Restaurant Meat Slicer

1. Plug in the power cord, press the blade motor switch, and check whether the blade motor is running normally.

2. Press the power button switch, run the machine empty for 1-2 minutes, and check if there is any abnormality; if normal, when the loading tray moves to the right end of the machine, turn off the movement and blade power button switches, wait for the machine to stop running completely, and use the oil can equipped with this machine to insert the oil into the refueling hole to inject oil (when the ambient temperature is below 0 degrees, inject low-temperature resistant oil).

3. To ensure the smooth sliding of the pressing nail plate, edible oil should be applied on the nail plate guide shaft, and the pressing nail plate should be pulled by hand to make the oil evenly applied.

4. Start the blade motor power button switch to rotate the blade. After the blade runs normally, start the movement switch, the loading tray moves back and forth, and the machine starts slicing normally.

5. Meat slicer for jerky At the end of work, turn the thickness adjustment handle counterclockwise to zero position, so that the gap between the meat baffle and the blade is zero, turn off the power button switch, and unplug the power plug.

6. When using the brisket slicer, be sure to clean the anti-rust oil on the contact surface of the machine parts and meat, and clean and maintain the machine.

Frozen meat hardness requirements: Take the frozen meat out of the refrigerator, wrap the meat handle with a towel, and place it at room temperature to slow down the meat for 8-15 minutes depending on the room temperature. Use fingernails to check: the fingernails can sink into the meat surface 0.5-1mm deep, then the meat can be cut normally. (The slow down time is different at different temperatures).

Mutton roll: thickness 1-2mm, frozen meat temperature -4~-8℃ is appropriate

Beef roll: thickness 1-2mm, frozen meat temperature -4~-8℃ is appropriate

If the commercial food slicer stops running due to abnormal conditions such as power outages, the chicken slicer must be turned off immediately. To avoid the machine running automatically after power on, causing accidental injuries.

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Touch the travel switch to move the loading tray to the right end (blade end), and inject 20-30ml of calcium-based grease (engine oil) into the oil cup to lubricate the travel axis.

For food hygiene, the machine parts that come into contact with food must be cleaned every day. Do not use water to rinse during cleaning, and the detergent must be non-corrosive.

Unplug the power plug before cleaning and wear protective gloves.

Be careful when cleaning the press nail plate, and use a brush dipped in cleaning solution to clean it.

To clean the blade, first turn the knife guard lever at the rear of the automatic slicer clockwise, then remove the knife guard, turn the sharpening knob clockwise by hand, and wipe both sides of the blade with a soft cloth dipped in detergent solution. Be careful not to face the blade edge to avoid cuts.

After cleaning, wipe dry, and apply cooking oil to the blade edge and nail plate guide shaft.

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