PRODUCT

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

DXM-1620

• Non-Stick PTFE coated upper & lower platens
• Heavy duty stainless steel
• Thickness adjustment
• Bottom swing out design for saving space and ease of use
• Sleek, modern, durable, easy to clean design
• Upper platen leveling adjustment

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

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DXM-1620 STAINLESS STEEL

Manual Swing Out Lower

(No Heat/Cold Press)

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TXM-15CP POWDER COAT WHITE

Manual Swing Away

(No Heat/Cold Press)