Meat slicer - a must-have artifact for the kitchen

Meat slicer - a must-have artifact for the kitchen

The meat-cutting machine is designed according to the traditional boring tool for the life of the modern living kitchen. It is mainly designed for the problem that the household knives cut the bones, easily damage the blade, and it is laborious and laborious. The product is mainly used for foods that are difficult to find in the kitchen, such as chicken, duck, ribs, leg bones, etc., but when applied, you need to pay attention to some detailed problems.

1. Before cutting the meat, the meat should be boned and cut into strips. The size should be smaller than the feed port. * The meat is sliced ​​into pieces, the second time is fed into the pork, and the meat is repeatedly fed into the meat.

2. The meat cutting machine should not idle for more than 2 minutes to prevent the blade from rubbing and burning the knife edge.

3. After each use, it should be thoroughly cleaned. First remove the upper meat plate, remove the knife comb, clean all parts with hot water, and apply anti-rust with cooking oil.

4. It is strictly forbidden to reach into the discharge port and the feed port.

5. It is strictly forbidden to clean the appliance with a spray pipe.

6. Be careful when handling and cleaning the cut pieces to prevent accidental injuries.

In short, with this meat-cutting machine , the cut meat is relatively flat, the thickness can be adjusted according to the user's needs, the meat is smooth and tender, and is suitable for many fields of application.