Typical Vacuum Control Settings - PROMARKS TM-1500 Operation Manual

8. Typical vacuum control settings.

PRODUCTS
Boneless chicken breast
Boneless pork chops
Rufy fillet
Whitefish fillet
Peeled & divined shrimp
Turkey drum
Ribs
Beef Shish
Chicken shish
Sirloin steak - 1" cut
Delmonico steak - 1" cut
Strip steak - 1" cut
Cuck steak - 1" cut
Round steak - 1" cut
Teriyaki tip
Adjust accordingly for thickness and lap length
With mock tender and salse strap fat removed
Always keep 60% real capacity of total capacity(same as model NO.)
We recommend customer to use injector before vacuum tumbling if meat size
is very thick(whole chicken...etc.)
% OF CTRL SPEED
VACUUM SETTING RPM
95% 10 1/2
95% 10 1/2
95% 7 1/2
95% 6 1/2
95% 6 1/2
95% 14
95% 12
95% 7 1/2
95% 7 1/2
95% 7 1/2
95% 7 1/2
95% 7 1/2
95% 9
95% 10 1/2
95% 9
8
TUMBLING TIME
15 min
15 min
12~24 min
on 5 off 5 on 5 done
12~24 min
45 min to 2 hours
45 min
15 min
15 min
12~15 min
12~15 min
12~15 min
15 min
15~20 min
15 min