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Knives tenderizer

  • Description
  • Technical data

Designed for tenderizing and softening of meat muscles in oder to increase absorption of brine and tenderness of product. Perfect in cutting hard tissues and muscles tendons which increase the absorption surface of brine, that results in an excellent tendering of individual meat elements.

Construction advantages:
  • stainless steel execution
  • multi – knives tenderizing head
  • threestage adjustment of thickness of tenderized meat for elements with skin and without skin
  • stepless adjustment of notching head speed


Number of cutting knives pcs. 833
Output kg/h 4000
Number of revolutions/ rpm obr/min 17÷34
Max. height of tenderized meat mm 160
Installed power kW 3
Tenderizing width mm 600


L=length mm 1700
B=width mm 1120
H=height mm 1950
Weight kg 700