Meat Press - Stainless Steel
Key information
Availability:Available from manufacturer — dispatch in 3 days
Shipping time:3 days
Shipping cost:From 3.29 Euro
catalog number:YG-20135
Availability:
EAN code:5906083116407
Product condition:New, originally packaged
Guarantee:24 months of consumer protection
Weight:0,54 kg
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- Product description
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YATO YG-20135 Meat Press - SS430 stainless steel
A professional kitchen tool for flattening meat in a frying pan and on the grill. The SS430 stainless steel construction with an ergonomic handle ensures durability and ease of use when preparing smash burgers, steaks and other meat dishes.
Technical characteristics
SS430 stainless steel
Ferritic stainless steel resistant to corrosion and high temperatures. Safe in contact with food and does not react with foodstuffs. Easy to clean thanks to a smooth surface that minimises the sticking of food residue.
Weight of 415 grams
The weight of the press provides sufficient pressure on the meat without the need to apply additional force. It allows even flattening of patties and steaks, which results in uniform searing and keeps the juices inside the meat.
Working diameter of 16 cm
The contact surface is suited to standard sizes of burger patties and steaks. It allows effective flattening of meat in frying pans from 24 cm in diameter upwards and on grill surfaces.
Integrated bottle opener
An additional function built into the construction of the press. A practical solution when grilling and preparing meals outdoors, it eliminates the need to look for a separate bottle opener.
Technical specification
| Model | YG-20135 |
| Material | SS430 stainless steel |
| Working surface diameter | 16 cm |
| Overall height | 7.5 cm |
| Plate thickness | 1.95 mm |
| Handle diameter | 25 mm |
| Weight | 415 g |
| Additional functions | Built-in bottle opener |
| Manufacturer | YATO |
Uses of the meat press
- Preparing smash burgers - pressing balls of mince into thin patties with a crispy crust
- Pressing beef and pork steaks while frying in a pan
- Even searing of poultry and fish patties
- Working on griddle plates and contact grills
- Preparing panini and toasties - pressing during grilling
- Use on cast iron, steel and non-stick frying pans
- Cooking on induction, gas and electric hobs
- Professional use in catering - food trucks, diner-style restaurants
The smash burger technique
How it works
A smash burger is a technique that involves firmly flattening a ball of minced meat on a hot surface within the first 30 seconds of cooking. A press weighing 415 g exerts enough pressure to create a thin patty 3-5 mm thick. Contact with the hot surface triggers the Maillard reaction - the caramelisation of proteins and sugars, which creates the characteristic crispy crust while keeping the inside juicy.
Operating parameters
The frying pan or grill should be at 200-230°C. The meat should be formed into balls weighing 80-100 g, placed on the hot surface and immediately pressed with the meat press for 20-30 seconds. After that time the press is no longer needed - the patty is cooked as standard for 2-3 minutes on each side.
Maintenance and cleaning
SS430 stainless steel requires regular cleaning after every use. The press should be washed in warm water with washing-up liquid, using a soft sponge. Scourers and abrasive powders are not recommended, as they can scratch the surface. After washing, the press should be dried thoroughly to avoid discolouration.
For burnt-on food residue, a paste of bicarbonate of soda and water can be used, left on for 15 minutes and then rinsed off. The press is dishwasher-safe, but hand washing extends the life of the product and preserves the shine of the steel.
Storage
The press should be stored in a dry place. It can be hung by the hole in the handle or placed in a drawer with kitchen accessories. SS430 stainless steel is resistant to moisture, but prolonged storage in a damp environment may lead to surface corrosion.
Commercial information
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