Clean equipment flow in automatic meat cutting production line

1. Before cleaning the equipment, prepare the necessary cleaning supplies, including meat cleaning agent, disinfectant, brush, etc., and protective supplies such as gloves and masks.

2. Turn off the power, and then use the corresponding disassembly tools to remove parts such as blades and feed plates. Different styles of meat cutting machine disassembly methods may be different, you need to carefully read the instructions or ask professional maintenance personnel to assist.

3. Remove food residue: Soak parts such as the blade and feed plate in meat cleaner, and thoroughly clean the blade and surrounding parts with a brush to remove food residue and grease.

4. Disinfection and drying: Sterilize all equipment with disinfectants to kill bacteria and viruses that may remain. After disinfection, rinse the equipment thoroughly with water.

5. Clean the fuselage: Use meat cleaning agent and brush to clean all corners and crannies around the fuselage, be careful not to let water into the motor, it is best to use a dry cloth to wipe clean.

6. Assemble the meat cutter: After cleaning and drying the complete blade and feed plate and other parts, assemble the equipment according to the requirements of the manual.

In addition, in order to ensure food safety and extend the service life of the equipment, daily maintenance should be done, such as thorough cleaning and disinfection of the equipment after each use, regular replacement of the slicing blade, and avoid overuse of the equipment, and use the equipment in strict accordance with the use requirements in the manual. When storing equipment, keep it dry and clean.