The vacuum tumbler is essential equipment for producing steak, lamb chops, cured meat, braised meat in sauce, bacon and other meat products.

 

Under vacuum conditions, it uses the principle of physical impact. The mixing paddles drive the meat to tumble up and down inside the drum, causing mutual extrusion and collision. This achieves the effects of massaging and marination, making the meat tender, juicy and elastic, improving taste and flavor, and significantly increasing product yield.

 

 

 

The vacuum tumbler operates under vacuum conditions, using physical impact to make the meat tumble, collide and beat against each other inside the drum, achieving massaging and marination effects.

 

It enables the meat to absorb marinade evenly, improves meat binding capacity and product elasticity, enhances texture and cross-section appearance, increases water retention capacity, boosts product yield, and optimizes the internal structure of meat products.

 

The new generation fully automatic vacuum tumbler retains all the advantages of traditional models, and adds computer control and frequency conversion technology, as well as a remote control operating system for safer, more energy-efficient operation.

 

The entire machine is made of stainless steel with a compact structure. Both ends of the drum adopt a spin-press sealing cap structure, which maximizes the beating space inside the drum, ensuring uniform tumbling effect, low noise, reliable performance, simple operation and high working efficiency.