Industrial meat tenderizer

variable speedstainless steel

The purpose of tenderizing is actually to have more and better distribution of soluble brine protein to optimize the production process of cooked products, regardless of their quality. In fact, it is possible to obtain a better distribution of brine in high quality products, or to increase the amount of brine absorbed in so-called lower quality products. The best stable binding results can be obtained by balancing the brine composition, the percentage of injection, the effectiveness of the tenderizing, through the choice of the technology best suited to the characteristics of the final product and the massaging cycle. Cooking is also influenced by the tenderizing for obtaining stable brine-protein bonds. ILS series tenderizers are made completely of stainless steel and plastic material suitable for food contact. They can be easily inserted into production lines, normally downstream of injectors, but they allow the treatment of product that has not been injected and then placed in tumbler to absorb the added brine. A pair of motorized shafts, with adjustable speed, self-adjusts to the thickness of the product being cut and etched on both faces, greatly increasing the absorption surface area of brines and additives, aiding the extraction of soluble salt proteins and reducing massaging time. Products with rind can also be processed by replacing the inner blade pack with a food-grade plastic roller. The feed belt of ILS carve macerators can be either 400 mm or 600 mm wide. The ILS-COMBI model has automatically interchangeable blade packs for greater production flexibility.