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HomeProductsMeat Processing EquipmentVacuum Meat Tumbler

Vacuum Meat Tumbler

Vacuum meat tumbler rolls meat with curing solution for batch marinating. Compare model load capacities, vacuum settings and installed power.

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Equipment configuration

Vacuum Meat Tumbler configuration

Match the specification and construction to the incoming material, processing requirements, required capacity and downstream operations.

ModelReference batch loadVacuum levelPower
CC-5020–30 kg−0.04 to −0.085 MPa1.5 kW
CC-10040–60 kg−0.04 to −0.085 MPa1.5 kW
CC-20080–120 kg−0.04 to −0.085 MPa2.2 kW
CC-400150–200 kg−0.04 to −0.085 MPa2.25 kW
CC-600250–350 kg−0.04 to −0.085 MPa3 kW
CC-800350–500 kg−0.04 to −0.085 MPa4 kW
CC-1000450–600 kg−0.04 to −0.085 MPa5.5 kW
CC-1600600–800 kg−0.04 to −0.085 MPa7 kW
CC-2000900–1200 kg−0.04 to −0.085 MPa11 kW
Selection criteria

Select a vacuum tumbling solution based on product and batch requirements

Select the appropriate model based on meat condition, batch load, vacuum requirements, tumbling time and speed.

01

Product characteristics

Confirm the meat type, piece dimensions, tissue condition and marinade addition ratio.

02

Batch requirements

Determine the required loading capacity from the batch load, daily batch count and target output.

03

Tumbling process

Define the tumbling time, speed and operating rhythm to select the appropriate control method.

04

Vacuum requirements

Determine the required vacuum range based on marinade penetration, air removal and product-structure requirements.

Project consultation

Match the right vacuum meat tumbler to your process

Share the incoming material, required capacity, processing target and adjacent equipment. We will help confirm the configuration and line connections.

Get a quote
Get a quote