Industrial Vacuum Mixing for Every Scale of Meat Processing
Our vacuum meat mixer machines blend minced meat, fat, seasoning and functional additives inside a sealed, oxygen-free chamber. Removing oxygen before and during mixing prevents oxidative browning, retains moisture inside the protein matrix, and promotes protein binding — the three factors that most directly determine product colour, texture and yield.
All models in our vacuum mixer range share the same core engineering: dual-shaft elliptical spiral paddle blades, SUS304 stainless steel food-contact surfaces, IP65-rated waterproof controls, chain-drive dual-bearing transmission and a mandatory 8-hour factory acceptance test. Choose your capacity to match your daily output and shift pattern. Not sure which model to specify? Contact our applications team for a free capacity consultation.
Dòng máy trộn chân không EP-JB
Dual-Shaft · SUS304 · IP65 · Chain DriveThe EP-JB series covers the full range of commercial meat processing output requirements — from compact single-shift workshops to high-volume industrial facilities supplying multiple downstream filling lines. All models use the same dual-shaft elliptical spiral paddle blade geometry, the same SUS304 stainless steel food-contact construction and the same two-speed mixing cycle. They differ in hopper volume, motor power and target facility scale.
Compact footprint, single-operator learning curve, fast recipe changeovers. The flexible choice for small-batch and multi-SKU workshops where floor space and shift flexibility matter as much as throughput.
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Our most widely specified model. Three batches per 8-hour shift delivers 1,400–1,600 kg daily — precisely matched to a single downstream vacuum filling machine with no mixing bottleneck on a standard sausage or ham line.
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Industrial-scale mixing power. Y-split discharge supplies two filling lines simultaneously. Reinforced dual-bearing shafts rated for continuous three-shift operation — the anchor machine for high-volume processed meat facilities.
Xem chi tiếtWhat Changes When You Seal the Lid and Evacuate the Oxygen
Open-air mixing exposes product to oxygen for the full duration of the blend cycle. The consequences — colour failure, moisture loss, poor protein binding and airborne contamination — are structural, not incidental. Vacuum mixing eliminates them at the source.
Màu sắc được giữ nguyên
Oxygen exclusion halts lipid oxidation at the moment of mixing. Myoglobin retains its oxygenated red state through blending, filling, cooking and shelf display.
3–8% Higher Yield
Reduced pressure draws seasoning liquid into protein cells before the paddles engage, locking moisture in and delivering measurably more finished product weight per kilogram of raw input.
Superior Protein Binding
The vacuum environment accelerates myofibrillar protein extraction to the surface of meat particles, forming the natural gel that produces a firm bite, clean slice and consistent mouthfeel.
Reduced Contamination Risk
A sealed, evacuated chamber removes the 20–30 minute window of airborne micro-organism exposure that open-bowl mixing creates, simplifying HACCP documentation for the mixing step.
Consistent Batch to Batch
Uniform mixing under controlled vacuum conditions eliminates the seasoning uptake variation that causes colour and flavour inconsistency between batches on open-air lines.
Longer Shelf Life
Reduced microbial exposure and oxidation at the mixing step supports longer shelf life without additional preservative load — a commercial advantage in both retail and export markets.
Which Vacuum Meat Mixer Capacity Fits Your Line?
Use the table below as a starting point. Daily output figures assume three batches per 8-hour shift. Actual throughput depends on recipe viscosity, loading method and batch turnaround time. Contact us if your requirements fall between models or at the upper end of a capacity band.
| Model | Capacity | Batch Yield | Daily Output | Motor Power | Machine Weight | Best For | |
|---|---|---|---|---|---|---|---|
| EP-JB-300 | 300 lít | ≈ 240 kg | ≈ 720 kg | 2.4×2 + 1.1 kW | 400 kg | Small plants, multi-SKU | Details → |
| EP-JB-650 | 650 lít | ≈ 520 kg | ≈ 1,500 kg | 4.5×2 + 1.1 kW | 700 kg | Mid-scale sausage / ham lines | Details → |
| EP-JB-1200 | 1.200 lít | ≈ 960 kg | ≈ 2,880 kg | 7.5×2 + 1.1 kW | 1,100 kg | Industrial, multi-line supply | Details → |
Materials These Machines Process
Our vacuum meat mixers are deployed across a wide range of protein processing applications. View tailored line configurations for each industry on our solutions page.
Need Help Choosing the Right Model?
Tell us your daily output target, main raw material and shift pattern. Our applications engineers will recommend the right capacity and provide full pricing within 24 hours.
