Product Introduction:
The vacuum tumbling machine is a key equipment in the meat processing industry for achieving efficient pickling and meat quality improvement of raw meat. According to the requirements of different meat product processing tenderness, flavor penetration and output rate, fresh meat, frozen plate meat and other raw meat are automatically processed in a vacuum negative pressure environment through rolling, impact, kneading, and penetration integration treatment, improving the water retention and tenderness of the meat blocks, accelerating the uniform absorption of pickling materials, and laying a foundation for quality optimization in subsequent sausage, ham, braised beef, processed meat products, and pre-prepared food meat processing processes.
Working Principle:
The vacuum (hydraulic) tumbling machine adopts variable frequency stepless speed control, with a speed range of 3-12 rpm (selectable 1-4 rpm low-speed function). It starts smoothly, reducing the impact when the machine starts, and prolonging the service life of the equipment. Specially equipped with auxiliary material vacuum suction pipes. Using (optional) PLC and touch screen control can divide the total working time into up to six process cycles, each process cycle divided into two steps, each step independently setting time, speed, vacuum state, and rotation direction. It meets the processing requirements of diverse products. High-standard hygiene design.
The entire machine is made of SUS304 high-quality stainless steel material; the internal surface of the tumbling barrel is finely polished, with no hygiene dead corners, and the discharge position can completely drain water. Optional "V-shaped" and "single-piece type" paddles, different tumbling intensities, suitable for different products. The tumbling machine enables the meat to evenly absorb pickling, can improve the adhesion of meat and the elasticity of the product; can improve the taste and cross-sectional effect of the product; can enhance water retention, increase output rate; can improve the internal structure of the product, be energy-saving and efficient. The entire machine is made of stainless steel, with a compact structure, and both ends of the drum adopt press-fitted cap structure, maximizing the pounding space inside the drum, making the tumbling product effect uniform, noise low, performance reliable, operation simple, and usage efficiency higher. 
Parameters:

Features:
1. Loading capacity and discharging function: Compared to conventional models, the hydraulic vacuum tumbling machine has a larger loading capacity and a more convenient discharging function, suitable for the pickling and processing of Western-style sausages, ham, bacon, grilled meat, as well as traditional Chinese foods such as sauce-marinated products, bean products, etc.
2. Respiratory tumbling function: It has a respiratory tumbling function, which can effectively shorten the tumbling time and improve the tumbling efficiency. This function helps to distribute the pickling agent evenly and promotes the tenderization of meat products.
3. Variable frequency speed control function: Equipped with a frequency converter, it realizes variable frequency speed control function, with a speed range of 2-12 rpm. This function enables the rotation speed of the tumbling machine to be adjusted according to different process requirements, thereby improving the quality and efficiency of the products.
4. Low-speed start function: It can independently select the 2-4 rpm low-speed function, which starts smoothly and reduces the impact of machine startup, prolonging the service life of the equipment. This design takes into account the long-term stable operation and maintenance of the equipment.
5. Hydraulic transmission technology: It adopts advanced hydraulic transmission technology, allowing the pressure inside the barrel to be automatically adjusted according to the pickling process requirements. At the same time, to prevent the meat from heating up, a refrigeration compressor is also equipped, lowering the temperature inside the barrel to -8℃, with the minimum suction temperature being -4℃.
6. Multiple model options: The vacuum tumbling machine has various specifications, classified by volume into multiple models to meet the needs of different production scales.
Application scope:
The tumbling machine is widely used in the pickling and tumbling of various livestock and poultry meats such as pork, beef, mutton, chicken, duck meat, etc., as well as in meat processing factories, fresh meat processing factories, central kitchens, food processing factories, barbecue processing factories, vacuum pickling and flavoring, quick freezing and conditioning meat processing, pre-treatment of pre-prepared dishes in supermarkets, catering chain distribution, meat semi-finished product deep processing, etc.; it is also applicable to meat acquisition and processing stations, snack food factories, canned meat products factories, cafeteria ingredient pickling pre-treatment, etc., mainly used for vacuum tumbling of meat, rapid flavoring, tenderizing and meat softening, moisture retention and freshness preservation, uniform pickling, improvement of product taste and yield rate, etc., with wide applications and capable of meeting the production needs of multiple industries such as meat pickling, tenderizing, flavoring pre-treatment, standardized mass production processing.