Specifications
1. Equipped with a vacuum material adsorption inlet, ensuring effortless addition of ingredients and additives;
2. Crafted with premium SUS 304 stainless steel for durability and hygienic use;
3. Features versatile Monolithic or V-shaped paddles, tailored to various processing needs;
4. Integrated air-filter for enhanced operational efficiency.
In a vacuum state, meats are expertly tumbled and kneaded, facilitating a gentle massage effect. This process promotes even salting, enhances elasticity, and refines the internal structure of the meat products for superior quality.
Application:
Ideally suited for sauce-braised pork, ham, bacon, barbecue, sausage, and seafood curing processes, ensuring flavorful and consistent results.
Characteristics:
1. The vacuum material adsorption inlet simplifies the addition of additives, streamlining your workflow;
2. Constructed with high-quality SUS 304 stainless steel for robustness and sanitation;
3. Offers Monolithic or V-shaped paddles, adjustable for varied rolling and kneading strengths to suit different products;
4. Provides the flexibility of two distinct rotating speeds;
5. An air-filter is installed, preventing material from being drawn into the vacuum pump during operation, ensuring smooth function and longevity.
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