1. Imiyalelo Yezokuphepha Ebalulekile
Please read all instructions carefully before operating the VEVOR Sausage Stuffer. Retain this manual for future reference.
- Always ensure the stuffer is securely clamped to a stable surface before use.
- Keep hands and fingers away from moving parts, especially the plunger and stuffing tube opening, during operation.
- Use only food-grade ingredients and casings.
- Hlanza zonke izingxenye kahle ngaphambi kokusetshenziswa kokuqala nangemva kokusetshenziswa ngakunye okulandelayo.
- Do not attempt to modify the appliance. Use only manufacturer-approved accessories.
- Gcina endaweni lapho izingane zingafinyeleleki khona.
2. Umkhiqizo Uphelileview
The VEVOR Sausage Stuffer is designed for efficient and hygienic sausage making. It features a durable stainless steel construction and a user-friendly manual operation.
Izingxenye Ezibalulekile:
- Stainless Steel Cylinder: Holds up to 1.5 liters (2.5 lbs) of meat mixture.
- Plunger with Air Release Valve: Ensures smooth stuffing and prevents air pockets.
- Isibambo se-Crank: Provides manual control over the stuffing process.
- Ithebula Clamp Isisekelo: Secures the stuffer to a countertop.
- Stuffing Tubes: Three different sizes for various sausage types.
Image: Food-grade 304 Stainless Steel construction of the stuffer cylinder.
Image: The three included stuffing tubes with diameters of 16mm, 19mm, and 22mm.
3. Setha
Follow these steps to set up your sausage stuffer for use.
- Namathisela isibambo: Secure the crank handle to the main shaft using the provided screw.
- Secure to a Surface: Place the stuffer on a stable countertop. Use the clamp screw base to firmly attach the unit to the edge of the table. Ensure the table thickness does not exceed 7cm (2.75 inches).
- Select Stuffing Tube: Choose the appropriate stuffing tube (16mm, 19mm, or 22mm) for your desired sausage size and attach it to the outlet.
Image: The stuffer secured to a table using its clamp screw base, illustrating the maximum table thickness.
Setup Video Tutorial:
Video: An official VEVOR video demonstrating the installation and setup process of the sausage stuffer.
4. Iziqondiso Zokusebenza
Prepare your meat mixture and casings before beginning the stuffing process.
- Lungisa Inyama: Ensure your meat mixture is well-chilled and properly seasoned.
- Layisha Inyama: Pull the plunger all the way up. Carefully spoon the meat mixture into the stainless steel cylinder, ensuring no large air pockets are trapped.
- Namathisela u-Casing: Slide the prepared casing onto the chosen stuffing tube, gathering it tightly at the end. Tie a knot at the end of the casing.
- Begin Stuffing: Slowly turn the crank handle clockwise to push the plunger down. The meat will be extruded into the casing. Qondisa casing off the tube as it fills, ensuring even filling and avoiding air bubbles. The air release valve on the plunger will help expel excess air.
- Form Sausages: Lapho i-casing is filled, twist or tie the sausage at desired intervals to create individual links.
Image: Loading meat mixture into the stuffer cylinder.
Image: Illustration of the air release valve mechanism, which helps prevent air bubbles in sausages.
Operation Video Tutorial:
Video: An official VEVOR video demonstrating the use and operation of the sausage stuffer, including filling and forming sausages.
5. Ukunakekela kanye Nokuhlanza
Ukuhlanza nokunakekela kahle kuzokwandisa isikhathi sokuphila kwe-sausage stuffer yakho.
- Ukuqaqa: After each use, disassemble the stuffer by removing the handle, plunger, cylinder, and stuffing tube.
- Ukugeza: Wash all components with warm, soapy water. Use a brush to clean any meat residue from the cylinder and tubes. The food-grade materials are fully washable.
- Ukuhlanza: Rinse all parts thoroughly with clean water to remove soap residue.
- Ukomisa: Dry all components completely before reassembly or storage to prevent water spots or corrosion.
- Isitoreji: Store the clean, dry stuffer in a cool, dry place.
Image: The detachable design of the stuffer makes cleaning easy under running water.
6. Ukuxazulula izinkinga
If you encounter issues, refer to the following common problems and solutions.
| Inkinga | Imbangela Engenzeka | Isixazululo |
|---|---|---|
| Meat not extruding or slow extrusion | Meat mixture too thick; air trapped in cylinder; casing too tight. | Add a small amount of liquid (water or broth) to the meat mixture; ensure plunger is fully lowered to expel air; loosen casing slightly. |
| Air bubbles in sausages | Air trapped in meat mixture or cylinder; plunger not fully engaged. | Ensure meat is packed tightly without air pockets; check that the air release valve is functioning; press plunger slowly and steadily. |
| Stuffer is unstable on countertop | Clamp not tightened sufficiently; surface too thin or uneven. | Qinisa i-clamp screw firmly; ensure the countertop is within the maximum thickness limit (7cm) and is stable. |
| Meat leaking from cylinder bottom | Seal not properly seated or damaged. | Check the bottom seal for proper placement and ensure it is not damaged. Replace if necessary. |
7. Imininingwane
| Isici | Imininingwane |
|---|---|
| Inombolo Yemodeli | I-Sausage Stuffer |
| Amandla | 1.5 Liters (approx. 2.5 lbs / 1.13 kg) |
| Okubalulekile | 304 Stainless Steel (Barrel), Food-grade PP (Discharge Tube & Pressure Plate) |
| Stuffing Tube Inner Diameters | 16 mm (0.63 in), 19 mm (0.75 in), 22 mm (0.87 in) |
| Ubukhulu bomkhiqizo | 6.7 x 6 x 16.3 amayintshi (169 x 153 x 415 mm) |
| Isisindo sento | 6.6 pounds (2.85 kg) |
| Umthombo wamandla | Imanuwali |
Image: Detailed dimensions of the VEVOR Sausage Stuffer and its included tubes.
8. Iwaranti kanye Nokusekela
Ukuze uthole ulwazi lwewaranti nokusekelwa kwamakhasimende, sicela ubheke imibhalo efakwe nomkhiqizo wakho noma uvakashele i-VEVOR esemthethweni webindawo. Gcina irisidi lakho lokuthenga njengobufakazi bokuthenga.
