Introduction

The RotaMassager employs a “cold process” massaging technology; vacuum massaging whole muscle pieces of poultry, meat or seafood while chilling the batch to near freezing with a glycol jacketed trough and optional hollow paddle agitator. This technique improves product yield as compared to conventional vacuum marination methods; in the case of poultry, by 2% to 7%.

Traditionally used in the ham industry, this process is based on the principle that a properly formulated marinade will more effectively stabilize within the meat muscle when drawn into the muscle structure by vacuum with the marinade and product chilled to near-freezing. The process promotes increased binding of water molecules in the marinade with the meat protein, improving yields by reducing subsequent purging. More of the marinade stays in the meat making it juicier and more flavorful.

Blentech developed the RotaMassager to adapt “cold-process” massaging to whole muscle poultry products that cannot sustain marination cycles much beyond 30 minutes without product degradation. Its keyhole-shaped body and wrap-around glycol jacket optimizes its heat transfer coefficient. The hollow paddle agitator adds another 30% to the vessel's heat exchange surface, giving the RotaMassager over twice the heat transfer area per volume of product as a jacketed tumbler. As a result, poultry is easily chilled down by 10-12°F (6°C) to near-freezing within the typical 20-minute vacuum marination cycle.

Range of Products & Applications:

While the RotaMassager was created, principally, to enable cold process massaging of poultry products, its superior chilling heat exchange coefficient and gentle paddle massaging action make it an excellent choice for beef, pork and seafood products, as well.

Working Capacities:

937-lb (425-kg) to 8,046-lb (3,650-kg); based on product bulk density of 65-lb/cuft (1.04-kg/L).