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
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