Zhucheng Chuangyou Machinery Co., LTD

Guidelines for Adjusting Parameters of Fully Automatic Meat Slicer

1、 Meat characteristic parameters

1. Raw material type: Set cutting parameters according to different types of meat such as pork, beef, poultry, etc. If poultry requires lower pressure to avoid crushing.

2. Temperature status:

-Fresh meat (0-4 ℃): recommended cutting speed ≤ 350 revolutions per minute

-Half thawed frozen meat (-5 to -2 ℃): in cutting state, the speed can be increased to 450 revolutions per minute

-Frozen meat: It needs to be pre thawed to below -8 ℃ to avoid damaging the cutting tools

2、 Equipment operating parameters

1. Conveyor speed: The standard setting is 0.8-1.5 meters per minute, with low speed for thick cutting and high speed for thin cutting

2. Cutting frequency:

-Standard strip (5 × 5mm): 1200-1500 times/minute

-Thick strip (10 × 10mm): 800-1000 times/minute

3. Compression force: It is recommended to maintain a hydraulic system pressure of 0.4-0.6MPa, as excessive pressure can easily cause meat deformation

3、 Tool system parameters

1. Blade angle: The conventional inclination angle is maintained at 25 °, and the cutting angle for frozen meat can be adjusted to 30 ° to reduce resistance

2. Blade clearance:

-Fresh meat: 0.1-0.3mm

-Containing fascial flesh: 0.5-0.8mm

3. Cooling parameters: It is recommended to set the cooling cycle temperature at 2-5 ℃ and automatically clean the blade group every 4 hours

4、 Finished product specifications and parameters

1. Cutting size:

-Length: 50-150mm (adjustable guide plate positioning)

-Cross section: 3 × 3mm to 15 × 15mm (replace mold)

2. Capacity setting: Standard mode 200kg/h, high-speed mode 350kg/h (requires matching with pre cooling system)

5、 Security threshold parameters

1. Current overload protection: The motor will automatically stop when the load is ≥ 110% of the rated value

2. Temperature monitoring: When the temperature of the blade group exceeds 8 ℃, an alarm will be triggered

3. Foreign object detection: The sensitivity setting for metal detection is ≥ Φ 2.0mm

Notes:

-Every time the meat is changed, the pressure sensor needs to be recalibrated

-Regularly check the wear of the blade (replace if it exceeds 0.2mm)

-It is recommended to lubricate the guide rail every 2 hours for high-fat meat products

Mastering the key points of parameter adjustment mentioned above can improve the qualification rate of finished products by about 30% and extend the service life of equipment by more than 40%. Specific parameters need to be fine tuned based on on-site working conditions. It is recommended to save each optimized data and establish a dedicated database.