The range of FILOGRIND / AUTOGRIND meat tenderizers produce a multitude of cuts in the meat muscle, increasing the surface for extraction of myofibrillar proteins, contributing to the reduction of cooking loss, improving yield, minimizing intermuscular binding defects and preventing the appearance holes in the product’s slice. The system facilitates better distribution of brine in the meat mass, obtaining fewer deviations in the analytical results of the finished product.
MAIN FEATURES:
Optional rollers with blades or prongs
Adjustable distance between rollers
Compensatory damper for tough meats
Possibility of setting the distance between rollers
Interchangeable blank rollers for working with skin-on products
Maximum easiness of maintenance, cleaning and sanitation
Less trimming required during meat preparation
MODELS:
FILOGRIND 360
AUTOGRIND 360
AUTOGRIND 5500
AUTOGRIND 360 TWIN
AUTOGRIND 5500 TWIN