Refrigeration Tumbler
- Xiaojin
- China
- 25 days
- 100 units
Vacuum cooling tumbler is in vacuum, the use of physical impact principle, so that the material flip up and down within the cylinder, impact each other friction, resulting in a large area evenly distributed massage and pickling, the flooding liquid in the material evenly distributed more Salt-tolerant protein is the fastest to maximize out, thereby increasing the water-holding capacity of the product, a good product to improve the elasticity, slicing and taste, to a great extent improve the product yield. Cooling medium jacket to take away the heat generated during tumbling to accelerate heat dissipation and improve temperature control。
1. SUS304 stainless steel, inside of drum is polished ,reduce the temperature increasing and easy to clean.
2. Jacket cooling, cooling brine water connection port is outside of drum..
7.Adopt screen, PLC controld
8. Can use manual feeding ,mechanical feeding ,and vacuum sucking material according to the material characterizer
9. Water-circulation vacuum pump
10. With Frequency inverter hydraulic output, the drum can overturn
11. speed：3-12
12. hydraulic pressure：8Mpa
The tumbler is mainly composed of the drum part, transmission part, vacuum system, electric control part, hydraulic turning part, etc.
The drum part is mainly composed of the drum, main shaft, inlet and outlet, suction inlet, etc.
The transmission part is mainly composed of motor, reducer, etc.
The vacuum system is mainly composed of vacuum pump, filter, vacuum solenoid valve, air inflation valve, vacuum suction part and pipe system.
Hydraulic turning part to control the drum angle, for easy unload and clean.
Electric part is composed of control panel and electric cabinet.
The frame is made of stainless steel. All parts installed on the frame. There are ground bolts on the frame to connect with grounding wire.
Vacuum ( Refrigeration ) Tumbler
1. Propeller is designed distinctively, positive rotation for rolling, kneading and knocking, inversion for massage.
2. Control positive rotations, inversion, intermission, charge, rotation rate, vacuum and atmospheric pressure according to customers requirement, and could realize independent assortment. Adopt PLC, soft startups; touch screen control that can store 100 formulations.
3. Vacuum intake. Meat output in inverse rotation. Breathing-style process designed to make sure rolling and kneading under both vacuum and regular state to shorten processing time.
4. Bigger intake hole can put in powder or other additives easily.
5. Vacuum Rolling and Kneading Machine can provide a physical process of diced meat energy transformation, an indispensable technology of meat process,and is a sort of available approach to accelerate souse speed, proceed mechanical treatment to diced meat through rolling and kneading, increase the abstraction of salt soluble albuminoidal, improve the rate of manufacture and product quality.
6. Vacuum freeze tumbler adopts SUS304, holder frame adopts stainless square tube, polished inside make sure lower temperature, easily to be cleaned.
7. Interlayer freeze; conductive sink was equipped on the external of the barrel and there is an outer connector ( saline water ) for enhancing the frozen effect.
8. Touching screen PLC control; all parameter to be set according to different product.
9. Transduction for adjusting speed; stable start, wider adjustable range. Hydraulic out put; rolling barrel inclines forward to achieve rapid output, no residua; thoroughly washing is needed.
10. Triangular impeller design; suitable for various kind of products such as poultry, fish, pork, beef, etc.
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