“If efficiency and precision are among your top meat marination priorities, a vacuum tumbler is built for just that!”

Most meat produced today is processed. The goal is to allow meat manufacturers to sell their product at a higher price and satisfy customers by providing them with high quality products and easy food prep. But what if we tell you that a simple solution exists to produce commercial standard meat efficiently. A vacuum tumbler machine provides a gateway for you to produce top-quality meat, increasing your returns and saving time through the ability to produce in bulk faster than the traditional immersion marination!

Continuous vs Intermittent Vacuum Systems

Every vacuum tumbler machine features internal or external vacuum systems. An internal vacuum is applied throughout the tumbling process by way of a snorkel while in an external system, the vacuum is applied then the source is disconnected before the tumbling cycle begins. Internally applied vacuums are categorized as either continuous or intermittent. A continuous vacuum sustains the same vacuum draw through the entire tumbling process. Intermittent vacuums offer rest times where the vacuum is released and the drum tumbling ceases for a few moments allowing the contents to shrink and then expand again as the vacuum and tumbling are reapplied. This creates a sponge-like effect to soak in the marinade.

Benefits of Vacuum Tumblers

1. Simple operation

2. Tumblers are efficient which increases product yield

3.  Maximum marinade uptake which, in turn, reduces supply cost

4. Provides optimal flavor and tenderness which meets commercial-grade quality

5. Ideal for variable settings – restaurants, butcheries, meat manufacturers, etc.

How Vacuum Tumblers Produce Quality Meat

Protein Extraction: Vacuum tumblers utilize mechanical energy to initiate protein extraction for efficient tenderizing. Mechanical energy is kinetic energy plus potential energy. Kinetic energy is created as the meat tumbles over itself and hits the machine walls while potential energy is created as the baffles lift the meat producing the potential for the meat to fall. Together, they create mechanical energy that disrupts the protein bonds causing protein extraction. This disruption tenderizes the meat and releases an exudate solution which acts as a binding substance when heated which prevents loss of moisture while cooking.

Increased pH: For maximum tenderness and quality, a meat cut is expected to be in the healthy pH range of around 5.5-6.2, depending on the meat type. Marinating using salt solutions increases the pH level of the meat. Osmotic pressure increases meaning more water is absorbed, swelling the protein fiber lattice which increases the overall pH creating high-quality meat. These benefits are further amplified through vacuum tumbling as the vacuum draw and the tumbling allows maximum uptake of the solution.

Increased Marinade Pickup: While the machine drum rotates, the protein fibers break down allowing them to pickup more solution. Studies find that, depending on the process, a vacuum tumbling machine pickup is anywhere from 8-24% more marinade than immersion marinating!

Factors Affecting the Product Quality

It is important to understand that no universal marination recipe meets all factors that produce quality marinating results including flavor, tenderness, and product yield. However, studies have found patterns to take into account when setting the tumbling machine perimeters.

Vacuum Type and Draw

Firstly, consider that an intermittent vacuum system will need longer tumble times to compensate for the rest times compared with continuous vacuum systems. Secondly, the optimal vacuum pressure is generally 15-20 inches Hg. For longer marinating times and softer meats such as chicken and fish, consider a vacuum draw within the lower range as you do not want too much protein disruption and ruin the product.

Temperature Control

Binding strength partially depends on the temperature of the content. The optimal protein extraction is produced at temperatures between 35-40°F. Some may achieve this by using refrigerated tumblers while others may cool the meat to around 25°F before tumbling as the temperature will rise during the tumbling process due to the transformation of mechanical energy to heat energy.

Vacuum Tumbler Drum Capacity

As explained, vacuum tumblers utilize mechanical energy by creating kinetic energy through motion. Kinetic energy partially depends on mass. Therefore, the more meat content in your drum, the better protein extraction will occur. But pay attention as every drum has a maximum capacity!

Additional Equipment to Retain Pickup

Brine Injector: Use a brine injector in tandem with a vacuum tumbler to obtain maximum pickup and even distribution increasing the product weight! 

Chamber Vacuum Sealer: Vacuum package the product to retain the effects of marination by protecting the content from air, drying it out, and decreasing storage time. We can guarantee the VacSeries chamber vacuum sealers provide unmatched durability and up to 99.8% vacuum draw for the best results!

Questions?

