Marinate Chicken Marination Tender Salting Meat Marinator Marinate Tank Vacuum Massager Marinador Machine

Name: Marinate Chicken Marination Tender Salting Meat Marinator Marinate Tank Vacuum Massager Marinador Machine
Brand: Luohe Orange Mechanical Equipment Co., Ltd.
SKU: 2266987595

Henan, ChinaLuohe Orange Mechanical Equipment Co., Ltd.

US$2,250.00-28,000.00

1 Piece

Product profile

Customization

Available

After-sales Service

Online Support, Video Technical Support

Warranty

1 Year

Model NO.

Orangemech-MT-23

Power Source

Electric

Process

Mild Processing

Automatic Grade

Semi-Automatic

Type

Vacuum Tumbler

Voltage

220V/380V

Customized

Product Name

Marine Machine

Material

304 Stainless Steel Marine Machine

Capacity

25-1000kg/H Marine Machine

Vacuum Degree

0.04-0.08MPa

Functions

Chicken Pork Beef Meat Marinating

Rotating Speed

7rpm

Function

Meat Tumbling

Electric Gas

Rotation Speed

6-12 R/Min (Adjustable)

Control

Timed Forward and Reverse Rotation

Transport Package

Standard Wooden Case Packaging

Specification

Customizable

Trademark

Orangemech

Origin

China

HS Code

8438500000

Production Capacity

Customizable

Key features

3x Faster Marinating: Vacuum breathing mode increases marinade penetration speed by 3 times, reducing time to 1-2 hours.

Enhanced Water Retention: Breaks down muscle fibers to increase water retention by 15%-25%, boosting yield by 15-25 catties per 100kg.

Premium 304 Stainless Steel: Mirror-polished barrel resistant to acid/alkali corrosion, meeting food safety standards.

Vacuum Preservation: Isolates meat from oxygen to prevent oxidation, preserving aroma, nutrients, and bright color.

Low Noise Operation: Chain drive structure ensures noise levels below 60 decibels for a quiet working environment.

Smart Pressure Control: Double-sealing lid automatically pressurizes and intelligently releases pressure before discharge.

Adjustable Rotation Speed: Variable frequency drive allows rotation speed adjustment from 6 to 12 R/Min.

Long Core Component Life: Core components designed for a service life exceeding 8 years.

Company profile

Years of Export ExperienceExhibition ExperienceProduct CertificationR&D Capabilities

Luohe Orange Mechanical Equipment Co., Ltd.

Henan, China

CertifiedBusiness Type: Manufacturer/Factory & Trading Company CertifiedR&D Capacity: ODM Service Available & OEM Service Available CertifiedCustomization Options: Customization from Samples, Customization from Designs, etc. CertifiedExport Year: 13 years CertifiedNearest Port: Qingdao PortAverage Response Time: ≤2.06h

AI-Powered supplier vetting

SummaryThe supplier presents itself as a technology-based manufacturer with national patents, proprietary technologies, complete manufacturing processes, quality-control equipment, two production lines, and eight years of combined R&D engineer experience. It offers 3D design, OEM, ODM, and multiple customization options. However, the supplier reports no certification for its management systems, no new products in the past year, no SDK, no valid manufacturing-capacity contract with related subcontractors, and no overseas warehouse or showroom. Finished products are checked by packing staff, while service, corrective-action, and complaint procedures reportedly lack written records. Export experience is stated as 13 years, with lead times within 15 working days in both peak and off-season periods. Financial information is excluded from this assessment.

Supplier typeThe supplier is identified as a combined company and describes itself as providing qualified, technology-based products. Its offering profile covers manufacturing, export trade, service, quality control, R&D, and sustainable development capabilities.

CertificationsThe supplier explicitly reports NIL for certification of supplier management systems. This is direct evidence that no such certification is held according to the provided information.

R&D capabilityThe supplier reports eight years of R&D engineer experience, national patents, proprietary technologies, independent intellectual property rights, 3D software design services, and ODM capability. Nevertheless, it reports no new products in the past year and no available SDK, so the evidence demonstrates established technical capability but not consistently active recent product innovation.

Production capacityThe supplier operates two production lines and claims complete manufacturing processes, quality-control equipment, and experienced engineering support. It also reports 13 years of export experience and lead times within 15 working days in both peak and off-season periods. However, there is no valid manufacturing-capacity contract with related subcontractors, which limits verification of extended capacity.

Customization capabilityThe supplier explicitly offers 3D software design, OEM, ODM, and customization from samples, designs, full customization, minor customization, and flexible customization. These multiple stated service modes provide direct evidence of broad customization capability.

Product Q&A

Q:What ingredients are suitable for processing with a vacuum tumbler?

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).

Q:What capacity machine should be selected for different processing scales?

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.

Q:What vacuum level should be set?

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.

Q:How long should the tumbling and marinating time be?

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'.

Q:How should the equipment be maintained regularly?

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.