División automática de la parte p

osterior del camarón

PM-I, conjunto PM-I-X

Manual de usuario

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 TECNOLOGÍA POWERTECH

Este manual incluye los productos de la serie PM-

I, PM-I-X.

PM-Ⅰ

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 PM-Ⅰ-X

Catalogar
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 I. Precauciones de seguridad 5

1. instrucción de seguridad 5

2. Consejos de seguridad de operación 5

3. Consejos de seguridad para la limpieza 6

4.Mantenimiento y reparación de consejos de seguridad 8.

5. Descripción de la etiqueta de advertencia de

peligro ............................................ ............... 8

6. Descripción de la marca de
instrucción ............................................. ....................... 9

II. Objeto, características y parámetros técnicos 10

1. Propósito 10

2. Características 11

3. Parámetros técnicos 12

III. Estructura del equipo 12

1. Parte del marco 13

2. Transporte de la sección 13.

3. Parte de transmisión 14

4. La sección de ajuste del rodillo de sujeción de desviación 15

5. La parte de sujeción de las pinzas de fórceps grandes y pequeñas 17

6. La sección final de separación y ajuste 18

7. La parte de leva delantera y trasera del conjunto de la cuchilla 19

8. La parte de la leva delantera y trasera del conjunto de la aguja larga en el cuerpo

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20

9. La porción de la leva plana de la sujeción y separación de los clips de pinza

grandes y pequeños 21

10. El sistema de rociadores 22

11. Sistema de control electrónico ............................................. ........................ 22

IV. Trabajos de preparación antes del uso 23.

V. Procedimiento de operación 24

Recordatorio amistoso: 24

1. Ajuste a la placa del sistema transportador 24.

2. Ajuste a la posición del soporte de la aleta caudal 25

3. Ajuste al cuerpo lineal desconocido de camarones crudos 26

4. Ajuste a la separación de la etapa final. 27

5. Ajuste de la cuchilla para hacer cortes en la parte posterior de los camarones 28

6. Ajuste del cepillo para la extracción de los intestinos 29

7. Ajuste a la posición de la aguja larga en el cuerpo.

8. Ajuste a la posición de la abrazadera grande para sujetar firmemente el cuerpo 29

9. Ajuste a la posición de la boquilla de rociado 29

10. Encender y apagar ............................................ ....................................... 30

11. Colocación de camarón ............................................. ................................. 30

12.Ajuste la velocidad ............................................. ....................................... 31

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VI. Atención 、 mantenimiento 、 y resolución de problemas 31

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 I. Safety Precautions
1. Safety instruction
In order to ensure the safety of your life, please
be sure to read this instruction before using
equipment. This instruction provides you with
operational instructions to ensure safety. Our
company would not bear any liability if people are
injured and the equipment is damaged due to
violation of safety requirements.

2. Operation safety tips

(1) The operator must be at least 18 years old or older with
good health, no disease, no alcohol and other bad habits. The
operator must be well trained before taking up their positions,
especially well trained on safety production. They could only take
their jobs after having a good grasp of the operating procedures.

(2) To ensure safety in production, the operator must be

equipped with safety protective equipment, overalls with bracelet
cuff, non-toxic reinforcement gloves, and non-slip shoes, etc. It’s
not allowed to wear hanging clothes or accessories (such as
swinging sleeve, jewelry, ie, sleeve let without tightness mouth,
scarf, and dishevelled hair etc.).

(3) Pay attention to the warning marks and content of this

equipment and follow them to perform before use. Safety
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inspection must be carried out first to eliminate accident hidden
danger. It’s not allowed to put sundry on the equipment.

(4) During work, particular attention shall be paid not to reach

into the equipment inside to avoid hand rolling injury! The
operator must shut off the power switch if he needs to leave the
equipment. The equipment shall be shut down in time when it
works wrong, and start up again after malfunctions are eliminated.

(5) Power supply must be connected by a licensed electrician

before this equipment is used. Before maintenance, repair and care
are made to the equipment, power supply must be cut off and
warning signs shall be hung, to avoid others start the power switch
by mistake. Electrical equipment shall keep clean to prevent oil,
water and dust from entering. Attention shall be paid to avoid
exposure electrical wiring and water pipe to be leaked, crushed,
and pulled apart.

(6) Cut off the power, pull out the plug, and clear up the cord
and plug to prevent destruction before cleaning equipment. When
having the blade replaced or cleaned, wire gloves shall be worn to
avoid hand cut and scratches.

