Whenever we train new employees, our first piece of advice about meat cutters is always—operating a meat cutter isn't difficult, but proper maintenance is essential for its longevity.
Many customers believe their machines will "suddenly" age, but in most cases, smooth operation depends on a few simple daily habits.
Below is a simple maintenance guide based on practical experience, which we hope will be helpful to our customers.
Some customers neglect daily cleaning during busy periods, and this is where problems begin.
Meat fibers, fat, and even small bone fragments can accumulate inside the meat cutter, becoming much more difficult to clean once dried.
After each shift:
If the machine cuts frozen meat, you'll find the parts easier to clean when slightly cooled.
Blades are the core component of every meat slicer.
When blades become dull, the performance of other components will be affected:
We recommend:
We tell every customer:
Replacing blades costs only $20, avoiding a $200 motor repair cost.
Moving parts require lubrication, but grease must be kept away from food areas.
General Tips:
If the machine starts squeaking or operating more loudly than usual, the first thing to check is usually the lubrication.
The motor of a meat cutter is constantly under load, especially when cutting frozen pork or beef.
If the machine is forced to operate under overload, the motor will overheat and wear faster.
To protect the motor:
If the motor feels very hot, stop operating it and allow it to cool down.
Do not "force it through"—this can burn out the coils.
This part is often overlooked until the equipment stops working.
Recommended daily checks:
If workers are rough with the equipment, create a checklist.
A minute of checking can save hours of downtime.
Meat cutting machines usually give some warnings before malfunctioning:
Teach workers to pay attention to these changes.
The earlier the reaction, the lower the repair costs.
We recommend that every customer keep a "small emergency kit":
Ordering parts from overseas and waiting up to three weeks is acceptable during the planning stage—but if production stops tomorrow, it's a problem.
Small habits, big problems.
Based on our experience supporting overseas customers, the best-performing machines aren't always the newest—they come from those who:
A meat slicer may seem like just a simple piece of equipment.
But when it runs day after day, it becomes the backbone of the production line.
We manufacture these machines, we test them, and we repair them when they fail.
Therefore, we understand the significant difference that basic maintenance can make.
Maintain your meat slicer properly, and it will ensure your production runs smoothly.
If you need:
Please feel free to contact us.
We are always on-site at the factory, ready to assist you.
Whenever we train new employees, our first piece of advice about meat cutters is always—operating a meat cutter isn't difficult, but proper maintenance is essential for its longevity.
Many customers believe their machines will "suddenly" age, but in most cases, smooth operation depends on a few simple daily habits.
Below is a simple maintenance guide based on practical experience, which we hope will be helpful to our customers.
Some customers neglect daily cleaning during busy periods, and this is where problems begin.
Meat fibers, fat, and even small bone fragments can accumulate inside the meat cutter, becoming much more difficult to clean once dried.
After each shift:
If the machine cuts frozen meat, you'll find the parts easier to clean when slightly cooled.
Blades are the core component of every meat slicer.
When blades become dull, the performance of other components will be affected:
We recommend:
We tell every customer:
Replacing blades costs only $20, avoiding a $200 motor repair cost.
Moving parts require lubrication, but grease must be kept away from food areas.
General Tips:
If the machine starts squeaking or operating more loudly than usual, the first thing to check is usually the lubrication.
The motor of a meat cutter is constantly under load, especially when cutting frozen pork or beef.
If the machine is forced to operate under overload, the motor will overheat and wear faster.
To protect the motor:
If the motor feels very hot, stop operating it and allow it to cool down.
Do not "force it through"—this can burn out the coils.
This part is often overlooked until the equipment stops working.
Recommended daily checks:
If workers are rough with the equipment, create a checklist.
A minute of checking can save hours of downtime.
Meat cutting machines usually give some warnings before malfunctioning:
Teach workers to pay attention to these changes.
The earlier the reaction, the lower the repair costs.
We recommend that every customer keep a "small emergency kit":
Ordering parts from overseas and waiting up to three weeks is acceptable during the planning stage—but if production stops tomorrow, it's a problem.
Small habits, big problems.
Based on our experience supporting overseas customers, the best-performing machines aren't always the newest—they come from those who:
A meat slicer may seem like just a simple piece of equipment.
But when it runs day after day, it becomes the backbone of the production line.
We manufacture these machines, we test them, and we repair them when they fail.
Therefore, we understand the significant difference that basic maintenance can make.
Maintain your meat slicer properly, and it will ensure your production runs smoothly.
If you need:
Please feel free to contact us.
We are always on-site at the factory, ready to assist you.
