Equipment Overview
Vacuum tumbling rotates the drum to distribute marinade and auxiliary ingredients more evenly through the meat. It supports marinade uptake and a more consistent colour and texture in finished meat products.
Selection is based on material form, batch load, required production rhythm and recipe process. Drum volume, effective loading capacity and rotation speed are the primary selection parameters.
The YGR vacuum tumbler range is suitable for meat pre-treatment in small, medium and large processing plants, placed before subsequent meat-product processing.
Final connection is confirmed around material form, batch load, recipe process and the required production rhythm.
Key Features
The machine is designed as a pre-treatment unit for marinating and tumbling meat products, with emphasis on tumbling uniformity, ingredient absorption and process-parameter matching. Product results depend on meat condition, recipe, loading level and tumbling time.
- Vacuum treatment: supports the contact between meat and marinade; final vacuum level is set to the process.
- Drum speed: 3-12 r/min for product-specific tumbling cycles.
- Capacity range: 600-2,500 L series for different batch loading requirements.
- Flexible selection: models can be matched to the meat material, recipe, loading level and production rhythm.
Reference Models and Configuration
Actual batch load and final project configuration are confirmed for the meat material, recipe and production rhythm.
Suitable Meat Products
Process Position
Used for marinating and tumbling meat products. Downstream processing is confirmed for the target food, recipe and project arrangement.
- 01Material and Marinade PreparationPrepare meat and marinating ingredients for the target product recipe.
- 02Vacuum TumblingCurrent EquipmentTumbling promotes even contact between meat, marinade and ingredients.
- 03Further Meat ProcessingConnect to subsequent processing for ham, sausage, poultry, beef or lamb products.
