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-26- G0560 Meat-Cutting Bandsaw
NOTICE
The following section was designed to pro-
vide a basic understanding of the types of
items that can be cut with the meat-cutting
bandsaw. This manual is in no way a guide
to cutting meat, dressing animals or safe
meat handling techniques. WE STRONGLY
RECOMMEND that you read books, maga-
zines or take lessons that specifically deal
with meat cutting and animal dressing
applications.
Read the entire manual
before making any cuts
with your bandsaw.
Serious personal injury
may result if safety or
operational information
is not understood or fol-
lowed.
Cutting Meat
Your Model G0560 Meat-Cutting Bandsaw will
cut through any fresh meat and almost all frozen
meat.
To cut meat with your bandsaw:
1. Use the side fence to gauge the thickness of
your desired cut. The front fence should
brace the meat. Make sure that either of the
fences or their rails will not be in line with the
cut.
2. Turn the power ON and slowly guide the
meat into the blade by sliding the table. With
frozen meat, pay close attention to the rate
at which you feed the meat into the moving
blade. All cuts should be slow and smooth. If
you hear the motor slow down or struggle
with the cut, stop the cut.
3. Clear the slice you just cut and slide the
meat toward the side fence. You can make
successive cuts and the following slices will
be the same thickness as the first.
This bandsaw can cut
your fingers off or cause
other bodily harm. Use a
wooden push stick when
cutting small pieces and
always properly support
any item you cut.
Bacteria from raw meat has been frequently
linked to illness and even death! Describing
proper meat handling techniques outside of
cleaning the bandsaw is beyond the scope of
this manual. If you are unclear about sanitary
meat handling practices, contact your local
Board of Health or the USDA to research the
proper methods of meat handling.