Safety operation specification of mpitetika hena mangatsiaka

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. Rehefa avy nandrehitra ny herin ‘ny hena mivaingana slicer, manomboka ny lohan’ny fanapahana aloha, ary avy eo dia manomboka ny havia sy havanana savily.

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. Esory ny fametahana herinaratra aorian’ny fanakatonana ary ahantona eo amin’ny toerana raikitra amin’ny fametahana hena mangatsiaka.

7. Hosory isan-kerinandro ny tsorakazo mpitari-dalana, ary maranitra ny lelany amin’ny maranitra.

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