Tumbling drums have bec9ome integral to the food industry. Their variety makes their applications relatively flexible, with the most popular dimensions varying from 18″ to 36″ inches in diameter and 18″ to 42″ in length. They can also range in speed, from 20 to 38 RPM for horizontal barrels. This variety allows for a range in the type of food that is tumbled, as well as the quantity–and different types of tumbling drums can produce different effects.
Dry Tumbling Drums: Their Purposes
Typically, dry tumbling drums are used to season or coast food. For example, this sort of process can produce the coating on candied popcorns, or perhaps the seasoning on a particular brand of chips. The goal in the process would be to produce an even seasoning, with large quantities of food being tumbled at once. A tumbling drum machine can produce results in a consistent and efficient manner, with the tumbling process taking anywhere from 6 to 24 hours, depending on factors like the amount of material that needs to be removed from the parts.
Vacuum Tumbling: What Sets It Apart?
A vacuum tumbler, as the name suggests, is a bit different from a tumbling drum–and the distinction between the two is important. A vacuum tumbler is used in the meat industry, and essentially seals the meat shut within its marinade. In this process, the air is pulled out of the drum, and the marinade is pushed into the meat. This seals in the meat, and ultimately creates a stronger flavor–which is also the end goal of the above mentioned tumbling drum.
Dry Tumbling: The Standards To Expect
One important thing to note about dry tumbling drums is that a horizontal octagonal barrel is almost exclusively used in this process. Usually, this barrel will have a metal skin, as well as a hardwood lining that can be replaced. Typically, the barrel in this process will be 30″ in diameter by 36″ to 42″ in length. You can expect some variation in the amount of parts that can fit in a barrel, depending on its size, the corresponding size of the part, and other factors including the part’s fragility and the ultimate end goal.
Ultimately, it would be difficult for the food industry to function without tumbling machines–certainly, it would not work on the scale that it does without them. The differing machines available allow for range in results, as well as a range of treatable products. In utilizing the correct tumbling machines, food manufacturers can get the results that they want at the rate they need.
