Meat Vacuum Tumbler
Technical Parameter:
Model | Volume | Capacity | Vacuum degree | Power | Weight | Dimension |
TGR-200 | 200 | 150 | 0.04-0.08 Kpa | 2.25 | 320 | 1450*1000*1500 |
TGR-300 | 300 | 240 | 2.25 | 380 | 1650*1000*1500 | |
TGR-500 | 500 | 400 | 2.95 | 500 | 1760*1020*1573 | |
TGR-600 | 600 | 500 | 2.95 | 540 | 1920*1120*1680 | |
TGR-800 | 800 | 650 | 3.75 | 680 | 2250*1300*1750 | |
TGR-1000 | 1000 | 800 | 3.75 | 720 | 2360*1350*1850 | |
TGR-1200 | 1200 | 1000 | 5.5 | 800 | 2360-1350-2100 | |
TGR-1500 | 1500 | 1200 | 6.5 | 980 | 2750*1540*2360 | |
TGR-2000 | 2000 | 1700 | 7.5 | 1100 | 2900*1600*2540 |
Introduction:
The Meat Vacuum Tumbler works under vacuum. The physical impact principle is used to make the meat piece or the meat stuffing up and down in the barrel to achieve the effect of rapid massage and curing. By fully absorbing the solidified liquid, the binding force and water retention of the meat are improved, and the elasticity and yield of the finished product are also improved.
It is made of stainless steel. The structure is reasonable, the noise is low, the work is stable, and the operation is simple.
Features:
●You can set the total scroll time
●You can set the interval time
●Rolling under vacuum
●Continuous rolling
●Intermittent scrolling
●Forward rolling for unloading, reverse rolling for work
Application:
Meat Vacuum Tumbler is used to process high standards of ham, sausage, beef and mutton products and duck breasts. By rolling, the solidified liquid can be effectively absorbed, the meat quality and the slice tolerance can be enhanced, and the water retention of the finished product can be improved when the meat is cut, the taste is fresh and smooth, the color is natural and bright.
In the state of self-extrusion and extrusion, meat protein can be decomposed into water-soluble protein, which can be easily absorbed by the body. At the same time, the machine can mix and add materials with meat protein to improve productivity and improve economic efficiency.
Detailed picture:
