Principle and characteristics of meat grinder

Meat grinder is used by meat processing enterprises to process granular meat fillings with different specifications according to different process requirements in the production process. It is widely used in various sausage, ham sausage, lunch meat, meatballs, salty essence, pet food and other meat products industries.

Meat grinder is a meat processing enterprise that processes raw meat into granular meat filling of different specifications according to different process requirements during the production process, in order to fully mix it with other auxiliary materials to meet the needs of different products.

Meat grinder is a series of products; During work, the cutting action formed by the rotating cutting blade and the perforated blade on the orifice plate is used to chop the raw meat into small pieces, and under the squeezing force of the screw, the raw materials are continuously discharged from the machine. According to the different properties of materials and processing requirements, corresponding cutting tools and orifice plates can be configured to process particles of different sizes to meet the process requirements of the next process.

Made of cast iron or stainless steel, it is non polluting to the processed materials and meets food hygiene standards. The cutting tool has undergone special heat treatment, with excellent wear resistance and long service life. The machine is easy to operate, disassemble and assemble, easy to clean, and has a wide range of processed products. After material processing, it can maintain its original nutritional components and has a good preservation effect. The cutting tools can be adjusted or replaced according to actual usage requirements.

When working, start the machine first and then release the material. Due to the gravity of the meat grinder material itself and the rotation of the screw feeder, the material is continuously sent to the cutting edge for shredding. Because the pitch of the spiral feeder should be smaller at the back than at the front, but the diameter of the spiral shaft is larger at the back than at the front, this creates a certain squeezing force on the material, which forces the chopped meat to be discharged from the holes on the grid.

When used for canned luncheon meat production, fatty meat needs to be roughly ground while lean meat needs to be finely ground, and the grid plate is exchanged to achieve the needs of coarse and fine grinding. There are several different sizes of holes in the grid board, usually with a diameter of 8-10 millimeters for coarse twisting and 3-5 millimeters for fine twisting. The thickness of the coarse and fine twisted grid plates is 10-12 millimeters for ordinary steel plates. Due to the larger aperture of the coarse mill and easier discharge, the speed of the spiral feeder can be faster than that of the fine mill, but the maximum speed should not exceed 400 revolutions per minute. Usually between 200-400 revolutions per minute. Because the total area of the holes on the grid plate is constant, that is, the discharge amount is constant, when the feeding screw speed is too fast, the material is blocked near the cutting blade, causing a sudden increase in load and having a negative impact on the motor.

The cutting edge of the meat grinder is installed along the rotation of the cutting blade. The cutting blade is made of tool steel and requires a sharp edge. After a period of use, the edge becomes dull. At this time, a new blade should be replaced or re ground, otherwise it will affect the cutting efficiency, and even cause some materials to be squeezed and ground into a slurry instead of being chopped and discharged, directly affecting the quality of the finished product. According to research from some factories, quality accidents caused by severe fat precipitation in canned luncheon meat are often related to this reason.