The tilting vacuum tumbler is mainly composed of a vacuum system, rotating drum, tilting mechanism, control system and transmission system.
During operation, the drum is first loaded with meat materials and auxiliary materials such as pickling liquid. Then the vacuum pump starts to extract air from the drum, forming a certain negative pressure inside. Under vacuum condition, the gas inside the muscle fibers is discharged, the tissue structure becomes loose, and the osmotic speed of the pickling liquid is greatly accelerated.
When the drum rotates forward and reverses at a low speed under set parameters, the meat inside is continuously lifted, flipped, dropped, rubbed and gently kneaded. This physical tumbling function effectively tenderizes the meat, promotes the full extraction of salt-soluble protein on the meat surface, and helps the marinade penetrate evenly into the interior. The extracted protein forms a sticky gel layer on the meat surface, which improves the binding force, water retention rate, tenderness and yield of finished meat products.
After the tumbling and pickling process is completed, the hydraulic tilting system drives the whole drum to incline automatically, realizing fast, clean and labor‑saving discharging without manual digging, which greatly improves production efficiency and reduces labor intensity.