Please visit us at AAMP Convention 2018 in Kansas City from July 19-21, 2018 .
Please visit us at OKLAHOMA/TEXAS MEAT PROCESSORS ASSOCIATION CONVENTION from June 8, 2018 – June 10, 2018
Designed for both sides notching of meat muscles surface in order to increase absorption of brine. 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 –roller system based on two tenderizing shafts
- easy assembly and disassembly of shafts for maintenance and cleaning process
- upper shaft’s smooth adjustment of pressure force allows for optimal working conditions for different meat elements
- possibility of use of different shaft’s shapes, depending on a type of operations performed by the device
- auto adjustment of thickness of tenderized meat from a control panel
- two synchronized transport tables – loading and discharge
|Number ofcutting chafts||pcs.||2|
|Number of knives on a shaft||pcs.||69 (101 optional)|