Tenderize, flatten and improve yield in a single pass
Turn inconsistent poultry portions into tender, uniform products ready for marination, cooking and further processing. The Ross TC 700 WSSP Poultry Tenderpress combines high-performance tenderizing and precision flattening in one continuous process—helping you improve product quality while reducing handling, processing time and operating costs.
More Tender. More Uniform. More Profitable.
The TC 700 WSSP creates approximately 32 precision incisions per square inch while reducing product thickness by up to 70%. This targeted process improves tenderness, increases marinade penetration and produces consistent portions that cook more evenly.
With production capacities up to 12,000 pounds per hour, the TC 700 WSSP gives high-volume poultry processors a faster, more efficient way to prepare chicken breasts, fillets, tenders, nuggets and other portions.
Turn Better Product Quality into Measurable Gains
Improve tenderness
Address tough or inconsistent breast meat without compromising product appearance. Processor testing demonstrated approximately 20% better tenderness compared with untreated woody breast.
Increase marinade pickup
Allow marinades to penetrate more effectively and remain in the product. Trials showed a 1.83% improvement in pickup while reducing tumble time from 45 minutes to approximately 30–35 minutes.
Reduce cook shrink
Retain more saleable product through cooking. Tenderized chicken fillets experienced approximately 15% less cook shrink than untreated portions in testing.
Deliver consistent portions
Reduce thickness by up to 70% in a single pass for more uniform cooking, improved portion control and broader plate, bun or tray coverage.
Improve fried-product appearance
The blade pattern severs membranes that can cause poultry to curl during frying, helping portions maintain a flatter, more appealing finished shape.
Process more with less handling
Tenderizing and flattening happen in one pass, eliminating separate production steps and reducing manual product movement.
Built for High-Volume Poultry Production
The TC 700 WSSP integrates with deboning, marination and downstream processing lines to keep production moving. Independent conveyor and tenderizing-head drives provide pass-through flexibility, allowing the machine to remain in line even when tenderizing is not required.
A closed conveyor belt controls smaller products such as tenders and nuggets, while optional side rails allow layered or stacked products to be processed in high-capacity tenderizing applications.
One Machine. Multiple Poultry Applications.
The TC 700 WSSP is ideal for preparing poultry for:
- Breaded and fried chicken products
- Ready-to-eat and prepared foods
- Marinated chicken breasts and fillets
- Sandwich and entrée portions
- Chicken tenders and strips
- Nuggets and smaller poultry portions
- Foodservice and case-ready products
Performance That Pays
A small improvement in pickup or cook yield can translate into substantial returns across a high-volume poultry operation. By increasing marinade pickup, reducing cook shrink and shortening tumble times, the TC 700 WSSP can help turn production improvements into measurable bottom-line results.
In one processor application, yield gains from increased marinade pickup helped justify the equipment investment in less than two months.
See What the TC 700 WSSP Can Do with Your Product
Tell us your about your production goals. We’ll help evaluate the application and demonstrate how the TC 700 WSSP can improve tenderness, consistency, throughput and yield.