Natural Classico

Natural Classico Machine Use and Maintenance

Natural Classico Machine Use and Maintenance

With proper care and maintenance, your Natural Classico Tomato Milling Machine can be used for years giving you season after season of fresh-milled fruits and vegetables. Follow these manufacturer's suggestions for optimal efficiency and sanitation.

  • Use stale bread for the cleaning process before each use. Place two to three pieces of stale bread in the grinder hopper and run them completely through the grinder. This will push out any leftover food from the grinder and hopper.
  • Disassemble the grinder and with a bottle brush, clean the inside surfaces of the auger, the hopper, throat, and fitting rings. After washing wipe olive oil on cast iron neck, spiral, and screen.

For Thorough Sanitation:

  • Prepare a solution of hot water and a small amount of bleach, then place all washable parts in the solution and allow to sit for at least five minutes, agitating the water occasionally to be certain the solution touches all surfaces.
  • After five minutes, remove the parts from the bleach solutions and allow them to air dry on a clean kitchen towel.
  • While the parts are drying, prepare a large one-gallon ziplock bag for storage by putting a cup and a half of rice in the bag.
  • Once the parts are completely dry, place parts in the ziplock bag and remove as much air as possible before zipping the bag closed.
A hint on the next time you use the grinder: place the body in the freezer for about a half hour before use. This will provide a nice clean and slick surface to run your vegetables through to the milling assembly.

Instructions & Milling Tips:

  • Assemble the handle, hopper, and spout.
  • Add a little vegetable oil on the spiral for lubrication and smoother action.
  • Cut the food you are milling into pieces that can fit down the neck of the machine.
  • Fill the hopper atop the machine with the food approximately halfway full.
    DO NOT RUN HOT SUBSTANCES THROUGH THE MACHINE. Make sure that you do not run the machine on empty as this grinds metal on metal.
  • Use a food plunger or spoon to push food down towards the spiral.
  • Set up two bowls, one under the slide to catch the milled food and another at the end of the spiral to catch the byproduct of milling.
  • (Note: the byproduct may still be usable for other purposes or be re-inserted in the hopper for further milling)
    It is easiest to work on dual levels, having the chute empty into a bowl lower than the tabletop the machine is mounted to.
  • Turn the handle and push down gently on the food with a plunger or spoon in the hopper.

Natural Classico Tomato Milling Machine Uses:
The Natural Classico Manual Tomato Milling Machine is perfect to prep tomatoes for sauce, chili, soup, and salsas. Handles fruits like grapes, peaches, apricots, strawberries, kiwi, pineapples and others. The machine tackles vegetables such as summer squash, eggplant, asparagus, mushrooms and more! The Natural Classico Manual Tomato Milling Machine makes home canning, freezing, and everyday food preparation so much quicker and easier. Now you can make your own jelly, jams, and marmalades. Perfect for chutney, relishes, soups and homemade sauces. Here are a few tips on milling and suggested prep notes:

Apple Sauce:
Wash, remove stems and then quarter the apples. Do not peel, remove cores, or seeds. Simmer until soft - about 15 to 20 minutes. Drain and cool. Process through a strainer. Add sugar, honey or seasoning. Combine different apple varieties to suit your particular tastes.

Tomato Sauce & Juice:
For best results use fresh, ripe, uncooked tomatoes. Wash and cut into quarters. Process through strainer. Add seasoning before or after straining. If you cook tomatoes first, let them cool before straining. For thicker sauce or tomato paste, simmer pulp until thick.

Apricots, Peaches, Pears, Prunes, Plums, Etc.:
Wash fruit and remove pits if the fruit has pits. Simmer until soft. Drain and cool prior to straining. Add sweetener or season to taste.

Vegetable soups, purees & baby foods:
Wash vegetables and cut into quarters or cubes. Simmer until soft, then drain. Cool before straining. Purees will be seedless, skinless, and free of tough fibers.

Beans & Peas:
Use any cooled cooked beans or peas for soups, side dishes, bean dips, burritos, tacos, or enchiladas. Simply process through strainer and season to taste with onion, garlic, etc.

Potatoes & Corn:
Make mashed potatoes quickly for large groups or families. No need to peel; just quarter, cook until soft, cool and then strain. Add milk, butter, and salt to taste.

Please Note: The sauces and purees you make can be used immediately, refrigerated for later use or preserved for use months later.
Always follow proper canning, freezing, and dehydrating procedures when preserving foods.

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