Tre Spade Sausage Filler 3L Mini Special with FREE Gourmet Sausage Mea

Tre Spade Sausage Filler 3L Mini Special with FREE Gourmet Sausage Meal

Tre Spade Sausage Filler 3L Mini Special with FREE Herb&Garlic Sausage Meal

$387.25

Tre Spade Sausage Filler 3L Mini Special with FREE Gourmet Sausage Meal

$387.25

The Bundaberg Spice Company Herb and Garlic Gourmet Sausage Meal which is perfect for pork, chicken and beef
OR
The Bundaberg Spice Company Bacon and Mushroom Meal which is perfect for beef

The Trespade Sausage Stuffer is designed to make filling your sausage and salami quick and easy.
It is a compact size filler, ideal for those wanting to produce small quantities or have limited space.

Specifications:

Cylinder S/S & continuously welded
Watertight, no leakage and easy to clean
Air release valve in the cylinder piston
Single Speed Nozzles in 10, 20, 30 & 40mm
Weight 5kg
Dimensions 36 x 18 x 17cm
12 Month Manufacturers Warranty

Watch the video of the Tre Spade Sausage Filler assembly and use

Weight: 6.5kg
Dimensions: 45 x 25 x 25cm
Made in: Italy
How to use: 1. Once you have removed the machine from its package it is best to thoroughly wash all parts that will be in contact with food before use.
 
2. Once washed and dried you will need to add the feet or base to the preassembled body.
 
3. Next you will want to add the Sausage Nozzle. To do this unscrew the locking nut from the front of the machine.
 
4. Choose the funnel you desire to use and place it within the locking nut.
 
5. Screw the locking nut back onto the front of the Sausage filler. Make sure you do not over tighten.
 
6. Insert the crank into the rear pinion.
 
7. Turn the handle clockwise so as to pull the piston out from the cylinder.
 
8. Once clear of the piston hold the crank and lift the cylinder.
 
9. Now let the crank slowly unwind until the plunger rests under the cylinder as support.
 
10. Fill the cylinder with the meat mixture.
 
11. Once again turn the handle clockwise, while supporting the cylinder until the piston is clear of the cylinder and gently let the cylinder fall back into place.
 
12. Remove the crank from the rear pinion and Insert it into the front pinion.
 
13. Turn the handle clockwise, lining up the piston with the mouth of the cylinder.
 
14. Lock the cylinder.
 
15. At this point if you have not already added sausage casing to your sausage nozzle, now would be a good time.
 
16. Start the filling process by turning the handle clockwise.
 
17. With the other hand, unthread the edge of the casing and pinch it with two fingers to stop the mixture from blowing out of the end.
 
18. At this point if your casing have been placed on the nozzle correctly the sausages should start to fill. hold the sausage to assist with this process.
 
19. Turn the handle until the filling process is complete.
 
20. Once complete, put the crank into the rear pinion and turn clockwise until the piston comes out of the cylinder.
 
21. Unlock and lift the cylinder, then clean it from any meat mixture residuals.
 
22. To complete the process now wash and dry thoroughly and part that was in contact with food.