Massage technology for increased productivity.

This is the key to higher water retention and a higher yield at the slicer through better slice cohesion.

Thanks to active massaging of the meat using special paddles, SCHRÖDER MAX technology allows the following in an extremely short period of time

• intra- and extramuscular protein activation
• significantly improved water retention
• active incorporation of brine in an extremely short time
• efficient utilisation of drum capacity