High Automation Chicken Marinator Machine / Vacuum Meat Tumbler

Vacuum Meat Tumbler 

Taking advantage of the physical impact principle, the machine makes meat rolled and impacted in the roller under vacuum condition to be salted.
With function of computer control and variable frequency technique, new-up dated control operating system makes the machine safer, more convenient, more energy-saving, and high efficiency

 Meet the needs of large sized meat and poultry processors, our GR Series industrial capacity, stainless steel vacuum tumblers deliver improved product quality. Vacuum tumbling is a method of marinating meat, poultry and seafood and is designed to provide 
readycook, value  added products. Vacuum tumblers are designed to improve vividness of the muscles, meat elements, small meat pieces, chicken bodily sizes and elements in the vacuum environment. Without vacuum tumbling for 20 minutes, marinating requires 24 to 48 hours of soaking before the product is ready for loading into the smokehouse. 

Meat is weighed into batches and cured by injection, tumbling and massaging to produce the flavour, texture and meat content agreed by the customer.

1.Be able to make the meat salted evenly to increase meat adhesive force and elasticity, better the product tastes and section effect, enhance production rate ad water retention, improving the internal structure of the product.
2.Tumbling time, down time, air inflation time, working time and vacuum degree can be set according to requirement. Suction function, positive rotation and reverse rolling, can be chosen by the customer.
3.Special design of the paddle, positive rotation to knead, reverse rolling to massage.
4.More carrying capacity,suitable for many kinds products.