Précautions pour l’inspection des trancheuses de boeuf et de mouton

At present, delicious hot pot is becoming more and more popular. The beef and mutton slicing machine is indispensable. Before use, it needs to be inspected. Then, what should be paid attention to when inspecting?

1. Sufficient supply of all the energy used by the beef and mutton slicer;

2, the smear test and the ph test are qualified.

3. Disassemble the cleaning tube and connect it to the recovery pipeline of the beef and mutton slicer and open the butterfly valve.

4. La température de l’eau glacée est conforme à la norme, la température est de 1 à 2 ℃ et la pression est de 3 à 4 bars.

5. Tous les paramètres de l’équipement sont dans la plage standard.

Inspection is an important job for beef and mutton slicers. When inspecting, pay attention to the above matters, so that if problems are found, they can be dealt with in time, and the time when the equipment is in use is reduced.