What are the common processing methods of inyama yenkomo kunye nenyama yegusha?

1. The meat does not move: it is because the meat is too hard, like the kind of stone, it should be left for a while, usually about 20-30 minutes.

The solution is: take the meat slices out of the freezer before slicing them, and then take out the frozen meat and let it soften a little before slicing. The thickness of slices and rolls can be adjusted by yourself.

2. If the meat is too soft or cut the raw meat directly, it is easy to jam the blade, and it is also easy to cause gear wear and the machine will no longer work.

The solution is: just replace the gear.

3. If the meat quality of the frozen meat is poor, the frozen meat rolls made of small pieces of meat are prone to broken meat if they are cut with a wave-shaped blade.

The solution is: using the round blade of the beef and mutton slicer will improve the situation a lot.

4. The cut meat is not evenly thin and thick: it is caused by the uneven force of manually pushing the meat pieces.

The solution is to apply force evenly along the direction of the blade speed from left to right.

Solve the common problems of beef and mutton slicers, which not only improves the work efficiency, but also saves the cost of meat slices and prolongs the service life of the slicer.