Year1
- GR-40：
- 906*400*808mm
> >Charging capacity
> >Vacuum degree
> >Roller speed (r/ )
> >Total power
> >Dimensions (**)
> >Total weight
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>◇Vacuum suction, reverse Discharging and breathing tumbling make the raw materials alternately in vacuum and normal pressure states during tumbling, which can effectively shorten the tumbling time.
◇The large-diameter powder filling port can easily add relevant auxiliary materials and other additives.
◇The computer-controlled rolling and kneading machine has forward and reverse rotation, intermittent aeration, speed, vacuum, and normal pressure. It can be controlled according to customer needs, and can be freely combined to store individual process recipes.
The vacuum tumbler is a physical process of energy conversion in the meat. Improve the extraction of salt-soluble protein, make the pickling liquid evenly distributed in the meat and be fully absorbed, enhance the binding force of the meat, improve the elasticity of the product, improve the slicing properties of the product, prevent damage during slicing, increase water retention, and increase the yield. Tenderness and structural stability of the product.
>Features: Make the soaking liquid evenly distributed in the meat and be fully absorbed, enhance the binding force of the meat, enhance the elasticity of the product, improve the slicing properties of the product, prevent breakage during slicing, increase the water retention of the product, improve the yield and maintain the meat Set the color and texture of the meat and make the meat fresh and tender. Set the total rolling and kneading working time. Set the rolling and kneading time. Set the rolling and kneading interval time. Continuous rolling and kneading. Intermittent rolling and kneading. Forward rotation and automatic discharging.
The tumbler and kneading machine is suitable for the marinating and processing of Western-style sausages, hams, bacon, barbecues, poultry, Chinese-style sauce-stewed snack meats. Especially for the processing of traditional Chinese products, adding the tumbling process can shorten the marinating and soaking time, improve the effect, and improve the quality of the meat.
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