TEKNAPRO AUTOMATIC MEAT TENDERER

Tabletop tenderizer machines solids, specifical-
ly idealized for profesional catering, butchers,
culinary laboratories and so on…
These machines exploit the “tendering” process suppor-
ted by microblades in special alloy. All at once, they are
capable of handling whole or portioned cuts of meat up
to a thickness of 80 mm. Thanks to this innovative sy-
stem, tenderizers TEKNAPRO can provide a long lasting
use and a quality outcome without being influenced by
the meat’s thickness. All of this happens with no effort
coming from the operator, in compliance with the safety
regulations and thanks to a proper protection systems
installed following existing norms.
The machines are completely build in AISI 304 stainless
steel. Even though they take advantage of the microbla-
de system, they maintain significally small dimensions
compared to what is offered on the market today. This is
the result of a “patented system” that allows to achieve
a high level performance on any type of treated meat.
The microblades’ block disseamble is fast, safe and can
make cleaning operations extremely easy.

TENDERIZING SYSTEMS
Tenderizing machines on the market use 2 different
and defined concepts:
• Engraving roller systems, used in small hand
cranked or motorized machines, in which only a
maximum thickness of 15/20 mm can be treated
(such as steaks or thin slices). This system does not
separate the muscle fibers but rather compresses
and stretches the tissue, altering its visual appea-
rance and shape.
• The microblade system is used on machines
for laboratories and meat processing, both in the
manual version with a central lever (very heavy to
use) and in the automatic version, but with signi-
ficant dimensions and economic impact for custo-
mers.
The microblade system designed for professional
catering by TEKNAPRO is available in two versions:
- a manual version with a side handle, practical to
use, very effective, and compact (TENDER)
- an automatic version, very high-performance,
fast in its work phases, able to handle both
whole and portioned cuts (SOFTEN).
The microblades completely penetrate the thickness
of the cut of meat, separating the tissue, cutting
into nerves, tendons, and cartilage, achieving an
excellent level of tenderness in a very short time
Soften with microblades, thanks to its total auto-
mation, can be managed by any operator, completely
eliminating fatigue and the risk of insufficient
“blade penetration” into the product.

WHY IS IT BENEFICIAL TO TENDER MEAT
WITH TENDERIZER MACHINES
- Shorter maturation times drastic reduction for the aging process resulting
in an immediate economic advantage. Note that meat can be mechani-
cally tenderized after just 8 days of aging (instead of the usual 20–25 days),
maximizing nutritional properties before they begin to decay.
- Maximum profit with tenderizers TEKNAPRO tenderness is always gua-
ranteed with any cut of meat, including the animal’s less noble and tougher
parts, achieving remarkable tenderness and major profit.
- Marination and breading poke holes disappear immediately during
cooking, encourage the absorption of marinades and breadings. All of this
causes a remarkable increase of the product’s weight, thus improving profit
while ensuring uniform treatment.
- Faster cooking time Micro-perforations made with tenderizers TEKNAPRO
help relax and flatten muscle fibers, by preventing the meat from curling
during cooking. Thus, the heat penetrates the core more quickly leading to a
faster cooking process.
- Not just meat tenderizers TEKNAPRO are perfect for professional kitchens,
restaurants, butcheries and gastronomy’s laboratories. This service is ideal
for all types of meat: beef, horse, pork, chicken, turkey, fish and also fish
and vegetables, especially those prepared on the grill. The tenderizing treat-
ment eliminates hard or woody textures, making them more enjoyable.
- High productivity the tenderizers TEKNAPRO can process any cut and
thickness-from steaks to roasts and roast beef-up to 80 mm thick, covering
100% of the needs in professional kitchens and point-of-sale operations.