Hanyar kulawa na naman sa da naman naman yanki

1. Before using equipment such as beef and mutton slicers, bone saws, and meat grinders, read the operation manual and precautions to understand the performance and operation methods of the beef and mutton slicer. Do not use them blindly.

2. An haramta wanke babban jikin na’ura da kayan aiki tare da ruwa mai karfi don kauce wa gajeren kewayawa da haɗari; ya kamata a tsaftace shi da ruwan dumi 80 ℃ da detergent ba tare da wakili mai kyalli ba.

3. Gears da raƙuman zamewa na naman naman naman sa da naman naman naman ya kamata a shafa su da man mai ko man shanu mai cin abinci don rage lalacewa da kuma ƙara yawan rayuwar kayan aiki.

4. The removable parts of the machine can be cleaned in a sink with 80°C warm water and detergent.

5. When the knives of the beef and mutton slicer are not in use, they should be polished with a sharpening stick, then sharpened with a sharpening stone, washed with warm water and detergent, and placed in the glove box for the next day.

6. A rika tsaftace katako kafin a bude kantin, da tsakar rana, da yamma, da kuma bayan an gama kasuwanci, kamar sau ɗaya a kowace sa’o’i 3 zuwa 4 don guje wa haɓakar ƙwayoyin cuta. Kada ku yi amfani da katako daga safe zuwa dare. Bayan rufe kantin, ma’aikatan da ke aiki da maraice sun yi amfani da ruwan dumi da 80 ° C don cire tarkacen naman, kuma sun rufe allon yankan da tawul da aka jiƙa a cikin bleach don lalatawa da bleaching.