TSM 50lb Electric Smokehouse

Transcription

1 TSM 50lb Electric Smokehouse Stainless Steel-Digital Controls OPERATING TSM Products Niagara Frontier Food Terminal 1500 Clinton Street, Bldg.123 Buffalo New York Fax: To learn more about TSMProducts, Inc. visit our website at: Copyright 2009 TSMProducts

2 Table of Contents Important safeguards... 3 Introduction to smoking... 4 Smoking meat: lb. smokehouse description:... 4 Operating instructions:... 5 Operating press buttons & switches... 6 Digital display operating buttons... 6 Main power switch... 6 Display screen description... 7 Main program display... 7 To enter and edit program (recipe) - Step by step tutorial... 8 Programing steps... 9 Step Step To set an alarm for internal meat and smokehouse temperature To turn off an alarm To erase a step in a program ( program running) Manual sawdust ignition To run a program To cancel a running program and run another To edit a running program To jump through steps screens Cleaning & Maintenance: smoker specification parts list: Optional equipment: Manufacturer: Warranty:...23 Limitation of Liability: WARRANTY: The Sausage Maker Inc., through its Distributors, warrants each new product sold by it to the initial user to be free of defects in material and workmanship for a period of one year from the date of the purchase. With respect to the sale of spare parts sold separately such warranty period shall be three (3) months from the date of purchase. The Sausage Maker Inc. will provide a new part or repaired part, at its discretion, in place of any part which is found upon inspection to be defective in material and workmanship during the period described above. Purchaser must present proof of purchase and purchase date at the time of exercising this warranty. This warranty does not apply to failures occurring as a result of abuse, misuse, negligent repairs, corrosion, erosion and normal wear and tear or any alterations or modifications made to the product without express written consent of The Sausage Maker, Inc. (TSM Products). Failure to follow the recommended operating practices and maintenance procedures as provided in the products operating and maintenance publications voids the warranty. The warranty provided herein does not apply to equipment sold hereunder but manufactured by others as they are warranted by their respective manufacturers directly to the user. This warranty is in lieu of all other warranties (except of title) expressed or implied and there are no warranties of merchantability or of fitness for a particular purpose. LIMITATION OF LIABILITY: The remedies of the user set forth under the provisions outlined above are exclusive and the total liability of The Sausage Maker, Inc. or its distributors with respect to this sale of the equipment and service furnished hereunder, in connection with the performance or breach thereof, or from the sale, delivery installation, repair or technical direction covered by or furnished under this sale, whether based on contract, warranty, negligence, indemnity, strict liability or otherwise shall not exceed the purchase price of the unit of equipment upon which such liability is based. The Sausage Maker, Inc. and its Distributors shall in no event be liable to the user, any successors in interest or any beneficiary or assignee relating to this sale for any consequential, incidental, indirect, special or punitive damages arising out of this sale for any breach thereof, or any defects in, or failure of, or malfunction of the equipment under this sale whether based upon loss of use, lost profits of revenue, interest, lost goodwill, work stoppage, impairment of other goods, loss by reason of shutdown or non-operation, increased expenses of operation, cost of purchase of replacement power claims of user or customers of the user for service interruption whether or not such loss or damage is based on contract, warranty, negligence, indemnity, strict liability or otherwise. 2 23

