What are the requirements for vacuum degree of rund- en schapenvlees snijmachine?

1. Air extraction and sealing is to extract the air in the packaging container through a vacuum pump on the beef and mutton slicer. After reaching a certain degree of vacuum, it is immediately sealed. The vacuum tumbler makes the packaging container form a vacuum state. The former is to heat the container filled with the beef and mutton slicer, discharge the air in the packaging container through the thermal expansion of the air and the evaporation of moisture in the food, and then seal and cool the packaging container to form a certain degree of vacuum.

2. Compared with the heating exhaust method, the air extraction and sealing method of the beef and mutton slicer can reduce the heating time of the contents and better preserve the color and aroma of the food. Therefore, the air extraction sealing method is widely used, especially It is more suitable for products with slow heating exhaust conduction.

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