Description

Technical Parameters

Equipment Introduction:

The vacuum tumbler utilizes the principle of physical impact to cause the meat to tumble up and down within a tumbler under vacuum, creating a massage and marinating effect. This ensures the meat evenly absorbs the marinade, improving its binding strength and elasticity. The machine also acts like a lung, allowing the meat to expand and contract within the tumbler. This reciprocating motion improves the meat's structure, allowing the marinade to be fully absorbed. This process strengthens the meat's binding strength and elasticity, enhancing its taste and cross-sectional appearance, and increasing its water retention to increase yield.

The entire machine is typically constructed of SUS304 stainless steel, meeting food hygiene standards. Modern vacuum tumblers often incorporate computer control and frequency conversion technology, making them safer, more convenient, more energy-efficient, and more efficient.

Working Principle

1. Physical Tumbling:

As the drum rotates, the meat inside the drum is lifted by guide plates or paddles, then falls freely, colliding and colliding with the meat below. This process softens the previously stiff meat, loosens the muscle tissue, and facilitates the penetration and diffusion of the marinade.

2. Vacuum Environment:

Under vacuum, the meat expands and softens, making it easier for the ingredients to absorb. A vacuum environment also inhibits the growth and reproduction of microorganisms, reducing factors that may cause food oxidation or spoilage.

3. Breathing (Optional):

Some models feature a breathing function, allowing for simultaneous vacuuming during tumbling, or alternating between vacuum and atmospheric pressure. This breathing tumbling method effectively shortens tumbling time and improves tumbling efficiency.

4. Promotes Protein Conversion:

Through tumbling and mutual compression, meat proteins are broken down into water-soluble proteins, making them more easily absorbed by the body and improving the stickiness and sliceability of the product.

Equipment Parameters and Description:

Loading capacity: Typically 50%-75% of the drum volume to ensure adequate tumbling space.

Power: This includes the power of the drum motor and accessories such as the vacuum pump. Tables often report total power.

Speed: Some newer models support variable frequency drive, allowing for speed adjustment based on different product and process requirements.

Power: Smaller models may have a 220V option, but commercial and industrial models typically use 380V industrial voltage.

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Equipment Advantages

1. Improved Product Quality:

By promoting the extraction of salt-soluble proteins, it effectively strengthens the binding force of meat, tenderizing it and enhancing its texture. It also ensures that the meat product is sliceable and prevents breakage and cracking during slicing.

2. Improved Yield:

Tumbling in a vacuum environment enhances water retention and reduces juice loss during cooking, significantly increasing the yield of finished products.

3. Shortened Curing Time:

Compared to static curing, vacuum tumbling significantly shortens the time it takes for the marinade to penetrate and diffuse, improving production efficiency.

4. High Level of Automation:

The total operating time, tumbling time, and rest time can be programmed using a time relay or PLC, enabling automatic operation and reducing labor intensity.

5. Hygiene and Safety:

The all-stainless steel construction is easy to clean, and the vacuum state inhibits microbial growth, helping to ensure product safety.

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