Small Vacuum Tumbler
Cylinder Diameter: 1000 mm
Cylinder Length (Excluding Heads): 900 mm
Motor Power: 2.2 kW
Vacuum Pump Power: 0.75 kW
Approximate Capacity: 200 kg/batch
Approximate Overall Dimensions: 1700 x 1020 x 1550 mm
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- In meat processing, a “small-scale tumbling machine” usually refers to a small-scale vacuum tumbling machine. It is a key piece of equipment used for marinating, tenderizing, and enhancing flavor.
- It uses physical tumbling to thoroughly mix the meat with the marinade, and the vacuum environment allows the meat to fully absorb the marinade, thus improving yield and quality.
- Small-sized tumblers are ideally suited for processing:
- Western-style products: Chicken steaks, barbecue meat, ham slices.
- Chinese-style products: Red-cooked/braised meat, beef jerky, meat skewers.
- Others: Seafood marination, vegetable dehydration.
- Focus on Core Functions:
- Vacuum capability: Stable vacuum level is crucial for ensuring marination effectiveness and meat color.
- Variable frequency speed control: Different products (e.g., whole chicken, meat chunks, filling) require different rotational speeds. Variable frequency drive offers greater flexibility.
- Forward/reverse rotation and intermittent tumbling: Advanced programs allow setting “rotate-pause-reverse” cycles to prevent excessive meat temperature rise and achieve better results.
- Evaluate Structure and Safety:
- Ensure the drum interior is smooth without dead angles and features a tilting/dumping function for easy cleaning.
- Check the door/gasket sealing performance and safety interlock device (prevents opening under vacuum).
- Define Purpose and Budget:
- Basic production: Opt for an economical, practical model with fixed timing and speed.
- R&D or high-quality requirements: It is advisable to choose a PLC program-controlled type for precise and repeatable processes.
