| 摘要 |
An apparatus and method for continuous vacuum marination of a food product. A paddle assembly in a stationary vacuum chamber lifts and tumbles food product in a marinade. The paddles are formed into two subassemblies that are offset to smooth out the load on the paddles and the drive motor. The center about which the paddle assembly rotates is offset from the center of the vacuum chamber to avoid pinching and damaging the food product. The food product is introduced into the vacuum chamber periodically through an airlock type inlet assembly and removed by means of a similar airlock type outlet assembly. The outlet assembly includes an outlet chute for receiving the marinated food product. The outlet chute has a volume which is less than the volume of an internal chamber of the airlock outlet assembly so that closing the door to the outlet airlock door will not damage the food product. The food product is weighed into and out of the vacuum marinator. The rate of cycling of the output is controlled and adjusted based on the input and output weights to maintain a desired retention time of the food product in the vacuum chamber. The vacuum chamber is shaped with a bulge at the top to define a space to accommodate a spray for cleaning the paddles. Also, a cleanout hatch is provided to aid in cleaning the interior of the vacuum chamber.
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