How to properly soften the meat before using a lamb slicer

The suitable temperature for mutton slicer to cut the meat embryo of the mutton slicer is -4 ℃. According to experience, it is advisable to press the indentation on the meat blank with nails. When the thickness of the sliced meat is greater than 3mm, the temperature of the meat blank should be above 0 ℃, and as the thickness of the slice increases, the meat blank should be kept warm for 5 to 6 hours under the condition of heat preservation.

The meat-cutting and meat-carrying table stops at the knife guard 10, lift the meat-pressing frame 6 to the top of the meat-carrying table and turn it out, and hang it on the outer pin at the upper end of the meat-carrying table. Gently place meat fillets of suitable firmness on the meat stage. Press the meat stick lightly against the meatballs. The force should not be too large, and it is appropriate that the meat blank can slide down freely under its own weight. Use the top meat rod compression button to lock the meat top rod, turn the meat press rack back into the meat platform and press it on the top of the meat blank. If the meat blank is too long, you can not press the meat press rack until the meat blank is cut to length Press the meat press back on when appropriate.