Vacuum exhaust method of rezač janjetine

In order to ensure that we can taste fresher and better-tasting meat slices, we need to exhaust the air in the package in time when using the lamb slicer to ensure the brand-newness of the equipment and the effect of using it better. So what are the methods for vacuum exhaust of lamb slicer?

1. The air-exhaust seal is to extract the air from the packaging container through a vacuum pump on the mutton slicer. After reaching a certain degree of vacuum, it will be sealed immediately, and the vacuum tumbler will form a vacuum state in the packaging container.

2. Zagrijavanje i ispuhivanje je zagrijavanjem posude napunjene rezačem za ovčetinu, izbacivanjem zraka iz spremnika za pakiranje toplinskim širenjem zraka i isparavanjem vode u hrani, a zatim zatvaranjem i hlađenjem kako bi spremnik za pakiranje dobio oblik određenog stupanj vakuuma. U usporedbi s metodom grijanja i ispuštanja, metoda ispuštanja zraka i zatvaranja može smanjiti vrijeme zagrijavanja i bolje sačuvati boju i okus hrane.

mutton slicer can achieve vacuum exhaust by pumping air and heating, expelling the air inside, forming a certain aseptic environment, maintaining its vacuum degree, renewing the machine, and keeping the meat delicious.

The above is the vacuum exhaust method of the mutton slicer. We can achieve it by pumping and heating. It is convenient, simple and practical. We can learn about it so that users can taste better quality meat slices.