Vacuum drum, ham, sleeve, ribeye, sirloin etc. It is designed for massaging and softening under vacuum during the production of such products. With its cylindrical body and herringbone internal structure, its rotating and working time and preservation, the wide range of the original system allows the meat to obtain the required parameters, the finished output increase and the protein to be well connected to the meat. Thanks to cooling, the time is shorter in obtaining the product. It reduces protein binding and optimum mixing time.
