Vacuum Meat Tumbler / Meat Massager
Meat tumbling machine for the marinating and tenderizing of meat and poultry productsThe vacuum meat tumbler is widely used in the processing of hams, sausages, poultry products, and beef and lamb items. Under vacuum, the tumbling action allows brine and marinades to be fully absorbed, ensuring uniform binding between meat and seasonings. This significantly improves water retention, enhances tenderness, increases final yield, and extends shelf life.
The machine is constructed entirely from stainless steel with a compact design. Elliptical drum ends maximize internal tumbling space and improve massaging efficiency.
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Marinated beef -
Marinated chicken breast -
Pickled vegetables -
Marinated pork belly
Key Parameters
| Model | HK-60 |
| Material | SUS304 stainless steel |
| Drum volume | ≈60 L |
| Capacity | 15-20 kg per batch |
| Power | 0.57 kW |
| Voltage | 220V/ 50Hz |
| Drum speed | 2-16 rpm |
| Vacuum level | –0.06 to –0.08 MPa |
| Weight | ≈90 kg |
| Dimensions (L×W×H) | 920 × 410 × 840 mm |
Features
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A-type paddles designed with optimized angles to prevent material buildup and avoid damaging the product
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Curved mixing paddles create forward, backward, and inner circulation for more uniform tumbling
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Side feeding inlet allows connection to a vacuum pump, reducing manual contact and improving hygiene
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Heavy-duty nylon support wheels with precise clearances for stable operation and extended service life
Related Machines
- Other Meat Processing Equipment
- Meat Processing Lines
The bowl cutter is recommended for sausage and meatball production. High-speed rotating blades chop, mix, and emulsify fresh or frozen meat together with starch, spices, water, and other ingredients. The process produces a smooth, uniform mixture with a capacity of 6-10 kg per batch.
The vacuum meat tumbler is suitable for this purpose. Negative pressure expands gaps between muscle fibers, while rotation and gentle massaging promote deep marinade penetration. Mechanical action increases the binding strength between meat and curing ingredients, resulting in improved firmness and elasticity.
For frozen-prepared meat plants, Henco provides brine injection machine. A multi-needle injector distributes curing liquid uniformly into the meat, filling gaps between muscle fibers and disrupting cell membranes for improved water retention. Yield increases by 15%–35%, tenderness improves, and built-in bone-detection technology supports safe injection into bone-in products.