Precautions for inspection of 牛肉と羊肉のスライサー

1. Sufficient supply of all the energy used by the beef and mutton slicer.

2. The smear experiment and ph test are qualified.

3. Disassemble the cleaning nozzle and connect it to the recovery pipeline of the beef and mutton slicer and open the butterfly valve.

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

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