| 摘要 |
Meat is marked by branding with heated elements to impart a grilled appearance. The elements are at 200-550 (450) deg.C., and remain in contact with the meat for 3 mins.- 3 secs., pref. 15 secs.. The elements are pref. transverse iron bars carried by a chain conveyor and are heated by longwave infrared radiation and are then advanced in synchronism with meat products carried on a conveyor belt. |
