If you marinate, soak, or brine your proteins, you understand the struggle. It takes many hours of marination to allow flavors to fully penetrate. This lengthy process means it’s almost impossible to prepare foods on demand, leading to excess production and inevitable food waste. In addition, this method consumes valuable refrigeration space. As the food prep experts, AyrKing has found a way to solve these challenges. Read on to see how you can save time, meet customer demand, and reduce food waste.
When you marinate the traditional way, it can take hours, even a full day, to allow marinades to soak fully into the protein. This is precious time in a busy restaurant.
The AyrKing line of marinators cut the process from hours to minutes. The tumble marinator uses a flat-edged barrel to tenderize meat as it rotates. The vacuum marinator extracts air from the drum to accelerate the process even further, to as little as 20-25 minutes.
Since it takes so long to marinate proteins, you often end up either over-preparing the amount of food (to be sure you have enough), or under-preparing (and risking missing out on sales). Either way, you’re losing money through wasted food or lost sales.
Because AyrKing marinators drastically reduce the length of the marination process, you can easily keep up with demand, scaling production based on your requirements. This flexibility significantly reduces the risk of over- or under-preparing food.
The proteins you’re marinating have to be kept refrigerated during the lengthy marination process, taking up a huge footprint of valuable refrigerated space for every batch of proteins.
Because AyrKing marinators work in a fraction of the time (as little as 25 minutes), you can marinate on demand with no need for refrigeration or monopolizing cold storage space for hours.
Some operations marinate different protein types with the same marinade, and it’s always a guessing game to know how much of each type to prepare – and there’s no easy way to make adjustments based on daily demand.
The AyrKing double-door tumble marinator has two compartments, allowing for simultaneous marination of different protein types in unequal amounts. For instance, you can quickly marinate a large quantity of breasts and a smaller quantity of thighs/legs at the same time.
Our range of equipment can help make the process of marinating, soaking and brining proteins faster and more efficient, allowing you to prep on demand and reduce food waste, and ultimately saving you time and money.
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Learn moreIf you’re like most foodservice operations, you produce more than just breaded and fried foods. Click below to learn more about how AyrKing can help save time and money with your other food prep processes, including marinating, sifting, and battering.
