Vacuum exhaust method of kucheka gwayana

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. Kupisa uye kupera simba ndekupisa mudziyo uzere ne mutton slicer, uchidzinga mhepo kubva mumudziyo wekuputira kuburikidza nekuwedzera kwemhepo inopisa uye kubuda kwemvura mukudya, uyezve kuvhara nekutonhodza kuita kuti chigadziko chekuputira chiite. degree of vacuum. Kuenzaniswa nekupisa uye nzira yekupedza simba, mhepo-inopedza uye kuvhara nzira inogona kuderedza nguva yekupisa uye kuchengetedza zviri nani ruvara uye kunaka kwezvokudya.

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.