Description

Automatic Meat Slicer Commercial

This Desktop slicing machine is a highly efficient product developed by our company. It is capable of slicing fresh meat such as pork, beef, and mutton, producing uniformly thick slices suitable for cooking. The machine features a compact design, stable operation, elegant styling, and robust safety features, making it an ideal solution for hotels, restaurants, canteens, and food processing facilities. Its high efficiency and simple operation further enhance its utility.

Technical Parameters

• Speed of cutter production: 165 kg/h
• Motor: 330 r/min
• Power supply: 850 W
• Voltage: 220/110 V
• Contour dimensions: 400x300x300 mm
• Whole weight: 23 kg

Key Design Features

• National safety switch
• 90° Humanized Handle
• Durable metal gears
• Detachable meat safety baffle

Component Designation

1. Top cover
2. Inlet
3. Front cover plate
4. Left and right lids
5. Switch
6. Rear cover
7. Wires
8. Double-headed Rose
9. Passive comb
10. Active Knife
11. Subjective Knife Shaft
12. Waterproof baffles
13. Electrical machine
14. Active tool shaft
15. Blade
16. Rose
17. Propeller shaft
18. Large Gear
19. 6003 bearing
20. 6003 bearing
21. Small Gear
22. Medium gear

Operating Instructions

1. Power Supply Check: Verify that the power supply meets the specified voltage requirements and that the outlet is equipped with a reliable grounding wire before operation.
2. Initial Cleaning: Thoroughly clean all parts before first use. Disassemble the upper lid and knife assembly, then wash components in hot water.
3. Meat Preparation: Remove skin and bones from the meat before slicing. Cut the meat into strips smaller than the inlet dimensions for optimal processing. The machine can perform single-pass slicing, shredding, or repeated mincing.
4. Post-Use Cleaning: Clean the machine thoroughly after each use to prevent bacterial growth. Follow the initial cleaning procedure. After cleaning, apply a light coat of cooking oil to lubricate and prevent rust.

Precautions

1. Voltage Stability: For single-phase motors, ensure voltage fluctuations do not exceed 10% of the rated voltage. Utilize a voltage stabilizer if necessary. For three-phase motors, follow specific wiring instructions to ensure correct rotation direction.
2. Cutting Time Limit: Do not exceed 2 minutes of continuous cutting to prevent overheating and potential blade damage due to friction.
3. Operational Safety: Never insert hands into the feed or discharge ports while the machine is operating.
4. Handling and Cleaning Safety: Exercise caution during assembly, disassembly, and cleaning to prevent accidental injuries.
5. Electrical Safety: Always disconnect power before cleaning and maintenance. Avoid direct water spray on the motor area.

Product Advantages

• Metal gears for enhanced durability
• Pure copper dynamo for reliable performance
• Increased 85mm blade size for efficient slicing
• National Patent Quality Certification

Application Examples (Slicing Effect)

• Fillets of fish
• Pork ear slices
• Pork cutlets
• Shredded green pepper
• Shredded tofu
• Shredded potato

Knife Set Replacement and Cleaning Procedure

This simplified 6-step process allows for easy removal and cleaning or replacement of knife sets.

1. Unscrew the two screws on the upper cover by hand.
2. Lift the top cover upwards with both hands.
3. Unscrew the 4 screws on the front panel and the 4 screws on the back panel.
4. Using the special screwdriver provided, unscrew the left and right screws securing the blade.
5. Pull the knife set straight out.
6. The knife set can now be replaced or cleaned directly with water.

Maintenance

1. Cutting Operation: Limit meat cutting to a maximum of 2 minutes per session to prevent blade friction and overheating.
2. Safe Operation: Never insert hands into the feed or discharge openings during operation.
3. Handling Safety: Exercise caution when loading, unloading, and cleaning the knife assembly to prevent accidental injuries.
4. Electrical Safety: Ensure power is disconnected before cleaning and maintenance. Prevent water from entering the motor area.
5. Electrical Inspection: Regularly inspect the power cord for any defects to prevent electric shock hazards.
6. Storage: For long-term storage, keep the machine in a dry environment to prevent corrosion of components.

Daily Maintenance

1. After each use, clean all components involved in meat processing and the exterior of the machine. Apply cooking oil to the comb mechanism to prevent blade rusting.
2. Periodically inspect the power cord for any signs of damage or defects to ensure electrical safety.
3. Maintain a dry storage environment to prevent corrosion of internal components.