Vacuum ( Refrigeration ) Tumbler

1. Propeller is designed distinctively, positive rotation for rolling, kneading and knocking, inversion for massage.

2. Control positive rotations, inversion, intermission, charge, rotation rate, vacuum and atmospheric pressure according to customers requirement, and could realize independent assortment. Adopt PLC, soft startups; touch screen control that can store 100 formulations.

3. Vacuum intake. Meat output in inverse rotation. Breathing-style process designed to make sure rolling and kneading under both vacuum and regular state to shorten processing time.

4. Bigger intake hole can put in powder or other additives easily.

5. Vacuum Rolling and Kneading Machine can provide a physical process of diced meat energy transformation, an indispensable technology of meat process,and is a sort of available approach to accelerate souse speed, proceed mechanical treatment to diced meat through rolling and kneading, increase the abstraction of salt soluble albuminoidal, improve the rate of manufacture and product quality.

6. Vacuum freeze tumbler adopts SUS304, holder frame adopts stainless square tube, polished inside make sure lower temperature, easily to be cleaned.

7. Interlayer freeze; conductive sink was equipped on the external of the barrel and there is an outer connector ( saline water ) for enhancing the frozen effect.

8. Touching screen PLC control; all parameter to be set according to different product.

9. Transduction for adjusting speed; stable start, wider adjustable range. Hydraulic out put; rolling barrel inclines forward to achieve rapid output, no residua; thoroughly washing is needed.

10. Triangular impeller design; suitable for various kind of products such as poultry, fish, pork, beef, etc.