Common processing methods of beef and mutton slicer
1. The meat cannot be cut: it is because the meat is too hard, the kind that is like a stone, it needs to be left for a while, usually about 20-30 minutes.
The solution is: before slicing the meat, take the meat slices to quick-freeze, then take out the frozen meat and make it slightly softer before slicing the meat. The thickness of the meat slices and meat rolls can be adjusted by yourself.
2. If the meat is too soft or the raw meat is cut directly, it is easy to get the blade stuck, and it is also easy to cause the gears to wear out, and the machine will no longer work.
The solution is: can only be to replace the gear.
3. If the meat quality of the frozen meat is poor, if the frozen meat rolls made of small pieces of meat are cut with a wavy blade, it is easy to have minced meat.
The solution is: the situation will improve a lot with the round blade of the beef and mutton slicer.
4. Uneven thickness of the cut meat: it is caused by the uneven force of manually pushing the meat.
The solution is: apply force evenly along the direction of blade speed from left to right.