We realize that many variables should be considered in the choice and operation of a vacuum tumbler. If you have further questions about vacuum tumblers, give us a call during our business hours or email anytime. We have every confidence in providing you with the information you need as we have specialized in vacuum packaging for over 52 years!

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“a brine injector applies the proficient concept of meat hydration and marination which creates a premium quality product and adds the benefits of efficiency”

Have you ever noticed that after cooking any meat product such as chicken, pork, or beef, it loses some of its moisture and becomes more dry? Brining has become a common technique to counter this effect and leave you with meat that is tender and flavorful. Furthermore, a brine injector applies the proficient concept of meat hydration and marination which creates a premium quality product and adds the benefits of efficiency and ease of use. This makes a brine injector machine the perfect solution for producing commercial-grade meat products in bulk.

Since the saline now has water to spare, the water diffuses into the meat so that the salt-to-water ratio in the brine equals that in the meat.

The same rule applies when you add seasonings into the liquid leaving you the option to flavor the meat. Your customers will experience the satisfaction of a tasty, tender bite.

Different Brine Injection Methods

Perhaps the most commonly used method for home use is soaking the food in a bowl of brine and then letting the process take place over time. Although this is effective and provides exceptional results, this method could take up to 24 hours! As alternatives, hand pumps and brine injectors are efficient methods for those who want to brine food in bulk. These are both forms of brine injection which is a method where the solution is injected directly into the meat.

Hand Pump Brine Injector

Hand pumps are human-operated and come in the form of either a single or quad needle that use the same injection head. Essentially, needle injectors are like giving a shot, pumping the brine directly into the meat. This method makes for an efficient process and allows the meat to be packaged immediately for storage.

Pros And Cons Of A Hand Pump

While the hand pump is more efficient and contains few components making it a cheap option, the results will vary. Because it is a hand-operated injector, no one injection will be the same as the pressure, brine amount in the needle, and amount of injections throughout are guaranteed to be inconsistent. Additionally, the quad needle is manufactured for all needles to retract even if only one hits bone making these difficult to use for bone-in meat cuts.

Brine Injectors

A brine injector machine is the most efficient brine injection method in addition to easy operation! It functions as a conveyor that advances the meat forward through the injection stage which injects the brine with every advance. All the operator has to do is adjust the desired advancement speed and injection pressure and then place the meat on the conveyor. The injection stage is equipped with individual banks of spring-loaded or air-pressurized retractable injector needles that descend with every advance. After the meat leaves the injection stage, the conveyor continues to advance the meat to the end where usually a large bin is placed for the meat to fall into before packaging.

Refer to this video for visual reference.

Meat Products That Can Be Put Through A Brine Injector

A brine injector will produce the same results for any meat product whether boneless, containing bone, large, round turkeys, or small pork chops. Conveniently, if a needle happens to reach bone or begins to create a bubble, that specific needle will remove itself by retracting to prevent product damage.

Brine Injector Variabilities

Two variables affect the brine vs meat ratio and depend on your desired outcome as well as the toughness of the meat. First, the advance speed of the conveyor can be increased or decreased. The number of times the stripper plate descends is constant, so the more time between conveyor advances, the more brine injections the meat will receive. Secondly, the pressure at which the brine is injected can be adjusted. So the higher the pressure, the more brine is injected into the meat.

As an example, if the meat is tough or dense, you would likely want to decrease the time between advances as well as increase the pressure of brine leaving the needle to ensure more brine in the meat.

Brine Injector Benefits

Efficient: The brine injector is the most efficient of the brine injection methods taking only minutes to move multiples of the product through!

Tenderizing: These units simultaneously tenderize the meat adding to the quality and creating a juicier bite.

Flavoring: The variation of brines that can be created is unlimited! Seasonings are optional as the salt from the saline alone enhances the taste, but who wouldn’t want to add some lemon and ginger to poultry?

Consistent brine: Due to the set number of injections and consistent pressure, the brine injector delivers consistency throughout.

More cooking options: The direct injection of the brine into the meat maintains the opportunity to make the skin crispy if desired as opposed to if the meat is soaked in the brine.

Products able to be sold at a premium price: Adding water increases the pre-cooked weight, therefore allowing you to sell the meat at a higher price. The method, efficiency, and consistency of the brine injector all add up to ensure top-quality products that allow you to sell each item at a premium price!

