Porady:

1、Fast Drying Period

Before pushing the racks hanging sausage and bacon into the drying chamber, pozwól odwodnionej maszynie Twesix odprowadzić gorące powietrze do odpowiedniej temperatury 60 ℃ do 65 ℃,which can let sausage and bacon ferment, keep color and taste

2、Slow Drying Period

Temperature at 52℃ to 54℃,humidity 45%, czas schnięcia wynosi 3 to 4hours

3、Fast Drying Period

Temperature at 60℃ to 62℃,humidity 38%,the drying time is 10 do 12 godzin. After drying, the sausage and bacon contains 18% wilgoć,which is best dried quality.