The core points for daily cleaning of meat dicing machine are as follows, which can ensure food hygiene and extend service life of the equipment:
1. Safety Preparation before Cleaning
Cut off the power supply and confirm that the meat dicing machine has completely stopped running to prevent accidental startup and potential safety hazards during cleaning. Wear rubber protective gloves, and prepare neutral detergent, soft brushes, clean rags and other tools. Strongly corrosive cleaners such as strong acids and strong alkalis are prohibited.
2. Cleaning of Core Components
Blades and Cutting Assemblies: Immediately clean with warm water and neutral detergent after each use. Use soft brushes to remove meat residues in gaps to prevent residues from hardening and becoming difficult to clean. Thoroughly dry after cleaning to avoid blade rusting.
Feeding System: Wipe the feeding chute repeatedly with wrung out damp cloth to completely remove accumulated grease and meat scraps. Prevent water from flowing into the internal circuit of the equipment.
External Machine Body: Wipe oil stains on the machine body, operation buttons, handles and other parts with damp cloth. Control water consumption throughout the process. Never spray water directly onto the whole machine to avoid short circuit caused by water ingress into circuits.