3 CLEANING & MAINTENANCE: Your smokehouse has been designed to give you years of trouble-free service, provided that it is properly maintained. After each use, unplug the smokehouse and allow it to cool. Do not try to clean it while it is stil hot. Wipe it down with a good cleaner or detergent. The Sausage Maker, Inc. carries a smokehouse cleaner that does a great job. Avoid scouring the surface if possible, as this will mar the finish and promote sticking in subsequent uses. If you have excessive amounts of dripping or if there is liquid in the bottom of your smokehouse, these should be cleaned up immediately. 50 SMOKER SPECIFICATION PARTS LIST: Inside Dimensions: 23 1/4 W x 21 D x 37 1/2 H Outside Dimensions: 24 1/4 W x 22 1/2 D x 54 3/4 H (with legs and chimney) Net Weight: 175 lbs. Shipping Weight: 320 lbs. crated Class 85: shipped by truck only. Part # 220 Volt, 2100 Watt Heating Element with Digital Control Stainless Steel Interior and Exterior 1 5/8 Non-sagging Insulation Equipped with: 3 Chrome Plated Shelves Stainless Steel Smoke Sticks Stainless Steel Sawdust Pan Door Latches Volt Power Cord (Plug Not Included) OPTIONAL EQUIPMENT: Stainless Steel Shelves Smokehouse Cleaner & Degreaser Stainless Steel Cleaner & Polish USDA Approved Hickory Smoking Sawdust - 40 lbs MANUFACTURER: TSM Products Niagara Frontier Food Terminal 1500 Clinton St., Bldg. 123 Buffalo NY IMPORTANT SAFEGUARDS 1. Read ALL of these instructions thoroughly before using. 2. Save these instructions for future reference. 3. Never leave your smokehouse unattended. 4. Never use your smokehouse indoors. 5. Close supervision is necessary when the smokehouse is used near children. NOTE: The smokehouse is not intended for use by children. 6. Smokehouses are major appliances and should only be used by a person that is familiar with smoking procedures. 7. This smokehouse operates at 220 volt 9.5 amps and should be installed and serviced by a qualified electrician. Failure to do so many result in electrical shock, bodily injury or property damage. 8. As with any electrical appliance, basic safety precautions should always be followed. Your smokehouse is really a cooking utensil and needs your complete attention. It is no different from using an oven, barbecue grill or frying pan at home. Do not leave unattended for any length of time. Follow basic safety precautions and enjoy your smokehouse. 9. To protect against electrical shock, do not immerse cord, plugs or heating element in water or other liquid. Avoid using the smokehouse in the rain. Do not use if the cord or controls have been damaged in any way. Contact the manufacturer before attempting to make any repairs. 10. Do not operate any appliance with a damaged cord or plug, after the appliance malfunctions, or has been damaged in any manner. Turn off unit before plugging or unplugging it from an electrical outlet. 11. Unplug the smokehouse when not in use. Allow unit to cool before cleaning. 12. Unplug the smokehouse before cleaning or servicing. 13. Extreme caution must be used when moving any appliance. Do not move the smokehouse while operating. 14. If there are any questions about this appliance, contact the manufacturer. IMPORTANT: 1. THE MEAT PROBE THAT COMES WITH YOUR 50 LB. SMOKEHOUSE HAS BEEN CALI- BRATED TO WORK WITH THE DIGITAL CONTROL. DO NOT REPLACE THE MEAT PROBE WITH A PROBE THAT HAS NOT BEEN DESIGNED TO WORK WITH YOUR UNIT. 2. DO NOT IMMERSE THE MEAT PROBE IN WATER WHILE CLEANING. WASH AND RINSE THE METAL PORTION OF THE PROBE ONLY Purchase Date: Serial No. 22 3

4 INTRODUCTION TO SMOKING Congratulations! You have purchased a smokehouse designed, engineered and constructed by a company with 30 years experience in creating products for making homemade sausage. The materials used will give you years of trouble-free service, provided that you carefully follow the use and maintenance instructions found in this manual. Please remember that the smokehouse must always be monitored when in use. Like any piece of cooking equipment, it generates heat that, if not controlled, may lead to fires and possible injuries. SMOKING MEAT: Smoking meat can accomplish two things simultaneously: it can prepare meat for long term storage and impart unique flavor profiles depending on the ingredients and methods used. There are so many different recipes and methods that they cannot be adequately covered in this manual. We recommend that you purchase a complete book on sausage making to get the most out of the smokehouse. The most thorough text on this subject is Great Sausage Recipes and Meat Curing by Rytek Kutas. This book is available on our website as well as through many bookstores and some local libraries 50 LB. SMOKEHOUSE DESCRIPTION: Digitally operated. Six programs available to program your own recipe. Each program containing 9 steps for gradual raise of the smokehouse temperature. Internal probe for controlling smokehouse temperature. Meat probe for controlling internal meat temperature. Stainless steel construction. 220V power supply. TO JUMP THROUGH STEPS SCREENS Screen 1 TO EDIT A RUNNING PROGRAM Press button to enter steps editing screen. Step 1 editing field will blink (below in red). Press UP or DOWN button to move to the Step field you want to change. Follow the steps in tutorial on page 8-13 to edit step, your changes will update on the main program display. Press left arrow button to jump through steps screens forward and backward. Screen 2 Screen

