Poultry Slaughterhouse equipment will fail due to corrosion, wear and other factors as the operating time increases during use. Therefore, it can be seen that the maintenance of equipment is very important. Poultry Slaughterhouse equipment manufacturers tell you that before using the equipment, you must read the operation manual and precautions in detail to understand the performance and operation methods of the equipment before operating.

Daily maintenance of Poultry Slaughterhouse equipment can be divided into cleaning, inspection, tightening, lubrication, adjustment and inspection. When cleaning, the main body of the equipment should not be washed with strong water to avoid short circuit of the circuit, clean the residue inside and outside the equipment, and avoid the breeding of bacteria. The cleaning water temperature is moderate, and do not contain fluorescent agents and other detergents for cleaning.
A special person will check all aspects of the Poultry Slaughterhouse equipment on a regular basis to find out if there is any abnormal noise, and find problems in advance; for the parts that need to be fastened, check and fasten regularly; the parts that need to be lubricated are regularly lubricated with oil or butter to avoid serious wear and tear , reducing the service life of the equipment. Poultry Slaughterhouse equipment manufacturers tell you that if an accident occurs during the operation of the equipment, cut off the power supply as soon as possible, and ask a staff to check and repair. Do a good job in the daily maintenance of the equipment, keep the equipment tidy, discover and eliminate hidden dangers in time, prevent the early damage of the equipment, and maintain the normal operation of the equipment.
In addition, pay attention to the classification and use of knives in slaughtering machinery. According to different uses, kitchen knives are generally used for functions such as dividing, shredding, slicing, dicing, and bone cutting. According to the cutting edge, it is divided into one-piece steel knife and clamped steel knife. According to the material, it is divided into carbon steel, stainless steel, high carbon stainless steel knife, etc. Poultry Slaughterhouse equipment manufacturers tell you that thin sliced ​​knives should be used for cutting and batching; stainless steel worker knives are better for chopping and chopping cooked food; bone cutting knives should be used for bone cutting, and a sliced ​​knife, It is more reasonable to use a chopping knife for division of labor.