Safety operation specification of Mpekere anụ oyi kpọnwụrụ

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. Mgbe ị gbanyechara ike nke slicer anụ oyi kpọnwụrụ, malite onye na-egbu anụ na mbụ, wee malite ịkụ aka ekpe na aka nri.

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. Kpochapụ plọg ọkụ ahụ mgbe ị kwụsịrị ma kpọgidere ya n’ọnọdụ a na-edozi nke slicer anụ oyi kpọnwụrụ.

7. Richaa mkpara ntụ ntụ kwa izu, were nkọ na-amụ agụba.

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