The schnitzel and flattening technology is a key process for the economical production of schnitzels, steaks, poultry fillets, kebab meat and convenience products.
The aim is controlled mechanical structuring to increase product surface area, improve tenderness and achieve uniform cooking and breading results - without destroying the fibers.
Maku flattening systems combine precise mechanics, product-friendly power transmission and integrated process logic to ensure consistent results with high line output.
Area of application: Pork, veal, poultry, beef
Target: Larger product surface, higher portion consistency, improved tenderness
Key challenges for the customer
Inconsistent cutlet size and thickness
Tough texture due to long muscle fibers
Uncontrolled structural destruction with classical mechanics
Uniform surface expansion with defined final thickness
Controlled fiber elongation instead of fiber breakage
Reproducible portion optics for retail and gastronomy
Adjustable power transmission depending on the type of meat
Gentle processing of poultry and veal
Minimization of juice leakage and loss of structure
Perfect connection to injection, tumbling and breading
Constant product geometry for downstream processes
High line output with stable quality
Application: poultry fillets, kebab meat, steaks, marinated meat
Aim: Uniform thickness, better marinade absorption, optimized cooking
Key challenges for the customer
Uneven product thickness
Messy cooking and roasting results
Poor marinade and breading adhesion
Precise thickness control over the entire product surface
Even heat transfer during cooking
Reduced cooking losses
No tearing of the muscle fibers
Preservation of the natural meat texture
Improved juiciness
Increased adhesion for marinades, breading and coatings
Uniform product appearance
Reproducible sensor technology
Higher area yield per kg of raw material
Uniform thickness for automated further processing
Improved tenderness without additives
Can be ideally combined with injection, tumbling & breading
High line output with minimal maintenance
Pork escalope & veal escalope
Chicken & turkey fillets
Beef steaks (even cooking performance)
Kebab & kebab meat
Convenience and breaded products
