How to judge the slicing effect of sekhakha sa nama ea khomo le sa nku

1. Distinguish by the softness of the meat slice: each part of the hand-pressed meat slice should not be elastic, and the meat slice should not be erected at one end of the hand, and the upper end will automatically hang down.

2. Bokaholimo ba nama ea nama e khaotsoeng ke nama ea khomo le nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea nama ea likhomo e lokela ho koaheloa ka mokhoa o ts’oanang le gel, ‘me sebopeho le’ mala oa nama ea nama li lokela ho bonahala ka ho hlaka. Ho hlakile hore ho na le maikutlo a “mushy”, empa eseng mushy.

3. Sebaka sa selae sa nama se lokela ho khomarela haholo. Kopanya likotoana tse peli tsa nama hammoho, phahamisa e ‘ngoe ea tsona,’ me e ‘ngoe e ke ke ea oa hang-hang.

4. Use a knife to cut any piece of meat with the same color inside and outside. Meeting the above conditions shows that the processing effect of the beef and mutton slicer is relatively good.

By observing the color, shape, surface, etc. of the cut meat, you can see how effective the beef and mutton slicer is. By the way, it is convenient to judge how the machine is used and whether there are other malfunctions.