General - Vacuum Tumbler 500 Liter

Applications & Use Cases

• Marinating and tenderising meat products such as poultry, beef, and pork.
• Curing bacon, ham, and other processed meats to enhance flavour and texture.
• Mixing and coating various food items, including seafood and vegetables, with marinades or spices.
• Improving protein extraction and binding in restructured meat products.

Typical Specifications

Typical capacity

For this class of equipment, a 500-litre working volume is common, suitable for medium-scale production.

Power supply

Units of this type commonly operate on 3-phase industrial power, typically 400V, 50Hz.

Vacuum system

Typically includes an integrated vacuum pump to draw a consistent vacuum for optimal product absorption and tenderisation.

Drum material

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

Controls

Often features programmable controls for setting tumbling speed, vacuum levels, and cycle times.

Footprint

A 500-litre tumbler typically requires a floor space of approximately 2m x 1.5m, though this can vary.

Frequently Asked Questions

• What is the primary benefit of using a vacuum tumbler?

  Vacuum tumbling significantly speeds up the marinating and curing process by opening muscle fibres, allowing marinades and brines to penetrate deeper and more evenly, resulting in improved product quality and yield.

• What maintenance is typically required for a vacuum tumbler?

• Can this equipment handle different types of meat?

• What safety features are commonly found on these machines?

• Is specialist installation required?