Precautions in the use of trancheuse à viande congelée

1. 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, and the meat should not contain bones to avoid damage to the blade.

2. The thickness of the meat slices is adjusted by adding or reducing the gasket behind the blade. Before use, please drop some cooking oil in the sliding groove to reduce friction.

3. The knife handle in the right hand must be moved vertically up and down, and cannot be broken to the left (in the direction of the meat block) during the movement, which will cause the knife to deform.

1. If the knife slips and cannot hold the meat after cutting a few hundred pounds, it means that the knife has stopped and it should be sharpened.