1. Classification by Working Mode
Ordinary Vacuum Tumbler
It maintains a constant vacuum throughout the whole process without air exchange, only with simple tumbling and massaging. With low price and basic configuration, it has slow marinade absorption and average uniformity, suitable for small processing workshops.
Breathing (Pulsed) Vacuum Tumbler
Adopts alternate circulation of vacuum and automatic vacuum breaking following the breathing principle. Repeated stretching and relaxation of meat fibers realize fast pickling, excellent water retention and high product yield. It is the mainstream commercial model on the market.
Continuous Tumbler
Supports uninterrupted feeding and discharging on the assembly line. Designed for large-scale meat deep processing factories and mass-produced prepared food with the highest automation level.
2. Classification by Structure & Drum Type
Horizontal Vacuum Tumbler
The most widely used type with horizontal drum design. It features large loading capacity and gentle beating effect, universal for beef, pork and chicken. Easy operation and simple maintenance.
Vertical Vacuum Tumbler
Small floor space, ideal for workshops with limited area. With small capacity, it is mostly used for catering stores and central kitchens.
Tilting Vacuum Tumbler
The drum can be hydraulically tilted to realize automatic feeding and discharging. Labor-saving and easy to clean, it is the preferred choice for medium and large food factories.
3. Classification by Automation Level
Semi-automatic Vacuum Tumbler
Manual vacuuming, manual adjustment of time and rotating speed with button control. High cost performance, widely used in small factories.
Fully Automatic Vacuum Tumbler
Equipped with PLC and touch screen control. Pre-set formulas, forward and reverse rotation, interval operation and breathing cycle can be set with one click. Multiple process recipes can be stored, standard equipment for large factories.
Intelligent Frequency Conversion Tumbler
Adjustable rotating speed by frequency conversion to protect meat from breaking. Perfect for finely processed products such as tender meat, chicken steak and beef steak.
4. Classification by Volume & Output
- Small Size: 50L, 100L, 200L, suitable for catering stores and small braised food shops
- Medium Size: 500L, 800L, 1000L, suitable for small and medium-sized food factories
- Large Size: 1500L, 2000L, 2500L, 3000L, suitable for large-scale meat processing enterprises
5. Classification by Special Function & Configuration
Low Temperature Refrigerated Vacuum Tumbler
With cooling jacket on the drum, working at 0–4°C constant low temperature to prevent meat deterioration and keep fresh. Special for high-end prepared meat and chilled meat.
Hydraulic Feeding & Discharging Tumbler
Matched with hydraulic lifting cart to reduce manual handling, more labor-saving and high efficiency.
Low Noise Silent Type
Optimized transmission structure, meeting the environmental protection noise standard of modern factories.
6. Industry Application Classification
- General Type: Pork, beef, mutton and braised meat products
- Poultry Special Type: Chicken fillet, chicken steak, whole chicken and duck products
- Seafood Special Type: Fish fillet and shrimp marinating, with lower rotating speed to prevent material damage