Chopper mixer operating procedures
The chopper is a key equipment in the production process of meat products. It can not only finely chop the main raw materials of meat, minced meat and fat, but also stir other raw materials such as water, ice chips, seasonings and additional products together with minced meat into a uniform milk.
1. The chopper should be operated by professionals and be proficient in the performance of the equipment.
2. Before starting the machine, check whether the cutter head is locked, whether there is any foreign matter in the pot and the meat, and do not bring it into the pot to avoid danger.
Third, the amount of mashing should be less than 80% of the pot capacity.
4. Start the work, first start the stirring speed button, slowly dump the material, mix it slowly and then slowly discharge, and the feeding process should also be carried out in slow speed.
5. When the machine is found to have abnormal sound when working, it should be shut down immediately.
6. After the end of each day's work, the machine should be cleaned in time.
Use inspection of chopper
The chopper mixer inspection will be transferred from low speed to high speed, and the pan and speed will be adjusted as needed. If vacuum is used, vacuum can be applied after the front cover is reset. At the end of the work, the “turning pot†will be stopped first, and the “turning knife†will be stopped step by step according to the principle of “first opening the knife, then opening the pot, stopping the pot first, then stopping the knifeâ€. In the case of dangerous situations or special circumstances, use the emergency stop button emergency controller, the device stops working within the set time, and the pot stops automatically. At the bottom right is the vacuum, the air switch, the left side is vacuum, and the right side is inflated. The upper right is the front and rear cover switches, controlled by the hydraulic system. After inflation, the vacuum can be zero to open the front cover. After the material particle size reaches the requirement, it can be discharged. Place the container under the sprue. Holding the handle of the discharger, the discharge tray is placed in the rotary pan, and the discharge tray can guide the meat into the preset container. After the discharge is completed, the discharge device is returned to the original position, and the discharge tray automatically stops rotating. .
It is strictly forbidden to damage hard objects such as metal tools when they are thrown into the pot. 2: When working, the staff should not put their hands into the pot. 3: No equipment should be placed on the equipment to avoid danger caused by falling into the pot. 4: Electric disc, pay attention to waterproof, avoid short circuit, electric leakage and electrical damage. 5: When working, when switching from high speed knife to low speed knife, press first After the knife stop button, after 3 seconds, start the low speed knife and pot to avoid damage to the motor.
Whole ( Multi bulb ) Black Garlic is made of the whole fresh white garlic .
It appears black in colour and shrinks during the fermenting process.
The cloves varies in diameter between 5.0 - 6.0cm and weights in at 30-40g before being peeled.
Black Garlic Production Process
Fresh organic garlic → Cleaning → Dehydration → Clip → Outfit fermentation dish → Fermentation room → Fermentation → Booth cool room → Ripen → Sterilization room → Black garlic sorting room → Inner packing → Outer packing → Black garlic storeroom
Whole Black Garlic,Whole Foods Black Garlic,Multi Bulb Black Garlic,Fermented Whole Black Garlic
Zhucheng Tongxi Commercial And Trade Co.,Ltd. , https://www.blackgarlicgroup.com