真空肉类揉搓机

工业级真空肉类搅拌机：快速腌制，提升产出与粘合度

The VMT-1500 Vacuum Meat Tumbler is an industrial-grade, sealed rotating drum system designed to drastically accelerate the absorption of curing brines, marinades, and seasoning solutions into both whole-muscle and portioned meat products. Operating within a controlled vacuum environment of -0.06 to -0.08 MPa, the machine leverages a core principle of physics: the reduction in atmospheric pressure causes the cellular pore structure within the muscle tissue to expand physically. As the vacuum is periodically released during programmed tumbling cycles, the returning atmospheric pressure forces the brine solution deep into these expanded intercellular channels. This vacuum-assisted mass transfer mechanism achieves in just 4 to 8 hours what traditional static marination requires 24 to 48 hours to accomplish; simultaneously, it extracts surface myosin proteins, which are essential for creating the tacky binding layer required in the production of sliced deli meats and reformed ham.

• These are available in drum capacities ranging from 500L to 3000L, with the VMT-1500 (1500 Litres) being the standard industrial configuration.
• Programmerbare SPS mit bis zu 30 gespeicherten Rezepturzyklen zur Steuerung von Rotationsgeschwindigkeit, Vakuumtiefe, Wende- und Ruheintervallen sowie der Gesamtdauer des Zyklus.
• Depending on the injection levels and tumbling duration, this achieves a brine uptake of 25 to 40 per cent by weight on standard chicken breast and pork loin.

VMT-1500 工业滚筒式翻转系统技术规格书

真空物理学：为何气压变化能提升腌制效果

Under standard atmospheric pressure, the air trapped within the muscle tissue's porous structure acts as a physical barrier against liquid penetration. Consequently, brine can only enter via the cut surfaces, relying on the slow process of osmotic diffusion to migrate inwards—a process that can take several days. The VMT-1500 fundamentally transforms this dynamic through its cyclical vacuum-release mechanism.

當真空泵將轉鼓內的壓力降至 -0.08 MPa 時，肌肉組織內被困的空氣會物理性膨脹，並透過肉類表面排入低壓環境。此時，肌纖維會暫時放鬆，細胞間隙隨之擴大。隨後，當 PLC 程序啟動將大氣壓力重新導入轉鼓時，劇烈的壓力差會迫使周圍的鹽水直接灌入這些被清空的孔道中。每一次的真空與釋壓循環，都會驅動鹽水向更深處滲透。透過包含 15 至 20 次此類循環的 6 小時預設程序，即使是厚度達 120 mm 的整塊肌肉組織，其幾何中心也能達到均勻的鹽水滲透。

Internally Baffled Design: Controlled Mechanical Action

• 螺旋式槳葉配置：Inside the drum, large stainless steel paddles are welded to the interior wall in a helical spiral pattern. As the drum rotates, these paddles lift the meat mass to a set height before allowing it to cascade back down through the brine. This controlled tumbling action serves a dual purpose: it physically massages the surface of the meat to extract soluble myosin protein, and it ensures the brine is continuously redistributed, preventing concentration gradients from forming in stagnant areas.
• Tumble-Rest 程式編寫：透過 PLC（可程式邏輯控制器），操作人員可以設定交替進行的攪拌與靜置間隔。以典型的工業火腿製程為例，配方可能會要求以每分鐘 8 轉的速度進行 20 分鐘的主動旋轉，隨後在保持真空的狀態下靜置 40 分鐘。在靜置階段，鹽水會在沒有攪拌機械壓力的情况下，透過擴張後的孔道進行被動滲透，這能避免因攪拌造成的物理壓力，進而防止脆弱產品出現表面蛋白質塗抹或損傷的現象。
• Omkeerbare rotatie:The VFD-controlled motor automatically reverses the drum's direction at pre-set intervals. This bidirectional tumbling prevents the meat from bunching up against one side, ensuring the brine coats the entire batch evenly, regardless of the shape and size of the pieces.

Temperatuurbeheer tijdens langdurige cycli

Tumbling cycles lasting four to eight hours generate significant frictional heat due to the repeated mechanical impact of heavy meat masses. Without active temperature control, the product's core temperature can rise above 10°C, entering the bacterial danger zone and breaching HACCP cold-chain compliance. The VMT-1500 addresses this through two complementary thermal management systems.

Standard configuration features a double-wall drum jacket, through which a chilled glycol solution continuously circulates from an external chiller unit. This setup actively extracts frictional heat from the tumbling meat, maintaining the drum wall temperature between 0 and 2 degrees Celsius throughout the entire cycle. For facilities lacking centralised glycol infrastructure, a direct-expansion refrigeration coil option is also available, offering a self-contained cooling solution that requires no external plumbing connections. Both systems ensure the product temperature remains below 4 degrees Celsius at all times, guaranteeing full regulatory compliance even during unattended overnight tumbling cycles.

適用於多種產品類別

VMT-1500 為各類加工肉品提供核心的醃製處理方案。無論是整塊肌肉肉類的注液與滾揉熟火腿，用於餐飲服務業的雞胸肉條醃製，還是乾燥前的牛肉乾肉塊，亦或是培根五花肉的鹽漬處理，甚至是零售裝烤羊肩肉的香料裹粉程序，皆能輕鬆應對。每種產品都有其專屬的滾揉配方，涉及不同的真空深度、轉速、循環週期以及靜置間隔。其內建 30 組配方的 PLC 記憶功能，讓生產經理能為每一種產品 SKU 儲存並即時調用最佳參數，從而避免作業人員在更換產品時憑直覺操作。針對前段的鹽水配製與肉品注液需求，該滾揉機能與整體的生產流程無縫整合。løsninger til kødforarbejdningsudstyrhieronder volgen de stappen, waaronder het gebruik van multi-needle injectors en pekelmengtanks. In de downstream-fase wordt het gedraaide product vervolgens naar installaties voor het vullen, netten of thermisch garen geleid, zoals gebruikelijk bij faciliteiten die inkopen bij ervaren leveranciers.industrielt kødforarbejdningsudstyrudbydere.

Loading, Discharge, and Sanitation

De VMT-1500 is uitgerust met een hydraulisch deksel liftsysteem dat de vacuüm afgesloten kap naar een 90-graden stand omhoog zwaait, waardoor de volledige inhoud van de trommel zonder hindernissen toegankelijk is voor het laden van bovenaf. Voor het lossen kantelt de trommel via een hydraulisch draaipunt naar voren onder een hoek van 45 graden, waardoor de volledige batch door de zwaartekracht soepel naar een wachtende trolley of direct op een transportband kan glijden. Het spiegelglad gepolijste binnenoppervlak (Ra 0,4 micrometer) voorkomt dat eiwitten aan de wanden kleven en maakt een snelle reiniging na elke batch mogelijk. Dankzij een in de deksel gemonteerde CIP-sproeiball kan de trommel aan het einde van de shift automatisch worden gereinigd met een cyclus van warm water en reinigingsmiddel, waardoor volledige sanitatie wordt gegarandeerd zonder dat er handmatig in het vat hoeft te worden geklommen.