The goal of massage tumbling is to bring salt soluble proteins to the surface of the product without damaging the tissue. The salt soluble protein, once it has been brought to the surface, can absorb water into the product, as well as help to dissolve seasoning for a better tasting product. The actual mechanical force applied to the meat can also help make the product more tender, as well as give the product a more uniform appearance.
The VM 220 vacuum tumbler is made from stainless steel and features a construction which allows the operator a greater accessibility to all devices and thus trouble free and hygienic cleaning.
The meat tumbler features a programmable control panel which comes as standard with set programmes to guarantee constant product quality. Customer specific programmes can be added at any time, and the set programmes can also be modified. A total of 20 programmes can be stored at any one time.
The VM 220 meat tumbler requires a minimum of maintenance work and is environmentally friendly due to its low power consumption. With use of the specially designed tumbling and mixing arms a whole variety of products can be mixed, blended, tumbled, seasoned, pickled and marinated.
The tumbling chamber is tiltable to allow for easy discharge and the meat tumbler has a two speed motor.The vacuum in the chamber is automatically created by the used of a Busch vacuum pump and each process of the meat tumblers cycle can be followed on the large display.
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