Description: Physical massage for meat tenderization: Utilizing a unique tumbling and massaging principle, it mechanically breaks down meat fiber structures and extracts salt-soluble proteins. This enhances the meat’s water retention, elasticity, and sliceability, increasing finished product tenderness by 20% and reducing juice loss by 15%. Intelligent control for precise customization: Equipped with a digital display control system, allowing free setting of tumbling time, vacuum time, intermittent tumbling mode, and speed (variable frequency speed regulation 7-15rpm). Supports multiple programs such as automatic vacuum extraction and breathing-style marinating (alternating vacuum/atmospheric pressure cycles), meeting the marinating needs of different ingredients. The 40L tank can accommodate a large amount of food for marinating, with a dedicated basin concealed underneath.
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