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Thank you very much for choosing a Kitchener™ product! For future reference, please complete the owner’s
record below:
Model: _______________ Purchase Date: _______________
Save the receipt, warranty and these instructions. It is important that you read the entire manual to become
familiar with this product before you begin using it.
This machine is designed for certain applications only. The distributor strongly recommends this machine is
not modified and/or used for any application other than that for which it was designed. If you have any
questions relative to a particular application, DO NOT use the machine until you have first contacted the
distributor to determine if it can or should be performed on the product.
For technical questions and replacement parts, please call 1-800-222-5381.
ASSEMBLY AND OPERATION INSTRUCTIONS
Before Assembly and Any Use
Be sure you have reviewed the parts diagram and parts list to confirm you have all the needed parts.
Keep packing material for future use.
After you have confirmed you have all the required parts, thoroughly clean any part that will come in
contact with any food product with soap and water. Dry all parts before re-assembly.
Assembly Instructions
Your new Vertical Stuffer comes partially assembled. However, you need to complete a few steps to be
ready to begin stuffing your own sausage.
Attach the handle (2) to the stuffing frame (3) by inserting the wing nut (1) through the handle and into the
rear of the small horizontal gear. Turn the wing nut until tight.
You can now turn the handle and actuate the piston. Turn the handle counter-clockwise so that the center
thread rod (13) and piston (10) moves to the top of the stuffing frame.
Stuffing tubes (18-20) attach to the cylinder (12) by threading the tube through the ring lock (21) and
tightening the ring lock onto the cylinder.
With the center thread rod (13) and the piston (10) at the top of the stuffing frame, the cylinder can be
moved in and out of the base.
Sausage Stuffing Directions
When you are ready to start stuffing, remove cylinder from frame and fill with your favorite recipe of
ground meat. Slide cylinder back into frame.
Properly prepare casings as directed on casing packaging. Slip a casing over the end of the funnel tube
until the entire length of the casing is on the funnel. Twist or tie the end to seal the casing.
By rotating the handle clockwise, you will move the piston down and force the sausage mixture down and
through the funnel into the casing.
Hold the casing on the sausage tube in one hand and slowly let the meat output pull the casing from the
tube. Fill casing as desired by holding casing back on tube.
While extruding the sausage, hold the casing against the end of the funnel to help pack the sausage firmly
into the casing. Twist or tie the sausage into links as desired. Tie end of casing into a knot.
Repeat this procedure until you have completed your sausages.
Helpful hints
It is recommended that 2 people perform sausage stuffing.
Add small amounts of water to your ground meat when stuffing sausage to improve output of meat
through sausage stuffing tube.
