Using a tenderizer is an effective way of opening muscles and thereby increasing the total meat surface. This is essential in order to increase the absorption capacity of meat and thus the possibility of improving assimilation of additives and subsidiary materials. In the following processes you can substantially increase the quantity of muscle proteins on meat surfaces.
Working process
• Products are conveyed on the belt, and drops into the knife rollers, one of which is spring-activated.
• Knives open the muscle fibres, thereby enlarging the surface.
Advantages
• The roller distance is adjustable to compensate for overlaps or the distance between the knives.
• A blind roller can be installed when using products with rind.
• Super effective cleaning. The SFK tenderizer is equipped with a knife roller where each individual knife has been equipped with 6 calibrated spacers.
• This means that the roller itself has an open structure, contrary to the ordinary knife roller tenderizers in the market. The open structure reduces the daily cleaning by 2 hours compared to conventional types.
• Quick-lock system for conveyor cleaning.
• The tenderizer has a built-in retainer for easy handling of rollers during the cleaning process.
Please see leaflet for further information.
