Deaerator for the food industry

vacuumstainless steel

During molding, it is normal for air to be present between the parts that make up cooked ham, or similar products. The presence of air does not allow the parts to adhere, even with pressing, resulting in defects at slicing due to the presence of pockets of liquid and jelly. Deaeration is intended to remove the air between the muscles, and in the case of product to be cooked under vacuum, heat-sealing of the bag containing the product is performed. Deaeration cycles are carried out according to the characteristics of the products, that is, the percentage of injection and the size of the parts that make up the product. Meats are placed in molds, either aluminum or stainless steel, by inserting an in-between sheet, either Cartene or a heat-sealable bag. Traditional molds for whole products or molds for slicing logs can be processed. For deaeration, we have tunnel machines consisting of a loading belt, a treatment unit with a belt inside like the loading belt and with the inlet and outlet openings closed by vertically sliding doors with static wear-resistant seals. A roller conveyor or unloading conveyor and connections to the vacuum pump complete the machine, the length of which is defined according to production requirements. The water-cooled sealing bars, thanks to the shape of the heating elements, carry out two parallel seals at very high pressure, for the best vacuum seal, even in the presence of micro-creases and product residues. The simple programming allows the easy management of the most effective vacuum cycle and the best sealing conditions, storable in recipes.