Food processing equipment, vacuum packaging, shrink wrap, impulse sealers, vacuum tumblers, saws, meat grinders, tenderizers, vacuum pouches, shrink film, shrink bags, labels and lots more!


Our java script navigation menu is not appearing in your browser. You can turn on java script in your browser (recommended!) or click here to go to our site map. If you are using Windows XP with the service pack 2 upgrade and the Information Bar is blocking the java script, you can click on the bar and then on "Allow Blocked Content" to see the menu.

Vacuum Tumbler FAQ's

To view our line of tumblers click on the links below:

Small Tumblers    Large Tumblers    Injector Systems    Marinades

Daniel's Food Equipment DVTS-500 Vacuum Tumbler
DVTS500 - 500 Pound Tumbler

We are proud to offer the full line of high quality Daniels Food Equipment, Biro Manufacturing and Flavor Maker Vacuum Tumblers. Pictured above is the Daniels 500# model. There are tumblers available in capacities of 12 pounds to 3000 pounds.

FAQ's about tumbling:
What Is  In Markets  In Plants  Soaking  Injecting  Increasing Sales/Profits  Labor  Space Required  Marinades  Payback 

FAQ's About Vacuum Tumbling
WHAT IS VACUUM TUMBLING?
     Vacuum tumbling is a method of marinating meat, poultry and seafood to provide ready to cook, value added products at either the food processing plant or the supermarket/butcher shop. The vacuum causes the product to absorb more marinade, which makes the product juicier and faster cooking. The tumbling massages the product, which makes it more tender. The result is a tasty product which your customers will love!  Back to top.

I HAVE A MARKET, WHY WOULD I WANT A TUMBLING PROGRAM?
     A tumbling program enables you to provide the high quality, ready to cook or ready to eat products today's customers demand. You will give your customers a tender, juicy, flavorful product which they can take home and immediately pop in the oven or throw on the grill, or even one which you have already cooked for them. You will boost your meat, seafood and deli departments' sales and profit margins.  Back to top.

I HAVE A HRI MEAT COMPANY, WHY DO I WANT TO TUMBLE?
     The same reasons apply to you that apply to the market owner above. Resaurants and hotels demand tender, juicy, flavorful meat products that are easy and quick to cook. Many are specifying tumbled product NOW. A tumbler will easily add 8% to 10% to the weight of the finished product (water and seasoning). A higher percent may be added to some products if properly described in your label. You will boost your companies sales and profit margins.  Back to top.

WHAT IF I ALREADY MARINATE BY SOAKING?
     Marinating with a vacuum tumbler causes the marinade to penetrate evenly throughout the product, which eliminates flavor "hot spots" and "dead zones." The massaging action of tumbling makes the product much more tender. Tumbling only takes 20 minutes on average versus 24 hours or more for soak marinating. You get a juicer, more consistent and more tender product in a fraction of the time freeing up valuable cooler space AND using far less marinade.  Back to top.

DO I NEED TO INJECT MY MEAT PRODUCTS?
     We stated above that "Marinating with a vacuum tumbler causes the marinade to penetrate evenly throughout the product..." This is true for meat up to about the thickness of your fist (about 4 inches.) For marinade or brine over this thickness to penetrate completely you must first inject the meat with your liquid. Then tumble to even out and tenderize. We have two simple air operated injectors available.  Back to top.

HOW WILL TUMBLING INCREASE SALES & PROFIT MARGINS?
     Today's consumer does not have the time to prepare elaborate meals. If you can provide that consumer with a premium, value added product which is ready to cook or eat, they will buy more and be willing to pay more for it. Since vacuum tumbling will increase product weight yield by up to 10% the cost per pound of tumbled product is often less than that of raw product, even after figuring in the cost of marinade. You can charge a premium price for tumbled product - often as much as 25% more. Vacuum tumbling increases the shelf life of fresh product which reduces waste. This all adds up to more sales and significantly higher profit margins!  Back to top.

HOW ABOUT LABOR IN THE SUPERMARKET?
     It takes less than 5 minutes to load, set up and start the tumbler, and then less than 5 minutes to unload and clean it out. The twenty minutes that the product is actually in the tumbler you can be doing other tasks - the tumbler will stop itself when done.  Back to top.

HOW MUCH SPACE DOES A TUMBLER TAKE UP?
     BIRO vacuum tumblers come in a size convenient for your operation from 30 pound to 5000 pounds. The size refers to how many pounds of product the tumbler will hold. Most markets will use a 30, 40, 50 or 100 pound tumbler. Wholesale plants will use a 200, 300, 500 or 1000 pound machine.  Back to top.

WHAT IS THE PAYBACK TIME OF THIS PROGRAM?
     Payback time will vary from store to store, or from plant to plant. A major chain in the southeastern U.S. did a study and found that the tumbler paid for itself in only seven weeks. We would be happy to help you figure payback for you and your store or plant.

 Back to top.  What Is It?  In Markets  In Plants  Soaking  Increasing Sales/Profits  Labor  Space Required  Marinades  Payback

 


Back to Home Page   Ordering/Shipping Information   Site Map   Search
Copyright © 1999-2016 Doug Care Equipment, Inc.

 MasterCard: The Future of Money
                  (TM) VISA American Express