Rinsing
Before using the meat grinder, rinse it briefly to remove dust inside and outside the machine. This also helps make grinding smoother and simplifies cleaning afterward.
Installation
Instead of storing the grinder fully assembled after use, it's best to keep the cleaned parts separately in a wooden cabinet or wait until they are completely dry before reassembling.
To install, first insert the roller into the machine cavity, adding a drop of cooking oil to the shaft to reduce wear. Attach the cutter head with the blade facing outward, then fit the leak onto it and gently shake to ensure a snug fit. Secure with the solid nut, tightening it properly-too loose will cause leaks, while too tight may damage the threads. Finally, attach the wringer handle, aligning the notch before tightening the fixing screws.
For stability, mount the grinder on a sturdy surface like a wooden chopping board. Align the bite mouth, then tighten the fixing screws securely, using a screwdriver if needed to prevent movement during operation.
Operation
Mincing meat requires effort, so a stronger operator or teamwork is recommended. If preparing dumpling filling, mince a scallion first to ease the process. Cut the meat into strips and feed it gradually-overloading increases resistance. After mincing, processing another scallion or vegetables like potatoes helps clean residual meat while reducing waste.
Cleaning
Disassemble the machine in reverse order and remove any meat scraps. Soak the parts in warm water with detergent, scrubbing with a toothbrush or test tube brush. Rinse thoroughly with tap water twice, then air-dry in a cool, ventilated place.