Vacuum Tumbling is a newer method of marinating or brining meat, poultry and seafood that produces ready-to-cook, value-added products. Vacuum Tumbling comes at a good time when consumers are looking for more convenience items, and are not taking the time to make as many elaborate meals.

The traditional marinating process requires more time, and manual labor than semi-automatic Vacuum Tumbling. Traditional marinating also requires more cooler space in the kitchen. Introducing Vacuum Tumbling to your facility with provide the following advantages:

Greater Yield and Higher Price Point

Vacuum tumbling will easily add 8% to 10% to the weight of the finished product (water and seasoning) giving you a greater yield and a higher price point for tender and flavorful meat.

Reduced Direct Labor Costs

Semi-automated process reduces handling and processing time with as little as 10 minutes needed for marination of some products.

Improved Product Quality and Consistency

The process of tumbling allows for even penetration of the marinade and extracts protein to the surface of meat for a juicier, more tender and flavorful product. Tumbling also makes slicing meat easier with an even appearance.

Reduced Supply Cost

Vacuum tumbling eliminates the need for more marinade with a precise ratio of marinade to water. The marinade is fully absorbed by the product with no excess leftover.

Production Control

Vacuum Tumblers are equipped with timers, and settings to control the speed and number of rotations.