How to choose a meat slicer?

The so-called meat slicer is generally referred to as a meat slicer, and is mainly used for slicing and shredding of fresh meat. Pay attention to the following points when choosing such products:

1. The amount of work you use for the meat slicer. The meat slicer is a commercial type and a household type, and its *** is obviously different. The household machine is generally cheap, and it is affected by the motor selection. It cannot be operated for a long time. Usually, the household meat slicer needs to stop the cooling motor once for half an hour. Otherwise, it will cause overheating protection to power off or damage the motor; and the commercial type can continue uninterrupted operation.

2. Look at the design structure of the machine. The design of a good meat slicer will take into account the cleaning and cleaning of the blade. At this time, we need to watch the instructions. Whether the tool set can be easily and flexibly removed, especially in summer, the temperature is high. If the tool set cannot be removed, it will cause the machine. Self-cleaning is not thorough enough, causing bacterial growth and severe odor.

3. Look at the quality and design of the blade. Choosing a fresh meat slicer *** is good to choose a notched style on the round blade. When cutting fresh meat, the notch on the round blade can produce a downward pulling force, which is beneficial to the cutting pin, so that the meat piece can be smoothly cut and cut; the round blade without the notch will be actually cut. Slippage occurs and manual cutting is required with a wooden comb to complete the cutting.

4, look at the effect of cutting out the requirements of the meat. If you are a factory-produced product and have strict requirements on the shape of the cut-out product, you need to select a targeted large-scale meat slicer. This situation requires you to provide specific requirements before you can introduce it.

The above is Chavez Machinery for you, I hope to help you.

Pure White Garlic,also called snow White Garlic .There is no purple strips on the skin.The price of pure white garlic is more higher than Normal White Garlic.Our company can supply fresh,high quality and cheap pure white garlic .

Pure white garlic, packed in 10kg/carton

1. Commodity name: Pure white garlic (snow white garlic)
2. Feature: strongly spicy, milk white flesh, naturally bright color, no burnt, no mouldy, no broken, no dirt skins, no mechanical damaged, 1-1.5cm stem length, roots cleaness.
3. Size: 4.5-5.0cm, 5.0-5.5cm, 5.5-6.0cm, 6.0-6.5cm, 6.5cm & up.
4. Packing:
1) Loose packing(inner string bag): a) 5kgs/carton, b) 10kgs/carton, c) 20kgs/carton; d) 5kgs/mesh bag, e) 10kgs/mesh bag, f) 20kgs/mesh bag
2) Prepacking:
a) 1kg*10bags/carton     b) 500g*20bags/carton    c) 250g*40bags/carton             
d) 1kg*10bags/mesh bag  e) 500g*20bags/mesh bag  f) 250g*40bags/mesh bag
g) prepacked by 1pc/bag, 2pcs/bag, 3pcs/bag, 4pcs/bag, 5pcs/bag, 6pcs/bag, 7pcs/bag, 8pcs/bag, 9pcs/bag, 10pcs/ba, 12pcs/bag, then packed with 5 or 10kgs carton, 5 or 10kgs mesh bag outside.
h) Or packed according to clients` requirements.
5. Supply period: all the year round
a) Fresh Garlic: early June to end August
b) Cold storaged garlic: early September to the next middle May
6. Conveyance:
a) Cartons: 24-27.5MT/40`HR (If palletized: 24Mt/40`HR)
b) Bags: 26-30Mt/40`HR
7. Transporting and storing temperature: -3°C--+2°C
8. Shelf life: stored for up to 12 months in proper conditions

Pure White Garlic

Pure White Garlic,Fresh Pure White Garlic,Pure Garlic,Pure White Fresh Garlic