Features of vacuum tumbler

The vacuum tumbler is in the vacuum state, the meat pieces are moved through the cyclic movement of inclined tumbler (massage), which plays the role of tenderizing the meat, fully absorbing salt water, and dissolving protein. The vacuum breathing circulation system and vacuum suction device are added to make the rolling effect more convenient and the use more convenient. The vacuum tumbler is mainly suitable for curing raw meat such as ham, sausage, etc., as well as various kinds of livestock, poultry and fish products. In the vacuum state, the material meat is massaged, beaten, and left to standstill through the forced circulation of the propeller blade to accelerate the distribution and absorption of salt water, promote the dissolution and extraction of muscle fibrin, improve product quality and reduce cooking loss. After the tumbling process, the marinating time can be shortened and the meat quality can be improved.

Main functions: Improve the extraction of salt-soluble protein, so that the pickling liquid is evenly distributed in the meat and fully absorbed; Strengthen the binding force of the meat and improve the elasticity of the product; Improve the slicing property of the product to prevent damage during slicing; Increase Water retention, increase the yield; increase the softness and structural stability of the product.

Structural features: Most of them are made of all stainless steel. Vertical loading, horizontal tilting tumbling, easy operation. Equipped with a relay automatic time control device to realize the automatic working cycle of forward rotation, pause, reverse rotation and pause. Split vacuum system.