Commercial Meat Grinder

Commercial Meat Grinder

1 &#;10 of 10 products

1 &#;10 of 10 products

MPBS Industries located in Los Angeles CA sells Commercial Meat Grinders.

Commercial Meat Grinder is a machine used to force meat or meat trimmings by means of a feeding worm (auger) under pressure through a horizontally mounted cylinder (barrel). At the end of the barrel there is a cutting system consisting of grinder knives rotating with the feeding worm and stationary perforated discs (grinding plates). The perforations of the grinding plates normally range from 1 to 13mm. The meat is compressed by the rotating feeding auger, pushed through the cutting system and extrudes through the holes in the grinding plates after being cut by the revolving grinding knives. Simple equipment has only one grinding knife and grinder plate, but normally a series of plates and rotary knives is used. The degree of mincing is determined by the size of the holes in the last grinding plate. If frozen meat and meat rich in connective tissue is to be minced to small particles, it should be minced first through a coarse disc followed by a second operation to the desired size.

Two different types of cutting systems are available, the Enterprise System and the Unger System:

Enterprise System is mainly used in smaller meat grinders with opening diameter up to 98mm and consists of one grinding knife, sharpened only on the side facing the disc, and one grinder plate. Holes diameter can vary from 13 to 5mm.

Unger System is used in meat grinders with opening diameter up to 440mm and consists of the kidney plate, one or two grinding knives sharpened on both edges and one or two grinder plates. For a final particle size above 8mm the recommended setting is kidney plate &#; grinding knife &#; grinder plate. For a final particle size < 8mm the recommended setting is kidney plate &#; grinding knife &#; grinder plate (13mm) &#; grinding knife &#; grinder plate (6 to 1mm).

Large commercial meat grindercommercial meat grinders are driven by a three-phase electrical motor (400 V) and most are equipped with the Unger cutting system. The opening cylinder diameter of this type of grinder ranges from 114 - 400mm.

Keep Hair and Sleeves Pulled Back

 

Prevent injury while operating your grinder by making sure sleeves are rolled up tightly to keep from getting stuck in the grinder. It&#;s also essential to keep hair pulled back during operation to ensure that it doesn&#;t get caught in the mechanics. 

Always Use a Product Pusher

 

Never use hands or fingers to push along the product in a meat grinder. Use the manufacturer&#;s recommended product pusher to push the product through the feeder and prevent injury to hands and fingers. 

Scrape Meat with a Spatula or Knife

 

When product feeds out of the grinder into a receiving tray, don&#;t use hands or fingers to scrape the plate. Only use a handled utensil like a knife, spatula, or turner to assist in scraping off product from the plate. This protects hands from contacting the blades. 

Don&#;t Force Meat Through the Feeder

 

While it may seem like a grinder will process as quickly as you need, it&#;s important not to force meat through the feeder. Gently guide meat through the feeder using a product pusher. This will help prevent overload of the blades and plate and will ensure a well-ground product. 

Chill Your Machine

 

A professional secret is that a chilled machine works best! Chill the blade, plate, hopper, and pusher in the freezer for around 20 minutes before use. This will allow your machine to work longer with less wear throughout its lifetime. 

Research the Limitations

 of Your Machine

 

Grinders that operate efficiently and last a lifetime are ones that haven&#;t been pushed past their limits. Read your manufacturer&#;s operator&#;s manual and other literature to understand the usage limits of your machine. Some grinders are designed to run for multiple hours daily, and some are only designed for light use. Don&#;t push your machine past what it&#;s capable of and you will have a safe and efficient grinder. 

Thoroughly Clean

 the Grinder and Its Parts

 

Any chef knows that working with raw meat can be as dangerous as working with sharp blades. Disassemble and thoroughly clean your meat grinder daily to prevent the growth of bacteria. Some parts may be dishwasher safe, which allows for more thorough sanitation to take place. 

Store

 Your Grinder Unplugged

 

When finished with operating and cleaning your meat grinder for the day, be sure to turn off and unplug the grinder. Storing your grinder unplugged will help protect operators from accidental start-up. 

Only Use a Grinder with Parts Installed

 

Be sure to only use a meat grinder with the proper parts installed, including the throat and feed trays. Using a grinder without all its parts can cause it to operate inefficiently or even cause damage to the operator or machine. 