5 TO CANCEL A RUNNING PROGRAM AND RUN ANOTHER Press and hold right arrow button for 5 sec. Confirmation display screen appears (below). Press button to end program and enter Select an option screen (below) or right arrow button to go back to the current running program (above). OPERATING INSTRUCTIONS: 1. Turn the Main Power switch to ON position on the right side of the housing controller. 2. Push ON/OFF button to turn the unit on. 3. To run a smokehouse for the fi rst time, you must enter and edit one of the 6 programs numbered 01 through 08- see page 8 for step by step instructions. General time and temperature guide to smoking sausage: Preheating at 130 F for 15 minutes. Drying sausage at 130 F for 1 hour. Starting smoking temperature at F. Raise the temperature every 1-1 1/2 hrs until the smoker temperature reaches F. End product internal temperature depends on meat used and the recipe. Note: The smokehouse temperature should never exceed 180 F at any time when smoking meats. USDA Recommended Safe Minimum Internal Temperatures > RUN PROGRAM < is selected, less and greater symbols indicates the selection. Press button to enter Select a program screen (below). Beef, Veal, Lamb Steaks & Roasts 145 F Fish 145 F Pork 160 F Beef, Veal, Lamb Ground 160 F Egg Dishes 160 F Turkey, Chicken & Duck Whole, Pieces & Ground 165 F Example of a program: Polish Sausage Press UP or DOWN arrow to select a desired program, the less and greater symbols indicates the selection. Press button to run a program. Main program screen comes up showing the name of the program running, total time remaining of the program,steps setting temperature, total time remaining in current step, meat internal temperature and internal smokehouse temperature. Step1 Preheating Step2 Drying Step3 Smoking Step4 Smoking Step5 Smoking Step6 Smoking Step7 Smoking Time : 00:15 Time : 01:00 Time : 01:30 Time : 01:30 Time : 01:30 Time : 01:30 Time : 01:30 Temp: 130 F Temp: 130 F Temp: 145 F Temp: 150 F Temp: 155 F Temp: 160 F Temp: 165 F 4. Fully open the damper located on the top by turning the lever on the damper stack. 5. Run a program from the Run Program list - see page 18 how to run a program. 6. At 140 F -150 F place dampen sawdust in the smokehouse - do not soak it or get it too wet or it will create extra moisture that may condense on the inside of the smokehouse, if it is too dry it may create an open flame which may scorch the meat and/or damage the smokehouse. Note: If the sawdust does not ignite, follow instruction on page 18 to manually ignite the sawdust. 7. When you see smoke coming from the smokestack close the smokestack to 1/4 open. Repeat step 6 if burnout sawdust stops smoking. 8. When desired meat temperature is obtained, removed the product from the smokehouse and shower with cold water until internal temperature reaches 120 F. 20 5

6 OPERATING PRESS BUTTONS & SWITCHES DIGITAL DISPLAY OPERATING BUTTONS Digital display MAIN POWER ON TO RUN A PROGRAM NOTE: To run the smokehouse for the first time, you must enter and edit 1 of the 6 programs, 01 through 06. Refer to Enter and edit program - step by step tutorial on pg.8 Flip the POWER switch to on position. button OFF ON/OFF Press and hold ON/OFF button to turn the unit on. Indicator light Unit ON (green) Unit OFF (red) Heat on (red) Welcome screen comes up for 5 sec. followed by Select an option screen (below). ON/OFF button ON/OFF UP button DOWN button > RUN PROGRAM < is selected by default, the less and greater symbols indicates the selection. Press button to enter Select a program screen (below). LEFT arrow button button and RIGHT arrow button MAIN POWER SWITCH Press UP or DOWN arrows to select a desired program, the less and greater symbols indicates the selection. Press button to run a program. MAIN POWER Main power ON and OFF switch ON OFF Main program display comes up showing the name of the program running, Total time remaining of the program and Steps setting: temperature, fan speed and total time remaining in current Step. 6 19

