Industrial Meat Dicer

Use process:

No-load test machine: after the first use or cleaning of the table-type meat slice machine, the no-load test machine shall be carried out first. Fix the equipment stably and check whether the cutter is firm without looseness. Jog start after power on and observe whether the rotation direction of the tool set is correct. Clean the equipment with clean water before use, operate the equipment with no load for 2-5 minutes, and check whether the rotating parts work normally and whether there is abnormal noise. Note that the idling time should not be too long (generally no more than 2 minutes) to prevent the blade from burning the cutting edge due to friction and heating. It can be put into formal use after confirming no abnormality.

Feeding at a constant speed: before cutting, the meat must be boned and cut into pieces with a width less than the size of the feed inlet and a moderate height. When the machine is started, feed the pellets evenly and continuously from the mouth. During feeding, clean special wooden bar shall be used for pushing, and it is forbidden to feed materials directly with hands or stretch into the feed inlet. For the first time, cut the meat into pieces, and then cut the pieces transversely to form meat shred. Repeat for several times to form meat pellets. Keeping the feed continuous and uniform ensures a uniform thickness of the cut product.

Automatic discharging: After entering the silo, the materials are cut into regular sheet or filament shape under the action of high-speed rotating cutter group, and automatically thrown out along the discharging opening. The machine uses two sets of scissors to process the meat, without damaging the food fiber tissue, and the cutting surface is fresh. It is strictly prohibited to put hands into the outlet to take out materials, and special wooden bars shall be used to assist in taking out materials. Before operation, the material receiving frame shall be placed under the outlet in advance so that the finished products can fall in automatically. Clean the discharge outlet and cutter group timely after work.

Equipment characteristics:

The tabletop meat flaker is made of SUS304 stainless steel, meeting food hygiene standards, and the body is seamless and easy to clean. The machine has a high output of over 250 kg/h, low energy consumption, uniform cut meat slice thickness and can be customized. The cutter set is designed to be easily assembled and disassembled, and is equipped with safety protection device for easy cleaning and maintenance. The machine has a variety of functions, which can be sliced at one time and cut into slices at two times. Multiple cuts can be made into meat grains, so that one machine can be used for multiple purposes. In addition, the cutting process will not damage the food fiber tissue and keep the meat fresh.

Features:

Manufactured from a table-top meat flaker, the meat flaker features a table-top design and a wheeled, stable placement. The whole machine is mostly made of SUS304 stainless steel, with brushed surface, seamless design and easy cleaning. Uniform thickness, stable performance and easy operation. The cutter set can be easily assembled and dismantled and cleaned; The machine is equipped with safety protection switch to ensure safe operation.

Advanced centrifugal cutting technology: the table-type meat slice machine adopts the advanced centrifugal cutting technology, and its core principle is to use the centrifugal force generated by high-speed rotation. When the motor is started, the meat pieces are thrown to the blade by the centrifugal force generated by the high-speed rotating blade set, so as to complete the fast cutting. With the double-edge cutting design, the upper and lower intersecting knife groups can process the meat, which can not only achieve high-speed cutting, but also ensure that the cutting surface is neat, fresh and even in thickness.

Variety of specifications: one meat slice machine is used for multiple purposes, which can be used for one-time slicing, secondary chopping and tertiary chopping to meet diversified processing requirements. It is widely used to process pork, beef, fish, boneless poultry and other kinds of fresh meat. It can also be used to cut pepper, cabbage, mushroom and other vegetables, as well as pork tripe, beef tripe, pig ear and other food materials. Cutting specifications can be easily switched by configuring different cutter sets.

Safety certification: The equipment has passed the CE certification, ISO9001 certification and several patent certification, and is sold in many countries such as Europe, Europe, America, Asia and Southeast Asia.

Core structure composition

Frame and box: the whole body and internal frame of the table-type meat flaker are made of SUS304 stainless steel, meeting the food hygiene standards. The surface is brushed, and the seamless design is easy to clean. The frame is designed as a closed case, and one end of the motor, transmission parts and cantilever cutter shaft is installed inside the case, with a compact and stable structure. The whole machine is designed as a table top, with stable bottom without wheels, and can be directly placed on the worktable for operation.

Cutting mechanism (core): the cutting mechanism is the core of the equipment, which is designed with two intersecting cutter sets. The cutter shaft is of cantilever structure, and one end of the mounting cutter group is outside the crate. Blades are manufactured from special stainless steel for rigidity and durability. A comb structure is arranged between each group of blades to effectively avoid the meat strip from getting stuck. The cutter set can be dismantled and cleaned easily, and the cutting thickness can be adjusted by changing the cutter sets with different specifications.

