The vacuum tumbler is a primary processing equipment used by food manufacturers for producing meat products and low-temperature hams. Its purpose is to mix tenderized raw meat with auxiliary materials and additives evenly through tumbling, pressing, and marinating under vacuum conditions (Note: the meat expands in a vacuum state).
It enables the proteins in the tenderized raw meat to fully contact the brine, accelerating protein dissolution and interaction, thereby enhancing the adhesion between meat pieces. It also promotes meat coloring, improves tenderness and water retention, and enhances the overall quality of the meat.
Any type of tumbler allows adjustment of total working time, working duration, pause time, and vacuum level. Some models also feature forward and reverse time control. The working environment temperature during tumbling should be maintained between 0°C and 3°C.