Beef and mutton slicer’s vacuum requirements

Nowadays, in order to keep the beef and selai sa nama ea nku 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. Ha ho bapisoa le mokhoa oa ho futhumatsa le oa ho qeta, mokhoa oa ho ntša moea le mokhoa oa ho tiisa oa nama ea khomo le ea nama ea likhomo e ka fokotsa nako ea ho futhumatsa ea lintho tse ka hare le ho boloka ‘mala le monko o monate oa lijo. Ka hona, mokhoa oa ho ntša moea le oa ho tiisa o sebelisoa haholo, haholo-holo O loketse ho futhumatsa lihlahisoa tse nang le motlakase o fokolang.

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.