Automatic Meat Processing Machine / Vacuum Rolling And Rubbing Machine

Vacuum Rolling and Rubbing Machine meat tenderizing marinade tumbler machine​

►Introduction 

   Vacuum rolling and rubbing machine in vaccum condition, using the principle of physical concussion, let the meat in roller to turn up and down within collisions between, throw, achieves the massage, pickled effect, make meat evenly absorbed pickled, improve the meat to the knot and product flexibility, through the rolling and kneading, massage can make physical decomposed into water-soluble protein, easy be absorbed by human body, but also add material(starch, etc.) and body to achieve mutual fusion protein meat tender, taste good, export rate is high. The machine has lung respiratory fuction, let the product in roller inside expansion, narrowed reciprocating motion, improved the meat organization structure, enhance cut-side effect.

  Automatic vacuum rolling and rubbing machine is in addition to vacuum breathing type rolling and kneading machine characteristics outside, still have variable frequency technology function, make rolling and kneading RPM according to process andy adjustments, the machines use safer, more convenient, more energy-efficient. This machine adopts stainless steel manufacturing, compact structure, roller ends all adopt spinning type sealing cap structure, the biggest increase roller inside the inferno space, make the rolling and kneading product even effect, the noise is small, reliable performance, the efficiency is higher.

►Main features

  1. can be set freely roll kneading time, intermittent rolling kneading time, vacuum roll kneading time, realize continuous rolling and rubbing, intermittent knead roll set arbitrary.

  2. control panel adopt waterproof touch screen control.

  3. using spinning typecap seal structure on both ends of the roller, the rolling massage room bigger and more reasonable.

  4. blade adopts the unique design of circular arc form, make the marinade distribution more uniform, the product surface dones not cause harm.

►Advantages

  1. The curing liquid evenly absorbed within the raw meat.

  2. Strengthen the binding force of meat, improve the elasticity of the flesh.

  3. To ensure that the meat slices, prevent slicing, crushing fissure.

  4. To increase water retention, increase production rate.

  5. Improve the product soft and structure stability.

►Technical parameters