3. Cleaning safety tips

This equipment belongs to the food processing equipment,
which has high requirements for its cleaning and hygiene. Cleaning
shall be made strictly according to hygiene standards of the food
processing equipment! 1-2 times of cleaning must be made every
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shift. It must clean up grease, shell,and minced meat on the
equipment, otherwise it will produce germs and other metamorphic
harmful substances,to destroy processing quality, and to cause
harm to human body.

(1) Before cleaning, be sure to cut off the power firstly, and
then arrange the wire neatly in a safe and dry place, so as to avoid
moisture and the occurrence of leakage.

(2) Before the cleaning work, waterproof work clothes,

reinforcement gloves and non-slip shoes must be worn.

(3) Non-toxic and healthy food machinery cleaning agent

could be added into the cleaning water based on certain proportion.
Cleaner uses alkaline solvent, add into the running water with 2-
5% of proportion.

(4) During cleaning process, the large and small forcep clips
shall be cleaned, ensuring that the residue must not be left in the
clips. When cleaning, the machine can also start with rinse cycle to
clean up all residues. While cleaning the blade assembly, do not
remove the blade to avoid damage to the blade, but also pay
attention to safety during manual operation.

(5) It can use rubber pipes, water spray nozzle, scrapper, soft
brush as cleaning tools. Hard objects or steel wire ball and other
tools which are easy to scratch equipment surface and damage
equipment parts are not allowed to use during cleaning process.

(6) Be strictly carefully not to wash machine motor and power

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switch when cleaning. After cleaning up, a clean towel will be used
to wipe the residual water off on the motor and the power switch.
Plug in the power socket, and check whether there are electricity
connected with test pencil, and whether there is electric leakage
with megohm meter, and whether the power switch is safe and
reliable. The equipment could only be put into production after it’s
confirmed to start normally.

4. Maintenance and repair safety tips

Good maintenance and repair of the equipment is the
precondition for the equipment to work normally and prolong the
service life. Safety operation is particularly important in the day-
to-day maintenance, repair and care.

(1) Trained maintenance and repair personnel must wear

overalls, tighten up sleeves and wear protective gloves before
maintaining and repairing the equipment. It must pull out the
socket and cut off the power supply to protect the switch.
Electrical component of the equipment could only be maintained,
repaired and replaced by professional electricians.

(2) During the maintenance or replacement of the blade, pay

attention not to directly contact the blade with the hand, in order to
avoid being cut by the sharp blade.

5. Hazard warning label description

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 (1)The electrical junction box is affixed with the “Electrical
Warning Mark” as shown in Figure 1. Except for the operator and
the electrical maintenance personnel who can open the operation
and maintenance during operation or maintenance, the rest of the
personnel are prohibited from opening.

Figure 1: Electrical Warning Sign

（ 2 ） The rear side door of the machine is affixed with the

“hazard warning sign” as shown in Figure 2. Before the machine is
running, the door and top cover must be closed. Before the
machine is repaired, confirm that the machine is in the power-off
state before repairing.

Figure 2: Hazard warning sign

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 （3）The blade cover is attached with the “blade sharp
warning mark” as shown in Figure (3). When the machine is
running, the door and top cover must be closed. Do not touch
the blade.

Figure 3: Blade Sharp Warning Mark

6. Instruction mark description

（1）The motor casing is affixed with the “motor running

direction indicator” as shown in Figure (4). The motor running
direction must be consistent with the direction of the marking
arrow. The steering cannot be reversed, otherwise the motor and
components will be damaged.

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 Figure 4: Motor running direction indicator

II. Purpose, features and technical parameters

1. Purpose
The automatic shrimp sheller is used to make slits at the back
of various head shrimps to remove intestines and husks, reserve the
tails and other processing. Varieties of finished products can be
processed from different categories of shrimps, as shown in the
Table 1.

Table 1 Categories of finished products

Finished products Characteristics

Butterfly shrimp Removing intestines except tails

Phoenix-tailed
Removing intestines except tails
prawn

Shallow slits at Removing intestines except tails

the back of shrimp

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 Deep slits at the
Removing intestines except tails
back of shrimp

Removing intestines except tails and

Groove shrimp
husks

Shrimp meat Removing intestines, tails, and husks

2. Features
(1) All parts of the machine use the high quality stainless steel
and specialized steel, which help improve the properties such as
anti-rust, anti-corrosion, wear-resistant capabilities.

