使用切菜機(jī)過(guò)程中需要注意哪些地方？
What should I pay attention to when using the vegetable chopper?
在餐飲行業(yè)中,每天供求人們飲食的需求量是非常大的,那么就要有很多菜品的供應(yīng),當(dāng)菜運(yùn)輸?shù)讲蛷d的時(shí)候,是完整的,當(dāng)然就需要把各種菜切成廚師們所需要的形狀,才能進(jìn)行烹炒。那么大型切菜機(jī)就是一個(gè)很好的切菜機(jī)械,它真正方便了現(xiàn)在的餐飲業(yè)和各大需求地。
In the catering industry, the daily demand for people's diet is very large, so there must be a supply of many dishes. When the dishes are transported to the restaurant, they are complete. Of course, it is necessary to cut all kinds of dishes into the shape required by chefs before cooking. Then the vegetable cutting machine is a good vegetable cutting machine, which really facilitates the current catering industry and major demand places.
操作前的準(zhǔn)備工作在使用切菜機(jī)之前,一定要先檢查一下設(shè)備和各零件是否完好無(wú)損,切菜的刀片夠不夠鋒利。主要的是它的線路是不是,因?yàn)樵趶N房里面使用,難免會(huì)遇到水,那么檢查好線路,以免造成套電的情況,以及人員上的傷亡。然后還要把切菜機(jī)的輸送帶和刀片用熱水進(jìn)行清洗之后在使用。當(dāng)完成這些之后,在把電源給打開(kāi),看看空轉(zhuǎn)是不是正常的。
Preparation before operation before using the vegetable cutter, be sure to check whether the equipment and parts are intact and whether the cutting blade is sharp enough. The most important thing is whether its line is safe, because it will inevitably encounter water when used in the kitchen. Then check the line to avoid setting electricity and casualties. Then wash the conveyor belt and blade of the vegetable cutter with hot water before use. When this is done, turn on the power and see if idling is normal.
切菜操作在操作之前,可以根據(jù)自己對(duì)菜的要求,來(lái)調(diào)節(jié)切菜機(jī)的粗細(xì)和所切出來(lái)的形狀功能。然后在把所需要切的菜放上去,打開(kāi)電源,進(jìn)行正常的切菜。但是要記住,千萬(wàn)不能逆向操作,逆向的是非常危險(xiǎn)的,然后把自己所切出來(lái)的菜,放在輸送帶上,進(jìn)行的切制。
Before the operation of vegetable cutting, you can adjust the thickness and shape function of the vegetable cutting machine according to your own requirements for vegetables. Then put the vegetables to be cut on, turn on the power and cut the vegetables normally. But remember, do not reverse operation. Reverse operation is very dangerous. Then put your cut vegetables on the conveyor belt for final cutting.
