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Meat tenderizer Profi Line, HENDI, Profi Line, 51 blades, Red, 42x150x(H)118mm
In stock
- Red
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.
| Brand | HENDI |
|---|---|
| Description | 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. |
| Height (mm) - without packaging | 120 |
| Lenght (mm) - without packaging | 42 |
| Width (mm) - without packaging | 154 |
| Main material | Metals, Plastics |
| Other materials | 18/8 Stainless steel, ABS (Acrylonitril-butadieen-styrene) |
| Packaging type | Sticker |
| Download | Food approval certificate |
|---|
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.
| Brand | HENDI |
|---|---|
| Description | 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. |
| Height (mm) - without packaging | 120 |
| Lenght (mm) - without packaging | 42 |
| Width (mm) - without packaging | 154 |
| Main material | Metals, Plastics |
| Other materials | 18/8 Stainless steel, ABS (Acrylonitril-butadieen-styrene) |
| Packaging type | Sticker |
| Download | Food approval certificate |
|---|