絞切肉機(jī)操作規(guī)程
Safety operation rules for meat chopper
一、操作人員分工與著裝規(guī)范
1. Division of work and dress code for operators
1.1、該臺設(shè)備由食堂主廚負(fù)責(zé)日常維護(hù)保養(yǎng)；日常工作操作時(shí)由食堂廚師1人、幫廚1人，共2人共同進(jìn)行操作，對操作過程互相監(jiān)督，嚴(yán)禁單人操作，違者將按違規(guī)使用設(shè)備從嚴(yán)處罰；
1.1. The kitchen chef is responsible for the daily maintenance of the equipment; one chef and one helper are responsible for the daily operation of the equipment, and two people work together to supervise each other in the operation process. It is strictly forbidden to operate by one person. Violators will be severely punished for using the equipment in violation of the regulations.
1.2、操作人員必需進(jìn)行培訓(xùn)，了解該設(shè)備的基本結(jié)構(gòu)和性能，熟練掌握操作規(guī)程，并嚴(yán)格按照操作規(guī)程進(jìn)行操作。
1.2. Operators must carry out safety training, understand the basic structure and performance of the equipment, master the operating rules skillfully, and operate in strict accordance with the operating rules.
1.3、操作人員必須穿戴廚師服，衣袖不得超過手腕，戴工作帽，嚴(yán)禁戴手套操作；
1.3 Operators must wear chef's clothes, sleeves must not exceed wrists, work caps and gloves.
二、設(shè)備開機(jī)檢查
Two, equipment boot check
2.1、絞肉機(jī)及絞肉機(jī)周圍必須干凈整潔無污垢，嚴(yán)禁堆放任何雜物；
2.1, the meat grinder and meat grinder must be clean and clean without any dirt.
2.2、開機(jī)前必須做好檢查工作，機(jī)器上不得放置任何雜物，鐵制器具（包括刀，棍）與絞肉機(jī)要有一定距離。防止開機(jī)后帶起，造成以外傷害事故；啟動(dòng)開關(guān)時(shí)手上不能有水；
2.2. Safety check must be done before starting the machine. No sundries should be placed on the machine. Iron tools (including knives and sticks) should be at a certain distance from the meat grinder. To prevent the accident caused by external injury after starting up; when starting the switch, there is no water on hand.
2.3、開機(jī)前檢查各按鈕有無失靈現(xiàn)象，設(shè)備有無異常聲音和異味，外殼是否漏電，各潤滑部位是否加注潤滑油，各防護(hù)裝置是否可靠，出嘴刀片是否完好，有無松動(dòng)，如發(fā)現(xiàn)問題就必須停機(jī)找維修人員進(jìn)行處理或向主管領(lǐng)導(dǎo)匯報(bào)；嚴(yán)禁帶病運(yùn)轉(zhuǎn)和使用設(shè)備；
2.3. Check whether the buttons are out of order, whether the equipment has abnormal sound and odor, whether the shell is leaking electricity, whether lubricating oil is added to the lubricating parts, whether the safety protection devices are reliable, whether the outlet blade is intact or not, whether there is loosening. If problems are found, it is necessary to stop the machine and find the maintenance personnel to deal with them or to the supervisor. Guide the report; strictly prohibit the operation and use of equipment.
2.4、檢查完畢后，空機(jī)試運(yùn)轉(zhuǎn)，觀察運(yùn)行是否正常，空機(jī)時(shí)間不能太長，防止損壞刀片；空機(jī)動(dòng)轉(zhuǎn)正常后，放入適量的白菜或白蘿卜進(jìn)行測試，觀察運(yùn)行情況，
2.4. After checking, the air machine will be tested to see if it is running normally, and the air time should not be too long to prevent blade damage. After the air machine is running normally, a proper amount of cabbage or radish will be put into the test to observe the operation.
三、日常操作
Three. Daily operation
3.1、肉類必需進(jìn)行初步加工，切成形狀基本符合要求并且嚴(yán)格剔除骨頭；
3.1, meat must be processed preliminarily, cut into shape, basically meet the requirements and strictly remove bones.

3.2、向切肉口和絞肉品投放時(shí)嚴(yán)禁“手入絞肉口內(nèi)”，可以用輔用棒、筷子進(jìn)行拔動(dòng)等操作，絞肉時(shí)進(jìn)肉時(shí)不得用手往里按，應(yīng)使用筷子或木棒往下按，不得使用金屬工具按肉，以防絞籠碰到金屬工具，彈出傷人和損壞絞肉機(jī)；
3.2 When pouring meat cutters and minced meat products, it is strictly forbidden to "hand into the minced meat mouth". It can be operated with auxiliary sticks and chopsticks. When meat is minced, it is forbidden to press in with hands. Chopsticks or wooden sticks should be used to press down the meat, and metal tools should not be used to press the meat, so as to prevent the mincing cage from touching metal tools and ejecting people and damaging the minder.
3.3、添加肉塊一定要均勻，量不能過多，且肉中不能含有骨頭，以免損壞刀片和電機(jī)，如發(fā)現(xiàn)機(jī)器運(yùn)轉(zhuǎn)不正常，應(yīng)立即切斷電源，停機(jī)后檢查原因；
3.3. Meat must be evenly added, not too much, and meat can not contain bones, so as to avoid damage to blades and motors. If found that the machine is not working properly, the power supply should be cut off immediately and the cause should be checked after shutdown.
3.4、操作完畢后將初始控制開關(guān)切換到離開并關(guān)閉電源。
3.4. After the operation is completed, the initial control switch is switched to leave and turn off the power supply.
四、維護(hù)保養(yǎng)
Four, maintenance
4.1、當(dāng)完成肉類切除、絞肉工作后，切少量白菜或白蘿卜以去除油污以及異味。
4.1. After meat excision and meat grinding, cut a small amount of cabbage or radish to remove oil and odor.
4.2、當(dāng)設(shè)備操作完畢后斷開電源，將絞籠清理干凈，確保飲食衛(wèi)生。清洗絞籠時(shí)，嚴(yán)禁用水沖洗電器部分，以免發(fā)生觸電事故或燒壞電機(jī)。
4.2. When the equipment is operated, disconnect the power supply and clean up the cage to ensure food hygiene. When cleaning the cage, it is forbidden to wash the electrical parts with water, so as to avoid electric shock or burn the motor.