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Marinating Vacuum Massaging Tumblers
Our marinating vacuum massaging tumblers are made from a very heavy duty 304 stainless steel material. The reason they get their name, "marinating vacuum massaging tumblers" is because these machines are designed to add a brine or marinate inside the muscle of the meat in the tumbler. When beef, pork, chicken, turkey, duck, fish or any other meat products are inside a vacuum tumbler (stainless steel tank), the vacuum pulls open the muscle fibers and allows the brine or marinate to penetrate inside the meat. At the same time, if you pulsate the vacuum so you are drawing the air out of the tumbler ( vacuum – opening the meat muscle ) and then allowing a percentage of air back into the tumbler, closing the layers or fibers of the muscle of the meat. This process is massaging the meat. When you massage meat, you are also tenderizing the meat.
Our marinating vacuum massaging tumblers were originally designed in Germany since 1992 and have been re-designed for the North American market and our style of processing marinated products. Because of the angle of our marinating vacuum massaging tumblers (higher in the front and lower in the rear) , we can add approximately 20% more product in our tumblers than some of our competitors because their marinating vacuum tumblers lay more horizontal (same height in the front as in the back). More production in a smaller space adds more profits for our processors. This increase in profit allows our processors a faster return on their investment (ROI).
EPVT-60 Marinating Vacuum Massaging Tumblers
EPVT-1800 Marinating Vacuum Massaging Tumblers
Marinating vacuum massaging tumblers add value to the product for the processor as well as the consumer. For the processor, the marinate or brine can add weight to the product by adding liquid inside the meat. One gallon of liquid weigh 8 pounds. This added weight increases the yield of the original meat product so it sells for an overall higher price. The marinating vacuum massager tumbler also adds value to the consumer. When the product is processed in the vacuum tumbler, the flavor of the marinate is inside the meat, not just laying on the first 1/4” -1/2” thickness of the meat like when you soak the meat over night in a liquid. Because the vacuum tumbler is also massaging the meat by opening the meat under vacuum and then allowing the air back into the tumbler or closing the muscle of the meat, the massaging action makes the meat less tough.
Our marinating vacuum massaging tumblers offer a PLC control board with many great functions depending on the product you are vacuum marinating. You might be marinating a tri-tip steak and with beef, the muscle is very firm or tight. You would start pulling a maximum vacuum in the tumbler to really pull the muscle of the meat apart and allow the marinate to start to penetrate the meat. Instead of allowing 100% of the air back into the tumbler, you might allow only 50% of the air back inside the tumbler so the meat is still being pulled apart slightly by the vacuum of the tumbler. You would start tumbling again which also tenderizes the outside of meat. After maybe 15 minutes the marinating vacuum tumblers PLC tells the pump to again start pulling more air out of the tumbler and pulls open the meat again. You might leave the complete vacuum for an additional 15 minute and then allow some of the air back into the tumbler to slightly close up that meat.
This process might be repeated multiple times but each time the meat opens and closes, it draws in more marinate and softens the meat. You would not want to use this same vacuum process on a more fragile meat product like boneless chicken or especially fillet of fish. With our marinating vacuum massaging tumblers, you have the ability to control all aspects of the marinating vacuum tumbler with the PLC control board. With this control board you can enter how fast the tumbler is going to rotate, how much vacuum you are going to pull and for how long before air is drawn back into the tumbler. You can also control the level of air coming back into the tumbler before the vacuum pump kicks back on and starts pulling the air back out of the vacuum tumbler and so on.