EOE exhaust canned meat is divided into two kinds of heating vent and exhaust. Since the heating vent more a process, that is a waste of labor, and workshop area occupied, while more than a heat treatment, often affect the quality of the product, and sometimes produce plastic flow phenomena, but also lower the production capacity, it can be vacuum Seamer exhaust sealed with the seal of the product as possible evacuation.

Current large pot and bone products are still heated exhaust, the use of a suction seal still ensure product quality, the possible use of suction seal.

According before sealing cans and different varieties, select the appropriate center tank temperature or vacuum, to prevent the finished product is too high or too low vacuum caused deflated sterilized jar or physical expansion tank. After sealing the can, washing with hot water or washing liquid outside the tank oil, rapid sterilization. Require sealing to sterilize stay no longer than 60min. Prevent the backlog, in order to avoid the deterioration of the tank bacteria or flavor, reduce the degree of vacuum and other quality problems.

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