I. Operating Procedures for Cooking Pot
1.This equipment shall be operated by designated personnel only; no other personnel are allowed to operate it without permission.
2.Check whether the cooking pot is in normal condition and whether the steam supply is sufficient before daily operation.
3.Inspect the water tank for cleanliness and foreign debris before daily use, and check for water leakage after filling with water.
4.During boiling, ensure that the water level fully covers the meat surface, and verify the temperature with a thermometer against the temperature gauge.
5.Exercise caution when loading meat to prevent hot water from spilling over.
6.The loading quantity must comply with process requirements; overloading is strictly prohibited.
7.The boiling temperature, duration and other conditions shall be strictly followed as per process specifications, without unauthorized adjustments, and detailed records shall be maintained.
8.Drain as much water as possible when unloading the meat, and pay close attention to personnel safety.
9.Clean the equipment and the workshop thoroughly after daily operation, and close the steam valve.
10.In case of any abnormal phenomenon during operation, stop boiling immediately, unload the meat and report to the supervisor for handling. Forced operation is strictly forbidden.
II. Operating Procedures for High-Speed Meat Grinder
1.Inspect the cleanliness of the machine before operation; clean it thoroughly if it is dirty before use.
2.Prior to grinding, remove bones from the meat and cut it into small pieces (thin strips) to avoid damaging the machine.
3.Connect the power supply and start the machine; wait until it runs stably, then add the meat pieces and grind twice repeatedly.
4.Add meat pieces evenly and avoid overfeeding to prevent motor damage. If abnormal operation is detected, cut off the power supply immediately, stop the machine and check the cause.
5.In case of electric leakage, sparking or other faults, cut off the power supply at once and ask an electrician for repair. Do not disassemble or repair the machine without authorization.
6.Turn off the power after use, then disassemble, clean and drain all components, and store them in a dry place for future use.
III. Operating Procedures for Slicer
1.Before operation and startup, check the sharpness of the blade and the slice thickness, and perform necessary sharpening and adjustment. During the process, keep hands away from the meat inlet and moving parts to avoid accidents. Rinse the slicing disk with running water during sharpening to prevent overheating and equipment damage due to friction.
2.When slicing, place the meat pieces in the direction of the grain. Discard the first and last slices and use them for cutting strips or dices instead. Apply even force during slicing to ensure uniform slice thickness.
3.Maintain full concentration during operation; never use hands to retrieve the raw materials being processed.
4.If abnormalities are found during machine operation, cut off the power supply, stop the machine and conduct inspection and maintenance.
5.Turn off the power after use, disassemble the equipment and clean it thoroughly.
IV. Operating Procedures for Dual-Shaft Meat Press (Applicable for Strips and Dices)
1.Inspect the cleanliness of the machine before operation; clean it thoroughly if it is dirty before use.
2.Check the power supply and machine operation status before use. If any abnormality is detected, cut off the power supply immediately, ask an electrician for repair and troubleshooting, and do not start the machine without authorization. Only use the machine after it is repaired.
3.During operation, operators must not put their hands into the rollers to avoid accidents.
4.Turn off the power after use, clean the equipment thoroughly and ensure no meat residue is left.
V. Operating Procedures for Automatic High-Speed Bowl Cutter
1.Check for foreign objects inside the turntable before starting the machine; remove any foreign objects immediately if found.
2.Disinfect the machine with a disinfectant solution and rinse it thoroughly with clean water before use.
3.Only personnel with operation experience are allowed to operate this machine.
4.First, press the main power switch of the machine, then add auxiliary materials, close the cover tightly and start the machine. Running the machine without any materials inside is strictly prohibited.
5.Coordinate the rotating speed of the cutting knives with that of the turntable to facilitate effective chopping and mixing of materials.
6.Never put hands into the side of the cutting knives to prevent accidents.
7.Reduce the rotating speed when discharging materials, activate the discharging device to pour out the materials, and then stop the machine.
8.Clean and disinfect the machine immediately after use, and cover it properly to prevent the entry of foreign objects.
9.Conduct regular inspections of the machine, and perform routine oiling and parts replacement as scheduled.
VI. Operating Procedures for Steam Wok
1.Check the power supply for continuity; repair the power supply before operation if it is disconnected.
2.Inspect the safety valve for steam leakage before starting the machine; repair the machine to ensure it is in good condition if leakage is detected.
3.Check for foreign objects inside the wok before starting the machine; remove any foreign objects immediately and clean the wok thoroughly if found.
4.Adjust the rotating speed of the wok to 6 revolutions per minute, slowly open the steam valve, and stop opening the valve when the air pressure reaches 0.2 MPa.
5.During operation, monitor whether the steam safety valve is open. If it is open, adjust the steam valve to reduce the pressure and prevent steam leakage.
6.After operation, close the steam valve and power supply, and clean the wok thoroughly.
VII. Operating Procedures for Drying Room
1.Remove all residual products from the drying room completely.
