Vacuum Tumbling Marinating Machine

Working Principle

The vacuum tumbler creates a negative pressure vacuum environment inside the drum. As the drum rotates, the internal V-shaped paddles continuously tumble, beat, knead and massage meat pieces. Under vacuum conditions, meat fibers relax and expand, allowing marinade and brine to quickly penetrate into the meat tissue. The equipment supports intermittent tumbling and forward/reverse rotation to shorten the curing time, improve water retention, yield rate and slicing performance of finished products, and reduce oxidative discoloration of meat.

Equipment Structure

1. Drum Assembly: SUS304 stainless steel drum with internal curved V-shaped paddles. Both inner and outer surfaces are polished without dead corners. Large-diameter sealed feeding door with silicone seal to ensure vacuum tightness. 
2. Transmission System: Reduction drive motor with variable frequency speed regulation, supporting forward and reverse rotation. 
3. Vacuum System: Water ring vacuum pump, vacuum pipeline and pressure gauge. Breathing-type models can realize alternating cycles of vacuuming and pressure relief. 
4. Frame: SUS304 stainless steel frame with low operating noise. 
5. Electric Control System: Waterproof computer control panel. Total working time, tumbling time and interval time can be set to automatically complete the whole process.

Applicable Materials

Pork, beef, mutton, chicken and duck meat chunks. Used for curing ham, bacon, roasted meat, braised products, conditioned meat pieces and pre-cooked meat products; also for flavor infusion of large meat cuts. Not suitable for mixing fine minced meat. Widely applied in meat product factories, pre-cooked food plants and central kitchen production lines.

Equipment Features

1. Vacuum negative-pressure tumbling achieves fast and uniform curing, improves yield rate and meat tenderness. Finished slices are not easy to break. 
2. Supports intermittent tumbling and forward/reverse rotation. 
3. The drum and paddles are all made of SUS304 stainless steel for easy disassembly and cleaning. 
4. Variable frequency speed regulation with adjustable rotation speed to match different meat texture requirements. 
5. Optional configurations: breathing vacuum function, automatic hydraulic feeding.