(2) The closed hood-mounted cabinet with multi-gate

structure, plays convenient and security roles for the cleaning, test,
maintenance, service, troubleshooting.

(3) The blade shaft system adopts the imported Peiling nested
structure, whose smooth rotation effectively eliminates the axial
and radial movement to promote the cutting of the blade in a better
linearity.

(4) To fully embody the humane, the body and the operating
platform of cabinet have been designed as extended form with
larger and more comfortable operating space, aiming to effectively
eliminate the tension and fatigue of the operators.

(5) The semi-automated man-machine combination has saved a

number of manpower, and its working efficiency is several times
the manual operation. Meanwhile it’s safe, reliable, and easy to
operate.
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 (6) The contact frequency between the human and food has
been effectively reduced, resulting in the blocking of the virus and
bacterial infections, and bringing a safer, cleaner environment for
the food production.

3. Technical Parameters
Table 2 Technical Parameters

NO Parameter name Unit Parameter

A-level 62
1 Working speed time/min
B-level 82

2 Rated power kW 0.45

3 Water L 200～300L/h

Water
4 kg 3≤p≤4
pressure

5 Volume mm 1438×680×980

6 Weight kg 192

III. Equipment structure

This equipment consists of 1. frame portion; 2. conveying
section; 3. transmission part (as shown in the Fig. 6); 4. the
deflection clamping roller adjustment section (see Fig. 7); 5. the
clamping portion of large and small forcep clips (see Fig. 8); 6. the

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end-stage separation and adjustment section (see Fig. 9); 7. the
forward and backward cam portion of the blade assembly (see Fig.
10); 8. the forward and backward cam portion of the long needle
assembly into the body (see Fig. 11); 9. the plane cam portion of
the clamping and separation of large and small forcep clips (see
Fig. 12); 10. the sprinkler system, etc.

1. Frame portion
The assembly structure has been applied to undertake the
connections, assembly, and adjustment of all parts of the
equipment.

PM-I 16 PM-I-X
 Figure 5: Rack section

2. Conveying section
Using a combination of conveyor and template, helps
transfer the raw materials to the location of the rear clamping jaw
by virtue of the sprocket system.

Figure 6: Transport section

3. Transmission part
(1) Conveyed from the motor pulley system to the main shaft
(2);

(2) Transferred from the round conduction band system of the

main shaft to the gear reducer;

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 (3) Transmitted from the external gear of the gear reducer to
the main transmission gear (1);

(4) Having the conveyor driven by the main drive sprocket

on the main drive gear;

(5) Having synchronous wheel on the blade shaft driven by the

synchronous wheel on the main shaft;

(6) The gears on both sides are transmitted by the external

gear of the gear reducer. In the two-side gears, on one of which the
synchronous wheel transmits the drive to the synchronous wheel on
the long needle cam, and on the other of which the synchronous
wheel conveys the motivation to the synchronous wheel on the
blade cam;

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 Figure 7 transmission part

4. The deflection clamping roller adjustment section

When the raw shrimps on the plate of the conveyor have been
transferred to the rear clamping jaw, “the end-stage separation and
adjustment section” (see Figure 10) turns with the large gear, and
changes from the former open state into a holding state under the
effects of the plane cam 1 and 2 in “the plane cam portion of
clamping and separation of large and small forcep clips” (see
Figure 9). Then “the end-stage separation and adjustment section”
clamps a few awls (3) in the body (4) by means of the small jaw of
“the end-stage separation and adjustment section”, and have the
awls pierced into the tail fin to make the fin clamped and drawn to
the deflection clamping roller adjustment section (see Fig. 8). Then
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the left and right elastic guide pieces (1) are used to clamp the raw
shrimps and adjust the linear position, eventually convey to the
large clamping roller (3) and small clamping roller (4). Due to the
different sizes of the raw shrimps, the height and force of the large
clamping roller shall be adjusted. Furthermore, the height of the
large clamping roller can be tuned by the bolts (7) and multilateral
eccentric wheel (6) while the force can be regulated by the torsion
spring sheet (9) and eccentricity adjusting wheel (10). In contrast,
the height of the small clamping roller can be modified by the
small multilateral eccentric wheel (2) while the force can be
altered by the torsion spring (5).

