PROFESSIONAL MEAT MINCER GUIDE

How to Choose the Professional Meat Grinder

The professional meat mincers are able to process meat between approximately 100 and 500 kg / hour, depending on the construction characteristics. On the market there are professional meat mincers with varied production capacities, different voltages and specific cutting characteristics for different working needs as well as refrigerated meat mincers.

1) TYPE OF FRAME:

Visible engine or fairing frame? The visible engine represents the most common type of professional meat mincer as it offers a lower purchase price (with the same characteristics) compared to its faired counterpart which, thanks to the peculiarity of the frame, allows easier cleaning but an average cost higher. .

2) ENGINE POWER:

In addition to the speed of execution, the professional electric meat mincers are indicated in cases where you need to mince large quantities of product or particular types of meat such as parts rich in nerves and less tender. However, it should be emphasized that depending on the type of grinding to be obtained, it is essential to configure the machine with the correct combination of "power - motor" and "plates - knives", in order to always obtain homogeneous cuts. The power supplied by a meat grinder that can be defined as professional is usually between a minimum of 750 Watts and a maximum of 2500 Watts for the top of the range series.

3) WHICH TYPE OF CUT TO CHOOSE:

a) Enterprise

b) Half Unger

c) Total Unger



Certainly one of the most important questions to ask yourself before buying a meat grinder for professional use is: what type of mince do I want to obtain at the end of the process? In reality, the operating mode is very similar in all 3 types of cut, what varies is the combination of knives and plates in order to obtain the desired result.

Below we are going to explain the 3 main configurations.

a) The Enterprise type cut:

consisting of a grinding chamber, auger, spiral knife, plate (usually with 6 mm holes) and closing handwheel. The set of all these parts, by rotating, cuts the meat and at the same time pushes it towards the outside of the grinding group to be collected.

This provided that the correct assembly sequence of the unit is respected as shown in the image on the side. The final result offered by this configuration will be a classic ground with a medium grain size.


 b) Half Unger type cut:

it is made up of the grinding mouth, auger, “0” type plate, knife, 4.5 mm plate and closing handwheel. The final result offered by this configuration will be a grind with a finer particle size than the Enterprise system.

c) Total Unger type cut:

consisting of grinding mouth, auger, type “0” plate, knife, 2nd plate, 2nd knife, 3rd plate and closing handwheel.

The final result obtained through this configuration will be a ground with a very fine granulometry, similar to a cream. It is no coincidence that this combination is usually adopted to make frankfurters or similar products.

4)REFRIGERATED MEAT MINCER, THE ADVANTAGES ARE:

  • Containment of the bacterial load
  •  Better conservation of the organoleptic properties of the processed product, since the rapid deterioration of the minced meat is avoided.
  • Cold grinding does not affect unsaturated fatty acids which would otherwise be distributed in the liquid produced during the processing phase.
  • Extension of the storage times of the processed product.
  • Another important advantage, the refrigerated meat grinder during the day can remain inactive even for prolonged periods with ground residues inside, which can be sold to the next customer without loss of quality.
  • Possibility of offering a higher quality service than traditional meat mincers.

Hopper

Tray for collecting the meat before processing

Engine block

It is the part of the machine that gives rise to the movement of the grinding group.

Self-sharpening knife

It is the rotary blade that cuts the meat that is pushed into the grinding group.

Perforated plate

It is the plate through which the meat is passed after being cut by the knife. It is used to decide the size of the final ground coffee.

Auger

Also known as the worm, it is the element through which the meat to be processed is pushed towards the exit of the grinding mouth.

Flyer

It is the terminal part of the grinding group which has the function of tightening the whole block against the motor body.

Grinding chamber or union

It is the conduit through which the meat is made to flow to be minced.

a) Cleaning and maintenance: Cleaning the meat grinder is a fundamental action to ensure proper functionality and avoid the proliferation of bacteria. Generally, the components of the professional meat mincer such as the auger, the knives and the plates, are easily removable and can also be washed in the dishwasher (excluding parts in food-grade cast iron or aluminum).

b) Choice of materials: in case of purchase, it is always better to prefer stainless steel models as compared to other materials, they are more resistant to the stresses to which they are subjected in the processing phases, and easier to clean as they are less susceptible to 'oxidation. However, food cast iron and aluminum offer the possibility of reducing the purchase price while maintaining all the other technical characteristics.

c) Accessories: When it comes to professional meat mincers, we must not forget to consider the possibility or not of integrating the product with any additional accessories. These vary depending on the type of machine, size and price range.

But what are the accessories of a meat grinder? Among the most common accessories we certainly find perforated plates and knives. These elements allow to define the "granulometry" that is the size of the ground to be obtained.

The grinding result varies according to the type of knives and perforated plates through which the meat passes after being cut. Those who work minced meat know well that different types of grinding are required, of different cuts and thicknesses depending on the product we want to obtain. The professional meat mincers allow you to interchange both the plates and the knives in order to offer different types of cuts according to specific needs.

If the plates and knives are essential to define the fineness of the cut, other optional accessories are useful for adapting the mincer to similar functions, such as:

Cones for stuffing: on some series of meat mincers it is possible to combine, as an optional accessory, also cones in plastic material for making sausages. Tomato puree: it is a complementary accessory generally made of steel and aluminum capable of transforming a meat grinder into a powerful tomato puree. Puree puree: another complementary accessory on request that can transform a professional meat grinder into a machine for processing potatoes.

Finally, other accessories may relate to the practicality of using the machine, such as the pestle to push the meat into the inlet of the mincer and the bowl for collecting the processed product.

Discover our range of professional meat mincers

TUTORIAL VIDEO OF ASSEMBLY OF GRINDING GROUPS

Outeur

Enrico Bianchi

Expert in catering equipment, in recent times I have also been involved in dissemination to help all those who need to extricate themselves in the complex world of catering and hospitality equipment.


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