Forholdsregler ved brug af frozen meat slicing machine

1. Meat food must be frozen and hardened moderately, generally above “-6 ℃”, and should not be over-frozen. If the meat is too hard, it should be thawed first. The meat should not contain bones, so as not to damage the blade, and press it with a meat press.

2. Adjust the thickness knob to set the desired thickness.

3. Lamb Slicer Frozen meat slicer is a food slicer, suitable for cutting boneless meat and other foods with elasticity like mustard, cutting raw meat into meat slices, etc. The machine has compact structure, beautiful appearance, easy operation and efficiency High, low power consumption, easy to clean and maintain, safe and hygienic, the meat cutting effect is uniform and can be automatically rolled into a roll. It adopts imported Italian blades and belts and has a unique automatic lubricating device. It is an indispensable meat processing machinery for such units as processing plants.

4. Justeringen af ​​tykkelsen af ​​kødskiverne er for at øge eller mindske pakningen bag klingen. Før du bruger det, skal du droppe lidt madolie i gliderillen for at reducere friktionen. Håndtaget på kniven i højre hånd skal bevæges lodret op og ned, og det kan ikke knækkes til venstre (i retning af kødblokken) under bevægelsen, hvilket vil få kniven til at deformere. Frosne kødruller skal laves med skindet indad og det friske kød udad. Den ene er at se godt ud, og den anden er at skære godt uden kniv.

5. Press the meat roll with the left hand and gently push it towards the knife edge, and cut it with the right hand after positioning. If the knife slips and cannot hold the meat after cutting a few hundred pounds, it means that the knife has stopped and should be sharpened. There are instructions for sharpening the knife in the manual. If you can’t sharpen it yourself, let the scissors sharpen. If you feel that the machine is unstable for restaurants, there are screw holes on the machine that can be fixed on the table for better use.