Chicken Poaching Tank
浸鸡箱（经济箱）
For white-cut chicken — the other half of a Cantonese BBQ menu alongside roast meats.
Preparation Equipment
Vacuum Meat Marinator
真空滚揉让腌料在几分钟内渗入肉里，替代过夜静置 —— 而且内外均匀，最后一盘和第一盘一个味。
Tumbling under vacuum pulls marinade into the meat in minutes instead of overnight — and does it evenly, so the last tray tastes like the first.
What it does
Marinating by time is a compromise. The outside of the meat over-salts while the centre stays bland, and the batch you load on Friday is not the batch you cook on Saturday morning.
A vacuum tumbler removes the compromise. The drum pulls a vacuum, the muscle fibres relax under negative pressure, and the marinade is pushed in rather than left to soak. Fifteen to thirty minutes in the drum does the work of an overnight rest.
It also changes what you can sell. Char siu, fried chicken portions, wings and beef all take colour and flavour more evenly, so a shop can marinate to order instead of guessing yesterday's demand.
Two marinator configurations
| Configuration | Best for | Voltage |
|---|---|---|
| BGL-YZJ counter drum | Shop counter, up to ~50 kg/day | 220–240V |
| BGL-DXZKYZJ floor drum | Central kitchen, chain supply | Configured per destination |
Specifications
Standard configuration below. Capacity, dimensions, voltage and control layout can be built to your requirement — tell us your batch size and local supply when you enquire.
| Parameter | BGL-DXZKYZJ | BGL-YZJ |
|---|---|---|
| Drum capacity | Large, whole-batch drum | Compact counter-shop drum |
| Footprint | Floor standing | 780 × 410 × 700 mm |
| Voltage | Configured per destination | 220–240V |
| Function | Vacuum tumble, marinate | Vacuum tumble, marinate |
| Control | Computer panel, timer | Computer panel, timer |
| Body material | Stainless steel | Stainless steel |
| Best for | Central kitchens, chain supply | Shop counter, daily batches |
| Warranty | 12 months | 12 months |
Built for Service
Why shops switch to vacuum marinating
01
Marinade in minutes, not hours
A 15–30 minute tumble replaces an overnight soak, so you can marinate to the day's orders.
02
Even salt and colour
Negative pressure pushes the marinade through the whole piece, not just the surface.
03
Yield you can measure
Better marinade uptake means less purge in the pack and more saleable weight per batch.
04
Repeatable across staff
Set the timer and the vacuum level once; the result no longer depends on who mixed the tub.
Usually bought together
Marinating is the step before cooking or drying, so these ship together and share the same stainless build.
Automatic Roast Duck Oven
全自动烤鸭炉 / 烧鹅炉
Our other core machine. Duck and goose through the week, whole hog for weekend events.
Air-Drying Cabinet
风干晾鸭柜
The step before the oven. Circulating low-temperature air dries the skin so it can blister.
Questions About This Machine
Vacuum marinator FAQ
Most char siu and chicken portions are ready in 15–30 minutes. Heavy beef cuts may run longer; we will give you a starting programme with the machine.
Yes. Most recipes transfer directly, and many customers find they can shorten the recipe time substantially once the drum is doing the work.
The drum is stainless with a drain. Rinse, wash and drain — no disassembly required between batches of the same flavour.
Tell us the kilograms you marinate per day. Below roughly 50 kg a day the BGL-YZJ is usually enough; above that the BGL-DXZKYZJ saves a second run.
Next Step
Get a quote for this machine
Tell us your daily volume, voltage and destination port. We will send back a spec sheet, a landed-cost quote and our recommended setup.
Request a Quote Read the buying guide