Vaccum Marinading Machine

Performance

  • When the container is vacuumed, the pressure decreases and air bubbles in the meat tissue gradually expand. The meat tissue will swell and tender and after the air bubbles are pumped out, many gaps are formed. This lets moisture and seasoning directly and quickly fill into these gaps in the meat tissue.Combined with the tumbling feature, the machine can massage and soften the meat tissues of chicken wings, barbecue pork, boneless steak and other meats. This allows the flavor to penetrate deep into the meat. The vacuum tumbler is the most commonly used equipment in meat processing plants and restaurants around the world.
  • 100 pounds capacity with automatic emptying when reversing the rotation; easy to clean

Range of functions:

  • For all kinds of meat
  • Mixing season

Product Details

  • Machine size:33”X24”X50”(LxWxH)
  • Power voltage:2HP,1500W,110V,60HZ
 
 

Price: $5,500.00 (shipping included)

Performance video

 
 

 

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