A kebab skewer has to achieve two things: it must hold bombproof on the skewer (binding) and must not dry out during grilling (juiciness). Our technology from the „home country of the kebab“ (Germany) automates the most critical steps: Steaking for the surface and tumbling for protein activation. Whether „Al Pastor“, shawarma or classic kebab - we guarantee skewers that can be cut perfectly and remain juicy until the last kilo.
The problem: Lack of binding leads to „spit collapse“ (meat slips off) or cracks during grilling. Dry meat means high cutting loss (waste) in the restaurant.
Protein activation: Intensive massaging brings the sticky meat protein (myosin) to the surface.
Natural glue: The slices stick together on the skewer to form a solid block - without any artificial binding agents.
Stability: The skewer remains dimensionally stable and cut-resistant even when heated.
Structural opening: The steaker mechanically enlarges the surface of the meat slices.
Injection: If required, brine is injected directly into the core to ensure basic juiciness before the tumbler starts.
Advantage: Faster absorption of spices thanks to the perforated surface.
The problem: Poultry is low in fat. It dries out extremely quickly on the rotating grill and becomes strawy. In addition, it often lacks the typical „kebab seasoning“ on the inside.
Soft-Touch: Gentle tumbling prevents the delicate poultry meat from being torn.
Complete absorption: The entire marinade is absorbed (no drip loss in production).
Color: Uniform, appetizing reddening for sales success.
Fat simulation: We inject an emulsion of oil and spices deep into the lean meat fiber.
Protection: The liquid inside protects the meat from the direct heat of the grill.
Taste: The seasoning is in the Meat, not only on of the skin.
The problem: Sauces are often just slathered between the layers. When grilled, they run out, burn black on the outside and lack flavor on the inside.
Homogeneity: Every slice has exactly the same taste - from the first to the last cut.
Margin: They sell the sauce at the meat price, as it is completely bound and does not drip off.
Deep flavor: We apply the sauce/marinade by vacuum or injection in the meat fiber.
No burning: As the sugars in the marinade in the meat are protected, the kebab turns golden brown on the outside instead of black.
