Attention should be paid to the use of trancheuse de mouton

1. The thickness of the sliced meat sliced by the mutton slicer is adjusted by adding or removing spacers behind the blade.

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 .The mutton slicer is unstable, and there are screw holes on the machine to fix it on the table for better use.

4 .Meat food must be moderately frozen and hardened, 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 to avoid damage to the blade; and press it with a meat press. Adjust the thickness knob to set the desired thickness.