Meat equipment maintenance method
1. Before using the saw bone machine, meat grinder, slicer and other equipment, please read the operation manual and precautions to understand the equipment performance and operation methods. Do not use it blindly.
2. The main body of the machine is forbidden to be washed with strong water to avoid short circuit and danger. It should be cleaned with warm water of 80 °C and detergent without fluorescent agent.
3. Machine gears, sliding shaft parts, cleaning should be lubricated with edible oil or butter to reduce wear and increase equipment life.
4. The parts that can be removed from the machine can be cleaned in the water tank with warm water of 80 ° C and detergent.
5. Equipment such as electronic platform scales should be regularly repaired and corrected by the manufacturer.
6. When the electronic platform scale and electronic scale are weighed, do not exceed the weighing range. The print head should always be wiped with alcohol cotton.
7. When the tool is not in use, it should be polished with a sharpening bar. After sharpening with a sharpening stone, wash it with warm water and detergent and put it into the glove box for the next day.
8. The chopping board should be cleaned before the store, at noon, in the evening, after the end of business, about every 3 to 4 hours, so as to avoid bacterial growth, not a cutting board from early to late. After the store is closed, the night shift staff removes the meat chips with warm water and detergent at 80 °C, and covers the cutting board with a towel soaked in bleaching water for disinfection and bleaching. After the morning shift is cleaned up, the bleaching water is washed away.
Meat equipment maintenance precautions
1. The equipment must be staffed and operated by a dedicated person.
2. During the operation of the machine and equipment, if an unexpected situation occurs, turn off the power as soon as possible and turn off the switch.
3. The machine equipment cannot be dismantled at will, and it must be disassembled and repaired by professionals.
2. The main body of the machine is forbidden to be washed with strong water to avoid short circuit and danger. It should be cleaned with warm water of 80 °C and detergent without fluorescent agent.
3. Machine gears, sliding shaft parts, cleaning should be lubricated with edible oil or butter to reduce wear and increase equipment life.
4. The parts that can be removed from the machine can be cleaned in the water tank with warm water of 80 ° C and detergent.
5. Equipment such as electronic platform scales should be regularly repaired and corrected by the manufacturer.
6. When the electronic platform scale and electronic scale are weighed, do not exceed the weighing range. The print head should always be wiped with alcohol cotton.
7. When the tool is not in use, it should be polished with a sharpening bar. After sharpening with a sharpening stone, wash it with warm water and detergent and put it into the glove box for the next day.
8. The chopping board should be cleaned before the store, at noon, in the evening, after the end of business, about every 3 to 4 hours, so as to avoid bacterial growth, not a cutting board from early to late. After the store is closed, the night shift staff removes the meat chips with warm water and detergent at 80 °C, and covers the cutting board with a towel soaked in bleaching water for disinfection and bleaching. After the morning shift is cleaned up, the bleaching water is washed away.
Meat equipment maintenance precautions
1. The equipment must be staffed and operated by a dedicated person.
2. During the operation of the machine and equipment, if an unexpected situation occurs, turn off the power as soon as possible and turn off the switch.
3. The machine equipment cannot be dismantled at will, and it must be disassembled and repaired by professionals.