The Vacuum Marinator uses vacuum pressure and a tumbling action to dramatically reduce the time needed to marinate proteins. The flat edge of the barrel tenderizes the meat as it tumbles, and the vacuum removes air from the chamber so marinade can deeply penetrate the meat. This vacuum and tumbling action simulates overnight marination in as little as 20-25 minutes. The AyrKing commercial vacuum marinator is ideal for restaurants that are low on cooler space but still need proteins marinated, or to supplement an overnight marination program.

The Vacuum Marinator includes a safety stop to stop the drum if it catches on clothing or an object and is available in 50-lb. (standard) and 100-lb. capacities.
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Vacuum and timer

The Vacuum Marinator works by removing air and pressurizing the chamber. Pressure levels can be chosen and controlled based on flavor profile and load size, as well as the length of time for tumbling to take place.

Once vacuum and tumble duration is selected, the chamber stays pressurized for the duration of the tumble cycle. When the tumbling is complete, pressure is released, and the protein and marinade can be retrieved. The whole process takes as little as 2-3 minutes of vacuum and 15-20 minutes of tumble.

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