vacuum Marination Mixing Beef Jerky Marinator Chicken Marinade Tumbling Meat Massage Marinate Machine

It is primarily suitable for processing various meats, such as pork, beef, lamb, poultry, ham, sausages, and other meat products; it can also be used for seafood (fish, shrimp) and firm bean products (dried bean curd).

For laboratories/small-scale pilot production, choose 20-100L, processing 35-70kg per batch; for small to medium-sized processing plants/central kitchens, choose 200-600L, processing 150-420kg per batch; for large enterprises, choose 800-3000L, processing 560-2100kg per batch.

The standard vacuum level is -0.06MPa to -0.09MPa, which needs to be adjusted according to the ingredients: Use a low vacuum of -0.06MPa for delicate ingredients like chicken breast to prevent cell damage; use -0.08 to -0.09MPa for coarse-fiber ingredients like pork leg to aid marinade penetration.

For regular ingredients, 1-2 hours is sufficient for full marinating, which is 50%+ more efficient than traditional methods; for large pieces of meat (such as whole ribs), the marinating time can be extended to 3-4 hours. It is recommended to use an intermittent mode of '10 minutes on, 5 minutes off'.

Check the vacuum pump oil level and quality weekly, and replenish if necessary; check the sealing rings and tumbling blades of the drum monthly, and replace any damaged parts promptly; clean the drive chain and add lubricating oil quarterly to ensure stable operation.