A meat marination machine with vacuum to produce tender and well marinated meat in a short amount of time
- Using vacuum reduces time taken to marinate significantly while yielding similar or better results
- Storable recipe parameters for repeated usage
- Chicken, pork, mutton and beef slices, cubes, chunks, and more
How it works
Meat is loaded into the bowl of Vacuum Tumbler prior to adding the marinade. The user can load an existing stored recipe with parameters or create a new one. Close the cover, perform the pre start checks and once ready, simply press the start button to start the entire process. Once done, an alarm will sound to indicate the end of the process.
During vacuum, the pores of the meat enlarge as the meat expands due to the negative pressure within the bowl. The tumbling “massages” and tenderizes the meat. All these processes allow the marinade to penetrate deeper into the meat and not just on the surface.
After the entire process is done, vacuum will be released, causing the meat to shrink, closing the pores and effectively locking in the marinade. After the vacuum tumbling process, the user will notice that there is little or no marinade left, everything is absorbed by the meat.
Time required ranges from 10-60 minutes depending on quantity and meat cut. This is still much less than the time taken for a traditional marination in which the meat is submerged in the marinade for more than 8 hours or so.
|Bowl volume||60 litres|
|Tumbling capacity||Up to 30 kg|
|Tumbling speed||10 to 25 rpm|
|Vacuum||-0.6 mbar to 0|
Process timer SV and PV (set value and present value)
Bowl tilting up
Bowl tilting down
|Operating voltage||Single phase, 13 amps, 230 V, 50 hz|
|Power consumption||2.8 kw/hr|
|Material for machine||Stainless steel 304 and 316|
|Material for scraper||Teflon|
|Dimensions (length x width x height in mm)||1000 x 700 x 1230|
eBrochure available via the download button.
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- +65 6747 0269