Most of the Meat slicers encountered in life are the commercial meat slicer in the butcher shop. Looking at the Meat Slicers in the butcher shop, do you understand the true principle of it? Here is a brief introduction to the use, operation and cleaning of the Meat slicers.

Description of use:

1. The CNC Meat Slicers is a self-developed principle that simulates manual slicing using the principle of gearbox transmission and automatic feeding.

2. The machine adopts PLC control and stepping elevator drive, which completely solves the problem of high mechanical slicing failure rate and realizes automation in the true sense. Double-guided propulsion, automatic propulsion, cutter height 20CM, cutting height 16CM, can stand the fattening cattle board, adjust the thickness and no need to stop, can automatically add and subtract according to the thickness of the CNC switch.

3. The work surface is made of organic plastic plate to ensure food safety and hygiene.

4, the meat roll does not need to be frozen, can be directly on the machine operation, and can cut out a variety of roll type (coarse roll and long roll), beautifully formed, neat, and connected in a row, easy to package, high processing efficiency, safety, Save labor. It is the first choice for large hot pot restaurants, large and medium beef and mutton wholesalers.

Meat slicers

Safety commissioning

1. Place the machine at a level working place to ensure that the machine works smoothly and reliably.

2. Check if the screws on the machine are loose, if there are any foreign objects, and clean them to avoid damage to the tools.

3. Test the knife before work, observe whether the cut specifications are consistent with your own requirements, otherwise the slice thickness should be adjusted, and normal work should be performed after meeting the requirements.

Precautions

1. Check the machine for oil in the two oil cups. If not, please fill up the oil.

2. Turn on the power to check whether the direction of rotation of the motor is consistent with the direction of rotation required by the machine. Each time the cutter is raised to the highest position, the feed plate is advanced and the motor is turned correctly. Conversely, the cutter falls to the lowest position, the feed plate advances forward, the motor steering is reversed, and only the steering of the motor needs to be corrected. If the cooperation of the cutter and the feed plate is not coordinated, open the shield in the opposite direction of the control panel. Plate, slightly adjust the lifting adjustment plate.

3. When working, do not put your hand close to avoid cutting, and do not be close to flammable products to avoid dangerous accidents.

4. The pulley parts of the machine equipment should be lubricated with cooking oil or oil after cleaning to reduce wear and increase the service life of the equipment.

5. Regularly check whether the lubricating oil in the worm gear reducer is reduced. If the oil is lower than the transparent oil measuring mirror, it needs to be added.

6. When the equipment is working for a period of time, it is necessary to open the valve of the oil tank at both ends of the connected equipment to prevent the oil in the oil tank from overflowing.

Machine cleaning and maintenance

1. After each shift of the machine, it should be cleaned up in time. (mainly cleaning material delivery station)

2. When the feeding table and the forming structure are disassembled and cleaned, it is strictly forbidden to use hard objects, snoring and other bad operations.

3. Check the lack of oil in the slide and the looseness of the cutter screw during each shift.

4. When the tool is not in use, use a polishing rod to polish it. After sharpening with a sharpening stone, wash it with warm water and detergent and put it flat. It is ready for use the next day.

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Instructions for using Meat slicers