Jaccard 200316 Meat Tenderizer 1-Row

SKU: 200316 Brand:
Jaccard
Availability:
Out of Stock
(0)
$39.45
Have a Question? +1 (866) 863-0907 / (630) 326-8602

Specifications:

Attribute Details
Includes Protective Cover
Type 16 Blades

Description

The Jaccard 200316 Meat Tenderizer 1-Row is a handheld food preparation appliance that is used to enhance the texture of meat by piercing the muscle fibers before cooking. It has only one row of blades and is applied in commercial kitchens, butcher stores, and foodservice to slice cuts of beef, poultry, or pork to cook more evenly. This tenderizer assists the marinades to go deeper and also shortens the cooking time. In the food preparation process, ensuring the same quality of portions and a predictable outcome for the kitchen staff.

More Information:

Step1: Remove the tenderizer and inspect the blades for cleanliness and damage.

Step2: Attach any included protective cover or blade guard according to the manufacturer's instructions.

Step3: Verify that the blade assembly is securely seated in the handle housing.

Step4: Wash and sanitize the tenderizer before first use, following food-safety guidelines.

Step5: Test the spring-loaded blade action on a cutting board to ensure smooth operation.

Step6: Store the tenderizer with the blade guard installed and keep hands clear of the sharp blades during handling and cleaning.

Customer Reviews

No reviews yet. Be the first to write one!

  • What maintenance is required for the Jaccard 200316 Meat Tenderizer?

    Clean the tenderizer immediately after each use to prevent meat fibers from drying on the blades. Wash carefully in warm soapy water if supported. Ensure blades are fully dry before storage. Regular inspection helps keep blades aligned and operating smoothly.

  • What are the common issues with the Jaccard 200316 Meat Tenderizer?

    • Bent or misaligned needles reducing tenderizing effectiveness.
    • Rust formation from moisture trapped between blades.
    • Difficulty retracting blades due to buildup or wear.
    • Uneven tenderizing results caused by damaged blade rows.