Meat massager vacuum universal "UVM-100.2" (comb.) 2 containers, designed for massaging meat lump raw material after injection. It is used in the technological operation of salting in the production of sausages and delicatessen.
Due to the use of deep vacuum in the process, the equipment allows you to significantly accelerate the salting operation, while improving organoleptic, physical indicators of raw materials and increase the yield of finished products.
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