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.
- 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|
|Number of revolutions/ rpm||obr/min||17÷34|
|Max. height of tenderized meat||mm||160|