Meat Tenderizing Machine (Roller Tenderizer)
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Blade assembly
Uses two sets of blades to cut into the meat, breaking tendons and connective tissue. This allows brine to penetrate easily into muscle fibers, significantly reducing marination time.
Conveyor belt
Ensures smooth and stable transfer of meat. By maintaining constant feed speed, the system uniformly cuts muscle fibers and connective tissue, ensuring consistent tenderizing results and improving texture and processing efficiency.
Main electrical cabinet
The cabinet is fitted with protective housing and clear safety markings. Its sealed design is waterproof and oil-resistant, while materials such as stainless steel or flame-retardant plastics ensure a non-toxic, easy-to-clean construction that meets food-industry hygiene standards.