Figure 8 Guide roller adjustment section

5.The clamping portion of large and small forcep clips

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 With the rotation of the large gear, the large and small
deflection clamping rollers compress the raw shrimps in the
bracket (1) of “the clamping portion of large and small forcep
clips”. Meanwhile the left and right rollers (3) fasten the body (2)
to firmly hold the raw shrimps by virtue of their clamps on both
sides driven by the plane cam 1 and 2 of “the plane cam portion of
the clamping and separation of large and small forcep clips”. Then
a couple of rows of awls are pierced into the shells of the raw
shrimps.

Figure 9 The clamping portion of large and small forcep clips

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6. The end-stage separation and adjustment section
Two groups of the fixed clamp (1) and the movable clamp (2)
with awls (3) in “the end-stage separation and adjustment section”
are applied to fasten the end-stage and the second-stage on the
curved surfaces of the guide blocks (7) of “the plane cam portion
of the clamping and separation of large and small forcep clips”.
Then awls are pierced into the shells of the raw shrimps, finally the
cam block (6) in the guide block holder of “the plane cam portion
of the clamping and separation of large and small forcep clips”
makes the movable clamp delay on opening and separation, so as to
attain the detachment between the end-stage and the second-stage
body.

Figure 10 tail separation adjustment section

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7. The forward and backward cam portion of the blade
assembly
When “the clamping portion of large and small forcep clips”
conveys the raw shrimps to “the forward and backward cam portion
of the blade assembly” in order to make slits at the back of the
shrimps, the curved plate (5) compresses the raw shrimps firmly by
virtue of the elastic force of the torsion spring (4). Then the blade
depth retreat cam (1) cuts into the back center of the shrimps by
means of the blade (2), separating the shrimp meat. Once the backs
of the raw shrimps are separated, the intestines will be revealed
and removed by the brush during the normal process.

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 Figure 11 Blade combination advance and retreat cam section

8. The forward and backward cam portion of the long

needle assembly into the body
The raw shrimps with their intestines removed, are transmitted
into “the forward and backward cam portion of the long needle
assembly into the body”. Then a few long needles (1) are pierced
into the shrimp meat during the rotation of the cam (2). As the
orientation for the delay, with the rotation of “the clamping portion

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of large and small forcep clips”, the left and right clamps fasten
the body, and the awls pierced into the shell take away the shell,
attaining the detachment between the meat and shell so as to
acquire the purpose of peeling the shell.

Figure 12 Inward and long needle assembly advance and retreat cam section

9.The plane cam portion of the clamping and separation

of large and small forcep clips
The movements of all the large and small forcep clips, fixed
and movable clamps, are controlled by the left and right plane
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cams 1 and 2 in this section. The position can be adjusted by the
main drive gear (1) on the main shaft (2) of the "transmission
part". Whether its position is correct or not directly affects the
accuracy, performance, and the peeling effects of each action.

When the end-stage of the raw shrimps needs to maintain, the

3,4,5,6,7,11 of “the plane cam portion of the clamping and
separation of large and small forcep clips” starts to work. While
the end-stage of the raw shrimps does not need to reserve, the
3,4,5,6,7,11 in the figure shall stop work, and the corresponding
configuration should be tuned by the Figures 8,9,11.

Figure 13 size clamp clamps the separation plane cam section

10. The sprinkler system

It’s mainly used to brush the intestines, lubricate the blade,
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flush finished products, clean the peeled remnant stuck to the parts
of the equipment, etc.

(1) When the blade cut into the shrimp meat, the sprinkling
makes lubrication;

(2) When the shrimp meat has been cut open, the intestines
will be brushed off under the momentum effect of water;

(3) The finished products can be flushed into the transmission

groove, then transferred to the specified location by the conveyor
system;

(4）The residue will be flushed;

(5）The parts of equipment will be cleaned.

11.Electronic control system

The machine operation panel is composed of a power switch

(1) and a timer (2). When the power is turned off, the power switch
(1) must be set to the “O” position; when the power is turned on,
the power switch (1) must be set to the “I” position.

The timer (2) records the cumulative running time of the

machine, and the record is incremented by one every time the
machine is operated.

