Meat Tenderizer (Meat Scoring Machine)

Meat Tenderizer (Meat Scoring Machine)

The meat tenderizer is designed for double-sided scoring of muscle tissue as well as cutting through tough connective tissues and tendons. The scoring process increases the surface area for brine absorption, resulting in improved meat tenderization and uniform preparation of individual cuts for further processing.

Overall Dimensions

• Length: 1,670 mm
• Width: 920 mm
• Height: 1,900 mm
• Height from floor to conveyor belt: 1,100 mm

Technical Specifications

• Upper and lower scoring rollers,
• Adjustable gap between rollers: 0–8 mm,
• Scoring tooth height: 12 mm (upper and lower rollers),
• Meat infeed and outfeed: silicone cord conveyor belts driven by the scoring rollers,
• Outfeed conveyor: stainless steel mesh belt,
• Working width: 480 mm,
• Control box: stainless steel, mounted on a support column,
• Power supply: 380/220 V,
• Construction: fully stainless steel,
• Mobility: mounted on swivel castors with brakes.

Applications

• Meat scoring in meat processing plants and slaughterhouses,
• Improved brine absorption during curing processes,
• Meat tenderizing before further processing, such as the production of sausages, steaks, and processed meat products,
• Double-sided cutting of tough connective tissues and tendons to improve product quality.

Advantages

• Double-sided meat scoring for uniform brine penetration,
• Adjustable roller gap to suit different meat types and tissue thicknesses,
• Fully stainless steel construction for maximum hygiene and corrosion resistance,
• Easy mobility and secure positioning thanks to lockable swivel castors,
• Efficient meat tenderization and preparation for subsequent processing stages.