Grizzly H7778 User Manual

You MUST clean, thoroughly rinse, and sanitize all components of this product BEFORE and BETWEEN uses. Failure to follow this warning may lead to sickness or death!

NOTICE

The Model H7778 is NOT dishwasher safe!

Introduction

The Model H7778 is great for grinding meat and stuffing sausage. Built with sturdy cast iron, the meat grinder comes with two grinding plates and three sausage stuffing attachments. The cast iron components are double plated to make cleaning easier and prevent rusting.

MODEL H7778

CAST IRON

MEAT GRINDER

INSTRUCTION SHEET

Figure 1. Model H7778.

Disassembly for Cleaning

You must completely disassemble the grinder as shown in Figure 2 to properly clean and sanitize all of its parts

Cleaning the grinder without first disassembling it will not be effective and could lead to illness or death. See the next page for more details about cleaning and sanitizing.

WARNING: NO PORTION OF THIS MANUAL MAY BE REPRODUCED IN ANY SHAPE

OR FORM WITHOUT THE WRITTEN APPROVAL OF GRIZZLY INDUSTRIAL, INC.

#TR7717 PRINTED IN CHINA

Figure 2. Grinder disassembled for cleaning.

Cleaning and Sanitizing

To prevent contamination and illness, you must clean and sanitize the components of this meat grinder. Bacteria from meat can cause food poi soning, other illness, or even death.

Proper sanitization with chemical sanitizers requires a cleaning process before the actual sanitizer is applied.

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.

To clean and sanitize the disassembled components of the meat grinder:

1. Gather all the disassembled components

of the meat grinder. 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 sur face thoroughly. Avoid using steel wool, as it

may damage the plating.

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.

When using sanitizers, always follow the recommendations on the manufacturer'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:

1. Wash, scrub, and rinse your sink.

2. Fill the sink with three tablespoons of bleach per gallon of cool water. Do not use bleach that contains odor masking agents or surfac tants. These have not been proven effective for this type of sanitization.

3. Submerge each item for two minutes. For large items, submerge each side for the specified amount of time until you have cov ered the entire area.

Always be as thorough as possible when cleaning and sanitizing. Any parts that have been exposed to raw meat may harbor or develop bacte ria that may cause illness or death if left uncleaned.

4. Rinse these items thoroughly and dry.

Bacteria from raw meat has been frequently linked to illness and even death! Describing proper meat handling techniques outside of cleaning the meat grinder 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.

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