Vanguard - 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 preservation.
• Mixing and blending ingredients for salads, ready meals, and other food preparations.
• Tenderising various cuts of meat through mechanical action under vacuum.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 100 litres to over 1,000 litres, with the listed unit being 450 litres.

Power supply

Units of this type typically operate on a 3-phase electrical supply, commonly 400V, 50Hz.

Vacuum system

Most vacuum tumblers incorporate an integrated vacuum pump to draw and maintain the required vacuum level within the drum.

Drum material

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

Control system

Commonly features a programmable logic controller (PLC) or digital timer for setting tumbling speed, vacuum levels, and cycle times.

Footprint

The footprint for a 450L unit typically requires a floor area of approximately 2m x 1.5m, plus space for access and maintenance.

Frequently Asked Questions

• What is the primary benefit of vacuum tumbling?

  Vacuum tumbling helps to open up muscle fibres, allowing marinades and brines to penetrate deeper and more quickly, resulting in more tender and flavourful products with reduced processing time.

• How does a vacuum tumbler differ from a standard mixer?

• What maintenance is typically required for a vacuum tumbler?

• Can this equipment be used for non-meat products?

• Are spare parts readily available for used vacuum tumblers?