Safety operation specification of ເຄື່ອງຕັດຊີ້ນແຊ່ແຂງ

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. ຫຼັງຈາກເປີດໄຟຂອງເຄື່ອງຕັດຊີ້ນແຊ່ແຂງແລ້ວ, ໃຫ້ເລີ່ມຫົວເຄື່ອງຕັດກ່ອນ, ຈາກນັ້ນເລີ່ມແກວ່ງຊ້າຍ ແລະ ຂວາ.

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. ຖອດປລັກສຽບໄຟຫຼັງຈາກປິດເຄື່ອງແລ້ວວາງສາຍໃສ່ບ່ອນຄົງທີ່ຂອງເຄື່ອງຊອຍຊີ້ນແຊ່ແຂງ.

7. ຫລໍ່ລື່ນໄມ້ຄ້ອນເທົ້າສະວິງທຸກໆອາທິດ, ແລະເອົາແຜ່ນໃບແຫຼມໃຫ້ຄົມ.

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