Doug Care Equipment, Inc.

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TENDERIZING/KNITTING Biro standard tenderizer blades cut deep into the product to sever fiber and sinew. Two passes are all you need to create value-added product from less expensive, hard to merchandise cuts. Improve your product mix and gross profit and increase productivity. You can turn your tenderizing set into a knitting set just by changing the position of the rear stripper. Take two smaller pieces of hard to merchandise meat and convert them into one value-added product. STRIP CUTTING Use a Biro strip cutting group to make such diverse products as strips for stir fry or fajitas, julienne for salads, and beef jerky strips. Use two passes to make cubes for stew or soup meat. Cut your valuable production time significantly while making those value-added products your customers want. Biro strip cutting groups are available in 1/4", 3/8", 9/16", 3/4", 1", 1 1/4", 1 9/16", and 2" strip widths. Choose the sizes which work best for you to help you merchandise less expensive cuts for higher profit. CUTLET TENDERIZING Designed specially for thin or delicate products such as veal, chicken breast, or squid. The cutlet tenderizer set gently pierces the product without tearing it.

A tumbling program enables you to provide the high quality, ready to cook or ready to eat products today's customers demand. You will give your customers a tender, juicy, flavorful product which they can take home and immediately pop in the oven or throw on the grill, or even one which you have already cooked for them. You will boost your meat, seafood and deli departments' sales and profit margins.

Vacuum tumbling is a method of marinating meat, poultry and seafood to provide ready to cook, value added products at either the food processing plant or the supermarket/butcher shop. The vacuum causes the product to absorb more marinade, which makes the product juicier and faster cooking. The tumbling massages the product, which makes it more tender. The result is a tasty product which your customers will love!.

Have you ever wondered how a small deli or small cheese producer could make a vacuum shrink cheese package like the big producers but do it economically? We have the equipment and supplies shown in this process. The MVS-31XP, MVS-45XP and MVS-45XPII table top chamber vacuum machines are HACCP Compliant. Hot water for the shrink can be provided by the Sous Vide Professional circulator. We also have the vacuum shrink pouches . Simply follow the steps shown in the pictures below. Place cheese into shrink vacuum pouches.

We are pleased to add Tach-It Label Dispensers to our line of packaging equipment. As one of the largest manufacturers in the industry, Tach-It offers a complete line of manual, semi-automatic, hand-held and special application pressure sensitive label dispensers for almost any application.

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