Manual Operation
The press requires no electrical connection, making placement and operation straightforward.
Commercial meat press
Manual Meat Press & Flattener
MODEL MPP-MP-01
Manual stainless-steel meat press for consistent portion thickness in restaurant, deli and production environments.
Application overview
Applications
Chicken breast, veal, pork loin, beef cutlets, schnitzel and escalope.
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Product Description
MPP-MP-01 is a manual meat press and flattener designed for portion preparation without electrical power. The round platen, adjustable thickness range and food-contact construction support repeatable flattening of poultry, pork, veal, beef cutlets and schnitzel-style products.
At a Glance
- Manual Operation
- 280 mm Round Platen
- Adjustable Thickness
- Food-Contact Construction
Technical Specifications
| Model | MPP-MP-01 |
|---|---|
| Application | Chicken breast, veal, pork loin, beef cutlets, schnitzel, escalope |
| Heat / Operation | Manual |
| Plate / Platen | 280 mm diameter |
| Plate Shape | Round |
| Power | None |
| Electrical | No electrical connection required |
| Machine Dimensions | 800 H x 400 W x 450 D mm |
| Net Weight | 30 kg |
| Thickness Range | 0–10 mm |
| Material | SUS304 stainless steel & food-grade HDPE |
| Production Reference | Up to 40 pieces in 5 minutes |
| Maximum Product Height | 70 mm |
Specifications are based on currently available product information and are subject to confirmation at quotation.
Product Video
Downloads
Product documents coming soon
Approved brochures, manuals, specification sheets and other product documents will be available here when released.
Key product features
Designed Around the Pressing Process
Model-specific information based on the currently available technical data for MPP-MP-01.
280 mm Round Platen
The round pressing surface is sized for common portion-flattening applications.
Adjustable Thickness
The pressing range is adjustable from 0–10 mm for different finished portion requirements.
Food-Contact Construction
Published specifications identify SUS304 stainless steel and food-grade HDPE in the machine construction.
Commercial engineering & value
Simple to Operate. Not Simply Built.
The straightforward appearance of a professional manual meat press can be misleading. MPP-MP-01 is purpose-built for repeated commercial meat flattening, with European-engineered construction designed around the resistance and handling requirements of poultry, pork, veal, beef and schnitzel products.
Purpose-Built for Meat
The machine is designed around meat portion flattening rather than adapting a dough-forming press to a different application.
Mechanical Leverage
The manual mechanism is designed to translate operator input into controlled pressing action while maintaining alignment through repeated use.
Commercial Construction
Food-contact materials, a rigid structure and purpose-built components support routine use in professional food environments.
European Engineering
The machine combines deliberately straightforward operation with European-engineered commercial construction and manufacturing quality.
Typical applications
Where MPP-MP-01 Fits
Chicken breast, veal, pork loin, beef cutlets, schnitzel and escalope.
Operating fit
Why Consider This Model
This model is well suited to restaurants, delis and production environments that need a straightforward manual method for standardizing meat portions. Its non-electric operation can simplify installation while keeping the process operator-controlled.
Common pricing question
Why Can a Manual Meat Press Cost More Than It Looks?
“Manual” describes how the press is operated; it does not mean the machine is lightly engineered or inexpensive to manufacture. A professional meat press requires a rigid structure, carefully designed leverage, aligned pressing components and food-contact construction capable of repeated commercial use.
The machine is intentionally simple for the operator. That simplicity is the result of engineering, not the absence of it. When comparing equipment, evaluate the press by its intended product, construction and commercial duty—not only by its physical size or number of visible components.
Read: Dough Press vs Meat Press — why the engineering is different →
Equipment selection
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