What is the difference between using a duck drying cabinet and the traditional way of drying ducks?

Drying ducks is an important step in many dishes, such as roast duck, cured duck, pressed duck, etc. Whether the duck is dried well will directly affect the quality of the product. The traditional way to dry ducks is to choose a place with good ventilation in autumn. In recent years, commercial duck drying cabinets have begun to appear, which are responsible for drying ducks and even oysters. So what is the difference between using duck drying cabinets and traditional duck drying methods? Let SHINELONG editor tell you about it today. As a well-known commercial kitchen equipment manufacturer, SHINELONG naturally has the equipment type of duck drying cabinet. Below we will compare the effect of SHINELONG's duck drying cabinet with that of traditional duck drying. In terms of drying environment control, the SHINELONG duck drying cabinet can accurately control environmental factors such as temperature, humidity and ventilation. Generally speaking, the temperature in the duck drying cabinet can be adjusted within a relatively stable range, such as between 10-20℃, which is a very suitable temperature environment for drying ducks, to avoid excessive temperature causing the duck to deteriorate or too low temperature to delay the drying process. Humidity can also be controlled at a certain level, such as maintaining a relative humidity of 50% - 70%. Appropriate humidity can prevent the duck surface from being too dry and the internal moisture from being unable to dissipate, or from being too humid to breed bacteria. At the same time, the ventilation system can ensure good air circulation in the cabinet, taking away the odor and excess moisture emitted by the duck. When using a duck drying cabinet to dry ducks, you don't need to consider the external environment too much. The cabinet can be effectively and accurately controlled to achieve a suitable drying environment for ducks, and you can dry ducks every day throughout the year. Traditional drying ducks Traditional drying ducks mainly rely on the natural environment. The temperature will change with the weather and seasons. For example, in summer, the outdoor temperature may be as high as 30℃ or above, and such high temperatures can easily cause the ducks to deteriorate; in winter, the temperature may be very low, which will make the drying process very slow. Humidity is also difficult to control. In the humid rainy season, the humidity in the air is high, and the ducks may not dry, or even moldy; in the dry season, the air may be too dry, causing the duck surface to crack, affecting the taste and quality. In addition, the natural ventilation is greatly affected by the external environment, and factors such as wind direction and wind force are uncertain. Therefore, the traditional way of drying ducks requires very precise control of the weather. The personnel who dry ducks need to have accurate weather environment estimates and experienced coping methods, and they cannot dry ducks at all times. In terms of drying time, the SHINELONG duck drying cabinet can continuously provide a stable and suitable drying environment, so the drying time is relatively accurate and stable. Under normal circumstances, depending on the size of the duck and the desired taste, it may take 2-4 days to dry a duck in the duck drying cabinet. For example, a duck weighing 2-3 catties can reach the ideal drying degree in about 3 days in a duck drying cabinet with a temperature of 15℃ and a humidity of 60%. Traditional drying ducks The traditional drying time of ducks fluctuates greatly. Under good weather conditions, it may be similar to the drying time of the duck drying cabinet, but if there is bad weather, the drying time will be greatly extended. For example, on consecutive rainy days, it may take a week or even longer to dry a duck, and the quality is difficult to guarantee, which requires experienced workers to control. In terms of hygiene and safety, the relatively closed environment of the duck drying cabinet can effectively prevent external dust, mosquitoes, mice and other pollutants from contacting the ducks. Moreover, its internal material is usually easy-to-clean stainless steel, etc., which can be disinfected regularly to ensure the hygiene of the drying environment. In addition, SHINELONG's duck drying cabinet has ultraviolet disinfection function, which can effectively reduce the growth of bacteria. Traditional drying ducks Traditional drying ducks are easily contaminated by dust and mosquitoes when they are dried outdoors or in open spaces. Mosquitoes may lay eggs on the surface of ducks, and dust will also adhere to ducks, posing a health hazard. Moreover, in an open environment, there may even be animals such as rats that may come into contact with ducks, bite them, and spread germs. In terms of space utilization, duck drying cabinets can place ducks in multiple layers, which can make full use of vertical space. Some large duck drying cabinets can dry dozens of ducks at the same time, and the layout is reasonable and easy to manage. For example, SHINELONG's commercial duck drying cabinet has multiple layers of shelves, which can hang ducks in layers, so that more ducks can be dried in a limited area. Traditional drying ducks Traditional drying ducks usually require a large flat space to hang ducks, especially when drying on a large scale, which requires a large area of ​​the site. And if the natural drying method is adopted, it may be necessary to build a special drying rack. If these racks are not placed properly, it will also affect the ventilation and lighting effects. Food preservation and loss of duck drying cabinet: After the duck embryo is air-dried in the duck drying cabinet with one button, it will automatically jump into the refrigeration preservation mode, which maximizes the freshness and original flavor of the duck embryo and reduces the loss of food caused by high temperature and humid weather. Traditional drying ducks: The traditional method of drying ducks is relatively weak in terms of preservation and loss prevention, especially in hot and humid weather, the food is easy to deteriorate or be contaminated. Taste and quality duck drying cabinet: Because the duck drying cabinet can continuously and stably air-dry the duck in a suitable environment, the duck skin is firmer, the duck skin is more complete, the color is more uniform, and the taste and heat of the roasted duck are controllable, the skin is crispy and the meat is tender. Traditional air-drying duck: The taste and quality of ducks dried in the traditional way may be affected by factors such as weather and drying time, resulting in unstable taste and quality, which requires experienced workers or chefs to effectively grasp. In summary, duck drying cabinets are superior to traditional duck drying methods in terms of efficiency, function, food preservation and loss, taste and quality. It is precisely because of this that restaurants on the market, especially roast meat shops, are gradually replacing the traditional drying method with duck drying cabinets. The above is today's sharing of commercial kitchen equipment. I hope it will be helpful to everyone. If you have a need for a commercial duck drying cabinet, you can send us a private message to get official special discounts.