Stalgast Steaker Rollers for Tenderising Meat

Steaker rollers use a series of rotating blades or pins to pierce and break down the fibres in meat, tenderising cuts without manual effort. The process relies on mechanical pressure rather than heat or chemicals, preserving the natural texture and moisture of the meat while reducing preparation time. This method is particularly effective for tougher cuts that require even treatment across the entire surface, ensuring consistent results for dishes like steaks, escalopes or schnitzels.

The operator feeds the meat between the rollers, which draw it through while the blades or pins penetrate the surface. The speed and pressure are fixed by the construction, so each pass delivers the same degree of tenderising. The meat emerges ready for seasoning, marinating or immediate cooking, with no need for further handling.

Construction is built for continuous use in a professional kitchen. The rollers and blades are housed in a sturdy frame that secures to a worktop or counter, preventing movement during operation. The entry and exit points are designed to guide the meat smoothly, reducing the risk of jams or uneven treatment.

Cleaning follows from the exposed parts: the rollers and blades must be removed and washed after each service to prevent cross-contamination and build-up of meat residue. The frame itself is wiped down with a sanitising solution, focusing on the areas that come into contact with raw meat.

These steaker rollers are specified for the Stalgast 721570 model and are not interchangeable with other tenderising equipment. They are catalogued under meat preparation machinery for professional catering kitchens.