Good chefs know the importance of making good paillards. These flattened cuts of chicken, pork, veal or fish cook more evenly and have a larger center of plate coverage. Before this line of Meat Presses, hammering the cuts with a mallet or rolling pin was tedious, inconsistent and messy. Now with the large or small cold press getting those delicious cuts perfect, is as easy as pulling a handle down. It’s the new way to paillard your meat. Fast, efficient and requires little to no training for staff. These presses are a great way to speed up production without loss of quality. The BMDXMCPW is commercial manual meat press and it is perfect for medium to high production volumes.