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 tumble meat marination 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.