Se debe prestar atención al uso de cortadora de cordero

1. El grosor de la carne rebanada cortada por la rebanadora de cordero se ajusta agregando o quitando espaciadores detrás de la hoja.

2. Before use, please drop some cooking oil in the sliding groove to reduce friction. The handle of the knife in the right hand must be moved vertically up and down, and it cannot be broken to the left (in the direction of the meat block) during the movement, which will cause the knife to deform. Frozen meat rolls must be made with the skin facing inwards and the fresh meat facing outwards. One is to look good, and the other is to cut well without a knife. 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.

3. La cortadora de cordero es inestable y hay orificios para tornillos en la máquina para fijarla en la mesa para un mejor uso.

4. Los alimentos cárnicos deben estar moderadamente congelados y endurecidos, generalmente por encima de “-6 ℃”, y no deben congelarse en exceso. Si la carne está demasiado dura, primero debe descongelarse. La carne no debe contener huesos para evitar dañar la cuchilla; y prensarlo con una prensa de carne. Ajuste la perilla de grosor para establecer el grosor deseado.