Vacuum Tumbler | English Specification Sheet

1. Basic Parameters

· Product Name: Vacuum Meat Tumbler / Vacuum Tumbling Machine

· Material: Full body SUS304 stainless steel; Custom SUS316L available

· Tank Volume: 50L / 100L / 300L / 500L / 1000L / 2000L / 3000L

· Effective Loading Rate: 60%-70% of total volume

· Vacuum Degree: -0.08 ~ -0.095 MPa (Stable pressure holding)

· Rotation Speed: 2-12 r/min, frequency adjustable

· Working Mode: Continuous tumbling / Intermittent tumbling / Breathing vacuum mode

2. Cooling & Temperature Control

· Optional Cooling System: Air cooling / Water cooling

· Constant Temperature Range: 0℃ ~ 4℃

· Function: Prevent meat temperature rising, keep fresh, avoid fat melting & protein deterioration

3. Core Configuration

· Main Motor: Pure copper motor, overload protection

· Vacuum Pump: Domestic high-quality pump / Optional Busch / Leybold imported pump

· Sealing Parts: Food-grade silicone ring, acid & alkali resistant, low temperature resistant

· Protection Grade: IP54, waterproof for workshop washing

· Inner Tank: Mirror polished, seamless design, no dead corner for cleaning

4. Application & Feature

· Usage: Marinating beef, pork, chicken, duck, seafood, sausage raw meat, bacon, ham & processed meat products

· Advantages:

1. Fast marinade penetration, uniform taste inside & outside

2. Improve meat tenderness, water retention & product yield

3. Reduce marinating time, save labor cost

4. Vacuum anti-oxidation, extend shelf life

5. Meet HACCP food safety standard

5. Export Customization

· Certification: Support CE certification for EU market

· Power Supply: Custom 220V/380V/415V, 50Hz/60Hz