Specifications
1. Vacuum material adsorption inlet;
2. Premium grade SUS 304 stainless steel construction;
3. Versatile monolithic or V-shaped paddles;
4. Advanced air-filter system.
Within a vacuum environment, meats are gently tumbled and kneaded, engaging in a rhythmic dance that ensures an even and consistent massage. This process leads to perfectly salted meats, enhancing their natural elasticity while refining the internal structure, resulting in superior quality products.
Application:
Ideal for processes involving sauce-braised pork, ham, bacon, BBQ, sausages, and seafood curing.
Distinctive Characteristics:
1. Effortless additive integration with vacuum material adsorption inlet;
2. Durable, corrosion-resistant SUS 304 stainless steel construction;
3. Monolithic or V-shaped paddles tailored for varying rolling and kneading strengths, accommodating diverse products;
4. Dual-speed rotation options for precision processing;
5. Equipped with an air-filter to prevent material from entering the vacuum pump during operation, ensuring seamless functionality.
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