Description:The Invac-2 perform a pre-vacuum stage to eliminate from the meat mass, the occlusions and micro-bubbles generated during bagging or moulding preventing shedding and oxidation of the finished product. This process improve its colour and the bind during slicing, reducing losses and prolonging its shelf life. The Invac-2 pre-vacuum hood has a double hood, which enables simultaneous operation: while loading and unloading is carried out in one chamber, the vacuum process is performed in the other. ts design saves timne and increases production by adapting to all moulds.
Description:In various processes in the preparation of meat products, it is necessary to perform a pre-vacuum stage to eliminate from the meat mass the occlusions and micro-bubbles generated during bagging or moulding or a non-vacuum massage. The Contivac vacuum tunnel solves this problem, preventing shedding and oxidation of the finished product, improving its colour and binding during slicing, reducing losses and prolonging its shelf life. The Contivac is specially indicated for semi-automatic and automatic continuous-process lines.
Description:The Invac-4 perform a pre-vacuum stage to eliminate from the meat mass, the occlusions and micro-bubbles generated during bagging or moulding preventing shedding and oxidation of the finished product. This process improve its colour and the bind during slicing, reducing losses and prolonging its shelf life. The Invac-4 pre-vacuum hood has four hoods, which enables simultaneous operation: while loading and unloading is carried out in two chamers, the vacuum process is performed in the other two. Its design saves timne and increases production by adapting to all moulds.
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