Looking To Order A Brine Injector?

Check out the brine injectors that JVR Industries distributes through our partners Promarks. Various options are available just for you!  

Questions?

If you have any follow-up questions about what a brine injector is or what options JVR Industries has available for you, feel free to give us a call during our business hours or send us an email any time that is convenient for you! We look forward to helping you out!

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“Expedite your marination process by upgrading to a VST50-vacuum tumbler that provides precision and efficiency.”

 How do you operate the VST50-Vacuum Tumbler?

Marinating large amounts of meat is sometimes challenging. Generally, the procedure goes something like this – You add fresh cut meat into a large bowl along with an immaculate marinade mix of soy sauce, possibly some ginger, and spices like salt and garlic to taste. Following several hours, you retrieve the marinaded meat from the fridge for cooking only to find all the marinade has pooled to the bottom of the bowl. What you thought was marinating meat did not, in fact, marinate. In other cases, you had to wait 24 hours for a full marinade on your beef products. Time is the essence when you are doing mass deep tissue marination of food for resale.

Eliminate this frustrating outcome with a VST50-vacuum tumbler that provides a transforming experience for marination. Increase the output and decrease the time for marination to incomparably improve the procedure for commercial-grade results.

Common Uses for the Vacuum Tumbler

Expedite your marination process by upgrading to a vacuum tumbler that provides precision and efficiency that does not result from solely placing a bowl of contents in the fridge to sit. A vacuum tumbler simply does the work of marinating meat for you.  With a drum capacity of 50 lbs., the unit provides ample room to marinate any desired combination such as chicken with a soy sauce-based marinade, or fish with a citrus juice-based marinade in bulk with little effort on your part. Get deep tissue marination results in a fraction of the time!

How will Marinating Meat Using a Vacuum Tumbler Benefit You?

Because of the constant churning of the tumbler, the marinades will evenly contact all meat surfaces even in bulk amounts for the full duration of marination time. Additionally, what changes the game to create a robust explosion of flavor is the vacuum system. The vacuum pulls air out of the drum which causes the meat contents to expand and allowing the marinade to reach every surface of the meat to bring out more flavor where even the most basic ingredients can be a tasty meal. The pull on the meat produced by the vacuum also benefits in transforming even tougher cuts, delivering a tender texture full of flavor.

Features of the VST50-Vacuum Tumbler

Removable Baffles: Effortless removal makes cleaning easy and ensures sanitary use.

Moisture Collection Reservoir: Functions to collect liquids in order to protect the vacuum oil pump.

Adjustable Tumbler Time: The unit is shipped with set intervals from 0-4 hours. If you require different time intervals, no worries! The times are adjustable via installed dipswitches to match the precision of your marinating process! If interested, then contact the JVR Industries service department for detailed instructions.

50 lb. Drum Capacity: Provides ample space to marinate meat in bulk!

Analog Gauge: This provides an easy way to check the pressure of the amount of vacuum you require.

Stainless Steel Construction: Ensures sustainability, ease of cleaning, and resists corrosion.

Oil Lubricated Vacuum Pump: Longer life span, quieter operation, and pulls higher vacuum than dry piston pumps.

How to Operate the VST50-Vacuum Tumbler

These vacuum tumblers are constructed carefully to provide ease of operation, therefore providing you with simplicity to acquire the desired results.

Prepare the Unit for Loading

Upon unpackaging, place your unit on a flat, solid surface with space to work around it. You will find an unattached component on top of the unit. This is the moisture collection reservoir and does not come preinstalled. It functions to prevent liquid marinade from getting sucked back into the vacuum pump, and, as a result, protecting the oil pump from damage.

How to Install the Moisture Collection Reservoir

To install the reservoir, first, locate the screws on the back of the unit opposite the control panel and confirm the screws have not loosened during shipment. The screws can be secured by lifting the cover and tightening them from the inside of the unit. Secondly, connect the hose found on the unit by simply pushing it onto the quick disconnect fitting found beside the screws. Initially, you will feel a click, but this does not ensure a secure seal until you hear a second click. Lastly, line up the holes found on the back of the reservoir to the screws on the unit, insert the screw, and slide down to attach.

Load the Drum

As stated, this tumbler has the capacity to hold up to 50 lbs. of meat! The following steps will take you through how to load your drum for marination.

