Weston Realtre 5 lb Vertical Sausage Stuffer - Manual (Page 6)

DISASSEMBLY & CLEANING
1. Remove the Stuffing Funnel by unscrewing the Front Ring Nut, and pulling the
Funnel out.
2. Turn the Handle counter-clockwise until the Plunger comes out of the Canister.
3. Pivot the Canister outward and then pull the Canister up to remove the Canister
from the Stuffer Housing.
4. Unscrew the Plunger from the Plunger Shaft. Disassemble the Pressure-
Release Valve from the Plunger. Remove the Plunger Seal from the Plunger.
5. Wash all parts that have come in contact with meat in hot soapy water. BE
SURE TO CLEAN THEM IMMEDIATELY AFTER USE. Rinse and thoroughly dry all
parts IMMEDIATELY. Sterilize as needed.
6. Fully lubricate the Shaft, Canister, Pressure Release Valve Components and
the Front Ring Nut with a food-grade lubricant before and after each use.
-6- -7-
STUFFING INSTRUCTIONS
NOTE: Apply a food-grade lubricant to the inside of the
Canister before filling with the meat mixture.
1. Tilt out the Canister.
2. Fill the Canister with your meat and seasoning
mixture (figure 7).
3. Press the mixture down into the Canister firmly to
release any trapped air.
4.
Pivot the Canister back into the upright position and
snap the Top Brackets into the Canister Mounts.
5. Turn the Handle clockwise, until the Plunger
comes in contact with the meat and the mixture is
ready to extrude out the end of the Stuffing Funnel.
6. Slip the casing on the end of the Stuffing Funnel
until the entire casing has slid onto the Stuffing Funnel
(figure 8).
7. Tie, twist or hog ring the end of the casing to seal it.
8. Turn the Handle clockwise to extrude the mixture
into the casing. For best results, apply pressure
around the casing, close to the end of the Stuffing
Funnel. This will hold the casing tight and will cause
the mixture to pack firmly into the casing.
9. When the end of the casing has been reached,
twist, tie or hog ring the casing to seal the contents
inside.
STUFFING TIPS: The following are
suggestions to help reduce resistance when
stuffing with the 13 mm Stuffing Funnel.
A. Add water to your meat mixture – up to
1-1/2 cups (0.4 L) of water per every 5 lb (2.3
kg) of seasoned meat.
B. Add 1/4 cup (60 ml) of vegetable or olive oil
to the meat mixture for better flow.
CAUTION!
CAUTION! Any time you complete stuffing or
raise the Plunger out of the Canister, RELEASE THE
HANDLE SLOWLY! Pressure or gravity could cause
the Handle to spin back slightly causing injury!
figure 7
figure 8
Canister
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.