One of the operations in the process of cooked ham is tenderizing it prior to maceration or massage.

The technological effect of our system is not limited only to the softening of the hardest muscle structures. We are after another fundamental goal. When provoking a multitude of small cuts, the exchange surface between the muscle tissue and the exterior noticeably increases, causing the brine to be better absorbed and making it easier to extract the necessary protein.

The result is an increase in tenderness, greater homogeneity in the colour of the ham when cut, an increase in the connection, and finally, greater yield of the final product since waste after cooking is reduced.

- Power: 4 kw
- Useful input: 120x700 mm