Poukisa tout tranch vyann woule koupe pa tranche mouton an?

The meat cut by the tranch mouton is rolled. There are two main reasons. One is the cutting angle of the blade. The blade of the slicer is a single-edged knife. The cutting angle is of this shape, usually between 45° and 35° acute angle. , The angle directly affects the effect of rolling, the small angle cuts it out into slices, this is adjusted according to the user, such as a barbecue restaurant, on the contrary, the angle is large and cut into a roll shape, such as a hot pot restaurant that needs to be plated.

Lòt la se tanperati woulo vyann yo. Anjeneral, vyann lan soti nan mòd konjelasyon an. Tanperati a ba ak dite a wo. Li pa ka koupe dirèkteman. Dapre klima a ak tanperati nan moman sa a, akòz gwo diferans tanperati ant nò a ak sid la, twòp tan dekonjle, koupe vyann ap fè li mou ak difisil pou fòme, e gen anpil metòd dekonjle. Mwen pral di de isit la, youn se fre-kenbe ak konstan tanperati dekonjle, ak lòt la se, bwat la kim se dekonjle nan tanperati chanm. .

Finalman, mwen ta renmen fè ou sonje ke lam la bezwen file pou yon peryòd de tan, epi li pa ta dwe afekte efè a koupe vyann.

Ang lam la dirèkteman gen rapò ak epesè tranch vyann lan ak tanperati vyann lan. Si ou vle tranche, anjeneral ou sèlman bezwen atrab tanperati a ak epesè nan vyann lan kontwole si vyann lan woule oswa flokon. Efè lam la pa evidan, epi si ang lan nan lam la piti, byenke vyann lan tranche tranche, lam la fasil pou mete, kidonk si ou dekonjle vyann lan nan frizè yon ti tan ankò oswa koupe li pi epè, li pral tranche.