Meat Mincer

Working Principle

Materials are fed into the hopper. The auger pushes materials forward. Meat chunks are ground into granular meat paste by the shearing action of cutting blades and perforated plates. Perforated plates with different hole sizes can be replaced to adjust particle fineness. Some models support forward and reverse rotation. Reverse rotation can back-feed materials when jamming occurs to reduce blockage failures. The temperature rise of meat during grinding is low to maintain meat freshness.

Equipment Structure

1. Hopper & Body: SUS304 stainless steel hopper and frame. 
2. Grinding Assembly: Auger, cross cutting blades and replaceable perforated plates. Alloy cutting blades feature high wear resistance. 
3. Transmission System: Fully enclosed gear reduction transmission for stable operation and low noise. 
4. Drive Motor: Three-phase industrial motor. 
5. Electric Control System: Start/stop and emergency stop buttons with overload protection. Some models have forward/reverse rotation function.

Applicable Materials

Frozen pork, beef, chicken and duck (optimal raw material temperature: -3℃ ~ -8℃); fresh meat, chopped fat and chicken frames. It can also grind auxiliary materials such as chili peppers and vegetables.

Note: Frozen materials colder than -12℃ will accelerate blade wear.

Equipment Features

1. Direct grinding of frozen meat without thawing, reducing meat juice loss. 
2. Replaceable perforated plates for adjustable particle size (3~25mm) to match different processes. Forward/reverse rotation prevents material jamming. 
3. The auger, cutting blades and hopper can be quickly disassembled for convenient rinsing, free of sanitary dead zones. 
4. Fully enclosed gear transmission with low failure rate, suitable for long-time continuous production. 
5. Low temperature rise during meat grinding preserves raw material quality and complies with hygiene standards for food workshops.