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 Figure 14 operation panel

IV. Preparation work before use

1. The equipment uses wooden packaging, hence particular
attention shall be paid to prevent mechanical damage of the parts,
touch damage of the shell and power switch;

2. The equipment should be lifted to the work platform and

tuned to the appropriate height by means of special hoist, and then
fixed. Besides, the equipment shall be checked whether there is any
touch damage or destruction, and other undesirable phenomena
during transport. All the doors must be opened so as to carefully
check for loose screws or parts, and so on;

3. After the equipment is fixed, both of the power and the

water source shall be connected by the professionals. Make sure
the power wiring is correct, the grounding must meet the
requirements, and the water source is turned on without leakage;

4. Add the sufficient lubricating grease in accordance with the

requirements of lubrication points. Each lubrication point shall use
the lubricating grease of food grade by the National Standard, and
take injection nozzle. (The lubrication of the chain and sprocket
transmission system should also use the lubricating grease of food
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grade)

V. Operation procedure
Friendly reminder:
The following adjustment of various operating positions
provides no available information, thus must depend on visual and
actual operation experience to get good understanding. Powertech
will continue to pursue improve and strive to perfect.

1. Adjustment to plate of the conveyor system

Adjusting the position of the plate of the conveyor system can
be referred to that of the adjustment block (2) and the adjustment
block holder (3) of the conveyor opening position in the
"transmission part"

After a period operation, the V plate might be deviated from

the original position.

When the deviation is not big, use the cross screwdriver to

adjust the part 3 (cross recessed pan head screw) and reach the

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correct position.

When the deviation is large, use the banner to loosen the part 1
(hexagon headed). Turn part 2 and regulate it accordingly to the
place. After it is fixed, turn part 3 to the correct place.

2. Adjustment to the position of the tail fin holder

The position of the tail fin holder is crucial. Whether it is
correct does not only affect the holding intensity, but also
determines the grade, making slits at the back of shrimps, peeling
quality and so on. The correct position is to clamp the entire tail
fin pierced by the awls; The location, in which the small jaw in
“the end-stage separation and adjustment section” (see Fig. 10)
firmly holds the body (1), aims to adjust the angles of the main
shaft (2) by virtue of the fixed block (5) of the large gear in the
“transmission part” (see Fig. 7). Eventually the requirements of
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clamping the entire tail fin can be met.

3. Adjustment to linear unknown body of raw shrimps

(1) The linear position of body directly affects the back center
position of making slits at the back of shrimps, the quality of
removing intestines, and the linearity of adjusting the guide
piece ① in "the deflection clamping roller adjustment section" (see
Fig. 8). As for the tuned body entering the clamping rollers 3 and
4, since the body of shrimps displays different size and fatness,
they can be adjustable in the present structure.
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 (2) The force magnitude of the wheel can be amended by the
elastic blocks (8) of the bi-directional pulley, torsion spring sheet
(9), and eccentric adjusting wheel (10).

(3) The height of the large clamping roller can be regulated by

the stop bolts (7) and multilateral eccentric wheel (6), as
illustrated in the figure. (The limit adjustment block of the
clamping roller appears multilateral eccentric diamond body, and
different angles of rotation can reach different height requirements.
The multilateral plane has been engraved
with the number words as five different
heights from shallow to deep).

(4) The height of the small clamping

roller can be altered by the small
multilateral eccentric wheel (2).

(5) The large and small clamping

rollers mainly play roles in compressing
the body of shrimps strongly onto the
convex side of the bracket (1) of the "the
clamping portion of large and small forcep clips" (Fig. 9).

4. Adjustment to the the end-stage separation

(1)The end-stage separation means the tail of the first stage
has been separated (fractured) from the joint shell of the second
stage. The working principal is that a couple of groups of the fixed
clamp 1 and movable clamp 2 with awls in "the end-stage
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separation and adjustment section" (Fig. 10) are spaced apart a
distance in the external force as the movable clamp 2 jumps
elastically, to achieve the purpose of the two-stage separation.

Loose part 3, regulate distance (L) between part 1 and 2 to

attain adjustment of the tail segment separation .

(2) The adjustment to shrimps with the tails left can refer to
the distance between the left and right guide holder (6) and the
swing base (13) in "the plane cam portion of the clamping and
separation of large and small forcep clips" (Fig. 13).

(3) The method for adjusting the tailed shrimp is to lift the
guide block (1) and release the guide member (13) from the work

by pressing the spindle lock adjustment screw (1 、 6 、 14) in the

"size jaw clamping and separating the flat cam portion".

