User Manual for Vevor 1A-SS715 Sausage Stuffer

Quick guide from the manual

This manual provides instructions for the Vevor 1A-SS715 Sausage Stuffer. It covers essential safety, assembly, operation, and maintenance procedures. Always read the full manual before use.

Safety Regulations

• Do not allow children under 14 to use the machine.
• Food acids will corrode the metal; clean immediately after every use.
• Wear ANSI Z87.1 compliant safety glasses during operation.
• Ensure the stuffer is stable during use.
• Never operate with the gear housing cover open or removed.
• Do not use outdoors.

Assembly and Installation

Plunger Assembly:

1. Slide the Plunger Seal onto the Plunger.
2. Assemble the Pressure Release Valve Kit onto the Plunger (Washer, Screw, Spring, Valve Cap).
3. Screw the Plunger Bolt onto the Plunger Shaft.
4. Place the assembled Plunger onto the end of the Plunger Shaft.

Stuffer Assembly:

1. Attach the Handle to either the Fast or Slow Gear.
2. Crank the Handle to bring the Plunger to the top.
3. Rest the Canister's Bottom Brackets onto the Canister Mounts inside the housing.
4. Pivot the Canister fully into the housing and snap the Top Brackets into the mounts.
5. Insert the desired Stuffing Funnel through the Front Ring Nut and screw onto the canister mouth. Do not overtighten.
6. Coat the inside of the Canister with food-grade lubricant.

Stuffing Instructions

1. Tilt out the Canister and fill with meat mixture.
2. Press the mixture down to release trapped air.
3. Pivot the Canister back to the upright position and snap into place.
4. Turn the Handle until the Plunger contacts the meat.
5. Slip the casing onto the Funnel.
6. Turn the Handle to extrude the mixture into the casing.
7. Apply pressure around the casing near the funnel for best results.

Disassembly and Cleaning

Note: Clean all parts immediately after use.

1. Remove the Stuffing Funnel.
2. Turn the Handle to raise the Plunger out of the Canister.
3. Pivot the Canister outward and remove it from the housing.
4. Unscrew the Plunger from the shaft and disassemble the valve and seal.
5. Wash all parts that contacted meat in hot, soapy water.
6. Rinse, dry, and sterilize as needed.
7. Lubricate the shaft, canister, valve components, and ring nut with food-grade lubricant before and after use.

Stuffing Tips

• To reduce resistance with the 13 mm funnel: Add up to 1.5 cups (400mL) of water per 2.3 kg of seasoned meat.
• Add 0.25 cup (60mL) of vegetable or olive oil per 2.3 kg of seasoned meat for better flow.