Vacuum tumbler: 【50lb----14,000lb】

Features:

• 50 lb. to 14,000 lb. capacity

• Flights designed for the perfect combination of marination infusion, gentle massaging action, and quick batch times

• Allen Bradley PLC control system designed with HMI to effectively run tumbler operation with single person

• All controls UL listed and built in-house

• Recipe controls come standard for quick line changeovers to new products

• Vacuum shaft loading available for quick automated loading of tumbler in a closed foreign material free environment

• All single door Tumblers are direct drive

• Hinged door with air assist for automated loading and unloading of product

• Variable speed tumble and unloading cycle

• Wash down duty gear motor

• Each vacuum system is sized to match the machines capacity and utilizes a portable stainless steel vacuum pump cart for easy maintenance.

• All 304 stainless heavy duty construction with heavy duty drum and frame designed for easy daily cleanup and long years of service in wash down environments

• Tilting for tumbling or discharge available

• UL Controls

• 100% stainless steel construction

• Through the shaft loading allows for continuous vacuum

• CO2 Injection available

• Optional sanitary open channel design

• Optional CO2 door available for chilling of meat

The following effects can be obtained by using a tumbler:
(1) Make the marinating liquid evenly absorbed in the raw meat
(2) Enhance the binding force of the meat and improve the elasticity of the meat
(3) Ensure the sliceability of meat products and prevent cracks when slicing
(4) Increase water retention and improve export efficiency
(5) Improve the softness and structural stability of the product

The tumbler has the following functions:

Set tumbling working time, set intermittent time, vacuum state tumbling time, continuous tumbling, intermittent tumbling, reverse discharge
The machine adopts the principle of self-extrusion of the guide plate in the cylinder for rolling and kneading. When the cylinder rotates, the meat pieces are squeezed inward according to the guide plate. absorbed by the body. At the same time, the additives (starch, etc.) and the body protein can be fused with each other, so as to achieve the purpose of tender meat, good taste and high yield of finished products.

We sell machines, also provide production workshop automation design planning, and on-site technical training, but also accept special product development commissions to ensure the successful operation of production lines.