초록 ▼

A vacuum tumbler for marinating food products within a liquid. The vacuum tumbler comprises a container having an interior wall, the interior wall defining a chamber for containing the liquid. A rib extends inwardly from the interior wall at least one-quarter of the distance across the chamber. A dr

A vacuum tumbler for marinating food products within a liquid. The vacuum tumbler comprises a container having an interior wall, the interior wall defining a chamber for containing the liquid. A rib extends inwardly from the interior wall at least one-quarter of the distance across the chamber. A drive moves the container so that the rib brings the food products into and out of contact with the liquid, and a vacuum source creates a partial vacuum within the chamber.

대표청구항 ▼

What is claimed is: 1. A method of marinating animal products, the method comprising: loading the animal products into a container; partially filling the container with a marinating liquid; creating a partial vacuum within the container; and maneuvering the animal products to alternately expose sub

What is claimed is: 1. A method of marinating animal products, the method comprising: loading the animal products into a container; partially filling the container with a marinating liquid; creating a partial vacuum within the container; and maneuvering the animal products to alternately expose substantially all of the animal products to the marinating liquid and to the partial vacuum, wherein the maneuvering comprises placing the animal products on a rib and adjusting the rib up and down along a vertical axis. 2. The method of claim 1, wherein all of the animal products are removed from the liquid at one time to alternately expose substantially all of the animal products to the marinating liquid and to the partial vacuum. 3. A method of marinating food products, the method comprising: loading the food products into a container having an interior wall and a rib, the interior wall defining a chamber, the chamber defining a longitudinal axis extending therethrough and having a length measured along the longitudinal axis, the rib extending inwardly from the interior wall generally toward the longitudinal axis at least one-quarter of the distance across the chamber along substantially the entire length of the chamber; partially filling the container with a marinating liquid; creating a partial vacuum within the container; and moving the container so that the rib brings the food products into and out of contact with the liquid, wherein the rib lifts at least one-quarter of the food products within the chamber each time the rib passes through the liquid. The rib in the container is adjusted to move up and down along a vertical axis so that the rib brings the food into and out of contact with the liquid. 4. The method of claim 3, wherein all of the food products are removed from the liquid at one time to alternately expose substantially all of the food products to the marinating liquid and to the partial vacuum. 5. A method of marinating food products, the method comprising: loading the food products into a container having an interior wall and a rib, the interior wall defining a chamber having a first end, a second end, and a length measured between the first end and the second end, the rib extending along at least one-half of the length of the chamber away from the interior wall and through the chamber across at least a quarter of the distance across the chamber in the direction the rib extends away from the interior wall; partially filling the container with a marinating liquid; creating a partial vacuum within the container; and moving the container so that the rib brings the food products into and out of contact with the liquid, wherein the rib lifts at least one-quarter of the food products within the chamber each time the rib passes through the liquid and wherein the rib in the container is adjusted to move up and down along a vertical axis so that the rib brings the food into and out of contact with the liquid. 6. The method of claim 5, wherein all of the food products are removed from the liquid at one time to alternately expose substantially all of the food products to the marinating liquid and to the partial vacuum.