(such as fat rancidity and enzymatic browning and other oxidation damage etc.) the. In the negative pressure state, the moisture (free water and partially bound water) of the food can evaporate rapidly and the tissues form porous and porous structures by using oil as the heat transfer medium.
2, automatic control of temperature, no overheating, no over-voltage, to ensure product quality and safety in production.
3. The machine is made of stainless steel and has the characteristics of high effici