I. Daily Maintenance
1. Cleaning and Inspection: Thoroughly clean the surface of the cutter and surrounding residues after daily production. Use food-grade cleaning agents to avoid corrosion.
2. Lubrication Maintenance: Apply food-grade lubricating oil to the transmission components of the cutter (such as bearings and guide rails) to reduce friction and wear.
3. Fastener Inspection: Regularly check whether the fixing screws of the cutter are loose to prevent vibration and displacement during operation.
II. Regular Maintenance
1. Weekly maintenance: Check the wear condition of the tools, clean the residues in the blade gaps, and adjust the tightness of the transmission components.
2. Monthly maintenance: Calibrate the cutting accuracy of the tools, check the stability of electrical connections, and test the emergency stop function.
3. Quarterly maintenance: Conduct a comprehensive inspection of the wear degree of the tools, replace blades with chipped edges or severe wear, and clean the air circuit system.
III. Special Notes
1. Anti-corrosion and anti-rust: For corrosive materials such as condiments, the integrity of the knife coating should be checked regularly.
2. Safe operation: Cut off the power supply before maintenance to avoid accidental contact with the starting device.
The above maintenance can extend the service life of the cutting tools, ensure the packaging quality and the safety of the equipment.
