Intended for tying up and hanging up meat and other produce to give them a uniform shape before smoking, steaming, or baking.
The string is made of white cotton yarn reinforced with polyester yarn.
Twine thickness: tex 600.
Twine strength: 24 (+/-5%) [DAN].
For use:
– cooking 2.5 h – 90°C.
– smoking: 3 h – 150°C.
Free of heavy metals.

Has a PZH certificate (National Institute of Hygiene) and declaration of conformity.

Reliable, stainless steel structure.
Replaceable components:
throat.
screw.
pre-grinding sieve (Unger model).
knife with cutting edges on one side (Enterprise model) or both sides (Unger model).
sieve (holes ø6 mm).
plastic pressure ring.
pressure nut.
PS-22 drive and additional sieves sold separately.

Base for the HENDI butcher block HDPE 505663, 505656.
Made of stainless steel.
With adjustable feet.

Modern and effective tool for meat improvement, the interspaced vertical blades reduce the length of meat fibers.

Perfectly tenderizes meat by softening the tissue and flattening meat at the same time.

Marinating time can be reduced by up to 25%, because the surface area of the meat is significantly increased.

During frying, the subtle perforation will allow sauces poured over the meat to penetrate.

Soft springs, easier use, better result.

Made of aluminium alloy.
Double sided: flat side for flattening, spiked side for tenderizing.
Long handle with an eyelet.