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Knives Tenderizer

  • Description
  • Technical data

DESIGNED TO SOFTEN MUSCLES IN ORDER TO INCREASE BRINE ABSORPTION AND PRODUCT TENDERNESS.

Designed for softening muscles to increase brine absorption and product tenderness. Perfect in cutting hard tissues and muscle tendons which increase brine absorption resulting in tenderized meat products.               

Construction advantages:
  • stainless steel construction
  • multi–blade tenderizing head
  • three stages of thickness adjustment of tenderized meat (skin or skinless)
  • variable adjustment of notching head speed

 

Type  
TN-700
TN-1000
Number of Cutting Knives pcs. 833 1026
Output kg/h 4000 5000
Number of revolutions / rpm orb/min 17÷34 15÷50
Max meat tenderizing height mm 160 160
Installed power kW 3 3.8
Tenderizing width mm 600 1050
Dimensions: L = Length mm 1700 1650
B = Width mm 1120 1550
H = Height mm 1950 1460
Weight kg 570 300