Specifications
1. High-efficiency vacuum material adsorption inlet for seamless additive integration.
2. Constructed from premium SUS 304 stainless steel for long-lasting durability.
3. Versatile monolithic or V-shaped paddles designed for optimal rolling and kneading.
4. Equipped with an advanced air-filter system for enhanced performance.
In a vacuum state, meats undergo a dynamic turning and kneading process within the machine, producing a tender massage effect. This method ensures uniform salting, boosts elasticity, and refines the internal structure of the final products, elevating quality to new heights.
Application:
Ideal for the meticulous curing process of sauce braised pork, ham, bacon, barbecue, sausage, and seafood, enhancing flavor profiles and texture.
Characteristics:
1. User-friendly vacuum material adsorption inlet for effortless additive inclusion.
2. Crafted with robust SUS 304 stainless steel for enduring reliability.
3. Features monolithic or V-shaped paddles, offering variable rolling and kneading strengths to cater to a variety of product needs.
4. Dual rotating speed settings for precise control.
5. Outfitted with an effective air-filter system to prevent material ingress into the vacuum pump during operation.
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