Vacuum tumblers that marinate in a fraction of the time soaking takes — the drum turns under vacuum, the meat fibers open and the brine goes in rather than sitting on the surface. Stainless build for a butchery bench or a prep line.
Enough to move marinating from an overnight job to the same shift. The vacuum opens the fibers and the drum works the brine in rather than leaving it on the surface.
Poultry, fish and firm vegetables take it well, and it doubles for brining and curing. Delicate fillets need a gentler cycle.
For most menus yes; whole muscle cuts and hams are still injected first and tumbled after. Tell us the cut and we'll advise.
