Tabletop tumbler machines are very common in restaurants and butcher shops around the world. These small machines are depended upon to handle a daily workload that is too small to justify a bigger machine. The capacity ranges up to 40 pounds and if you’re doing back-to-back daily, then you should consider a bigger machine.
Important factors that you should consider when considering your new tabletop tumbler machines are maintenance cycles, parts cost, locality, warranties, and certifications. Although some companies say that they are UL or CE certified, ask them for the certificate! Many foreign machines will try to circumvent the rules to sell a cheaper product, but as the old saying goes, buyer-be-ware.
There’s also the pump component that needs attention. The vacuum pump of choice is the Busch vacuum pump because it’s reliable, tested and reputable. There are other motors that compete, but you won’t find the kind of durability that you’ll get from Busch vacuum pump.
Lastly, always remember that while you don’t have to spend a lot to get quality products, stay away from cheap products – and if you’re going to buy it used call the manufacturer to see if they have any records of the machine and let them know you have a machine.
Wishing you all the best in your next purchase.
About the Promax Tabletop Tumbler
Our TM series of tabletop tumbler machines are very compact and are ideal for restaurants, small meat operations, and most testing facilities. Our machines are durable with a stainless steel frame and transparent ultra-thick composite lid. They are built to last with minimal maintenance cycles and easy cleaning applications.
With our “easy mesh” drive system, the drum can quickly be removed from the base for convenient loading and cleaning. The removable tumbling fins, along with the highly polished internal surface, makes the clean-up process quick and effective. Standard features include an analog vacuum gauge, liquid trap separator, removable one-piece gasket and built in vacuum pump.
The variable speed drive allows the operator to adjust the speed of the drum for optimal results. With our unique pivoting vacuum valve located on the lid, there is no need to disconnect the vacuum hose prior to tumbling. The goal when designing our tabletop series was to incorporate as many features as are normally only seen on larger vacuum tumblers.
Getting started with the tumbler is simple! Just follow the following steps:
- Step One: Load your product and liquid into the drum.
- Step Two: Clamp down the lid.
- Step Three: Hook up the hose and turn on the vacuum.
- Step Four: Set timer for desired tumble time.
- Step Five: Once desired vacuum level is reached, shut off vacuum switch and close valve on the lid (no need to remove vacuum hose).
- Step Six: Turn on tumbling motor and adjust the speed of rotation.
- Step Seven: Set the time cycle and the process is complete.
Tumblers are also known as barrel tumblers and drum tumblers circulate its contents to deburr, burnish and clean, however, in the meat industry contents are rotated and flipped onto itself with a liquid marinade, in a process called massaging to pull in moisture into the meat for more flavorful food.
A Vacuum Tumbler is used primarily in the meat industry to remove air from the tumbling process; this method pulls air out of the drum and forces the marinade into the food. Vacuum Tumblers are used by butchers and well-renowned chefs to enhance the flavor and quality of their food.
The process itself is simple; the process starts with placing the meat into the drum of the tumbling machine along with a liquid solution, along with spices and other flavors that are desired to be infused. Then the air is gradually removed by drawing a high capacity vacuum. When the drum rotates, the meat is infused with liquid instead of air due to the different atmospheric pressure and vacuum pressure.
The meat contracts to a point where it must accept the liquid in place of air and it continues to expand in the vacuum, exposing more of the tissue and causing a cellular absorption reaction. The tumbler drum is designed to lift the meat, so the tumbling food alternates between two environments. One is partially airless; the other is an underwater environment. The alternating environments, combined with the properties of the all-natural marinade, cause disruption of bacterial cell membranes, resulting in a reduction of bacteria and food-borne illnesses.
The rotation continues for a period of time until the meat appears uniform and the desired marinade flavoring is achieved. In other words, tumble to taste – some chefs and butchers have their own recipe and design their tumbling process around their taste. Yes, you can taste the difference!
After the vacuum tumbling process the infused meat will reduce the oxidation process and extend the deterioration process, resulting in a longer shelf life – for even longer shelf life the contents can be put into a vacuum sealed bag; where it can stay fresh for days, perhaps even a week longer under the appropriate conditions.
