Ultrasource Magnum 6000 Specifications

M A G N U M S E R I E S 6 0 0 0

M A S S A G E R / T U M B L E R

Why vacuum tumble?

Vacuum tumbling is a method of marinating meat,
poultry, and seafood and is designed to provide
ready-to-cook, value-added products. Without
vacuum tumbling, marinating requires 24-48
hours of soaking before the product is ready
for loading into the smokehouse. Vacuum
tumbling opens the cell structure of the
product allowing the marinade to penetrate
evenly throughout the product, which
eliminates flavor “hot spots” and “dead zones.”
The vacuum tumbling process significantly reduces
the production time.

Designed to meet the needs of large and industrial-sized meat
and poultr y processors, our stainless steel Magnum Series 6000
massager is equipped with a uniquely designed baffle that rotates
and slides the product throughout the drum during processing. This results in the product remaining against
the walls and baffles of the drum versus the actual “tumbling” delivered by competitor models. The advantage is
a more gentle massaging action while extracting protein in a highly efficient manner under constant vacuum.
Double-jacketed cooling is also available on our Magnum 6000 to compensate for the temperature rise that
occurs during the massaging process.

Benefits of Vacuum Tumbling

• Improved product quality (juicier, more tender, and flavorful)

• Increased profit margins through the delivery of ready-to-cook,

value-added products

• Increased productivity through reduced handling/processing time

• Even distribution of brine throughout product, which eliminates

“hot spots” and “dead zones”

Vacuum Tumbled Products

Beef Brisket
Beef Fajitas
Beef Jerky
Beef Ribs
Corned Beef

Italian Beef
Marinated Steaks
Roast Beef
Babyback Ribs
Bacon

Bone-in Hams
Boneless Hams
Picnic Hams
Pork Fajitas
Pork Loins

Pork Ribs
Pork Steaks
Chicken Breasts
Chicken Fajitas
BBQ Chicken
Buffalo Wings

Contact us at:

Koch Equipment LLC
1414 West 29th Street

Kansas City, MO 64108-3604 USA

800-777-5624

Telephone: [phone]

Fax: [phone]

E-mail: [e-mail]

Internet: kochequipment.com

© Copyright 2010 Koch Equipment LLC

M A G N U M S E R I E S 6 0 0 0 M A S S A G E R / T U M B L E R

Features:

• 6,000-liter drum capacity (recommended load:

60% of capacity)

• Available with or without cooling

• Driven via gear motor and chain

• Automatic integrated lift (holds 400-lb.

capacity buggy)

• IP-65 rated ISC-B20 touch-screen computer control

with Ethernet interface stores up to 99 product
programs. Remote connection enables collection
of production data, including:

• Massaging speed and duration

• Rotation direction and position of drum

• Processing time / Rest time

• Vacuum / Ventilation

• Temperature

• Thawing time (optional)

• Personnel identification

Options:

• Double-jacketed or insulated cooling

• Defrosting system

• Tiltable model (recommended load: 70% of capacity)

• Conveyor belt for loading

• Jumbo lid opening

• Hydraulic lid

• Vacuum-suction filling/loading system

• Built-in weight cells to record production quantities

• Mobile lift (holds 400-lb. capacity buggy)

• Connection with existing cooling system via

heat exchanger

• Additional baffles

Technical Specifications:

• Drum speed: 0.4-6 rpm

• Electrical: 220 volt, 60 Hz, 3-phase

• Electrical (connected load): 11.0kW

• Dimensions (without cooling):

15.2-ft. L x 9.9-ft. W x 6.9-ft. H
(4,624mm x 3,022mm x 2,114mm)

• Net weight (without cooling): 5,490-lbs. (2,490kg)

• Dimensions (with cooling):

16-ft. L x 10.2-ft. W x 6.9-ft. H
(4,900mm x 3,100mm x 2,100mm)

• Net weight (with cooling): 9,259-lbs. (4,200kg)

Optional defrosting system