What are the operating procedures of the chopper?
First, the machine should be operated by professionals and be able to master the basic skills of the machine.
Second, before starting the machine, it must be checked whether the cutter head is tightly locked, whether there is any foreign matter in the pot and the meat, and it should not be brought into the pot.
Third, the amount of mashing should be less than 80% of the pot capacity.
4. When working, first start the stirring speed button, and then slowly load the material, and the discharging process should also be in the slow process.
5. During normal processing, keep the lid closed. Do not put your hand into the pot and touch the blade under the lid.
6. The use of the chopping machine will be transferred to control from low speed to high speed, and the pan and speed will be adjusted as needed. At the end of the work, the pan will be stopped first, and the knife will be stopped step by step, and then the pan will be opened first, then the pan will be stopped first, and then the knife will be stopped.
7. After the end of each day's work, the machine should be cleaned in time to prevent the raw materials from entering the bearing and other gaps to cure, affecting the use. When cleaning, be careful not to rinse the console directly with water, and wipe it with a damp cloth.
8. It is best to check the wear condition regularly. If it is dull, it needs to be sanded in time. You can use oil stone. The weight of each knife should be the same when grinding. Keep the gap between each blade and the crucible, which can extend the service life of the tool.
9. If abnormal sound is found during work, stop the inspection immediately.