Working Principle
Vacuum breathing type tumbling machine utilize physical impact principle ,in a vacuum state, to make the meat up and down in the cylinder in order to reach the massage and pickled and marinating effect, where the meat uniformly absorb the marinade and meat elasticity can be highly improved. This machine has the function of lung respiratory making the product expansion in the drum to reduce the reciprocating motion, improve the meat organization structure, increase the section effect and increase the production. In addition, it can also enhance water retention and improve the internal structure of the product.
Description:
Under the vacuum condition, use theory of physical shock, to make the meat upside and down in the drum to reach the pickle effect. Feature: 1. To make the meat absorb the liquid evenly. 2. To enhance the meat binding force and elasticity. 3.Ensure the meat wholeness, to prevent broken gap during the slice process 4. To increase water retention as well as production rate 5. To improve product soft , flexibility and structure stable.
Technique Parameter
Model | GR-600 |
Volume L | 600 |
Production capacity kg/tank | 225-300 |
Power (kw) | 2.25 |
Vacuum degree | 0.04-0.08 |
Voltage v | 380 |
Rotation (TPM) | 6 |
Main Dimension (mm) | 1500×1020×1640 |
Weight kg | About 520 |
Remark:1.Both ends of tumbling machine use spinning seal head with large tumbling space
and plate thickness:4mm
2.SKF bearing imported from Sweden
3.Frame made of 80x80 stainless steel square tube
Product Image
