|
Introduction
The Blentech "Wave-Vane" system clearly overcomes the disadvantages of other commercial designs; specifically the ineffective massaging of the tight, spiral vane systems and the poor end-to-end mixing and slow discharge of the straight-vane systems.
The patented Blentech 'Wave-Vane' system is excellent for a wide variety of products, the straight vane model is ideally suited for marination only.
The smooth curvature of the helical vanes causes minimum to no damage to fragile products such as skinless, bone-in chicken, and beef rounds with a minimum of smearing when tumbling bone-in hams.
The positive, yet gentle, end-to-end mixing assures even distribution of curing liquids and marinades on section and formed products while maximizing protein extraction for better binding of whole-muscle products. Yields of cooked and smoked products are improved with or without injection because the brine is stabilized evenly throughout the cell structure of the meat, resulting in better liquid retention.
The unique spiral vanes quickly and evenly mixes the most difficult products such as chilled whole-muscle chicken with emulsions. The mixing effiencently blends in CO2 snow for the even chilling of whole muscle pieces without leaving pockets of encapsulated CO2 snow or under-chilled or over-chilled pieces.
Marinated tumbled products such as beef briskets, rounds, navels and roasts are improved with this gentle yet positive vane system. Upon discharge the material is rapidly brought from the back of the tumbler to the front with the spiral veins, when the drums is reversed, unless you have the straight through model.
|
.png)
.png)
