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Roller Tenderizer

  • Description
  • Technical data

DESIGNED FOR SOFTENING MEAT MUSCLES IN ORDER TO INCREASE ABSORPTION OF BRINE AND TENDERNESS OF PRODUCT.

Designed for notching both sides of meat muscles in order to increase absorption of brine. Perfect in cutting hard tissues and muscle tendons which increase the absorption surface resulting in a tenderized meat products.

Construction advantages:
  • stainless steel execution
  • multi–roller system based on two tenderizing shafts
  • easy shaft assembly and disassembly for maintenance and cleaning process
  • upper shaft’s smooth adjustment of pressure allows for optimal working conditions for different meat elements
  • option of using different shaft’s shapes, depending on type of operations
  • auto adjustment of thickness of tenderized meat from a control panel
  • two synchronized transport tables – loading and discharge
Type   T-600S
Type   roller
Number ofcutting chafts pcs. 2
Number of knives on a shaft pcs. 69 (101 optional)
Tenderizing width mm 600
Dimensions: L=length mm 1900
B=width mm 1268
H=height mm 1522
Weight kg 900