1) Step #1 – Lift the drum off the rollers and place it upright onto a flat, stable surface.

2) Step #2 – Remove the lid. Unhook the three clasps by lifting the levers and displacing the clasps.

3) Step #3 – Confirm the fins inside the drum are tightened to prevent loosening while tumbling.

4) Step #4 – Load chicken, beef, or any other meats along with a marinade into the drum.

5) Step #5 – Reinstall the lid and ensure it is centered by feeling around the perimeter.

6) Step #6 – Lastly, reinstall clasps (meant to temporarily secure the lid until the vacuum is applied).

Applying the Vacuum System

The vacuum system is made easy with only a couple of steps to follow! The system is designed to be applied either with the drum upright or set back onto the unit. We recommend getting into the habit of applying the vacuum with the drum upright in case you happen to forget to secure the clasps.

Before beginning, check to ensure the canister on the moisture collection reservoir is tightened by twisting the canister until secure. Additionally, ensure the oil is filled by simply looking through the sight glass.

Now follow these easy steps!

.

You are now ready to begin the tumbler cycle for marinating!

Running the Tumbler Cycle

In order to prepare the tumbler cycle to marinate meat, locate the control interface at the front of the unit. You will find these three main controls.

On/Off Switch

Tumble Time

Speed Control (Potentiometer)

Set these controls to the desired settings to perfect your recipe. Then switch the ON/OFF switch to ON, and stand back for the marinating process!

Are You Interested in Larger Vacuum Tumblers?

JVR Industries also carries the TM series tumblers distributed by Promarks. JVR Industries has been partners with Promarks for about 20 years and can ensure the unit is constructed carefully to offer the utmost quality for our customers.

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“…built to exceed expectations.”

Looking for a Double Chamber Vacuum Packaging Machine? Look no further! The JVR Vac610 – Single Phase Double Chamber Vacuum Sealer, is built to exceed expectations. Highly functional with dual, oil-lubricated, vacuum pumps!  24″ seal bars provide ample room to seal large items or multiple small items all at once. The extra spacious vacuum sealing chamber measures 26.3″ x 21.5″ x 7.5″. The Vac610, chamber vacuum sealer was built for speed and efficiency. 

NOTE: The Vac610 [1 PH] requires a 220-volt, single-phase power supply.

Effortless Stainless Steel Lid Swing

Take one finger and move the entire lid from side to side effortlessly! Typical double chamber vacuum sealers or vacuum packaging machines are bulky and heavy, but not on our Vac610! Though this lid may be light, the stainless steel construction of the lid is highly durable! The final benefit of a more lightweight lid is the ease of self-serviceability. No more pain of holding up an extremely heavy lid while attempting to service your chamber sealer.

Compact Unit with Optimized Distance Between Bars

Even with an ultra-compact dual chamber vacuum packaging machine, we were still able to prioritize optimal space between sealing bars. A whopping 17.5″ distance between seal bars! Seal up to 18″ x. 24″ chamber vacuum pouches in this double chamber vacuum packaging machine. Promoting lower profile and larger cuts of meat! Seal the deal today!

Stainless Steel Construction

Four 24″ seal bars

Simple digital controls

Dual high-efficiency 24m3/h vacuum pumps

Toolless seal bar removal

10mm extra-wide seal wire

Support:

The biggest reason why the Vac610 Single Phase is superior to any other double chamber machines at this price point is due to the customer support that only JVR Industries can provide, especially for vacuum packaging machines.  If at any point you have a question or need technical support then we encourage you to pick up the phone and call us, it would be our pleasure to speak with you over the phone.  If it’s during normal business hours you’ll immediately speak to an experienced technician or you can email us 24/7 and receive a response within minutes, not days.

Warranty:

JVR Industries warrants its equipment to be free from defects in material and workmanship for a period of 1 year from the date of purchase. However, this warranty only applies to new equipment that has been purchased directly from JVR Industries or an authorized distributor. If you receive a damaged or defective product, a claim under this warranty must be made within 1 year from the date of purchase of the equipment. Only the equipment’s original purchaser may make a claim under this warranty. Lastly, in the event of abuse or neglect, JVR has the right to deny warranty. If a warranty claim is denied, the purchaser will be contacted by a JVR representative and provided a detailed explanation as to why.

