Frozen Meat Dicing Machine

Working Principle

Materials are fed into the feeding trough. A hydraulic push rod pushes meat blocks through 3D blade sets for cross cutting, longitudinal cutting and slicing to cut meat into cubic dices in one pass. Equipped with a pre-pressure adjusting mechanism to reduce extrusion deformation. The blade grids can be quickly replaced to achieve different dice sizes. Overload protection is provided for automatic shutdown upon material jamming.

Equipment Structure

1. Trough Body: SUS304 stainless steel feeding trough and frame. 
2. Hydraulic Pushing System: Hydraulic push rod and pre-pressure adjustment knob. 
3. Blade Assembly: Replaceable blade grids and double-edge combined cutting tools. 
4. Hydraulic drive motor. 
5. Electric Control System: Start/stop, emergency stop and overload protection.

Applicable Materials

Frozen pork, beef, chicken and duck (optimal raw material temperature: -3℃ ~ -8℃). It can also cut fresh meat and cooked meat. Some models can process root vegetables.

Optimal raw material temperature: -4℃ ~ -6℃. Too low temperature leads to heavy blade wear; too high temperature causes extrusion deformation of meat dices.

Equipment Features

1. Direct dicing of frozen meat without thawing to retain meat juice. Neat cubic dices formed in one cutting pass. 
2. Meat dice size adjustable by replacing blade grids; push rod speed adjustable. The pre-pressure mechanism ensures uniform cutting. 
3. Blades and trough are detachable for easy cleaning. 
4. Hydraulic drive with overload protection; the machine stops automatically when jammed. 
5. SUS304 stainless steel construction with waterproof design, meeting cleaning requirements of food workshops.