Vacuum exhaust method of भेडा स्लाइसर

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. तताउने र थकाउने भनेको मटन स्लाइसरले भरिएको कन्टेनरलाई तताएर, प्याकेजिङ कन्टेनरबाट हावाको थर्मल विस्तार र खानामा पानीको वाष्पीकरण मार्फत बाहिर निकालेर, र त्यसपछि प्याकेजिङ कन्टेनरलाई निश्चित रूपमा सिल गरेर चिसो पार्नु हो। वैक्यूम को डिग्री। तताउने र थकाउने विधिको तुलनामा, हावा-थकाउने र सील गर्ने विधिले तताउने समय घटाउन सक्छ र खानाको रंग र स्वादलाई राम्रोसँग सुरक्षित गर्न सक्छ।

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.