The principle and operation process of the chopping machine

The chopping machine is a key equipment in the production process of meat products. It can not only chop the main raw materials such as meat, minced meat and fat, but also diced the vegetables, and at the same time, other raw materials and water, ice chips and seasonings. The additional products are stirred together with the minced meat to form a uniform milk, which greatly enhances the fineness and elasticity of the sausage products, and is an indispensable device for producing sausages and aquatic products. The chopper is widely used in major food factories. The following describes the operation process of the chopper:

First, check
1. There is a ground mark at the back of the machine. The ground wire should be connected at the contact here.

2. Check whether the file is secure or not damaged before starting the machine.

3. Check the function of each protection switch, close the front and rear covers to start the cutter shaft and the rotary pan. The pan rotates counterclockwise. The protection switch on the machine is used to monitor whether the various components on the machine are in place. The rear cover of the chopper has a protection switch. When the rear cover is opened, the cutter shaft cannot be rotated to prevent accidents.

Second, running, shutdown
Rotate the rotary cutter to the first speed, the rotary cutter starts to rotate, and then rotate the “rotation pan” to the first speed, and the rotary pan starts to rotate. At this time, the material can be added, and the machine is stirred at this time. Then slowly increase the speed of the knife and adjust the speed of the pan as required. 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 knife”. In case of special circumstances, press the “Emergency stop” button to stop the rotary cutter according to the deceleration time set by the inverter, and the pot will stop 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. .

Third, cleaning
In order to avoid damage to the machine and to ensure that the machine is hygienic and clean, the cleaning solution should meet the safety and hygiene standards when cleaning every working day. Take care to prevent the operation knob from entering the water to ensure that the indication mark is clear.

Fourth, pay attention to
1. Keep the pan inside clean, and do not place any debris.

2. The lid must be covered before starting the file. Otherwise the sickle will not work properly.

3. If the gambling occurs during loading, do not enter the material in the pan by hand, otherwise it will be dangerous to touch the rotating knife. If the pan motor is significantly overloaded, it is recommended to use a low speed and reduce the tool speed.

4. In order to avoid the phenomenon of jamming of meat in the pan, do not feed too much at the time of feeding. In the operation, it is necessary to add water appropriately.

5, pay attention to moisture and waterproof, especially the distribution box, do not wash with water and high pressure.

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