Designed for tenderizing and softening of meat muscles in order to increase absorption of brine and tenderness of product.
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.
Designed for tenderizing and softening of meat muscles in order 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.
TM-300 knife tenderizer for bone-in and boneless meat:
| Type | T-600S |
|---|---|
Type | roller |
Number of cutting 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 |
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