NOT COVERED BY THIS LIMITED WARRANTY:

Parts deemed as wearable, which include but are not limited to, lid seal gasket, seal wire, seal bar tape, seal cushion strip, vacuum pump oil, etc.

Equipment not purchased directly from JVR Industries or an authorized distributor.

Damage or failure due to abuse, neglect, poor maintenance, improper storage, environmental conditions, theft, or vandalism.

Internal damage to the vacuum pump due to excessive moisture pickup.

Equipment that has undergone service by an individual or company not authorized by JVR Industries.

Shipping charges when outside of the continental United States.

Labor is not included.

JVR INDUSTRIES LIFETIME TECHNICAL SUPPORT

No cost over-the-phone technical support is included with every machine purchased from JVR Industries. This guarantee is provided to anyone in possession of a JVR vacuum packaging machine. JVR also guarantees that you’ll speak directly to a U.S.A.-based technician. Most technical issues can be resolved quickly and efficiently over the phone.

For over 50 years JVR Industries Inc. has supplied commercial vacuum packaging machines to a variety of industries throughout North America.  As a result of the increased demand for an affordable chamber type vacuum packaging machine, we’ve worked directly with an overseas manufacturer to develop and refine the JVR Vac110.  Additionally, we’ve tested this machine to the same standards as those at a much higher price point and the results have been phenomenal.

More Vacuum Packaging Equipment

JVR Industries boasts of a variety of vacuum packaging equipment. We carry small home-use vacuum sealers such as our JVR Vac100 single chamber machine. Also, larger certified rebuilt thermoformers, vacuum tumblers for seasoning your meats rapidly, reconditioned Busch vacuum pumps, and more! With our 50+ years of experience, we can provide equipment suitable for your needs. Our extensive knowledge and expertise create an opportunity for fast diagnosis of issues as well as quick fixes for the issue at hand. Please do not hesitate to call to experience our expertise firsthand. Thanks again for considering JVR Industries!

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“…workhorse built with durability and speed in mind.”

The JVR Vac310 (1 Bar) – Chamber Vacuum Sealer may be just a tabletop machine, but it’s a workhorse built with durability and speed in mind. Capable of sealing up to 16″x 20″ vacuum pouches, the Vac310 stands apart from its competition. 

The 7″ maximum chamber height provides ample room for sealing high profile products.  Equipped with a 10mm, extra wide seal wire, because we wanted this unit to be unique with incredible seal integrity.  At the heart of every vacuum sealer is the vacuum pump.

Equipped with a highly efficient 1.25 hp vacuum pump that outperforms most 1.5 hp vacuum pumps. 99% of the air can be removed in just 20 seconds, the Vac310 vacuum chamber sealer is built for speed and efficiency. Spend less time learning and more time sealing with the stock simple digital controls!

Retort Capability:

Seal up to 7 mil mylar and retort canning pouches! Use the standard seal bar assembly on a JVR Vac310 single bar to seal a variety of pouches. Retort pouches are perfect for long term storage of tuna fish, chicken and all sorts of food! Mylar is the perfect companion for MREs, freeze dried goods, and long term food storage. All things consider, our commercial chamber vacuum sealer truly sets itself apart from most lines of industrial vacuum sealers!

Support:

Have a question or need technical support? We encourage you to pick up the phone and call us, it would be our pleasure to speak with you over the phone.  If it’s during normal business hours you’ll immediately speak to an experienced technician or you can email us 24/7 and receive a response within the matter of minutes, not days.

Warranty:

JVR Industries warrants its equipment to be free from defects in material and workmanship for a period of 1 year from the date of purchase. 

Read more here

JVR INDUSTRIES LIFETIME TECHNICAL SUPPORT

No cost over-the-phone technical support is included with every machine purchased from JVR Industries. This guarantee is provided to anyone in possession of a JVR vacuum packaging machine. JVR also guarantees that you’ll speak directly to a U.S.A. based technician. Most technical issues can be resolved quickly and efficiently over-the-phone.

For over 50 years JVR Industries Inc. has supplied commercial vacuum packaging machines to a variety of industries throughout North America.  As a result of the increased demand for an affordable chamber type vacuum packaging machine we’ve worked directly with an overseas manufacturer to develop and refine the JVR Vac110.  We’ve tested this machine to the same standards as those at a much higher price point and the results have been phenomenal.

