Nice stuffer........ The only parts that need to be cleaned are the parts that come in contact with meat or your hands.. For parts that do not touch the meat like the base and upper part you can place saran wrap over it before stuffing to keep it clean so you wont have to wash it. Just remove the saran rap after stuffing and its stays clean. Most of the time you should only wash the canister tubes and pusher parts and handle.
When cleaning I use dawn liquid, Sanitizer is really not needed but if you prefer, use it and a clean, bleached light scour pad and a tooth brush to clean the equipment. Don't use that old stinky dish rag or pad that's full of bacteria poo that's been sitting there........ It is very important to get all the nooks and crannies to get any residual meat out of the stuffer or grinder. I have seen people not remove the o-ring or the relief valve and just wash the pusher... This is not good. We talk about safe meat handling practices a lot but we don't talk about proper cleaning of our equipment. Through my years of making sausage I have seen improperly cleaned equipment with residual meat residue and is the cause of ( sorry but I have to say this ) diarrhea. Properly/thoroughly cleaned equipment will ensure your next sausage experience will be a pleasant one for you and your friends.
I also would recommend not lubricating your stuffer for storage. The lubricant will attract dust. Lightly oil the o-ring and run the pusher down into the canister and place a kitchen trash bag over the top of the stuffer or grinder and store.....