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HYL OEM
HUIYILAI
The 2000L Vacuum Marinating Machine optimizes flavor absorption and texture tenderization by combining vacuum pressure with gentle tumbling. Designed for industrial meat processing, it creates a negative pressure environment (≤500mbar) to expand muscle fibers, allowing marinade to penetrate 30% faster than atmospheric systems. The 304 stainless steel drum (2000L capacity) features spiral baffles for uniform mixing, processing up to 1200kg of chicken, beef, or pork per cycle.
Dual-Zone Vacuum System: Initial deep vacuum (100mbar) to remove air from meat pores, followed by pressure release (600mbar) to inject marinade, achieving 98% coverage in 30-60 minutes.
Variable Tumbling Speed: 5-20 RPM adjustable via frequency converter, with reversible rotation to prevent meat sticking and ensure even coating.
Hygienic Drum Design: Sloped bottom with 3" tri-clamp drain for complete marinade removal, and mirror-polished interior (Ra≤0.6μm) to prevent bacterial buildup.
Energy-Saving Motor: Low-noise helical gear motor (7.5kW) with overload protection, consuming 15% less power than traditional chain-driven systems.
PLC-Controlled Process: Stores 20+ marinating recipes (vacuum level, tumbling time, rotation speed), with automatic start/stop and safety interlocks for lid opening.
Poultry Processing: Ideal for marinating chicken breasts, thighs, and whole birds for grilled, roasted, or ready-to-cook products (e.g., tandoori chicken, teriyaki thighs).
Red Meat Tenderization: Softens tough cuts (beef chuck, pork shoulder) by breaking down collagen under vacuum, reducing cooking time by 20%.
Convenience Foods: Prepares marinated kebabs, stir-fry strips, and deli meats with consistent flavor distribution, meeting HACCP and FSMA standards.
Seafood Marinades: Delicate tumbling action preserves fish fillet texture while infusing flavors (e.g., lemon-herb salmon, teriyaki shrimp).
Q: Can the marinator handle bone-in meats?
A: Yes, spiral baffles are designed to avoid bone damage, with optional soft-liner kits for extra protection of delicate cuts.
Q: What is the minimum batch size?
A: Efficient operation starts at 20% capacity (400kg), with full capacity processing optimizing energy usage.
Q: Is a drainage pump required?
A: Standard model includes a self-priming pump for marinade recirculation, with optional filtration systems to remove particulates for re-use.
The 2000L Vacuum Marinating Machine optimizes flavor absorption and texture tenderization by combining vacuum pressure with gentle tumbling. Designed for industrial meat processing, it creates a negative pressure environment (≤500mbar) to expand muscle fibers, allowing marinade to penetrate 30% faster than atmospheric systems. The 304 stainless steel drum (2000L capacity) features spiral baffles for uniform mixing, processing up to 1200kg of chicken, beef, or pork per cycle.
Dual-Zone Vacuum System: Initial deep vacuum (100mbar) to remove air from meat pores, followed by pressure release (600mbar) to inject marinade, achieving 98% coverage in 30-60 minutes.
Variable Tumbling Speed: 5-20 RPM adjustable via frequency converter, with reversible rotation to prevent meat sticking and ensure even coating.
Hygienic Drum Design: Sloped bottom with 3" tri-clamp drain for complete marinade removal, and mirror-polished interior (Ra≤0.6μm) to prevent bacterial buildup.
Energy-Saving Motor: Low-noise helical gear motor (7.5kW) with overload protection, consuming 15% less power than traditional chain-driven systems.
PLC-Controlled Process: Stores 20+ marinating recipes (vacuum level, tumbling time, rotation speed), with automatic start/stop and safety interlocks for lid opening.
Poultry Processing: Ideal for marinating chicken breasts, thighs, and whole birds for grilled, roasted, or ready-to-cook products (e.g., tandoori chicken, teriyaki thighs).
Red Meat Tenderization: Softens tough cuts (beef chuck, pork shoulder) by breaking down collagen under vacuum, reducing cooking time by 20%.
Convenience Foods: Prepares marinated kebabs, stir-fry strips, and deli meats with consistent flavor distribution, meeting HACCP and FSMA standards.
Seafood Marinades: Delicate tumbling action preserves fish fillet texture while infusing flavors (e.g., lemon-herb salmon, teriyaki shrimp).
Q: Can the marinator handle bone-in meats?
A: Yes, spiral baffles are designed to avoid bone damage, with optional soft-liner kits for extra protection of delicate cuts.
Q: What is the minimum batch size?
A: Efficient operation starts at 20% capacity (400kg), with full capacity processing optimizing energy usage.
Q: Is a drainage pump required?
A: Standard model includes a self-priming pump for marinade recirculation, with optional filtration systems to remove particulates for re-use.
