Machine type

Meat Tenderisers & Flatteners

A mechanical tenderiser breaks down connective tissue and muscle fibre in whole cuts of meat without adding ingredients. Roller tenderisers pass the product between rotating rollers fitted with knives that cut into the meat, while stroke-type machines push rows of blades into the product and may also press it flat. The result is a more tender bite and, when the machine follows an injector, a more open muscle that spreads the brine faster and releases more protein during tumbling.

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3 Machines listed
2 Brands

Overview

About tenderisers & flatteners

A flattener carries fresh or soft-frozen cuts between belts and pressure rollers that press them to an even, set thickness. Uniform thickness means every piece cooks, fries or grills in the same time, portions look alike, and cuts such as chicken breasts, schnitzels and steaks can be sized to suit a product specification or a pack.

Tenderisers and flatteners are used in red meat and poultry processing, particularly for food service, ready-to-cook and coated products. A tenderiser is often placed between the injector and the tumbler on a whole-muscle line, and a flattener usually sits before coating, cooking or packing.

Brands in this category

Equipment

3 meat tenderisers & flatteners

The machines in the catalogue classed as tenderisers & flatteners. Models with comparable published size or capacity figures are listed from smallest to largest; others follow in catalogue order. Open one for details or ask which suits your product.

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