Olee otú ikpe slicing mmetụta nke beef na mutton slicer

1. Distinguish by the softness of the meat slice: each part of the hand-pressed meat slice should not be elastic, and the meat slice should not be erected at one end of the hand, and the upper end will automatically hang down.

2. Ekwesịrị iji gel kpuchie elu nke mpekere anụ ndị a na-egbutu site na beef na mutton slicer, na ọdịdị na agba nke anụ ahụ kwesịrị ịhụ nke ọma. O doro anya na enwere mmetụta “mushy”, mana ọ bụghị mushy.

3. Elu nke iberi anụ ahụ kwesịrị ịdị nhịahụ nke ukwuu. Gwakọta obere anụ abụọ ọnụ, bulie otu n’ime ha, nke ọzọ agaghị ada ozugbo.

4. Use a knife to cut any piece of meat with the same color inside and outside. Meeting the above conditions shows that the processing effect of the beef and mutton slicer is relatively good.

By observing the color, shape, surface, etc. of the cut meat, you can see how effective the beef and mutton slicer is. By the way, it is convenient to judge how the machine is used and whether there are other malfunctions.