GPA Series 1250 / 2500 / 5000 / 7500 / 10000
LARGE CAPACITY VACUUM TUMBLERS

Why vacuum tumbling? Vacuum tumbling is a method of marinating meat, poultry and seafood and is designed to provide ready-to-cook, value-added products. Without vacuum tumbling, marinating requires 24 to 48 hours of soaking before the product is ready for loading into the smokehouse. Vacuum tumbling opens the cell structure of the product allowing the marinade to penetrate evenly throughout the product, which eliminates flavor “hot spots” and “dead zones.” The vacuum tumbling process takes only 20 minutes on average as compared to 24 hours or more of manual soaking/marinating.

Designed to meet the needs of large-sized meat and poultry processors, our GPS Series industrial capacity, stainless steel vacuum tumblers deliver improved product quality (juicier, more tender and flavorful), increased profit margins and increased productivity.