meat.
 Make sure the table slides smoothly and all stops
are working and in place.
 Make sure the guides are adjusted properly and
the bandsaw blade is tracking correctly.
 Adjust the fences so the meat is fully supported
and for the desired thickness of cut. Make sure
the fences will not come in contact with the blade.
 If you are just cutting meat with the bandsaw
make sure the grinder is not attached.
 Once the power is on, slide the meat through
slowly and evenly taking care to adjust for blade
speed and loading especially when going through
bone.
 Make successive cuts, clearing away the cut
slice. Do this with care.
 Always be aware of what is happening during the
cut and in the surrounding work area. This cannot
be overstated.
 Store cut meat in a sanitary and clean area.
 Clean and sanitize the bandsaw after each use.
Using the Grinder
The meat grinder is used to process meat into
sausage and hamburger. It will not grind up bone or
other hard material. Remember the grinder will
operate once the bandsaw is turned on.
 All the grinder components must be clean
and sanitized before using it to process meat.
 Make sure the grinder is put together and
installed properly to the bandsaw.
 Do not operate the grinder dry.
 Make sure the upper blade guide is all the way
down and locked in place.
 Prepare a clean and sanitary place for the ground
meat.
 Attach sausage funnel if need be.
 Feed cubed meat, about 1-1/2” square, into the
grinder. Do not feed any bone into the grinder.
 Always use the stuffer to push meat through the
grinder. Never use your fingers for any reason.
 Store processed meat in a clean and sanitary
place.
 Remove grinder from meat saw when not in use.
 Clean and sanitize the bandsaw and grinder
completely and use the top feed cover when stor-
ing the grinder.
Cleaning up
It is important to keep your meat cutting bandsaw
clean and sanitized. Make sure bandsaw and all
components are cleaned and sanitized before use
and after it has been used to process meat.
Do not clean the bandsaw while it is plugged in or
near any other electrical device or outlet. Do not
spray water on the motor or switch. Severe injury or
death may result.
Do not plug in the saw when it is still damp or wet.
After each use the bandsaw, grinder and components
that have been in contact with meat/bone must be
cleaned to prevent bacteria and other unhealthy parti-
cles from causing sickness or even death.
Be aware of the associated hazards in using any
cleaner or sanitizer. Follow manufacturers recom-
mendations on the label making sure the product is
safe for food processing. Failure to do so may cause
serious health issues or even death.
We cannot within the scope of this manual impart
proper meat processing and sanitary practices in the
operation of this meat processing bandsaw. It is your
responsibility to research and understand the proper
meat handling, processing, cleaning methods and
operating practices.
Refer to OSHA compliance manuals, your local board
of health and the USDA for proper meat handling
methods, processing, sanitizing and cleaning of meat
processing equipment.
 Remove the fences, sliding table, blade guards,
blade, blood tray and grinder.
 Disassemble the grinder components if used.
 Carefully remove bandsaw blade.
 Clean and sanitize all components
 Clean and sanitize all other bandsaw parts and
surfaces such as the bandsaw wheels and inte-
rior cabinet parts that have come in contact with
food particles.
 A dishwasher makes it handy to clean parts and
components.
 Bleach is a common sanitizing agent that can be
used to clean and sanitize parts and surfaces.
WARNING
!
Operation