Ki jan yo fè ti mouton tranch koupe vyann nan woulo

Everyone is already familiar with slicers. When we go to restaurants or hot pot restaurants to eat hot pot, the lamb we order is usually rolled up. This is how it is formed. This is also from the use of slicers. It’s just a mutton slicer specially used for slicing into rolls. Let’s take a look at the effect:

1. When I first used it, I couldn’t get the slicing effect that I wanted, and I couldn’t cut good-looking meat rolls. In fact, I didn’t understand the performance of the machine and the principle of slicing.

2. Kit slicer mouton an ka woule nan woulo, faktè dirèk enfliyanse se tanperati vyann nan frizè. Si tanperati vyann lan pa ba ase, woulo vyann yo pa ka koupe si vyann lan pa jele ase. Slicer a ka koupe tranch trè mens ak kontinyèl. Pou tranch vyann, machin nan se nan yon eta nòmal.

3. Generally, the temperature range of the mutton slicer is controlled at 0~-7℃. This temperature range can cut meat rolls, detect the degree of mutton freezing and slow meat methods, and master the performance and use of the machine.

Using the mutton slicer to cut the meat into rolls, we must first understand the performance characteristics of the mutton slicer. The combination of temperature and meat is required to present a good-looking mutton roll.