Beef and mutton slicer’s vacuum requirements

Nowadays, in order to keep the beef and affettatrice di montone fresh, to keep the machine clean and prevent food hygiene caused by the influence of bacteria, the machine needs vacuum packaging. What are its requirements for vacuum?

1. Air-seal is performed on the beef and mutton slicing machine. The air in the packaging container is pumped out by a vacuum pump. After reaching a certain degree of vacuum, it is immediately sealed, and the vacuum tumbler makes the packaging container a vacuum. The former is to heat the container filled with the beef and mutton slicer, expel the air from the packaging container through thermal expansion of the air and evaporation of moisture in the food, and then seal and cool the packaging container to form a certain degree of vacuum.

2. Rispetto al metodo di riscaldamento e scarico, il metodo di estrazione dell’aria e di sigillatura dell’affettatrice per manzo e montone può ridurre il tempo di riscaldamento del contenuto e preservare meglio il colore e la fragranza del cibo. Pertanto, il metodo di estrazione e sigillatura dell’aria è più ampiamente utilizzato, in particolare È più adatto per il riscaldamento di prodotti con conduzione di scarico lenta.

beef and mutton slicer has a certain degree of vacuum, which not only keeps the equipment clean and hygienic, but also benefits the efficient use of the equipment. The vacuum-packed machine is suitable for long-term use.