Common problems and treatment methods of нарэзка ялавічыны і бараніны

1. The meat can’t be cut: because the meat is too hard, like the stone, it should be left for a while, usually for about 20-30 minutes.

The solution is to freeze the meat before cutting the meat, and then take the frozen meat out and let it soften and cut the meat. The thickness of the meat and the meat roll can be adjusted by yourself.

2. If the meat is too soft or the raw meat is cut directly, it will easily jam the blade, and it will also easily cause gear wear and the machine will no longer work.

The solution is: only replace the gear.

3. If the meat quality of the frozen meat is poor, the frozen meat rolls made of small pieces of meat are prone to minced meat when cut with a wave-shaped blade.

The solution is: using the round blades of the beef and mutton slicer will improve a lot.

4. The thickness of the cut meat is uneven: it is caused by the uneven force of artificially pushing the meat.

The solution is: apply uniform force along the direction of the blade rotation speed from left to right to solve the problem.