Introduction

The vacuum tumbler uses a vacuum pump to extract air from the tumbling drum, creating a vacuum environment of -0.06MPa to -0.09MPa, placing the food cells under negative pressure. As the drum rotates, the food tumbles and collides with each other. Combined with the alternating "vacuum-atmospheric pressure" mode, the marinade quickly penetrates deep into food fibers, achieving uniform marinating and optimized meat quality.

Application Range

• Meat Products: Beef, pork, lamb, chicken, duck, pork chops, braised meat, bacon, etc.
• Sausage Products: Ham sausage, red sausage, grilled sausage, cured sausage, etc.
• Core Functions: Tenderizes meat, enhances flavor, retains moisture, improves elasticity, and increases yield.
• Scenarios: Meat processing plants, central kitchens, prepared food production lines.

Key Features

• Fast Penetration: Vacuum environment increases marinade penetration speed by 3 times, saving over half the traditional marinating time.
• High Yield: Increases meat water retention by 15%-25%, significantly reducing moisture loss during cooking.
• Superior Texture: Breaks down tough muscle fibers; finished products are delicate, juicy, and elastic.
• Freshness Preservation: Isolates meat from air to prevent oxidation and browning.
• Food Grade Material: Full 304 stainless steel construction, mirror-polished with no sanitary dead corners.
• Intelligent Safety: Double-sealing locking device and waterproof electrical components with low noise operation (<60dB).

• More than 20 years of professional mechanical equipment manufacturing experience.
• Dedicated R&D team for sustained technology improvement and development.
• Strict Q.C. and full process monitoring management.
• Certified under ISO 9001, ISO 14001, ISO 45001, CE, BSCI, and ETL.
• Self-owned professional laboratory and QC capacity.