DESIGNED FOR TENDERIZING AND SOFTENING OF MEAT MUSCLES IN ORDER TO INCREASE ABSORPTION OF BRINE AND TENDERNESS OF PRODUCT.
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 – blade tenderizing head
threestage adjustment of thickness of tenderized meat for elements with skin and without skin
variable adjustment of notching head speed
TECHNICAL DATA Type TN-700
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
Dimensions: L=length mm 1700 B=width mm 1120 H=height mm 1950