Multislicing of meat by circular toothed blades. The increase in the created surface favors the absorption of the brine, the extraction of the protein and the increase of the link. It can be carried out after injection or in non-injected products but always without bone. It favors an increase in texture, color and flavor. Attachable by conveyor belt to injectors.

• Characteristics:

Adjustable wheelbase.

3mm-thick hardened blades with treated tips.

Roller drive by gearmotor and chain.

Built in AISI-304 stainless steel and FDA technical plastics.

Push-button control panel.

• Optional (Not included):

Polyethylene roller for tenderizing products with skin.

Conveyor belt to connect to injectors.

Safety hopper in case it is not connected to injectors.