Specifications
1. Ingeniously designed vacuum material adsorption inlet;
2. Constructed with premium SUS 304 stainless steel;
3. Equipped with versatile Monolithic or V-shaped paddles;
4. Advanced air-filter system.
In a state of vacuum, the meats are lifted, turned, and kneaded in the machine, allowing them to hit against each other, achieving a superior massage effect. This enables meats to be salted evenly, enhances their elasticity, and refines the internal structure of the products.
Application:
Ideal for processes involving sauce braised pork, ham, bacon, barbecue, sausage, and seafood curing.
Characteristics:
1. Effortlessly convenient vacuum material adsorption inlet for easy addition of additives;
2. Utilizes high-grade SUS 304 stainless steel;
3. Features Monolithic or V-shaped paddles, each offering unique rolling and kneading strengths, suitable for various products;
4. Offers dual rotating speed options;
5. Comes with an integrated air-filter to prevent material from being drawn into the vacuum pump during operation.
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