5. Adjustment to the blade for making slits at the back of

shrimps

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 (1) Adjustment of blade central position

1.1 The pressure of the curved platen is not adjusted by the

torsion spring (4) (Fig. 11);

1.2 The distance between the curved plate and the raw shrimp
is adjusted by the depth top block (6) (Fig. 11); the pressure is
large and the spacing is small, the raw shrimp will be crushed; the
pressure is small, and the spacing is large;

1.3 adjustment when the blade enters the open back

When the blade enters the open back, it is precisely the best
cut at the separation between the tail and the second stage, which
creates the best condition for the next peeling. This position can be
passed through the blade in the "blade assembly advance and
retreat cam portion" (Fig. 11). The depth advance and retreat cam
(1) is adjusted.

(3) Adjustment of open back depth

The depth of the open back is

adjusted according to the process
requirements of the finished shrimp.
The adjustment method is adjusted
according to the blade depth adjustment
plate (3) and the blade depth top block
(6) in (Fig. 11).

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6. Adjustment to the brush for intestines removal
After the slits at the back of shrimps, the intestines are mainly
removed by the brush. The brush position can be adjusted by the
spring, and the depth stop.

7. Adjustment to the position of the long needle into

the body
See Fig.12, when the long needle into the body cuts into the
shrimp meat, two rows of 9 pins are pierced into the body
simultaneously, whose position adjustment can be accomplished by
the gear (3) in the illustrated figure. The pierced depth can also be
revised by the adjusting base of the depth position into the body,
referring to the depth of penetration into the shrimp meat.
Particular attention should be paid that the shrimp meat must not
be pierced, otherwise it will damage the long needle and large
clamp fastening the body. Maintain a distance of about 4-5 mm
between the long needle and large clamp fastening the body.

8. Adjustment to the position for the large clamp to

firmly hold the body
Depending on the size of the raw shrimp, in order to meet the
clamping requirements, adjust the tong opening limit screw (4) in
the “clamping part of the size clamp” (Fig. 13).
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9. Adjustment to the position of the sprinkling nozzle
The position of the water spout mainly refers to the position
of the gut line. The gut line can be achieved by using the spray
force of the spout, in addition to the brush, and the position of the
spout is from the top to the bottom. Just aim at the gut that has
been opened and exposed to the body and the body has been
detached, and the gut line is washed away by a certain amount of
linear radiation.

10.Power on and off

Control power from the electric control box. Turn the knob
switch on the machine and the power was supplied.

11.Placement of shrimp
Manually place the shrimp on the V plate and align the second
and third joints of the shrimp tail with the black line on the V

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 plate.

12.Adjust the speed

Change the round belt and adjust speed ratio accordingly from
60 pcs per min to 80 pcs per min.

VI. Care, maintenance, and trouble shooting

1. The equipment maintenance determines the degree of
whether the equipment can work properly. In order to keep good
condition, prolong the service life, and play normal work
efficiency, it’s recommended to make repairs once every six

37
 months depending on the working time, in addition to the normal
daily maintenance. The repair work must be completed by the
professionals.

2. Troubleshooting (see Table 3)

Table 3 Troubleshooting

Malfunct
Cause Analysis Remedy
ion

1. Adjustment to the bounce

End- The bounce spacing of the two small distance of the small clamp jaws
stage clamp jaws with the awls is lack or too with the awls
unseparated small on the left and right pulley base
2. Replace the awls

Flat shrimp The force by the curved plate is too Adjustment to the eccentricity
meat large wheel position of the c urved plate

Intestines The brush is not in place Adjustment to the brush position

non-removal
The water pressure is too small Adjustment to the water pressure

The direction for opening back position Adjustment to the position and force
is not correct of the deflection clamping roller

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 The blade worn Replace the blade

The wrong location of the tail fin clamp Correct the manual placement

Adjustment to the
End-stage and second-stage unseparated bounce distance of the small
clamp jaws with the awls

Adjustment to the cam position of

Blade cutting into the wrong location
Peeling not the blade
net
Large jaw shows the blunt needles Replace the awls

Raw shrimp handled non-properly or not fresh

Replace raw shrimps
(already bad)

Adjustment to the position of l ong

Long needle into the body too long or short
needle and cam

The blade worn Replace the blade

Rotten meat
in the open The water pressure is too large Adjustment to the water pressure
back
The brush gets too close to the body Adjustment to the brush distance

1. The blade cuts into the wrong location

Adjustment to the blade cam
End-stage 2. Cutting into the tail too long
non-retained
End-stage holding a small clamp does Check whether the torsion spring has
not return been stuck; if yes, replace as a new one

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