Meat/Cold Presses
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 from doughXpress®, 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 pollard your meat. Fast, efficient and requires little training for staff. No electricity required. These presses are a great way to speed up production without loss of quality. The consistent thickness resulting from these cold presses enable consistent cook time and plate presentation.
The TXM-15CP is economical, efficient, consistent and easy to use. It is great for low to medium production volumes.
The DXM-1620 is commercial manual meat press is great for medium to high production volumes.
Features
- Speeds up production
- Reduces labor time
- Standard PTFE non-stick coating on upper and lower platens
- Enables pressing thinner products
- Meat can be pressed straight from refrigeration unit
- Consistent and repeatable thickness control
- Press multiple pieces at one time
- No electricity required
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TXM-15CP
- Non-Stick PTFE coated upper & lower platens
- Powder coated white finish
- Thickness adjustment
- Top swing away design for saving space and ease of use
DXM-1620
- Non-Stick PTFE coated upper & lower platens
- Heavy duty stainless steel or powder coated white finish
- Thickness adjustment
- Bottom swing out design for saving space and ease of use
- Sleek, modern, durable, easy to clean design
- Upper platen leveling adjustment
