Prepare chicken breasts, steaks, or venison for your commercial kitchen with a manual tenderizer designed for efficient, even processing.
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31-blade cutting assembly: 420 stainless steel blades and 6.5 mm comb spacing help tenderize meat evenly while reducing clogging.
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Built for regular use: The machine combines a die-cast aluminum body and base with stainless steel and ABS components.
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Simple to clean: Remove the handle, comb, top cover, and blade assembly, then wash the parts with warm water.
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Practical workspace fit: The fixed clamp and included stainless steel ice tongs support safer handling; the machine measures 445 × 300 × 245 mm, weighs 3.4 kg, and has a 148 × 50 mm feed port for use in restaurants, cafeterias, hotels, or butcher shops.
