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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