2.Check whether the steam system and heating system are functioning properly.
3.Place the beef to be dried in the drying room and close the sealed door tightly.
4.Open the steam valve, adjust the pressure to 0.2 MPa required for drying, and control the temperature inside the drying room with a thermometer during the drying process.
5.After 30 minutes of drying, turn over the beef and exchange the positions of the baking trays (upper and lower) to prevent uneven heating, scorching or burning. Record the temperature and pressure during the process.
6.Turn off the steam valve after the beef is dried.
7.Open the sealed door and take out the dried beef.
VIII. Operating Procedures for Jacketed Kettle
1.The jacketed kettle shall be managed and operated by designated personnel. Operators must be fully familiar with the equipment's performance, working principle, application scope, main uses, safety technology and operating methods, and can only operate it independently after receiving professional training on safety technology and operation.
2.Clean the kettle thoroughly, put in the materials, then slowly open the "air inlet valve". Stop opening the valve when the pressure gauge pointer rises gradually. If the pointer stays stable at the equipment's specified "working pressure", open the "air inlet valve" slightly again and then stop the operation. Use this method to adjust the steam pressure to the equipment's specified "working pressure".
3.Open the "exhaust valve" to drain the condensed water inside the kettle jacket after each operation. If there is excessive water in the jacket, check whether the "steam trap" is malfunctioning to ensure normal heat exchange.
4.Clean the kettle after each use to maintain hygiene.
5.Conduct a comprehensive inspection of the pressure gauge, safety valve, other valves and pipeline accessories every shift to prevent malfunction; never operate the equipment when it is in faulty condition.
6.The jacketed kettle can only be used within the specified "working pressure" range; overpressure operation is absolutely prohibited, otherwise serious consequences may occur.
7.If the safety valve is activated during use, close the "air inlet valve" immediately. Adjust the "air inlet valve" again only after the safety valve resets or the pressure gauge drops back to within the "safety pressure" range.
IX. Operating Procedures for Large-Packaging Sealing Machine
① Pre-Operation Preparation
1.Check whether the power cord is damaged.
2.Inspect the condition of the high-temperature adhesive tape; replace it promptly if it is damaged.
3.Check whether the heating wire is broken or deformed.
② Operating Procedures
1.Plug in the 220V power supply; the power indicator light will turn red at this time.
2.Adjust the temperature of the heating wire according to the material and thickness of the plastic bag. Turning the knob clockwise increases the temperature, while turning it counterclockwise decreases the temperature. The thicker the plastic bag, the larger the clockwise rotation angle of the knob.
3.Once the temperature is adjusted to the proper level, press the upper cover once to complete one sealing cycle.
4.If the sealing effect is unsatisfactory, check the power supply, heating wire and high-temperature adhesive tape, and notify professional maintenance personnel in a timely manner.
5.After use, turn the temperature control knob counterclockwise to the minimum position to lower the temperature to the lowest level. Unplug the power cord to disconnect the power supply, and tidy up the power cord.
③ Operation Precautions
1.During operation, never put hands between the upper cover and the heating wire to avoid scalding.
2.Do not apply excessive force when adjusting the temperature. Always turn the temperature control knob counterclockwise to the minimum position when the machine is not in use.
3.Keep the machine clean and tidy at all times.
X. Operating Procedures for Coding and Sealing Machine
① Startup Operation
1.Press the power switch first; the indicator light inside the button will turn on.
2.Install the ribbon and coding date at the corresponding positions on the coding and sealing machine. Ensure the ribbon is placed neatly without folding; check the accuracy of the installed coding date.
3.Press the sealing and coding heating switch; the indicator light inside the button will turn on. Rotate the temperature controller knob to adjust the temperature, first set it to 200℃, then lower it to 150℃.
4.When the preheating temperature reaches 150℃, flatten the bag mouth against the positioning guide (feed inlet) and feed it in. The bag will be automatically conveyed forward when the sealing area is clamped by the sealing belt, followed by coding. Do not push or block the bag arbitrarily during this process, otherwise it may cause sealing wrinkles or machine malfunctions.
5.If dirt adheres to the sealing belt or heating block, stop the machine and clean it immediately.
② Shutdown Operation
Before shutting down, turn off the heating switch first, let the temperature of the heating head drop, and allow the sealing belt to run for a period of time.
③ Sealing Quality Adjustment
1.There is an interrelationship among the sealing material, sealing temperature and sealing speed. For the same material, a higher temperature allows for a higher speed; a lower speed requires a lower temperature. The thicker the film, the higher the temperature and the lower the speed should be set, and vice versa.
2.Conduct repeated debugging to determine the optimal parameters before formal operation. During the initial test, increase the temperature gradually to prevent the film from melting and sticking to the sealing belt due to excessively high temperature. If adhesion occurs, clean and peel off the melted film promptly to ensure sealing quality and protect the sealing belt.
3.When sealing single-layer plastic films, turn on the fan for cooling.
