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 Frozen Meat Slicer&Cutter QPJ2000 |
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YC Mechanism Meat Slice is specially developed to cut the frozen chicken and pork etc. at –18℃ and 0℃, which can greatly minimize the preparations for meat-borne food processing, a substantial saving on time and cost by placing the sliced meat into Grinders. Meanwhile the infection rate of bacteria can be largely reduced while the products shelf life is extended substantially, This Cutter features robust construction, easy maintenance and high productivity and efficiency. [More] |
| Saline Injector ZSI-140 |
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YC Mechanism Saline&Brine Injection machine ZSI-140 is designed stainless steel with the function to adjust the stepping speed and stroke as per the specific product and process requirements, so as to evenly inject the saline and the pickle agent into the meat slices and bone-borne meat, giving a shorter pickling period. [More] |
| Vacuum Meat Tumbler GR 250,500,1000,1600,2000,3000 |
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YC Mechanism Vacuum poultry Tumbler GR Series is stainless steel constructed. Designed to meet the needs of large-sized meat and poultry processors, our GR Series industrial capacity, stainless steel vacuum tumblers deliver improved product quality. Vacuum tumbling is a method of marinating meat, poultry and seafood and is designed to provide ready-to-cook, value-added products. Vacuum tumblers are designed to improve vividness of the muscles, meat elements, small meat pieces, chicken bodily sizes and elements in the vacuum environment. Without vacuum tumbling for 20 minutes, marinating requires 24 to 48 hours of soaking before the product is ready for loading into the smokehouse. [More] |
| Smoking House ZXL 250,500,500(dual channels),1000 |
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YC Mechanism bacon Smoke house is completely constructed of stainless steel and can be easily cleaned. The standard smokehouse, air is circulated 14 times per minute with a specially design circulating fan. A specially designed mixing chamber enables you to combine low temperature and high temperature air, smoke and low pressure steam so that the product in the smokehouse can be perfectly processed.Ensures a uniformly cooked product with constant core temperatures and standardized smoked color. [More] |
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