Vacuum tumblers operate under negative pressure, expelling air from between meat cells. During tumbling, sauces and brine penetrate the cells more easily, while also preventing the meat from oxidizing and spoiling, and reducing moisture loss.
Capacity
Marinating time
Built for small butcher shops, mid-sized food factories, and large-scale meat processing plants, these machines handle a wide range of products—from chicken breasts, beef cuts, and pork to sausage fillings and seafood. The core vacuum function eliminates air from the drum, enabling fast, uniform penetration of brines, marinades, and seasonings into meat fibers. This not only cuts marination time by up to 70% but also locks in moisture, reduces oxidation, and prevents discoloration, resulting in tender, juicy meat with consistent flavor and extended shelf life. Available in capacities from 200L to 2000L, with optional PLC control, customizable configurations, and food-grade 304 stainless steel construction, our vacuum tumblers are engineered to meet strict hygiene standards (including FDA/EU compliance for export markets). Simple operation, easy cleaning, and low maintenance requirements ensure seamless integration into your production line, whether you’re processing fresh meat, semi-thawed cuts, or frozen products.
| Model | FL-200 | FL-300 | FL-1000 |
| Voltage | 220V/380V | 220V/380V | 380V |
| Power | 2.25kw | 2.95kw | 4.5kw |
| Volume | 200L | 300L | 1000L |
| Inner Diameter | 800mm | 900mm | 1200mm |
| Quantity | 120kg/time | 200kg/time | 800kg/time |
| Dimensions | 1230*710*1300mm | 1400*900*1500mm | 2250*1200*1850mm |
The anaerobic environment inside the drum effectively inhibits oxidative browning of meat, maintaining its bright color while reducing the risk of microbial growth and extending its shelf life.
Vacuum conditions reduce moisture loss during processing, resulting in more tender and juicy meat, while also significantly increasing meat yield and reducing raw material waste.
Under vacuum negative pressure, the meat fibers fully expand, allowing the brine and sauce to quickly penetrate into the cells, achieving 360° even flavoring and avoiding a "salty on the outside and bland on the inside" situation. This also significantly shortens the marinating time.
A vacuum environment can remove air from the gaps between meat materials, preventing air holes and voids from appearing in sausages, hams, and other products after heating, resulting in a more compact structure and a more delicate texture in the finished product.
5F, Block B, Jingsha Plaza, No.8 Jingguang South Road, Erqi District, Zhengzhou, Henan,
China
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