Good chefs know the importance of making good paillards. These flattened cuts of chicken, pork, veal or fish cook more evenly and have a larger center of plate coverage. Before this line of Meat Presses, hammering the cuts with a mallet or rolling pin was tedious, inconsistent and messy. Now with the large or small cold press getting those delicious cuts perfect, is as easy as pulling a handle down. It’s the new way to paillard your meat. Fast, efficient and requires little to no training for staff. These presses are a great way to speed up production without loss of quality. The BMDXMCPW is commercial manual meat press and it is perfect for medium to high production volumes.
Features:

Perfect for Chicken, Pork, Veal, Hamburger and Fish
16” x 20” Non-Stick PTFE Coated Upper & Lower Platens
Heavy-Duty White Powder Coat Finish
Lower Platen Swing Away Design for Easy Loading & Unloading of Product
Speeds Up Production & Reduces Labor Time
No Electricity Required
Enables Pressing Thinner Products
Meat can be Pressed Straight from Refrigeration Unit
Consistent and Repeatable Thickness Control
Requires No Skilled Labor
Presses are Safe for everyone, and have no Age Requirements
Upper Platen Leveling Adjustment
Made in the USA
        
          


        

• Depth : 29
• Height : 36
• Length : 26