Before use, carefully check the reliability of the ground connection, check whether the local power supply voltage requirements. 
 One. Meat part of the use of: 
 1. Loosen the fastening nut on the clutch lever, clutch lever will be pushed to the "meat" indicates place, check the clutch is in place, then nuts. 
 2. Power, you should check and clear the blade row (7) within the debris, oil. When powered on, check twice in the row direction of rotation is consistent with the direction of the icon of two gears, and between rows in knife and gear respectively, with the amount of food oils and industrial lubricants. idling and should not exceed 2 minutes, so as not to heat the blade mouth burns. 
 3. Meat done, the meat (meat must be thawed) in a bone chip removed, hand-cut to length and width less than the meat off the discharge port size, height appropriate pieces, flat entrance and exit into the fall, it will cut meat, cut the meat would have been rotated 90 degrees and then cut once, Serve pork, repeated several times that the world into Rouli, when meat, avoid feeding meat by hand pressure, to prevent cutting hands. 
 II. Meat Part use: 
 1. Ground meat before the first parts in contact with the meat washed with disinfectant, and then installed according to the structure diagram shown in proper sequence, just before the nut rotation to the plate to compress the meat. 
 2. Loosen the fastening nut on the clutch lever, clutch lever will be pushed to the "meat grinder" indicates place, check the clutch is in place, then nuts. 
 3. Manually remove the skin and flesh, bone chips and fine ribs, and meat cut into sections less than the entrance and exit aperture strips of meat, you can put off the entrance and exit. 
 Equipment maintenance: 
 One. Meat when: 

 1. Meat adhesion, probably due to failure to close twice in the row of blades should be adjusted. 

 2. Meat, pork roll axis of the blade row. The reason may be the tip of comb and cutter knife blade row of the septum in the outer circle there is a gap without snapping, should be adjusted. 

 II. When ground meat: the meat to a paste, may be due to: 

 1. Before the nut is too loose, the meat plate with the carving knife is bad, should be re-adjusted the front nut. 

 2. The meat plate blocked, giving clear. 

 3. The mouth of the meat has been blunt blade should be grinding or replacement.