Drive and feeding/discharging mechanism: the drive mechanism drives the cutter set to rotate by the motor through belt, gear and other components, and worm gear speed change mode is mostly adopted. The feed port is located on the top of the case and has a guiding device to guide the pellets into the cutting area. Special wooden bar shall be used for pushing during feeding, and direct feeding by hands is strictly prohibited. The finished products are automatically thrown out through the outlet after cutting, and the receiving frame is placed under the outlet to collect the finished products.

Simplified operation process

Cut the bone and meat pieces into proper size, check the equipment to ensure that the body is stable, the knife set is firmly installed and cleaned, and confirm the steering is correct and there is no abnormal noise after 2 minutes of no-load operation. Upon startup, use a special wooden bar to continuously and evenly push the meat block into the feed inlet, the finished product will be thrown out from the discharge outlet automatically, and the lower part will be collected by the receiving frame; If cutting is required, recut the cut pieces laterally and repeat the headers several times. Cut off the power supply after work, disassemble the knife set and thoroughly clean it, dry the machine body and assemble it for standby.

Applicable to various processing industries

Catering and hotel industry: the back kitchen of hotels, restaurants, restaurants and restaurants can be used to quickly cut large quantities of meat chips and cut meat. No matter how to make wok, barbecue or hot pot to wash meat, it can ensure the unified product specification and significantly improve the dining efficiency.

Meat processing industry: meat processing plant, meat processing center, fresh food processing and distribution center. The equipment can efficiently process large batches of fresh meat into slices, meat shred or meat cube for subsequent deep processing or supply as a semi-finished product.

Spices and snack food factory: it can be used to process the meat raw materials required for making sauce and fillings, or provide meat chips or meat shred with uniform specifications for snack food such as dried meat and meat floss. The equipment features multi-purpose, convenience and cleaning, which can meet the strict requirements of food processing enterprises on hygiene and production efficiency.

Installation and commissioning

Place the equipment on a dry, flat and solid platform to ensure firm base contact and stable body. Before use, check whether the fasteners are loose due to transportation, the switch and power line are intact, and confirm that the power voltage is consistent with the nameplate requirements. Connect the power supply with leakage protection and the ground wire must be well connected. When installing the tool set, open the upper cover, place the upper tool set at the locating block, and screw the top cutter knob to fix it; Then open the lower cutter group door and push in the lower cutter group and screw it tightly.

Switch on the power supply, do not install the cutter group, start inching to observe whether the rotation direction of the cutter group is correct, and rotate counterclockwise facing the discharge port; If the rotation direction is opposite, exchange the position of any two-phase power line - after shutdown. Install the cutter set after confirming the correct rotation direction, conduct no-load test run for 2-3 minutes, and check whether the operation is stable and whether there is abnormal sound. Note that the idling time should not exceed 2 minutes, so as to prevent the blade from burning the cutting edge due to friction and heating. It can be put into use after confirming no abnormality.

Frequently Asked Questions

How to solve the problem that the meat flaker suddenly cuts weakly, gets stuck or cuts continuously?

When cutting meat, the speed of the blade drops, it is easy to get stuck or the cut pieces are incomplete. Common causes are blunt blades or hard foreign matter such as bone mixed in meat. The blades should be ground or replaced to remove bone chips from the meat meal. If the belt slips in oil, remove the blade to clean the oil stain on the belt pulley.

How to solve the problem of abnormal sound or vibration during the cutting of meat slice machine?

Unusual noise or obvious vibration of the body during operation. The causes include loose fasteners such as bolts, insufficient lubricant for moving parts, uneven worktop, or damaged bearings. Each fastener shall be checked and tightened, and an appropriate amount of lubricating oil shall be added to ensure that the equipment is placed on a stable table.

Mode of maintenance:

Daily maintenance: after daily use, disassemble the knife set separately and clean it with water. The motor shall not be exposed to water.

Monthly Maintenance:

All moving parts of mechanical parts must be lubricated.

All chains, chain wheels, gears, gear racks and other moving parts shall be regularly added with lubricating oil or grease.

Lubricating oil shall be regularly added at all axial rotation joints.

It is recommended to disassemble the cutterhead every two weeks for deep cleaning and check that the screws are secure. Check whether the motor and circuit are damaged, whether the plug contact is good and whether the motor runs with abnormal noise.

Safety reminder

Do not open the cover or reach into the machine while it is operating.

In case of material jam, cut off the power first and then handle it.

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