Ⅰ. Overview
This manual contains critical information regarding equipment safety and practical operational guidelines. Operators' thorough review will help avoid hazards, reduce maintenance costs, minimize downtime, enhance reliability, and extend equipment service life. All safety conditions must be met before the operation.

• 
  

• Please strictly observe the following operating rules:

• Only properly trained personnel are permitted to operate this machine.

• 
  

  
  

• Before starting the machine:

• ■ Verify that the power supply voltage is 380V

• ■ Ensure no phase is missing

• ■ Confirm correct wiring of neutral and live wires (default: blue wire is neutral)

• ■ Proper grounding must be connected to prevent electric leakage and current harmonic interference

• 
  

• For blade and personal safety:

• ■ Power off the machine immediately

• ■ Remove all foreign objects

• ■ Only then, restart the machine

• ■ Inspect the cutting chamber, feeding chute, and discharge chute for foreign objects before operation

  
  

• Operator safety precautions:

• ■ Disconnect the power supply completely

• ■ Wait until the blade comes to a complete stop

• ■ Never open the safety door or insert hands into the feeding chute during operation

  
  

• After the operation:

• ■ Shut down the machine immediately

• ■ Disconnect the main power supply

• ■ Cleaning the blade

• 
  

Ⅰ-Ⅰ. Quality Assurance

■ The quality assurance period for mechanical structures and electrical components is 12 months.

■ Wear-and-tear parts, such as bearings, blades, sensors, etc, are not covered by the quality guarantee.

■ The quality assurance does not cover unauthorized modifications or equipment misuse by the operator.

Ⅰ-Ⅱ. Other Hazardous Situations

■ There is a risk of fingers or hands being cut or crushed when in contact with the inlet and outlet. So, when the protective device fails, it should be replaced promptly. Never modify the protective device without authorization.

■ There is a risk of being cut when in contact with the blade. Therefore, when cleaning, disassembling, or assembling the blade, ensure the standing area is dry and non-slippery. Wear protective gloves such as wire gloves.

■ Before maintenance, find out the cause of the equipment failure. If you cannot identify the cause, please contact our after-sales service in time before carrying out maintenance.

Ⅱ.Meat Slicer Specifications

Ⅱ-Ⅰ.Technical Specifications

Ⅱ-Ⅱ. Control Panel Instructions

As shown in the figure above:

① Emergency Stop Button

• Press this button immediately in emergencies to stop the machine.

• To reset: Pull the button outward.

• 
  

② Indicator Lights

• Power Indicator:

• Continuously lit when powered on.

• If not lit: No power supply or indicator failure.

• Alarm Indicator :

• Flashes when:

• The cutting chamber door is open

• The scrap bin is full

• The chain is broken

• Operating conditions are not met

• Continuously lit during operation, off in standby mode.

  
  

③ Operation Buttons

• Start/Stop Button:

• Press to start the machine in standby mode.

• Press to stop the machine during operation.

• Fast Feed Button:

• Hold down in standby mode to activate rapid feeding.

④ Main Power Switch

• Master switch for turning the equipment power ON/OFF.

Ⅱ-Ⅲ. Main Structure

Ⅱ-Ⅳ. Introduction of Continuous Meat Slicer

The industrial continuous meat slicer is a high-efficiency processing system designed for automated, uninterrupted slicing of premium meat products. This precision-engineered equipment features advanced conveyor feeding technology capable of handling diverse protein varieties, including:

• 
  

•  Premium Cuts: Snowflake fatty beef, streaky pork, premium ham, cheese

•  Processed Meats: Bacon, sausages, cured meats, deli slices

•  Poultry Products: Chicken breast, turkey slices

•  Cooked Varieties: Prepared beef/lamb cuts, roast meats

•  Frozen Varieties: Frozen pork, frozen beef
  

Technical Highlights:
■ Continuous operation with adjustable feed rates (0.9-20.2 m/min)
■ Multi-density slicing capability (1.0-30.0mm thickness range)
■ Food-grade 304 stainless steel construction
■ Compliance with USDA/CE sanitation standards

(Click picture below to watch video)

Ⅲ. Equipment Installation

Ⅲ-Ⅰ. Installation Requirements

• ■ The equipment must be installed on a solid, level surface to prevent any shaking or vibration during operation.

• ■ Adjust the four support feet to ensure stability if needed.

• ■ Maintain clearance behind the equipment (do not place it flush against walls) for maintenance access.

Ⅲ-Ⅱ.Electrical Connection

• Voltage Compatibility:

• ■ If the local power supply differs from the specified voltage, replace electrical components according to the manufacturer’s guidelines.

• ■ If the voltage is higher/lower than the rated voltage (380V), install a transformer.

• ■ If the voltage is unstable, install a voltage stabilizer.

• 
  

• Pre-Startup Check:

• ■ Verify the power supply is 380V, with no phase loss or reversed wiring (default: blue wire = neutral).

• ■ Ensure proper grounding to prevent electrical hazards.

Ⅳ.Trial Operation

Workflow Procedure：

1. Power On

• Turn on the main power switch → Red power indicator lights up, indicating standby mode.

  
  

• 
  

• 2. Parameter Setup
  Input cutting parameters based on meat requirements:

•    

• ▶Blade speed mode (select according to material type)

• ▶Thickness setting (input desired slice dimensions)

• ▶Cutting mode:

•     ●Intermittent (step-by-step)

•     ●Batch (set stop time and slice count per batch)

• ▶Discharge conveyor speed (adjust as needed)

• 
  

• 3. Material Loading

• Place the meat into the feeding mechanism.

  
  

• 
  

• 4. Upper Feeder Adjustment

• Set the height limiter 10-20mm below the meat's surface level.

• 
  

• 5. Start Operation

• Press the START button to begin slicing.

• 
  

• 6. Continuous Feeding

• Maintain a steady material supply during operation.