Maintenance

1. Before starting work, check whether the bowl cutter, meat grinder, and their blades used in production are operating normally, whether the components are correctly installed, whether the blades are absolutely sharp, whether the temperature detection equipment is in place, and whether other machinery and equipment are in good condition. The entire bowl cutter must be ensured to operate under hygienic conditions.

2. Pay attention to moisture and water protection, especially for the distribution box. Do not use high-pressure water for cleaning.

3. After each day's work, clean the machine promptly to prevent raw materials from entering gaps such as bearings and solidifying over time, which may affect usage. When cleaning, avoid directly rinsing the operating table with water; use a damp cloth for wiping instead.

4. It is best to regularly inspect the wear of the bowl cutter blades. If they become dull, they need to be sharpened promptly using an oilstone. During sharpening, ensure each blade has the same weight and maintain consistent clearance between each blade and the bowl. This can extend the tool's service life.

5. If abnormal sounds are detected during operation, stop the machine immediately for inspection.

Precautions

1. The environmental temperature during chopping, the temperature of raw and auxiliary materials, the chopping temperature, the sharpness of the blades, and the duration of chopping can all affect the emulsification degree of the meat paste. To facilitate temperature control throughout the chopping process, the operating room temperature should not exceed 15°C or lower. The temperature of raw meat should be controlled between 0~4°C. The temperature of auxiliary materials mainly refers to starch and other additives, which should be pre-cooled in the cooling room for more than 24 hours before production to reach below 15°C.

2. The amount of chopping per batch should be less than 80% of the bowl's capacity.

3. During operation, first start the stirring speed button, then slowly add the materials. The discharging process should also be carried out at a slow speed.

4. During normal processing, keep the bowl cover closed. Do not reach under the cover into the bowl to touch the blades.

5. When inspecting the bowl cutter, adjust the rotation from low speed to high speed gradually, and adjust the bowl rotation and speed as needed. After work, stop the "bowl rotation" first, then gradually stop the "blade rotation" following the principle of "start blades first, then bowl; stop bowl first, then blades."