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12 5
3. SLICING
The frozen meat should be thawed for several hours to make the outer and inner
temperature the same aer taken out of the refrigerator. It is easier to slice when the
temperature of the meat is at 23 F (–5º) to 46 F (8º).
Usually when pressing the meat with fingers, tenderness can be felt in the center, so the
temperature of the meat is near the above temperatures.
4. SHARPENING THE BLADE
1. The blade needs to be sharpened frequently. Before sharpening, the smear on the blade
should be wiped out. Prevent the smear dirtying the grinding wheel. Once dired. It should
be cleaned with cleanser and a brush.
2. Loosen the fixing handle of the sharpener cover, li up the cover and turn it for the
grinding wheel and place it back onto the blade. And then fix the handle.
3. Switch the machine on. Press the handle of the grinding wheel on the back of the blade.
Generally speaking sharpen the blade for 20-40 seconds.
4. Turn off the power aer sharpening is done and turn the sharpener cover to its original
place.
5. MAINTENANCE AND CLEANING
1. Inspecon and preparaon before use:
A. Every acve part should be filled with small amount of lubricant regularly,
especially the round and square axes under the operang frame, to reduce the damage
caused by extended work.
B. Please make sure the blade is sharp.(If it is not sharp, please refer to Sharpening
the blade).
C. Pay aenon to the safety items. Especially the ground wire, before operang
the machine.
D. Aer switching on it is beer to let the machine work empty for 1-2 minutes to
see if there is any abnormality (like: abnormal noise, smell).
E. When cleaning the machine, please protect the power part and the working part
from water to avoid electricity leaking.
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