General - 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.
• Tenderising and mixing various food products under vacuum conditions.
• Coating snacks or confectionery items evenly with glazes or seasonings.

Typical Specifications

Typical capacity

Vacuum tumblers for this class of equipment commonly range from 500 litres to over 5,000 litres. The listed unit is 2,000 litres.

Power supply

Units of this type typically require a three-phase industrial power supply, commonly 400V, 50Hz.

Vacuum system

Most vacuum tumblers feature an integrated vacuum pump, as described for this unit, to create the necessary processing environment.

Control system

Modern vacuum tumblers commonly include programmable logic controllers (PLCs) for precise control over cycle time, vacuum level, and drum speed.

Construction material

For hygiene and durability, the drum and contact parts are typically constructed from food-grade stainless steel.

Footprint

The physical dimensions vary significantly with capacity, but buyers should anticipate a substantial footprint for a 2,000-litre unit, requiring adequate floor space.

Frequently Asked Questions

• What are the benefits 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 uniformly, resulting in improved product quality and reduced processing times.

• What maintenance is typically required for a vacuum tumbler?

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

• What safety features should I look for?

• What is meant by 'Trade sale. AS-IS'?