Factory Direct SalesUmgca woMveliso weNyama yenkomo eyomileyo
Customizable iiToni ezi-2 zeBeef Jerky Production Line
Inkqubo:
Isebenzisa inyama yenkomo ekhenkcezisiweyo njengento ekrwada, yenziwa ngokunyibilika, inaliti ye-brine, ukuthambisa, ukusika/ukusika, ukuqhotsa, ukuqhotsa, ukuthambisa, ukupholisa, ukupakishwa kwevacuum nezinye iinkqubo.
Izixhobo:
Ilayini yokuthomalalisa, umatshini wokutofa nge-brine, i-vacuum tumbler, i-slicer, i-fryer, i-wok yeplanethi, i-oyile slinger, umatshini wokupakisha, ubushushu obuphezulu bembiza, umatshini wokuhlamba ibhegi, isikrini esingcangcazelayo, i-flip air dryer.
Umgca we-defrosting uthatha umgaqo weebhubhu kunye namaza, ukwenzela ukuba imveliso iya kuchithwa ngokupheleleyo emanzini, kwaye inkqubo yokutshatyalaliswa iya kukhawuleziswa ngefuthe leebhubhu.
Umgangatho wemveliso, ngelixa usindisa iindleko zabasebenzi,
Ukunciphisa iindleko zemveliso kumashishini.
I-agent ye-pickling elungiselelwe nge-brine kunye nezinto ezincedisayo ifakwe ngokulinganayo kwinyama, ephucula kakhulu incasa kunye nesivuno semveliso yenyama.Abasebenzisi banokuhlengahlengisa isantya sokunyathela, umgama wokunyathela, umsantsa wokucinezela inyama kunye noxinzelelo lwenaliti ngokweemfuno zenkqubo.Yenza i-ejenti yokukhetha ngokulinganayo, ngokobuninzi, ngokuqhubekayo ukujova kwizinto eziphathekayo.
I-tumbler inokwenza inyama ngokulinganayo ithathe i-pickling, inokuphucula amandla okubopha inyama kunye nokuqina kwemveliso;inokuphucula i-taste and cross-section effect of the product;inokwandisa ukugcinwa kwamanzi kwaye yandise isivuno;inokuphuculwa
Isakhiwo sangaphakathi semveliso sinamandla kwaye sisebenza kakuhle.
Yamkela iiblade ezidityanisiweyo kunye nomzimba wensimbi engenasici.Umatshini unenkangeleko enhle, ukusebenza kakuhle kwemveliso, izinga lokungaphumeleli eliphantsi, ukusetyenziswa ngokufanelekileyo kunye nokugcinwa, ubukhulu be-blade ubukhulu, kunye nazo zonke iindawo zokudibanisa ukutya zenziwe ngensimbi engenasici okanye unyango olukhethekileyo, oluhambelana nemigangatho yococeko.
……NJALO.
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