Zhucheng Chuangyou Machinery Co., LTD

Daily cleaning and maintenance standards for meat slicer

1、 Daily cleaning operation (after each use or at the end of daily production)

1. Power outage and cooling: Turn off the main power switch of the equipment, ensure that the machine completely stops running, and wait for the cutting tools and machine body to cool naturally to room temperature.

2. Disassemble removable components: safely disassemble cutting tools (blades, knife sets), meat pressing plates, meat guide plates, conveyor chains (if detachable), protective covers, and other components that come into direct contact with meat products.

3. Pre rinsing: Rinse the workbench, casing, and disassembled parts of the equipment with flowing warm water at ≤ 40 ℃ to preliminarily remove visible residues such as meat and oil. Avoid using high-pressure water to directly flush motors, bearings, control panels, and other parts.

4. Cleaning: Use food grade neutral cleaning agent and cleaning brush (nylon brush, plastic brush) to scrub the contact surfaces of disassembled parts and equipment, focusing on cleaning the gaps between tool edges, grooves of meat pressing plates, chain gaps and other areas that are prone to dirt accumulation. The exterior of the body also needs to be wiped clean.

5. Disinfection: Use disinfectants that meet food hygiene standards (such as chlorine containing disinfectants, peroxide, etc., prepared according to the specified concentration) to spray or wipe all contact surfaces after cleaning, with a duration of action that meets the requirements of disinfectants.

6. Rinse: Use sufficient clean flowing water at ≤ 40 ℃ to repeatedly rinse the equipment and components until there are no residues of cleaning agents and disinfectants.

7. Drain and dry: Place the rinsed parts on a clean and dry drain rack to drain naturally, or dry them with a clean and lint free cloth. The interior and tabletop of the equipment can be wiped dry or air dried with a dry cloth.

8. Inspection and installation: Check the cleaning effect and confirm that there are no residual dirt. Check for curled edges, chipped edges, or excessive wear on the cutting tools. Reinstall the dried components correctly and firmly back into their original positions.

9. External cleaning: Clean the equipment casing, rack, and control panel (using a slightly damp soft cloth) to maintain the overall cleanliness and tidiness of the equipment.

2、 Regular maintenance and upkeep

1. Lubrication: According to the equipment manual requirements, regularly (such as weekly or bi monthly) add food grade lubricating oil/grease to moving parts such as bearings, chains, and guide rails, with moderate amounts to avoid contaminating the product.

2. Tool inspection and replacement: Regularly (such as daily or weekly) check the sharpness and wear of the tools. When passivation, curling, chipping or reaching the specified service life is found, the cutting tool should be promptly ground or replaced with a new one.

3. Fastener inspection: Regularly (such as weekly) check whether the bolts, nuts, and other fasteners in various parts of the equipment are loose and tighten them in a timely manner.

4. Transmission system inspection: Regularly (such as monthly) check the tension and wear of the motor, belt/chain, and adjust or replace them if necessary.

5. Records: Establish and properly maintain cleaning, maintenance, and upkeep records, including dates, operators, executed projects, identified issues, and corrective actions taken.

3、 Safety precautions

*Before cleaning and maintenance, be sure to turn off the power and confirm the shutdown.

*When disassembling, cleaning, and installing cutting tools, it is necessary to wear anti cutting gloves and operate carefully to prevent cuts.

*It is strictly prohibited to directly flush electrical components such as motors and control cabinets with water.

*Cleaners and disinfectants should be food grade and used according to regulations to avoid residue.

*Before starting up after maintenance, ensure that all components are installed properly and the protective cover is closed.

Strictly implementing this specification can effectively ensure the hygiene and safety of equipment, extend its service life, and ensure stable product quality.