The automatic breathing vacuum tumbler works on the principle of alternating vacuum and atmospheric pressure circulation.
First, the vacuum pump extracts air to form a negative pressure environment, which expands meat muscle fibers and opens tissue gaps, allowing the marinade to penetrate quickly. Meanwhile, it removes excess blood water and air, effectively inhibiting bacterial growth and oxidation.
Then, the roller rotates slowly with internal blades to continuously flip, beat and massage the meat, softizing coarse muscle fibers and extracting salt-soluble protein to improve water retention and adhesion.
After a period of vacuum kneading, the machine automatically breaks the vacuum and returns to normal pressure. The expanded meat fibers shrink and rebound, locking the marinade firmly inside the meat.
This breathing cycle of vacuuming, tumbling, pressure relief and standing runs automatically repeatedly. It realizes fast and uniform pickling, tenderizes meat quality, increases product yield, and is widely used in all kinds of meat deep processing.