Equipment Overview
The HMS-200 tenderizes beef steaks and pork chops by breaking connective tissue, with a 200 mm feed opening.
Key Features
- Tenderizing: breaks connective tissue to tenderize steak and chop products.
- Material range: for beef steaks and pork chops.
- Process integration: can connect to seasoning, coating or packaging.
Reference Models and Configuration
Final model selection and configuration are confirmed for the project process.
ModelReference ParametersFunction / Dimensions
HMS-200Weight: 82 kg; power: 0.75 kW; capacity: 300 kg/hFunction: tenderizing beef steaks and pork chops; dimensions: 410 x 520 x 940 mm; feed opening: 200 mm
Suitable Materials
Beef SteaksFor tenderizing.
Pork ChopsFor tenderizing.
Process Position
The final process connection is confirmed for the material condition, finished-product requirement and project arrangement.
- 01Material Trimming
- 02TenderizingCurrent Equipment
- 03Seasoning, Coating or Packaging