To get learn more about the process you can contact your local butcher or Google it to see a video on Youtube. Or you can watch our vacuum tumbling machine in action on our Youtube channel. If you need assistance with finding a meat tumbler or a vacuum packing machine – just give us a call, we’re always available.
So what else can you use a non-vacuum tumbler for?
There are many applications for tumblers across many different industries. As we just described the primary use for a Vacuum Tumbler machine, I think its fair to highlight the other kinds of tumbling applications are used in different industries.
Textiles – this one surprises a lot of people, but the textile industry used tumblers to dye textiles, apply chemicals, quickly heat, wash and dry textiles in bulk.
Another application that is used in various industries is polishing – when applying the finish polishing to metals for jewelry, tools and other metals, a general tumbler is used to make this possible.
So what is the best tumbler you can buy?
There are many factors to consider when purchasing a tumbler; beyond the capacity and size, you really have to consider duty cycles and use case – in other words, you need to think about how you’re going to use the tumbler – if you’re not going to use it a lot or every day, then it might be okay to go with something inexpensive, but if your business will depend on a continuous operation, then perhaps it might be best to pay attention to the details like the electric motor class and maintenance cycles.
Ultimately, you would want to look for limitations or constraints that will slow you or your operation down. Be mindful of maintenance cycles that result in downtime and since parts take time to ship – it might be a good idea to purchase from a reliable source. If you have additional questions, contact us or call us.
ALMOST EVERYTHING YOU NEED TO KNOW ABOUT VACUUM PACKAGING – PROMAX VACUUM MACHINES
Vacuum packaging is used in nearly all industries and is a method of packaging that is designed to prevent outside elements from contaminating the enclosed product. Vacuum packaged products can range from greased bearings to sensitive medical equipment but is the primary method for packaging food, not limited to dry food, meats, pork, and poultry.
The process of removing air from packaging and keeping air out by heat sealing the packaging can extend shelf life of any fresh perishable product by up to five times its normal life. Micro-organisms that can be dangerous need air to oxygenate, but by vacuuming out the air from around the food prevents the growth of bacteria, mold, pathogens and other dangerous contaminants. Once the moist air is removed and the package is sealed, the oxygen levels drop, causing the carbon dioxide levels increase; the low oxygen and carbon dioxide rich environment slows the growth of harmful organisms, allowing longer shelf life.
Although vacuum packaged goods prevent harmful organisms from growing, most vacuum packaged products still need to be refrigerated to prevent decay (spoilage). Spoilage is different than bacterial contamination because its physical makeup requires the appropriate physical environment to maintain its physical composition – otherwise, the product will begin to physically decay.
For commercial vacuum packaging, you will need a vacuum packaging machine like the ones from Promaxvac. There are various types of vacuum packaging machines available from tabletop vacuum machines to double chamber vacuum machines for continuous vacuum machines to customized rolling vacuum machines. The options are endless and it’s really something you should speak to a professional about.
Anyone, who buys, sells, transports or stores perishable food products should have a vacuum packaging machine or some kind of method to keep their product safe from contamination and spoilage. The overwhelming advantages are:
- Improve shelf life = increase profits
- Reduce shrinkage, waste, and loss due to decay and spoilage
- Distribution benefits for bulk reseller purchasing fish, bacon, coffee, nuts, processed meats and other kinds of foods.
- Vacuum process can enhance the product quality.
- Vacuum packaging allows for more efficiency with preparation.
It’s important to note that vacuum packaging is NOT a substitute for clean and sanitary preparation conditions. What vacuum packaging prevents is small organisms growth and not cross contamination of full-blown organisms that are already developed; again we stress that all food handlers ensure the proper pH levels and appropriate storage with temperature controls, otherwise the packaged product may not reach its optimum shelf-life and could be hazardous to a person’s health if consumed.
For more information about vacuum packaged good speak with a Promax Vac sales specialist at (949) 478-1555.