LÄCOVAC 150 Litre Stainless Steel Vacuum Tumbler Mixer

LÄCOVAC 150 Litre Stainless Steel Vacuum Tumbler Mixer

The LÄCOVAC 150L is a commercial vacuum mixing and tumbling machine primarily used in industrial meat processing, food production, and butcher shops to rapidly marinate, season, tenderize, and cure proteins. It works by combining mechanical tumbling with a continuous or static vacuum environment to alter food products efficiently.

Specs:

• Total Drum/Bowl Volume: ~183 Liters (~11,213 cubic inches structural maximum)
• Maximum Working Batch Capacity:150 Liters (approx. 60–100 kg / 130–220 lbs of meat) depending on product density
• Internal Drum Diameter: 22 Inches (558 mm)
• Internal Drum Depth: 29.5 Inches (750 mm)
• Portability: Mounted on a heavy-duty, stainless steel mobile structural frame with 4 heavy-duty swiveling casters
• Voltage Standards: Typically configured as standard commercial 3-Phase power (220V–400V / 3PH / 50–60Hz) to sustain heavy tumbling loads
• Drive Motor Rating: Historically engineered with a high-torque bottom or rear geared motor profile ranging between 0.7 kW and 1.2 kW (approx. 1 to 1.5 HP)
• Tumbler Drum Speed: Geared to rotate at a steady, low-impact structural speed (roughly 3.5 to 7.5 RPM) to gently massage meat tissue without tearing structural muscle fiber
• Tilting Mechanism: Manual multi-point manual mechanical hand-wheel locking arm system, facilitating easy 90° or 180° inversion for loading, operational angling, and gravity discharge
• Lid Sealing: Heavy-duty, gas-strut balanced, counter-weighted safety lid secured by dual structural tension pressure clamp latches over a silicone profile rubber sealing ring

Primary Functions:

• Rapid Marinating & Pickling: The vacuum removes the internal air pressure inside the drum, which expands the microscopic pores and muscle fibers of the meat. When liquid marinade or brine is injected or added, the rotating motion forces the seasoning deep into the core of the tissue in a fraction of the time a traditional soak takes
• Protein Massaging & Tumbling: As the drum rotates, the meat is lifted up by internal paddles or "ribs" and falls back down, utilizing gravity and physical impact. This action breaks down tough muscle fibers to tenderize the meat and activates myosin proteins, creating a sticky exterior layer that locks in moisture and prevents water loss during cooking
• De-aerated Mixing & Homogenization: Because the mixing is performed under a heavy vacuum, it prevents air bubbles from foaming up inside sauces, seasonings, or sausage batters. This lack of oxygen reduces standard ingredient oxidation, preserves deep natural colors, compacts the meat dough, and extends overall shelf life
• Raw Sausage Maturation: It is commonly used to blend and mature dry raw sausage meat (such as salami blends) by distributing spices uniformly without turning the fats into a greasy smear