7 SAWDUST IGNITION If you are having difficulty getting the sawdust to ignite you can manually raise the temperature of the smokehouse heating element to speed up the burning process. While program is running, press left arrow button to enter screen (screen below). Make sure the smokestack damper on top of the smokehouse fully open. DISPLAY SCREEN DESCRIPTION MAIN PROGRAM DISPLAY 1 - Program name Alarm indicator Step Total time remaining Step set smokehouse Total time remaining in Step - 7 temperature 4 - Internal meat temp. Smoker internal temperature Program name You can create and save up to six programs (recipes). Start by creating a program name in one of the the programs numbered 01 through 06. You can name your programs (recipes) up to 10 characters long including spaces. NOTE: To run the smokehouse for the first time, you must enter and edit one of the 6 programs pg.9. When in SCREEN the heating element is on at high temperature for 10 minutes counting down (in red above) allowing sawdust to ignite. When it reaches 0 minutes it returns to currently running program screen. You can cancel manual heat at any time by pressing right arrow button to return to main program screen (below). 2 - Step Current step running in a program (recipe). There is 9 steps available in each program (recipe) where you can set time and smokehouse temperature. Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9 Screen 1 Screen 2 Screen 3 Step s set temperature Step s total time WARNING: You should use manual heat heat only when there is not enough heat to ignite the sawdust. Running smokehouse at high temperature while smoking can ruin the product and damage the smokehouse Step set smokehouse temperature Temperature you set for a current running step. You can set the temperature up to 200 F. 4 - Internal meat temperature Internal meat temperature through meat probe. 5 - Alarm indicator Meat internal temperature alarm and internal smokehouse temperature alarm. 6 - Total time remaining This is total combine time of all programed steps in a program (recipe) counting down. 7 - Total time remaining in a step Time remaining in a current running step. 8 - Smokehouse internal temperature Current temperature during smoking process. 7

8 TO AND EDIT PROGRAM (RECIPE) - STEP BY STEP TUTORIAL NOTE: To run the smokehouse for the fi rst time, you must enter and edit 1 of the 6 programs, 01 through 06. TO ERASE A STEP IN A PROGRAM ( PROGRAM RUNNING) Press button to enter steps editing screen (below). Step 1 is blinking (below left in red). MAIN POWER ON Turn the POWER switch to on position. OFF ON/OFF Press and hold ON/OFF button to turn the unit on. Welcome screen comes up for 5 sec. followed by Select an option screen (below). Press DOWN arrow button to go to STEP 6. Blinking field indicates the selection (below red). Press DOWN arrow button to select > EDIT PROGRAM < the less and greater symbols indicates the selection. Press button to enter Select a program screen (below). Press and hold right arrow button for 4 sec. to enter Erase current step screen (below). Press UP or DOWN arrows to select > PROGRAM 01 <, the less and greater symbols indicates the selection. Press button to enter Program Name editing screen (below). A little black arrow indicator will appear over the letter P. Press button to erase the current step fields. Steps editing screen comes up, step 3 (ST3) blinking (below). To create a program (recipe) for the first time or to change a programmed recipe, please review the following procedure; we will change PROGRAM 01 to POLISH 01. Press right arrow to clear Steps editing screen and return to main program display (below). Total Time ( TOTAL T) display reflects the changes. Press right arrow button to move indicator triangle to the right of P over an R little black triangle on top of the character indicates the selection (all characters of the alphabet are available, numbers from 0 to 9 and an empty space).. Press UP or DOWN arrows to change R to O. Continue until the screen will read POLISHM 01 (following page top right). 8 17

