Beef and mutton slicer’s vacuum requirements

Nowadays, in order to keep the beef and マトンスライサー 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.牛肉と羊肉のスライサーは、加熱排気方式と比較して、空気抽出・密封方式により、内容物の加熱時間を短縮し、食品の色や香りをよりよく保つことができます。 そのため、空気抽出・シール方式が広く使用されており、特に排気伝導の遅い製品の加熱に適しています。

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.