Automatic hydraulic Meat Vacuum Tumbler

Short Description:

Product description

JTY hydraulic vacuum tumbler machine, with larger loading capacity and better discharge function. Apply to barbecue sausage, ham, bacon, and traditional poultry, sauce halogen etc. meat processing.

1. Has the function of full degree tumbling, can effectively shorten the rolling time, improve the rolling efficiency.

2. Adopt frequency conversion stepless speed control. Speed range 2-12 RPM (can choose 2- 4 RPM speed function, stable starting. reducing the impact of the machine when starting, prolong the service life of equipment. Select low speed function applies to a variety of tumbling, easy deformation products, especially poultry and fish products. You can choose according to different product features vacuum suction feeding or automatic feeding.

3. The PLC and touch screen control, touch screen operation more easily control.

4. Rolling barrels of internal fine polished, no health dead corner, unloading location can be drained.

5. Use the water ring vacuum pump, without having to replace the filter and vacuum pump oil.

6. Driven by speed reducer, lower noise, higher efficiency.

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Product Detail

Product Tags

Parameter

Technical Parameter	JTY-GR1700	JTY-GR2500	JTY-GR3500
Motor（Kw）	3	4	5.5
Vacuum pump（Kw）	1.5	1.5	2.2
Volume(L)	1700	2500	3500
Capacity（kg）	1000	1500	2000
Speed（rpm）	2-12	2-12	2-12
Vacuum（mpa）	0.08	0.08	0.08
Weight（kg）	1500	2000	2500

Scope Application

Use vacuum tumbler machine can get the following effect
1. Make salt in raw meat evenly after tumbling.
2. Enhance the sticky of the mince, improve the elastic of meat.
3. Ensure the sliced meat shape, prevent when slice product broken.
4. Necessary for the meat mince stirring, Enhancement the juicy of the mince .

The vacuum tumbler is in a vacuum state, using the principle of physical impact,let the meat or meat filling turn up and down in the drum, so as to achieve massage and pickling effect. The pickling liquid is fully absorbed by the meat, enhances the binding force and water retention of the meat, and improves the elasticity and yield of the product.

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