Seasoning ingredients with the "Cooling Vacuum Tumbler" *Demo units available for loan.

basic information

For more details, please download the PDF document or contact us.

Price range

Delivery Time

Applications/Examples of results

【Usage】 - Fried chicken, chicken steak, soy meat, beef tongue, chicken salad, and others. 【Case Studies】 Ham and sausage manufacturers To improve the efficiency of pickling ham and bacon. Significantly reduced time compared to traditional pickling, leading to improved yield. Convenience store vendors For seasoning fried chicken for bento and in-store sales. Achieved a delicious and juicy texture that remains tasty even when cold. Meat manufacturers For seasoning, tenderizing, and enhancing the texture of beef tongue. Supermarket CK: For seasoning processing of ingredients in the deli section For seasoning products such as fried chicken and chicken steak in the deli sales area. Improved yield and the ability to produce soft and delicious products even when cold.

Detailed information

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  Gently massage with the seasoning liquid in a tank under reduced pressure. The meat fibers break down, resulting in a tender texture.

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  Simply add 20-30% of the seasoning liquid to the raw materials in the tank. This also significantly reduces waste loss of the seasoning liquid.

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  Direct cooling inside the tank. The temperature can be set arbitrarily, suppressing the growth of bacteria during processing and maintaining a hygienic condition.

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  Easy operation with a touch panel. For regular use, just bring up the registered program and press the start button.