Vacuum Tumbler

Functions and working principle: meat will be kneaded, threshed and held by rotating paddle under forced circulation, and processed under vacuum and natural pressure condition alternately, and that will accelerate the brine infiltration and dissolving and extraction of parapeptone. Through this method, the product ratio will be improved and cooking loss is reduced. Performance characteristics: 1) Adopts PLC controller. It operates automatically and individualized data can beset by touch screen. The operation is safe and reliable 2) Continuously variable speed by inverter and start is stable. The operation speedcan be adjusted continuously within the range of 3 - 12rpm. It suits manyprocessing condition 3) Using breathing timbering that makes the raw meat processed under vacuum andnatural pressure condition alternately, and the processing time will be shortenedeffectively 4) Horizontal tilt tumbling improves the processing effect largely 5) Using vacuum pipe (diameter 100mm) for suction feeding 6) Hydraulic lift makes a complete discharge 7) Special suction pipe for additives 8) It is made of high quality stainless steel, and the component adopted for electricalcontrolling, vacuum and hydraulic controlling are world-famous brand, which arereliable and stable in using Main technical data of RGR-H: border=0>