Dorit - Vacuum Tumbler

Applications & Use Cases

• Marinating meat, poultry, and seafood products to enhance flavour and tenderness.
• Curing bacon, ham, and other processed meats for improved texture and shelf life.
• Tenderising various cuts of meat through mechanical action under vacuum.
• Mixing and blending ingredients for salads, ready meals, and other food products.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 100 kg to 1000 kg, with this specific unit noted at 450 kg.

Vacuum system

Units of this type typically incorporate a robust vacuum pump, such as a Busch pump, to create the necessary processing environment.

Drum material

The drum is typically constructed from food-grade stainless steel for hygiene and durability.

Power supply

Commonly, these machines require a three-phase electrical supply, typically 400V, 50Hz, with varying power consumption depending on size.

Control system

Units often feature programmable logic controllers (PLCs) for cycle time, vacuum level, and drum speed control.

Footprint

The footprint for a 450 kg unit can vary, but typically requires a dedicated area of approximately 2m x 1.5m, plus operational space.

Frequently Asked Questions

• What are the main benefits of using a vacuum tumbler?

  Vacuum tumbling accelerates the marinating and curing process, improves product yield by enhancing moisture retention, and ensures more uniform flavour distribution and tenderisation.

• How does a vacuum tumbler work?

• What maintenance is typically required for a used vacuum tumbler?

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

• What safety features should I look for on a vacuum tumbler?