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1 &#;10 of 10 products

MPBS Industries located in Los Angeles CA sells Commercial Meat Grinders.

Commercial Meat Grinder is a machine used to force meat or meat trimmings by means of a feeding worm (auger) under pressure through a horizontally mounted cylinder (barrel). At the end of the barrel there is a cutting system consisting of grinder knives rotating with the feeding worm and stationary perforated discs (grinding plates). The perforations of the grinding plates normally range from 1 to 13mm. The meat is compressed by the rotating feeding auger, pushed through the cutting system and extrudes through the holes in the grinding plates after being cut by the revolving grinding knives. Simple equipment has only one grinding knife and grinder plate, but normally a series of plates and rotary knives is used. The degree of mincing is determined by the size of the holes in the last grinding plate. If frozen meat and meat rich in connective tissue is to be minced to small particles, it should be minced first through a coarse disc followed by a second operation to the desired size.

Two different types of cutting systems are available, the Enterprise System and the Unger System:

Enterprise System is mainly used in smaller meat grinders with opening diameter up to 98mm and consists of one grinding knife, sharpened only on the side facing the disc, and one grinder plate. Holes diameter can vary from 13 to 5mm.

Unger System is used in meat grinders with opening diameter up to 440mm and consists of the kidney plate, one or two grinding knives sharpened on both edges and one or two grinder plates. For a final particle size above 8mm the recommended setting is kidney plate &#; grinding knife &#; grinder plate. For a final particle size < 8mm the recommended setting is kidney plate &#; grinding knife &#; grinder plate (13mm) &#; grinding knife &#; grinder plate (6 to 1mm).

Large commercial meat grinders are driven by a three-phase electrical motor (400 V) and most are equipped with the Unger cutting system. The opening cylinder diameter of this type of grinder ranges from 114 - 400mm.

Keep Hair and Sleeves Pulled Back

 

Prevent injury while operating your grinder by making sure sleeves are rolled up tightly to keep from getting stuck in the grinder. It&#;s also essential to keep hair pulled back during operation to ensure that it doesn&#;t get caught in the mechanics. 

Always Use a Product Pusher

 

Never use hands or fingers to push along the product in a meat grinder. Use the manufacturer&#;s recommended product pusher to push the product through the feeder and prevent injury to hands and fingers. 

Scrape Meat with a Spatula or Knife

 

When product feeds out of the grinder into a receiving tray, don&#;t use hands or fingers to scrape the plate. Only use a handled utensil like a knife, spatula, or turner to assist in scraping off product from the plate. This protects hands from contacting the blades. 

Don&#;t Force Meat Through the Feeder

 

While it may seem like a grinder will process as quickly as you need, it&#;s important not to force meat through the feeder. Gently guide meat through the feeder using a product pusher. This will help prevent overload of the blades and plate and will ensure a well-ground product. 

Chill Your Machine

 

Contact us to discuss your requirements of manual clipping machine. Our experienced sales team can help you identify the options that best suit your needs.

A professional secret is that a chilled machine works best! Chill the blade, plate, hopper, and pusher in the freezer for around 20 minutes before use. This will allow your machine to work longer with less wear throughout its lifetime. 

Research the Limitations

 of Your Machine

 

Grinders that operate efficiently and last a lifetime are ones that haven&#;t been pushed past their limits. Read your manufacturer&#;s operator&#;s manual and other literature to understand the usage limits of your machine. Some grinders are designed to run for multiple hours daily, and some are only designed for light use. Don&#;t push your machine past what it&#;s capable of and you will have a safe and efficient grinder. 

Thoroughly Clean

 the Grinder and Its Parts

 

Any chef knows that working with raw meat can be as dangerous as working with sharp blades. Disassemble and thoroughly clean your meat grinder daily to prevent the growth of bacteria. Some parts may be dishwasher safe, which allows for more thorough sanitation to take place. 

Store

 Your Grinder Unplugged

 

When finished with operating and cleaning your meat grinder for the day, be sure to turn off and unplug the grinder. Storing your grinder unplugged will help protect operators from accidental start-up. 

Only Use a Grinder with Parts Installed

 

Be sure to only use a meat grinder with the proper parts installed, including the throat and feed trays. Using a grinder without all its parts can cause it to operate inefficiently or even cause damage to the operator or machine. 

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