Stainless Steel Vacuum Meat Tumbler

• Customization: Available
• Power Source: Electric
• Process: Tumbler
• Automatic Grade: Automatic
• Type: Vacuum Tumbler
• Voltage: 380V
• Customized: Customized
• Transport Package: Wood
• Specification: 0.3
• Trademark: genyond
• Origin: China
• Production Capacity: 50000

Product Description

The vacuum tumbler drives the material in the barrel through the roller with the inclined blade inside, so that the raw material is beaten and the raw material is tasted. The vacuum tumbler uses a vacuum pump to draw the inside of the drum into a vacuum state, so that the meat product cells will have osmotic pressure inside and outside the cell membrane due to the difference in pressure, and the cells will automatically pick up the pickling liquid like breathing. The vacuum pickling machine can reduce the curing time of the product and shorten the production cycle of the product.


Working principle of the tumbler:
The tumbler adopts variable frequency stepless speed regulation, and the speed range is 3-12 rpm (you can choose 1-4 rpm low speed function). Start smoothly, reduce the impact of the machine when starting, and extend the life of the equipment. Specially configured auxiliary vacuum suction pipe. With (optional) PLC and touch screen control, the total working time can be divided into up to six process cycles, each process cycle is divided into two steps, each time setting the time, speed, vacuum state, and steering separately. Meet the processing requirements of diverse products. High standard hygiene design. The whole machine adopts SUS304 high-quality stainless steel material; the inside of the rolling bucket is finely polished, there is no sanitary dead angle, and the discharge position can be completely drained. Optional "V-shaped" and "single-piece" blades with different rolling strengths to suit different products.

Advantages:
First: the environment of rolling and pickling is a vacuum state, inhibiting the growth and reproduction of microorganisms, and reducing the factors of food oxidation or corruption.
The second is to make the product roll under vacuum, which will make the physical volume of the product get large and soft. Make the product taste better.
Third: Rolling the product under vacuum will reduce the heat generated when the product is rubbed or beaten.
Fourth: the physical structure of the product under vacuum is bulky, which is beneficial to the absorption of the auxiliary materials, thereby improving the water retention of the product, maintaining the tenderness of the meat and improving the yield.

Main model & parameters:
 

Model	Capacity (kg/batch)	Volume  (L)	Power     (kw)	Speed    (r/min)	Dimension      (mm)	Weight   (kg)
GR-60	20	60	0.95	16	829*400*782	≈90
GR-200	60	200	1.5	15/frequency control	1270*620*1100	≈200
GR-400	100	400	2.2	frequency control	1280*820*1380	≈270
GR-600	200	600	2.2	frequency control	1330*1020*1573	≈330
GR-800	300	800	2.2	frequency control	1490*1020*1573	≈400
GR-1000	500	1000	3	frequency control	1760*1020*1573	≈480
GR-1500	600	1500	3.8	frequency control	2000*1120*1680	≈580
GR-2000	800	2000	4.8	frequency control	2390*1230*1836	≈960
GR-2800	1000	2800	7	frequency control	2560*1430*2100	≈1160
GR-3600	1500	3600	10.3	frequency control	2830*1540*2220	≈1500
GR-4800	2000	4800	11.5	frequency control	4000*1650*1950	≈2100

Inspection and maintenance:

1. Check the lubrication condition of the chain sprocket every two weeks, and timely fill the oil;
2. The first month of the reducer and the oil must be changed every half year (40# oil);
3. The electrical equipment is operated once every six months;
4. The main shaft and the bearing of the roller are replaced once every six months;
5. The sealing ring should be replaced in time after aging;
6. The water in the filter should be drained in time.