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2013 Hot sale Vacuum(freeze) Tumbler, 1.Hydraulic output, 2.Triangular impeller design, 3.Touching screen PLC control - details see: https://www.machineto.com/2013-hot-sale-vacuum-freeze-tumbler-10045007

2013 Hot sale Vacuum(freeze) Tumbler:

Technical Parameter:

Type	External Dimension(mm)	Volume(L)	Capacity(kg)	Power(kw)		Vacuum(Mpa)	Rotation Speed(rmp)			Weight(kg)
				motor	Vacuum Pump		Double speed	Regulating speed
HR20	675×470×580	20	10	0.37	0.12	-0.09		12	30
HR50	1300×860×940	50	20	0.45/0.75(0.55)	0.55		6/12	4-12	200
HR100	1370×860×940	100	20-50	0.45/0.75(0.55)					220
HR200	1300×915×1265	200	50-100	0.45/0.75(0.55)					285
HR500	1580×1115×1530	500	200-300	0.85/1.5(1.1)	1.1				300
HR1000	2190×1300×1720	1000	400-600	1.5/2.4(1.5)	2.2				730
HR1600	2225×1500×1940	1600	800-1000	2.2/3.3(3)					1242
HR2500	2695×1745×2130	2500	1200-1400	2.2/3.3(4)	4			3-12	1598
HR3500	2750×1945×2300	3500	1600-1800	2.2/3.3(5.5)				3-8	1794

Feature:

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.

3.Adopt PLC, soft startups; touch screen control that can store 100 formulations.

4.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.

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 assort 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.