Vakona - Mixer

Applications & Use Cases

• Marinating and tenderising meat products such as poultry, beef, and pork.
• Mixing spices, brines, and other ingredients into food products for even distribution.
• Coating food items with sauces or glazes.
• Processing seafood to improve texture and flavour absorption.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 100 kg to 500 kg, allowing for batch processing of various sizes.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, to power the motor and vacuum pump.

Construction material

Food-grade stainless steel (e.g., AISI 304 or 316) is standard for all contact parts, ensuring hygiene and corrosion resistance.

Control system

Modern mixers often feature PLC-based control systems with touchscreens for programming mixing cycles, vacuum levels, and rotation speeds.

Vacuum function

Many models include a vacuum pump to open muscle fibres, enhancing marinade penetration and product yield.

Footprint

The footprint for a mixer of this capacity typically requires a floor area of approximately 1.5m x 1.0m to 2.5m x 1.5m, plus space for operation and maintenance.

Frequently Asked Questions

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

  The vacuum function helps to open up the muscle structure of meat, allowing marinades and brines to penetrate more deeply and evenly, leading to improved flavour, texture, and yield.

• How does a mixer/tumbler improve product quality?

• What kind of maintenance does this type of equipment typically require?

• Can this mixer handle different types of food products?

• Are spare parts readily available for Vakona equipment?