What matters should be paid attention to in the inspection of 牛肉と羊肉のスライサー

1. All the energy used by the beef and mutton slicer is sufficient;

2. The smear test and pH test are qualified.

3. The cleaning pipe is disassembled, and at the same time, it is connected to the recovery pipeline of the beef and mutton slicer, and the butterfly valve can be opened.

4. The temperature of ice water meets the standard, the temperature is 1–2 ℃, and the pressure is 3–4 bar.

5. All parameters of the equipment are within the standard range.