Hello, old customers and new friends! I am Xiao Li from the technical department of our factory. Today I want to talk to everyone about our best job-meat vacuum packaging machine. Recently, customers have been asking: "What's so special about your equipment?" Don't worry, listen to me and tell you in detail.
I remember that last year, Mr. Wang from Hebei came to the factory for inspection and saw the row of shiny meat vacuum packaging machines in our workshop and gave a thumbs up. He said that the equipment he used before always leaked at the seal, and the sausage was oily in less than half a month. We have been using our equipment for three months now, and the vacuum degree has always been stable at above 0.095Mpa, which has really extended the shelf life of meat products.
Why is our meat vacuum packaging machine so durable? This has to start from the source of design. Our engineering team visits more than 30 meat processing factories every year and finds that many manufacturers have headaches: ordinary equipment can easily puncture the packaging film when handling bone-in meat, and the soup splashes when vacuuming marinated products. In response to these pain points, we have specially developed a double-circulation vacuum system, equipped with food-grade stainless steel anti-puncture trays. Now even "difficult households" such as pig's trotters and chicken feet can be perfectly packaged.
Some bosses may ask: "What is the degree of automation?" Our automated packaging solution is not exaggerated. Last month, a customized production line was installed for a beef processing plant in Shandong. From automatic loading to finished product palletizing, the entire line only needs 3 workers to watch. In particular, the vacuum freshness-locking technology can complete the entire process of vacuuming-heat sealing-cooling and shaping in 8 seconds, which is 40% more efficient than traditional equipment. The old master in the factory, Lao Zhang, always said: "I used to be tired of manual sealing and my waist ached, but now this machine works better than young people!"
Speaking of after-sales service, I have to open my heart to everyone. Last winter, a customer in Inner Mongolia encountered difficulties in starting the equipment due to freezing. The young man in our maintenance team braved the severe cold of minus 20 degrees and rushed to the site with the modified heating components within 48 hours. Now our meat vacuum packaging machines are all equipped with low-temperature adaptive modules as standard. From the hot and humid weather in Hainan to the severe cold environment in the northeast, the equipment runs steadily.
Recently, our factory's technical department has come up with a new trick - the intelligent humidity sensing system. This system can automatically identify the moisture content of different meats. For different products such as bacon and fresh meatballs, the equipment will automatically adjust the vacuum strength. Last week, we upgraded this system for the Guangdong cured meat factory. Director Li reported that the fat and lean distribution of the sausage will no longer be deformed by vacuuming.
In recent years, as more and more customers use our meat vacuum packaging machines, the old masters in the factory often say: "The aroma of meat in the customer's workshop is the best way to know whether the equipment is good or not." Now when you walk into our assembly workshop, each equipment must undergo 24-hour uninterrupted testing before leaving the factory. The humming sound of the vacuum pump is the most reliable quality assurance to us.
By the way, new customers often ask recently: "What is the difference between ordinary vacuum machines and professional meat vacuum packaging machines?" For example, it is like the difference between household scissors and slaughterhouse bone chopping knives. The sealing strip of our equipment is twice as thick as that of conventional equipment, and the transmission chain can withstand 12 hours of continuous high-intensity operation. Sister Zhao, an old customer in Henan, said honestly: "I have changed the sealing strip twice in five years. This machine is more durable than my old ox!"
The factory is preparing for the new technology open day these days. At that time, you are welcome to come to the workshop to see how our meat vacuum packaging machine works. Our engineers demonstrated the vacuum packaging process of bone-in steaks on site, which will surely let you see what "tenderness of a tough guy" means - no matter how sharp the bone stumps are, they become good babies in front of our professional equipment.
In the final analysis, our factory has focused on doing one thing well in the past 20 years: making every meat vacuum packaging machine that leaves the factory a "freshness guard" for meat product companies. From the red sausage of the Northeast to Cantonese-style roast meat, from the air-dried beef of the grassland to the fish paste products of the coast, watching high-quality meat products from all over the world wearing the "vacuum protective suits" made by our machines and going to thousands of households, this is the proudest moment for us technicians!
