De-aerator for traditional or vacuum cooking
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.