processing of cooked meat

grabcad

... here is a process diagram for the processing of cooked meat with all its associated, cooking fat, sauce - under refrigerated conditions (bruche ice-cooling), so that slices can be cut into a dish.two slices -100 mm diameter, 35 mm thick - consisting of 75% pork, pork bacon, onions, salt, pepper, oregano - total weight approx. between 280 - 340 grams, both slices.with fresh eggs, onions baked as a so-called "farmer's breakfast".procedure:rods of 500 mm length, 100 mm inner diameter provide precooled (so that sauce, fat cut are firm ..) - this is cut into slices.Bar container standing vertically.sliced ​​slices fall into shells - two slices offset next to each other.fresh eggs and fresh onions are given over it.Everything in a steam oven under convection oven heated, cooked.issued on wooden board made of beech with cover and fresh, warm dough rolls.concerns: issue of free meals from vending machines.step, igs