In 1955  BUNN Introduces the First Meat Roast Tyer. Why Do You Tie A Roast? Tying a piece of meat helps it keep its shape and cook more uniformly. You can tie evenly-shaped cuts like pork loin or prime rib.]hat happens if you don’t tie your roast? For instance, if you are preparing a stuffed entrée, binding the meat will help keep the filing inside during cooking. Likewise, if your roast is greatly misshapen or irregular, tying it up can give it a more uniform look and ensure even cooking.

 BUNN Customers are still using Food Grade Models built back in 1960’s!

In 1984  BUNN Introduces the First Side Mounted Tying Head for the Food Industry!

         The New Professional Grade Meat Tyer      Don’t forget to use Bunn Meat Twines to keep your Meat Tyers running at it’s peak performance!