Specifications
1. Vacuum material adsorption inlet;
2. SUS 304 stainless steel;
3. Monolithic or V shaped paddles;
4. Air-filter.
In vacuum state, the meats turn up and down in the rolling and kneading machine, hitting against each other, to achieve the massage effect. The machine is able to make the meats salted homogeneously, increase them elasticity, and improve the internal structure of the products.
Application:
Sauce braised pork, ham, bacon, barbecue, sausage and seafood curing process.
Characteristics:
1. Vacuum material adsorption inlet, being convenient to add additives;
2. Adopted SUS 304 stainless steel;
3. Monolithic or V shaped paddles, with different rolling and kneading strength, applying to different products;
4. Two kinds of rotating speed;
5. Installed with air-filter, avoiding material being pumped into vacuum pump in running process.
Parameters
| Model |
Capacity(kg) |
Volume(L) |
RollingSpeed
(RPM) |
Power(w) |
Vacuum Level(Mpa) |
Size dimension(mm) |
| GR-100 |
50 |
100 |
11 |
1.0 |
-0.08 |
1020*550*940 |
| GR-300 |
150 |
300 |
11 |
1.47 |
-0.08 |
1300*800*1220 |
| GR-600 |
300 |
600 |
11 |
1.87 |
-0.08 |
1400*1000*1500 |
| GR-1000 |
500 |
1000 |
11 |
3.55 |
-0.08 |
1900*1100*1500 |
| GR-1600 |
800 |
1600 |
3~11 |
4.55 |
-0.08 |
2000*1250*1800 |
| GR-2000 |
1000 |
2000 |
3~11 |
4.55 |
-0.08 |
2500*1250*2000 |
