Safety operation specification of 冷凍肉スライサー

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.冷凍肉スライサーの電源を入れた後、まずカッターヘッドを始動し、次に左右のスイングを開始します。

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.シャットダウン後、電源プラグを抜き、冷凍肉スライサーの固定位置に吊るします。

7.スイングガイドロッドに毎週注油し、削り機で刃を削ります。

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