PROMARKS TM-1500, Руководство по эксплуатации

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8
8. Typical vacuum control settings.
PRODUCTS
% OF
VACUUM
CTRL SPEED
SETTING RPM
TUMBLING TIME
Boneless chicken breast
95% 10 1/2
15 min
Boneless pork chops
95% 10 1/2
15 min
Rufy fillet
95% 7 1/2
12~24 min
Whitefish fillet
95% 6 1/2
on 5 off 5 on 5 done
Peeled & divined shrimp
95% 6 1/2
12~24 min
Turkey drum
95% 14
45 min to 2 hours
Ribs
95% 12
45 min
Beef Shish
95% 7 1/2
15 min
Chicken shish
95% 7 1/2
15 min
Sirloin steak - 1" cut
95% 7 1/2
12~15 min
Delmonico steak - 1" cut
95% 7 1/2
12~15 min
Strip steak - 1" cut
95% 7 1/2
12~15 min
Cuck steak - 1" cut
95% 9
15 min
Round steak - 1" cut
95% 10 1/2
15~20 min
Teriyaki tip
95% 9
15 min
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.)