Safety operation specification of jarjar hilib barafaysan

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. Ka dib marka aad shido awoodda jeex-jeexa hilibka barafaysan, bilaw madaxa gooyuhu marka hore, ka dibna billow lulitaanka bidix iyo midig.

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. Ka saar furka korontada ka dib markaad xirto oo ku dheji meesha go’an ee jeexjeexaha hilibka barafaysan.

7. Saliid usha hagaha lulid toddobaad kasta, oo ku afuuf daabka masawirka.

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