Product Description
Specifications
1. Vacuum material adsorption inlet;
2. SUS 304 stainless steel;
3. Monolithic or V shaped paddles;
4. Air-filter.
In vacuum state, the meats turn up and down in the rolling and kneading machine, hitting against each other, to achieve the massage effect. The machine is able to make the meats salted homogeneously, increase them elasticity, and improve the internal structure of the products.
Application:
Sauce braised pork, ham, bacon, barbecue, sausage and seafood curing process.
Characteristics:
1. Vacuum material adsorption inlet, being convenient to add additives;
2. Adopted SUS 304 stainless steel;
3. Monolithic or V shaped paddles, with different rolling and kneading strength, applying to different products;
4. Two kinds of rotating speed;
5. Installed with air-filter, avoiding material being pumped into vacuum pump in running process.
Parameters
Type: GR-20
Capacity: 5~10kg/Batch
Rotation speed: 3~10r/Min
Power: 0.33kw
Weight: About 48kg
Size: 700*550*660mm
Power supply: 220V/50HZ
Type: GR-60
Capacity: 20~40kg/Batch
Rotation speed: 8r/Min
Power: 0.75kw
Weight: About 95kg
Size: 800*620*830mm
Power supply: 380V/50HZ
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