Safety operation rules for meat chopper
1. Division of work and dress code for operators
1.1. The kitchen chef is responsible for the daily maintenance of the equipment; one chef and one helper are responsible for the daily operation of the equipment, and two people work together to supervise each other in the operation process. It is strictly forbidden to operate by one person. Violators will be severely punished for using the equipment in violation of the regulations.
1.2. Operators must carry out safety training, understand the basic structure and performance of the equipment, master the operating rules skillfully, and operate in strict accordance with the operating rules.
1.3 Operators must wear chef's clothes, sleeves must not exceed wrists, work caps and gloves.
Two, equipment boot check
2.1, the meat grinder and meat grinder must be clean and clean without any dirt.
2.2. Safety check must be done before starting the machine. No sundries should be placed on the machine. Iron tools (including knives and sticks) should be at a certain distance from the meat grinder. To prevent the accident caused by external injury after starting up; when starting the switch, there is no water on hand.
2.3. Check whether the buttons are out of order, whether the equipment has abnormal sound and odor, whether the shell is leaking electricity, whether lubricating oil is added to the lubricating parts, whether the safety protection devices are reliable, whether the outlet blade is intact or not, whether there is loosening. If problems are found, it is necessary to stop the machine and find the maintenance personnel to deal with them or to the supervisor. Guide the report; strictly prohibit the operation and use of equipment.
2.4. After checking, the air machine will be tested to see if it is running normally, and the air time should not be too long to prevent blade damage. After the air machine is running normally, a proper amount of cabbage or radish will be put into the test to observe the operation.
Three. Daily operation
3.1, meat must be processed preliminarily, cut into shape, basically meet the requirements and strictly remove bones.
3.2 When pouring meat cutters and minced meat products, it is strictly forbidden to "hand into the minced meat mouth". It can be operated with auxiliary sticks and chopsticks. When meat is minced, it is forbidden to press in with hands. Chopsticks or wooden sticks should be used to press down the meat, and metal tools should not be used to press the meat, so as to prevent the mincing cage from touching metal tools and ejecting people and damaging the minder.
3.3. Meat must be evenly added, not too much, and meat can not contain bones, so as to avoid damage to blades and motors. If found that the machine is not working properly, the power supply should be cut off immediately and the cause should be checked after shutdown.
3.4. After the operation is completed, the initial control switch is switched to leave and turn off the power supply.
4.1. After meat excision and meat grinding, cut a small amount of cabbage or radish to remove oil and odor.
4.2. When the equipment is operated, disconnect the power supply and clean up the cage to ensure food hygiene. When cleaning the cage, it is forbidden to wash the electrical parts with water, so as to avoid electric shock or burn the motor.