The assembly of the blade of beef and mutton slicer

Beef and mutton slicing machine is the equipment we have used more frequently in restaurants and restaurants in recent years, mainly because it is convenient to operate, saves time and effort, reduces personnel waste, and improves work efficiency. The blade is the main component of the slicing machine, and its assembly quality It directly affects the quality of the sliced ​​meat, so when we choose the slicer, we must pay attention to the configuration of the blade.

1. The cutting edge of the blade is installed along the transfer of the cutter. The blade of beef and mutton slicer is made of tool steel. The blade must be sharp. After a period of use, the blade becomes blunt. At this time, the blade should be replaced or re-grinded. Otherwise, the cutting efficiency will be affected. Discharge directly affects the quality of the finished product.

2. Sau khi lắp ráp hoặc thay thế lưỡi cắt, đai ốc buộc phải được siết chặt để đảm bảo lưới không di chuyển, nếu không sự chuyển động tương đối giữa chuyển động của lưới và chuyển động quay của lưỡi cắt cũng sẽ gây ra ảnh hưởng của việc tinh chế vật liệu. Lưỡi dao của máy thái thịt bò, thịt cừu phải tiếp xúc gần với lưới điện, nếu không sẽ ảnh hưởng đến hiệu quả cắt.

3. The screw feeder rotates in the wall of the machine to prevent the screw surface from colliding with the wall of the machine. If it touches slightly, the machine will be damaged immediately. However, the gap between them should not be too large. If the gap is too large, it will affect the feeding efficiency and extrusion force, and it may cause the material to flow back from the gap. Therefore, the processing and installation requirements of this part of the parts are relatively high.

In order to ensure that when we choose beef and mutton slicers, we must choose better quality blades to improve work efficiency while also improving the quality of meat slices.