First, the machine should be operated by professionals, and can master the basic skills of the machine.

Two, before starting, you must check whether the knife head is locked, there is no foreign matter in the pot and meat material, avoid bringing it into the pot.

Three, each chopping amount should be less than 80% of the pot capacity.

Four, work, first start the stirring speed button, and then slowly feeding, the discharge process should also be in the slow process.

Five, the normal processing should keep the lid closed, do not put your hand into the pot, the bottom of the pot touch the blade.

Six, chopping machine use inspection will go from low speed to high speed slowly control, according to the need to carry on the pot and speed adjustment. The end of the first "pan rotary" stop, stop "step by step in the rotating knife" in accordance with the "first, after the first stop after the boil, pot, stop knife" principle.

Seven, after the end of the day, should be timely cleaning of the machine, to prevent a long time, the raw material bearing gap in curing, affect the use, do not pay attention to cleaning the water washing operation, use a damp cloth to wipe the.

Eight, the cutter wear the best regular inspection, timely dull polishing, can be used when grinding stone, each knife weight should be the same, to keep the blade and cuts the pot gap, so as to prolong the service life of the cutter.

Nine. If the abnormal sound is found in the work, the machine should be checked immediately.