Nowicki - Nowicki 2000ltr Vacuum Tumbler

Applications & Use Cases

• Marinating and tenderising various meat cuts, poultry, and seafood products.
• Curing bacon, ham, and other processed meats to enhance flavour and texture.
• Mixing and blending ingredients for sausages, kebabs, and ready meals.
• Improving protein extraction and binding in restructured meat products.

Typical Specifications

Typical capacity

This unit is specified at 2000 litres. For this class of equipment, capacities commonly range from 500 litres to over 5000 litres, depending on the model and intended application.

Power supply

Vacuum tumblers typically require a 3-phase electrical supply, commonly 400V, 50Hz, with power ratings varying based on motor size and vacuum pump capacity.

Construction material

Units of this type are almost exclusively constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and corrosion resistance.

Vacuum system

A vacuum facility is standard, aiding in product absorption, reducing processing time, and improving product quality by removing air.

Loading mechanism

Integrated loaders are common on larger units, facilitating efficient and ergonomic loading of product into the drum.

Control system

Modern vacuum tumblers typically feature programmable logic controllers (PLCs) for precise control over tumbling speed, vacuum levels, and cycle times.

Footprint

The footprint for a 2000-litre unit, including the loader, will require substantial floor space, typically several square metres, and sufficient height clearance for loading.

Frequently Asked Questions

• What are the primary benefits of using a vacuum tumbler over atmospheric tumbling?

  Vacuum tumbling significantly enhances product absorption of marinades and brines, reduces processing times, and improves product tenderness and yield by opening muscle fibres. It also helps in achieving a more uniform product colour and texture.

• How often does a vacuum tumbler typically require servicing?

• Can this type of equipment be used for products other than meat and poultry?

• What are the typical safety features found on a vacuum tumbler?

• What kind of cleaning and sanitation procedures are involved?