The meat tumbler is in a vacuum state that with physical impact makes the meat products flip up and down in the drum, collide with each other, and achieve massage and pickling effects. This makes meat to evenly absorb the pickling, and improve the adhesion of the meat and the product. Through rolling and massaging, the body protein can be decomposed into water-soluble protein, which is easily absorbed by the body, and at the same time, the additives (starch, etc.) and the body protein can be integrated with each other to achieve tender meat, good taste and high yield. The lung breathing functionality allows the product to expand and shrink in the drum for reciprocating motion, which improves the effect of meat tissue.

Out of the two working conditions – vacuum tumbling (fixed vacuum degree) and breathing tumbling (vacuum and normal pressure alternately), a wise selection can be made. The vacuum meter tumbler can display the vacuum degree of the tumbling barrel in real-time. The breathing and rolling function can effectively minimize the rolling time and improve the efficiency as well.

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