Zhucheng Chuangyou Machinery Co., LTD

The following are the key adjustment parameters and operating points of the stainless steel meat slicer, suitable for food processing scenarios:

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1、 Basic adjustment parameters

1. Cut thickness (5-30mm)

-Controlled by the thickness adjustment knob, frozen meat is recommended to be 10-15mm, and fresh meat can be adjusted to 20-30mm to avoid breakage.

-Need to fine tune according to the hardness of the meat piece: the higher the hardness, the thicker it is recommended to increase.

2. Cut width (5-50mm)

-Replacing blade combinations of different specifications to achieve, standard configuration includes 10mm/20mm/30mm blade sets.

-Narrow strips (<10mm) are suitable for processing shredded meat, while wide strips (>30mm) are suitable for producing dried meat.

3. Conveyor belt speed (0.5-3m/min)

-Low speed (0.5-1m/min) corresponds to fine cutting, while high speed (2-3m/min) is used for large-scale processing.

-Need to synchronize with the blade speed: for every 1m/min increase in speed, the blade speed needs to increase by 200rpm accordingly.

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2、 Mechanical parameters

1. cutterhead speed (500-3000rpm)

-The recommended speed for frozen meat is 1500-2000rpm (to reduce ice crystal splashing), while for fresh meat, it can be increased to 2500rpm to improve efficiency.

-Excessive rotation speed can easily cause the edges of meat strips to melt (>2800rpm requires the use of a cooling system).

2. Pressure regulation (0.2-0.8MPa)

-Pressure control of meat press plate: For tough meat (such as beef), use 0.6-0.8MPa, and for fragile meat (such as fish), adjust to 0.3-0.4MPa.

-Insufficient air pressure can lead to oblique cuts, while excessive pressure can cause the meat strips to deform.

3. Feeding inclination angle (15 ° -35 °)

-Adjust the angle of the feeding trough: Large chunks of meat can be fed at a slope of 25 ° -35 ° to prevent jamming, while minced meat can be fed at a gentle angle of 15 ° -20 °.

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3、 Safety and maintenance parameters

1. Protection sensitivity

-The emergency stop response time is ≤ 0.5 seconds, and the safety light curtain detection distance is set to 10cm.

2. Tool maintenance cycle

-Continuous operation for 4 hours requires shutdown cooling, and the blade should be polished every 40 working hours (with a blade angle of 22 °± 1 °).

3. Cleaning parameters

-Rinse with hot water at ≤ 60 ℃ after each use, and disinfect with 1% circulation for 15 minutes per week.

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4、 Adaptation adjustment

-Frozen meat treatment: Thaw to -5 ℃ to -2 ℃ first, and cut the meat when the hardness tester reads 4-6 levels.

-Fascia treatment: When encountering areas with more fascia (such as leg flesh), it is necessary to adjust the width of the cut strip to 25mm or more and reduce the rotation speed by 20%.

-Capacity matching: Taking the standard capacity of 300kg/h as an example, for every 100kg increase in load, the conveyor belt speed needs to be reduced by 0.2m/min.

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Operation prompt: Debugging requires trial cutting with waste materials, confirming the parameter combination (such as thickness 20mm+width 15mm+speed 2000rpm) before putting it into production. Recording parameter combinations for different meats can improve subsequent efficiency by over 30%.