Installation and maintenance:

The set (knives and plates) is assembled as listed below, as seen from the front.
1. Precutter (3 big holes) at the back.
2. Double knife No 1 is mounted in the counter-clockwise direction.
3. Middle plate (usually 13 mm).
4. Double knife No 2 is mounted in the counter-clockwise direction.
5. Mincer plate (2-8 mm) determines the coarseness of the minced meat.
6. Distance ring (thin) to hold parts in place.
7. The worm house nut is mounted and tightened, but only lightly with your fingertips. Do you have to pull harder to get good minced meat, the knives and plates are dull and needs to be sharpened.

Always keep the knives and plates together as a unit by mincing, washing or sharpening and never mix parts from different sets with each other. In this way you will maintain the parts "edgy" and you attain the highest quality of mincing.

Measurements:

Model	Plate Ø	Plate centre hole	Knife centre hole
R-70	70 mm	Ø 17 mm	12 x 9 mm
H-82	82 mm	Ø 22 mm	16 x 12 mm
A-90	90 mm	Ø 24 mm	18 x 15 mm
B-98	98 mm	Ø 26 mm	19 x 15 mm
C-106	106 mm	Ø 28 mm	20 x 16 mm
D-114	114 mm	Ø 29 mm	21 x 17 mm
E-130	130 mm	Ø 32 mm	23 x 19 mm
F-150	150 mm	Ø 38 mm	28 x 22 mm
G-160	160 mm	Ø 42 mm	32 x 23 mm
U-200	200 mm	Ø 52 mm	40 x 32 mm
WK-250	250 mm	Ø 63 mm	42 x 32 mm