9 Press UP or DOWN arrow to select a program, the less and greater symbols indicates the selection.(> <) Press button to run a program (screen below). ALM alarm indicator in upper right corner indicates alarm is on. Press right arrow button to move indicator triangle to the right over the letter M. Press UP or DOWN arrow to change M to an empty space (screen below) NOTE: empty space comes after Z or before 0. TO TURN OFF AN ALARM If one of the temperatures (either meat internal or smokehouse internal) reaches alarm settings the alarm will sound. MEAT/SMKR ALARM comes up (screen below). Press button twice to save the program name (screen below). The Step editing screen follows. Press RIGHT/ arrow to turn the alarm off and clear the screen. Current running program screen comes up (screen below). PROGRAMING STEPS STEP 1 If one of the alarms does not reach the alarm settings (either meat internal or smokehouse internal), the alarm indicator ALM will still be visible in upper right corner. STEP EDITING SCREEN 1. When you enter Step editing screen you will see Step 1 (ST1) field blinking (top left in red). Press, step editing screen comes up (below) Press right arrow button to move indicator triangle to minutes field over 00Mn,little black triangle indicates the selection (following page). 9

10 3. Press UP or DOWN arrows to change 00Mn to 15Mn (screen below). To set the smokehouse temperature alarm, the following describes how to set the smokehouse temperature alarm to 175 F. We recommend setting smokehouse temperature alarm for 170 F F since meat cooked over 170 F for any length of time will cause the fat in the meat to melt. This will create grease drippings and potentially cause internal fires or flare ups. Press UP or DOWN arrow to turn SMOKEHOUSE alarm on, OFF value changes to 0F (screen below). Press right arrow to move little black indicator 0F (0 Fahrenheit) screen below. 4. Press right arrow button to move indicator triangle over to temperature field 0F and press UP or DOWN arrows to change 0F to 130F (screen below). Press UP or DOWN arrow to set desired internal smokehouse temperature alarm (screen below). 5. Press button to save changes. Program saving screens comes up (screen below). Press button once to save current alarm settings. Save screen comes up (screen below). 6. Press button again to enter steps editing screen ( below). STEP 2 Press button again to save and exit the save screen. Select an option screen appears (screen below). Press button to enter Select a program: (following page). When you enter Step editing screen you will see Step 1 (ST1) field blinking (top left in red). Press DOWN arrow button to move to the Step 2 (ST2) on the right. Step 2 field starts to blink (following page )

11 TO SET AN ALARM FOR INTERNAL MEAT AND SMOKEHOUSE TEMPERATURE To set the internal meat temperature alarm, the the following describes how to set internal meat temperature alarm to 160 F. Press DOWN arrow to select > ALARM SETTINGS <, the less and greater symbols indicates the selection. 1. Press button to enter step editing screen (below). Press button to enter Alarm Settings editing screen (below). 2. Press UP or DOWN arrows to change 00Hr to 01Hr (screen below). Press UP or DOWN arrow to turn MEAT alarm on, OFF value changes to 0F (0 Fahrenheit) screen below. Press right arrow to move little black triangle over 0F (screen below). 4. Press right arrow button to move indicator triangle over to temperature field 0F and press UP or DOWN arrows to change 0F to 130F (screen below). Press UP or DOWN arrow to set desired internal meat temperature (screen below). 5. Press button to save changes. Program saving screens comes up (screen below). Press right arrow to move little black indicator over SMKR (following page). 6. Press button again to enter steps editing screen (following page top)

12 7. When you enter Step editing screen you will see Step 1 (ST1) field blinking (top left in red). Press DOWN arrow button to move to the Step 2 (ST2) on the right. Step 2 field starts to blink (screen below). 9. Press button to get Select a program: (screen below). Repeat steps 1 through 7 from STEP 2 (previous page) to program STEP 3 through STEP 7 with values shown below. Leave STEP 8 and 9 unchanged. Press UP or DOWN arrow button to select POLISH 01 if its not selected and press button to run POLISH 01 program. Main display comes up with the current step running (below). When you are finished programing STEPS 1 through 3 your steps editing screen should look like below with last STEP edited blinking(st7). Note: If you want to program Step 4 and Step 5 use DOWN arrow button to move to Step 4 and Step 5 editing screen (below left). Two little arrows on the right side of the screen suggest the direction. 8. Press right arrow button to get to Select an option: screen. RUN PROGRAM selected by default (following page top)