The vacuum tumbling machine operates under vacuum conditions, utilizing the principle of physical impact to cause the meat to flip and collide within the drum, achieving a massaging and marinating effect. This ensures the meat absorbs the marinade evenly, enhancing its binding and product elasticity. The machine features lung breathing functionality, allowing the product to perform a back-and-forth expansion and contraction movement within the drum, improving the meat's tissue structure and cutting surface, as well as increasing yield. It also enhances water retention and improves the product's internal structure.
Our machine utilizes the principle of physical impact under vacuum to cause the meat to flip, collide, and beat within the drum, achieving the effect of massaging and marinating, thereby enhancing the elasticity of the meat. Our drum mixer's control panel is equipped with a waterproof control screen, and the drum ends feature a swaged-end cap structure for greater and more rational space. The paddle blades are double-sided, not single-sided, as single-sided blades can cause damage to the material. Double-sided blades ensure a more even distribution of the material.
To prevent oil and water from being drawn into the vacuum pump and causing damage, our company has independently designed a large oil-water separator with multiple intervals and ample space. Even if oil and water are forgotten to be drained every three days, it will not cause damage to the vacuum pump. The frame is welded from stainless steel square tubes, and other materials are made of 304 stainless steel. During operation, it can be freely designed for working time, massaging time, and vacuum massaging time.
Features: Customizable with variable frequency technology, ensuring worry-free operation, greater convenience, and enhanced energy efficiency. The entire machine is made of stainless steel, featuring a compact structure with spin-welded end caps on the drums, which increases the internal tumbling space for more uniform kneading effects, reduced noise, reliable performance, and higher operational efficiency.
Roller Kneader Structural Configuration:
The frame and drum are made of 304 stainless steel.
2. The paddle design is rational, featuring forward rotation for kneading and beating, and reverse rotation for massaging.
Large diameter filling port for easy filling and discharging, convenient for cleaning, leaving no waste residue.
4. The computer motherboard controls forward, reverse, speed, and constant pressure, allowing for independent control and free combination.
5. The drum ends are equipped with spin-welded caps, which are formed in one piece. This design significantly increases the internal tumbling space, resulting in the actual product capacity, and allows for an ideal tumbling effect on the processed goods.
The vacuum tumbling machine is a device used for marinating meat products and mixing ingredients under vacuum conditions. Through the vacuum action, it stretches and loosens the fibrous tissue of the blocky meat, transforming conventional pressure marination into negative pressure marination. By rotating and pounding, it converts static marination into dynamic marination, and under constant temperature conditions, it turns natural marination into enhanced marination, thereby improving work efficiency.
Product Features:
1. The vacuum tumbling machine marinating liquid is evenly absorbed into the raw meat, achieving quick and flavorful curing.
Enhanced meat binding and improved elasticity
3. Sliced meat product integrity, preventing破碎 cracks during slicing
Enhanced water retention, improved yield.
5. Enhanced product tenderness and elasticity, and improved product texture
6. Tilt-able automatic discharge, multi-angle rolling kneading
7. Equipped with an integrated feeding machine or a separate feeding machine, feeding operation is simplified and labor-saving.
Operation Method
1. Prior to use, clean the vacuum tumbling machine first, then load the material. The amount of material loaded depends on the drum's capacity. Next, secure the drum cover, and turn the handwheel clockwise to tightly seal the drum lid.
2. Adjust the vacuum gauge BP pointer position, setting the lower limit at -0.06 MPa and the upper limit at -0.09 MPa. Then activate the vacuum button, and the vacuum pump will operate until it reaches the set pressure, at which point it will stop.
3. Set the total working hours, the duration of each rolling section, and the intermittent time on the control screen of the electrical control box. Set the initial rotation direction and speed on the screen.
4. Press the "Run" button to initiate the kneading process. During operation, parameters such as total working time, kneading duration per segment, rest time, and rotation speed can be adjusted. The kneading work will automatically stop once the set time is reached.
During the tumbling process, if meat, powdered additives, or water need to be added, the tumbling drum and vacuum system should be stopped, and the additional filling port should be opened to add the materials. Once the additives are well mixed with the meat pieces, restart the vacuum system.
6. During discharge, position the hopper car beneath the discharge opening, open the vent valve to reduce the pressure difference between the drum's interior and exterior, turn the handwheel counterclockwise to disengage the beam from the tank groove, remove the tank cover, and press the manual reverse button to discharge the material.
After the discharge operation is completed, the roller must be thoroughly cleaned to prepare for the next rolling process.
