Safety operation specification of tranch vyann nan frizè

1. Adjust the thickness of the meat to be cut, put the frozen meat without bones on the bracket and press the pressure plate.

2. The cutting temperature of frozen meat is between -2 and 4℃.

3. Apre vire sou pouvwa a nan tranch vyann nan frizè, kòmanse tèt la kouto an premye, ak Lè sa a, kòmanse balanse gòch la ak dwa.

4. Keep your hands away from the blade directly during operation, as it may cause serious injury.

5. If it is difficult to cut, stop the machine to check the cutting edge, and sharpen the blade with a sharpener.

6. Deploge ploge kouran an apre li fin fèmen epi kwoke li sou pozisyon fiks slicer vyann nan frizè a.

7. Lubrifye baton gid balans lan chak semèn, epi file lam la ak yon file.

8. It is strictly forbidden to flush the equipment directly with water, and the machine must be grounded reliably.