Dorit - Dorit - Vacuum Tumbler

Applications & Use Cases

• Marinating meat, poultry, and seafood products to enhance flavour and tenderness.
• Curing bacon, ham, and other processed meats.
• Mixing and blending various food ingredients, including spices and marinades.
• Tenderising products through mechanical action under vacuum.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 100 litres to over 2,000 litres, with 400 litres being a common mid-range size.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with varying amperage depending on motor size and vacuum pump.

Vacuum system

Equipped with an integrated vacuum pump to create a controlled environment within the drum, enhancing marinade penetration.

Controls

Typically features programmable process controls for setting tumbling time, vacuum levels, and rotation speed.

Material construction

The drum and contact parts are commonly constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Footprint

For a 400-litre unit, the footprint typically requires approximately 2-3 square metres, plus space for access and maintenance.

Maintenance

Regular maintenance involves checking vacuum pump oil, seals, and electrical connections, along with routine cleaning.

Frequently Asked Questions

• What is the primary benefit of vacuum tumbling?

  Vacuum tumbling accelerates the marinating and curing process by opening up muscle fibres, allowing marinades and brines to penetrate deeper and more evenly into the product.

• Can this equipment be used for products other than meat?

• What kind of products are best suited for a 400-litre vacuum tumbler?

• What should I consider regarding installation?

• Is a 'trade sale. AS-IS' listing suitable for my business?