Tumble kneading machine

Equipment characteristics

Rolling kneading machine is a commonly used equipment in food processing, mainly used for the marinating and tenderizing of meat (such as ham, sausage, braised meat in sauce, etc.). It helps the marinade quickly penetrate into the meat through mechanical actions such as rolling, massaging, and squeezing, while improving the taste and water retention of the meat.

How it works:

1. Tumbling massage: The meat pieces are constantly turned over with the rotation of the blades or rollers in the roller, colliding and squeezing each other, destroying the structure of muscle fibers and promoting protein dissolution.

Vacuum environment: Some tumbling machines are equipped with vacuum functions to avoid meat oxidation and bacterial growth, while accelerating the absorption of marinade.

Intermittent operation: usually adopts the "forward rotation-pause-reverse" cycle mode to prevent overheating or excessive friction of the meat.

2. Main types

Vertical Tumble Kneading Machine: The drum is placed vertically, suitable for small batch production, and has a small footprint.

Horizontal roller kneading machine: The drum is placed horizontally and has a large capacity, suitable for industrial production.

Vacuum Roller Kneading Machine: Works in a vacuum environment to improve pickling efficiency and extend shelf life.

Non-vacuum tumbling machine: simple structure, low cost, suitable for conventional processing.

3. Core functions

Accelerated marinating: shortening the marinating time (traditional marinating takes several hours to several days, can be shortened to several hours after rolling).

Improved texture: Makes meat more tender and juicy, enhancing its elasticity (like ham's slicability).

Increase yield: Reduce cooking losses through protein dissolution and water retention.

4. Applications

Meat product processing: ham, bacon, sausage, chicken breast, beef pieces, etc.

Prefabricated dishes: seasoned steaks, barbecues, pre-treatment of marinated products.

Experimental and small-scale production: Small tumbling machines can be used in R&D or catering kitchens.

6. Precautions for use

Loading capacity: It is recommended to load 60%-70% of the volume to ensure the rolling effect.

Rolling time: usually 1-4 hours, too long may cause the meat to be too soft.

Temperature control: The ambient temperature is recommended to be below 12°C to avoid bacterial growth.

Cleaning and Maintenance: Wash thoroughly after each use to prevent cross-contamination.

Scope of application:

Vacuum rolling machine Large rolling machine Commercial rolling machine Laboratory rolling machine Meat tenderizing machine Meat marinating machine Ham rolling machine Sausage rolling machine Meat product processing equipment Meat product production line equipment