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If the JVR Vac310 is a little too large for your situation, maybe consider the JVR Vac110 – Chamber Vacuum Sealer. Click here to learn more!

Troubleshooting a Poor Heat Seal

Vacuum Packaging

Heat Seals… the good, the bad, and the ugly!

Having issues? Today we discuss “Troubleshooting a Poor Heat Seal.” Chances are if you’re reading this article you likely have some type of vacuum packaging machine.  Dating back to the 1940s, vacuum packaging continues to be the best solution for extending the shelf life of most perishable goods.  Without the need for freezing or adding unwanted preservatives, fresh meats, and countless other products can benefit from vacuum packaging.  However, the positive results associated with vacuum sealing are greatly diminished when your packaging equipment is not properly maintained.

In this article, we’re going to review a common problem with vacuum-sealed products and a few potential solutions that may save you a lot of time and money.  Commonly referred to as “leakers”, you may find that a percentage of your vacuum-packaged items will loosen up over time thus exposing your product to oxygen and microorganisms that contribute to spoilage.  Since a slow “leaker” is often not immediately identified they can easily be overlooked and sent out to customers.   Many times, defects in the packaging materials are thought to be the cause of a slow “leaker” but more often it is actually the heat seal applied by the machine that is compromised.  So, let’s assume no changes have been made to your process, what should you look for to reduce the risk of “leakers”?

Answer – check the heat seal applied by your vacuum packaging machine.  Is the seal too hot, too cold, not enough pressure, too many creases, or simply no seal at all?  Knowing how to identify a good heat seal from a poor one is critical when determining the cause of a “leaker”.

A good seal requires three things; pressure, temperature, and a flat bag.

Pressure

Hold your vacuum-sealed bag up to a light so you can really see what’s going on.  Poor seal pressure will result in a seal that looks spotty or broken.  If this is your problem, then you might be tempted to correct it by turning up the seal time, but this won’t provide the results you’re looking for.  The most likely cause would be a leak in your machine’s seal bellow or piston.  Depending on the manufacturer, your machine will either have bellows or pistons located up in the lid or on the deck.  Both systems require either atmospheric pressure or compressed air to be introduced in order to pinch off and seal the bags inside the vacuum chamber.  Over time these bellows or pistons will likely develop leaks and lose their ability to provide adequate pressure during the seal process, thus resulting in a spotty seal and dreaded “leakers”.

Temperature

What if the seal pulls apart too easily and won’t hold up during normal handling?  You may simply need to adjust your seal time so the wire heats up more.  Or maybe the seal wire you’re using isn’t correct.  Every machine is designed to use a specific width, shape, and thickness of seal wire.  When replacing you must verify that the Teflon tape and seal wire being installed is in compliance with the manufacturer’s specifications.  Another cause for a weak seal might be that your seal wire isn’t properly isolated from the bar itself.  Many machines are equipped with metal sealing bars typically made out of aluminum.  These bars provide significant advantages over fiber bars because they can last forever if cared for properly.  However, electricity will find the path of least resistance so it’s possible that a weak seal may result from a seal wire not receiving the power it needs so check to make sure your wire is isolated properly.

A Flat Bag

Oftentimes the most likely cause for a heat seal “leaker” is also the most obvious.  Pay close attention when laying bags across the bar prior to closing the lid.  The opening of the pouch should be laid flat across the bar and needs to be long enough that the mouth is able to close.  When it comes to using the correct vacuum pouch, size does matter!  Don’t settle for using vacuum bags that are too short or too long just because your supplier doesn’t carry them.  JVR carries over 100 sizes of 3 and 4-mil vacuum pouches to fit every product.  Improperly sized bags will be difficult to lay flat and you’ll likely discover unwanted creases in the seal area.  Every crease doubles up the amount of plastic being sealed, and most machines are not designed to seal through four or more layers of material.  So next time your running your vacuum sealer check to see how the bags are being laid across the bar because it might be the reason for your “leakers”.

This article is one of a series of troubleshooting articles meant to assist customers in addressing concerns with their vacuum packaging equipment.  If you’re currently vacuum packaging but aren’t satisfied with the results you’re receiving, then please consider contacting tech support at JVR Industries.  Based just outside of Buffalo, NY JVR has specialized in vacuum packaging equipment for over 45 years and offers free over-the-phone technical support for all brands of equipment.