| Brand | Pro-Cut |
|---|---|
| Model Number | KT-8 |
| Weight | 87 lbs |
| Width | 9.5" |
| Depth | 19.5" |
| Height | 23.3" |
| Processing Type | meat tenderizers |
| Power Type | electric |
| Bench or Floor Model | bench |
| Motor | 3/4 HP |
| Special Features | thermomagnetic protector |
| Finish | stainless steel |
| Phase | 1 |
| Voltage | 120 |
Avoid inconsistent result by using manual equipment; this unit takes the complexity out of tenderizing meat. Powered by a professional grade 3/4 HP motor and with the ability to tenderize up to 40 lbs of meat per minute, this electric meat tenderizer ensures consistent even cuts of tender meat. Its compact table top space saver footprint (9.5"x19.5") fits right in even on the busiest kitchens.
This tenderizer is robust enough to always stay upright while in operation. The head is wide enough to allow in a 1" x 8.25" boneless steak but tall and narrow to prevent operator accidents. As added features the KT-8 contains a thermomagnetic protector that extends the useful life of the equipment in case of overloads and a safety micro switch that automatically powers off the motor if the cover is lifted while in operation.
Restaurants and supermarkets are always in need of a product that can allow them to improve any kind of red meat. The process is very simple: You just place a piece of unfrozen boneless steak on top of the tenderizing head and its 43 sharp blades will puncture the meat at different levels. This action will break the hard nerves of the meat and turn it into a soft end product in less than one second. In no time, the product value will increase and it can then be sold for a better profit or be cooked without quality concerns. The unit can also make strips of red meat, chicken, calamari and even cactus. The process is exactly the same: After swapping the tenderizing unit for the fajita unit (sold separately), just introduce the product and be ready to collect all the strips underneath.
You can clean the unit with a sponge or cloth. Chlorine solutions should never be used to clean or sanitize the tenderizer, otherwise doing so might oxidize it. All the movable parts such as the blade basket and the fajita units can be washed on the sink.
The KT-8 has been certified by ETL to comply with NSF-8 and UL-763 as well as CSA C22.2 standards. It can tenderize boneless meat as thick as 1" and as wide as 8.25" in less than one second. If used with the optional "fajitas" units (FCT-16 and FCT-22) it can provide the user with up to 16 or 22 strips of red meat, chicken, calamari or even cactus. It requires a regular 110v outlet so you won’t have to incur on any additional set up and installation costs. There is no additional assembly required so you can pull it out of the box and start working with it immediately. It weighs only 73 lbs and 86 when boxed.
The image above may not exactly represent the product
