Guide Series #12 Stainless Steel Electric Meat Grinder
Motor blocks up to 0.88 hp, up to 0.75 hp output
Grinds up to 8 lbs. of meat per minute
Stainless steel grinder
Includes three stuffing tubes
ETL security and ETL sanitation listed
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Product DescriptionThe perfect meat grinder for when you have plenty of meat to prepare. Features a #12 neck size and a motor that blocks up to 0.88 hp with up to 0.75 hp output, allowing you to grind 8 lbs. of meat per minute - 480 lbs. per hour. Set of three stainless-steel tubes (0.56", 0.75", 0.88") let you make any size sausage. Features 2 stainless steel grinding plates in medium and coarse. 3 stainless steel stuffing tubes. Stainless steel stuffing plate, solid meat stomper, stainless steel feed pan, plates, knives, and receiving tray are included. ETL security and ETL sanitation listed. 18"H x 8"W x 17"D. One-year warranty.
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Q:How much oil and what kind of oil for the Guider Series #12 stainless stee electric Meat GrinderAsked on 8/18/2013 by Richard from Cazenovia, Wi
Q:what kind of oil to use on this grinder and how much doI put in?Asked on 6/17/2012 by zami from pittsburgh Pa
Q:can i buy more knives and grinding platsAsked on 4/15/2012 by Anonymous
Q:What oil is used in this product and how much do you put in?Asked on 12/15/2010 by Anonymous
Q:how do u know oil levelAsked on 1/17/2010 by Anonymous
Q:Is this unit made in the USA?Asked on 12/29/2009 by JK from Louisiana
A:LEM is THE grinder manufacturer. Every decent grinder in US is made at LEM in Ohio. The cheap plastic ones on line are likely Chinese. I expect that GM contracted this grinder at LEM just like everyone else does. Parts are interchangeable with LEM. Go to LEM.com and you will see what I mean.
P.S. I love this grinder - fast, easy, quiet.Answered on 1/6/2010 by join pheasants forever from Highland, Mi.
A:This is NOT a LEM grinder. It is made by Intradin Products in China. LEM grinders are NOT made in the USA either, although their website leads one to believe that. LEM is "based" in Harrison Ohio, but the grinders and other products are not made there.Answered on 1/17/2010 by toolman1 from Holly, MI
Q:I am having a difficult time making sausage with this machine. I have to put a lot of pressure on the stomper to get the meat to come out of the casing tubes. I did put some water in the meat and the meat was cold but it does not appear to be working correctly. I have used other lager machines and the sausage came out at a rapid pace. The meat grinding went extremely well. Need helpAsked on 12/9/2009 by Anonymous
A:add water to your meat, should have 1 gallon for 25 lbs of sausageAnswered on 1/3/2010 by juneb from Mondovi, WI
Q:Any one had any problems with this machine running hot? Meat seems to be getting behind the auger, up against the rubber oil seal.Asked on 12/8/2009 by morhoden from Callahan, Fl
A:My grinder does not run hot, but I have the same problem with meat getting behind the auger. I just wrote a review with Gander Mountain about this problem. None of the other reviews mentioned this problem. Hope to get a reply from them.Answered on 1/7/2010 by Mel from Somewhere in Texas
A:I do not have this particular grinder but in my experience I have found that if you have meat in-between the drop chute and bearing then you probably added the meat to fast and had to use the stomper. If you exert a lot of pressure on the stomper this forces the meat the wrong direction towards the bearing. Also, try to never use reverse. If you need to use reverse then something is wrong. There may be ligaments and other stuff you don’t want to eat wrapped around the cutter. Stop and clean the cutter blade occasionally. One of the signs of a clogged cutter is that the meat will look “mushy” when coming out of the grinder. I’ve ground a lot of deer meat with pork in it and have found that the best thing to do is to clean all of that garbage from the meat before grinding. This will make the grinding job a lot easier. With experience you will figure it out. I’ve gone through the same problems.Answered on 12/9/2010 by pa hunter from western pa.
After grinding about 15 pounds of Boston butt in a few minutes with no problem at all, I was actually impressed with the performance, the housing of the unit felt really "warm". It did not shut down though. It felt like it was still heating up AFTER the job was done and the unit was unplugged.
And yes, the meat was getting behind the auger, up against the rubber oil seal, which I thought is no such a big deal like the housing getting heated up.
I am wondering what the "working temperature" should be??Answered on 4/9/2010 by G.Z. from Minnesota
Q:Does this unit have a tenderizer attachment and is forward and reverse?
If tenderizer is available -- can I purchase it from GM?Asked on 12/7/2009 by Chris from Waynesboro, Ms
A:It does not have reverse. If your meat chunks are small enough to fit in the throat you won't need reverse. Not sure about the tenderizer from GM. LEM has one that should fit.Answered on 12/9/2009 by Matt from Backus, MN
Q:how much does it weighAsked on 12/2/2009 by Anonymous
A:Approximately 55#, with all atachments included.Answered on 12/4/2009 by Deer Slayer Terry from Rockin-S-Ranch, Rose Hill, Kansas