Dorit - VV3-450 Vacuum Tumbler

Applications & Use Cases

• Marinating meat, poultry, and seafood products to enhance flavour and tenderness.
• Curing bacon, ham, and other charcuterie items.
• Tumbling vegetables with marinades or brines.
• Mixing and blending various food ingredients under vacuum.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 100 to 1,000 litres, with this specific unit offering 450 litres.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with varying amperage depending on motor size.

Material construction

Vacuum tumblers are almost exclusively constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Vacuum pump

Most units include an integrated or separate vacuum pump to create the necessary processing environment.

Control system

Variable speed drum functionality is common, often controlled via a simple panel or HMI for cycle time and rotation speed.

Footprint

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

Frequently Asked Questions

• What are the benefits of vacuum tumbling?

  Vacuum tumbling helps to open muscle fibres, allowing marinades and brines to penetrate deeper and more quickly, resulting in improved product yield, tenderness, and flavour distribution.

• What kind of maintenance does a vacuum tumbler require?

• Can this unit handle different product types?

• What is the typical processing time for a batch?

• Is this unit suitable for continuous operation?