SANGE MACHINERY

Product Description

Vacuum tumblers are the main processing equipment used by food manufacturers to produce meat products and low-temperature ham. Their purpose is to mix tenderized raw meat with auxiliary materials and additives under vacuum by tumbling, pressing, and marinating (note: meat expands under vacuum). It allows the proteins in the tenderized raw meat to come into full contact with the brine, accelerating the dissolution and interaction of proteins to increase the adhesion between meat pieces, and also to color the meat pieces, improve the tenderness and water retention of the meat, and improve the quality of the meat pieces. All types of tumblers have adjustable total working time, processing time, pause time, and vacuum level. Some also have forward and reverse rotation time control. Main functions: rapid marinating, even mixing, and prevention of oxidation.