>工藝特點:

1.鮮肉和凍肉均可破碎。

2.導熱油多進多出快速流動、地毯式包圍加熱、真空快速熬煉、節(jié)能減排。

3.油和渣自動排放、自動分離，安全快速，分離**。

4.儲油箱持續(xù)攪拌，細微雜質不沉底，自動排渣過濾，過濾固體雜質二次壓榨。

5.專用螺旋榨油機提出殘油，得到瓦塊餅，利于肉粉加工。

6.自帶脫臭系統(tǒng)，車間內外無異味，符合環(huán)保要求。

7.封閉式真空熬煉避免過氧化值升高，熔煉速度業(yè)內*快，油品顏色淡，油渣 蛋白含量

高色澤好。

Process characteristics:

1. Both fresh and frozen meat can be crushed.

2. The heat transfer oll flows rapidly in and out, with carpet-style surrounding heating, vacuum rapid

cooking,and energy saving and emission reduction.

3. The oil and slag are automatically discharged and separated, ensuring safety, speed, and thorough

separation.

4. The oil storage tank is continuously stired, preventing fine impurities from settling, with automatic slag

discharge and filtration, and solid impurities filtered for secondary pressing.

5. The specialized screw oil press extracts residual oil to produce tile cakes, which are beneficial for meat

meal processing.

6. The built-in deodorization system ensures there are no peculiar smells inside or outside the workshop

meeting environmental protection requirements.

7. The closed vacuum cooking prevents an increase in peroxide value, with the fastest meling speed in

the industry, light oll color, and high protein content in the oll residue, resulting in good color.