AllPoints 200348R 4 Inch Meat Tenderizer 48 Blades Manual Red
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- Compact footprint for tight workspaces
- 48 stainless steel blades for uniform perforation
- Corrosion-resistant, durable construction
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The Jaccard 200348R Tenderizer Meat48 Blades Red is a professional-grade meat tenderizer designed specifically for commercial foodservice operations. Manufactured by Jaccard, this OEM equipment features a precise 48-blade array that enhances meat texture by creating micro-perforations, leading to improved marination absorption and more consistent product presentation. Constructed with durable materials, the device ensures long-term performance under high workloads, making it suitable for butcher shops, meat processing plants, and restaurant kitchens focused on quality meat preparation. Its technical design includes a compact footprint with dimensions of 4" W x 6" D x 1.5" H and a weight of only 0.9 lbs, facilitating ease of handling and maintenance in busy culinary environments.
This meat tenderizer features a high-precision 48-blade stainless steel array, optimized for efficient processing of meat cuts in commercial kitchens. Its rugged construction ensures consistent performance during high-frequency use, with easy-to-clean components designed for quick disassembly and sanitation. The lightweight, compact design enables seamless integration into food prep lines, streamlining workflow and reducing processing time. Ideal for mid-volume establishments, it enhances meat marination and tenderness without complex setup or maintenance.
Designed for meat processing facilities seeking reliable tenderization equipment for moderate workloads
The Jaccard 200348R Tenderizer Meat48 Blades Red operates with no electrical requirements, utilizing a manual mechanism suitable for countertop or bench mounting in commercial settings. Its corrosion-resistant stainless steel blades and body guarantee longevity under frequent use, with dimensions of 4" W x 6" D x 1.5" H and a total weight of 0.9 lbs. It is designed for straightforward disassembly for cleaning and maintenance, fitting seamlessly into the food prep workflow of butcher shops, delis, or restaurant kitchens. The device is constructed for food safety with high-quality, easy-to-clean materials, and is built to endure typical operational temperature ranges. Designed with a simple, ergonomic form, it ensures safe handling during repetitive tenderizing tasks.
A commercial meat tenderizer is a specialized kitchen tool or machine designed to improve meat texture by creating micro-perforations through blades or needles, enabling better marination and more uniform cooking. The Jaccard 200348R Tenderizer Meat48 Blades Red, with its 48-blade array, is engineered for consistent, efficient tenderizing of various meat cuts. Used primarily in butcher shops, seafood markets, and restaurant food prep areas, it enhances productivity by reducing manual labor and ensuring high-quality product presentation for mid-volume service operations.
Constructed with high-grade stainless steel, the Jaccard 200348R offers reliable performance and durability for medium-intensity meat processing. Its precise blade array makes it suitable for professional kitchens involved in consistent meat preparation, providing efficiency and uniformity in workflow without adding complexity or bulk to workspace. Designed for restaurants and butchers, this tenderizer ensures high operational resistance and straightforward cleaning, making it ideal for day-to-day commercial use.
Compared to similar manual meat tenderizers, the AllPoints 200348R features a high-quality stainless steel blade array, compact footprint, and ergonomic design, making it a practical addition to any commercial kitchen. Its durable, corrosion-resistant construction ensures longevity and reliable performance under constant use. Its straightforward disassembly facilitates quick sanitation, while its precise micro-perforation capability improves meat marination results, supporting operational efficiency and consistent product quality in professional foodservice environments.
