Grizzly H7778 User Manual

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!

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.

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.

To clean and sanitize the disassembled com-

ponents 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.

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, con-

tact your local Board of Health or the USDA

to research the proper methods.

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.

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.

4. Rinse these items thoroughly and dry.