The meat is not processed well when using the beef and mutton slicer

In order to make the beef and trancheuse de mouton play the expected effect, it is necessary to fully understand its function, structure and some common problems can be solved in time. If the meat is not processed properly when using the slicer, how should it be handled?

1. The meat does not move: because the meat is too hard, it is usually about 20-30 minutes to let it go for a while. Before cutting the meat slices, take the meat slices and freeze them first, then take the frozen meat out and put it a little softer and then use the beef and mutton slicer to cut the meat. The thickness of the meat slices and meat rolls can be adjusted by themselves.

2. If the meat is too soft or the raw meat is cut directly, it is easy to jam the blade, and it is also easy to cause gear wear and the beef and mutton slicer will no longer work. Only gears can be replaced.

3. Si la qualité de la viande congelée est médiocre, les rouleaux de viande congelés composés de petits morceaux de viande ont tendance à hacher la viande s’ils sont coupés avec une lame en forme de vague. Il est recommandé d’utiliser la lame ronde de la trancheuse à bœuf et à mouton pour améliorer considérablement la situation.

4. The cut meat is uneven in thickness: it is caused by the uneven force of artificially pushing the meat. It can be solved by applying even force along the direction of the blade rotation speed from left to right.

If you find the above situation when using a beef and mutton slicer, it means that the meat has not been processed properly. At this time, you must take appropriate measures to process the meat first. After the processed meat, it will be easier to use the slicer to cut the meat.