Vacuum-tumbling whole sliced boneless chicken breast process?

We are looking for the recommended process of tumbling whole sliced chicken breasts with spice blend.

Specifically, we would like to know :

1. Is there a difference between using sea salt or table salt (i.e. which works better);

2. We have a 500 lb capacity tumbler that we place 300 lbs of whole sliced boneless chicken breasts, 30 lbs of water, and a 6 lb bag of seasoning (which contains sea salt and spices)

We draw a vacuum and tumble for 8 minutes, but feel that we are not getting a good pickup %

Is anyone familiar with vacuum tumbling that can give us ideas on how to move on with this process?

P.S. Our process is chargrilling, then steam cooking, then freezer tunnel, and cubing.

Thanks

What % sodium is the water?   

You'll have much better pickup if you dissolve the salt in the water first  (only difference between those two is table salt has iodine, sea salt does not)

What temp is the breast when they go into the tumblr?  

What volume of water are you using?

Thanks Scampi!

We can get back to you once we have the info needed.