Commercial Stainless Steel Meat Grinder with Reverse

Overview

What it is

This is a bench-top grinder built for daily commercial use. A motor turns an auger that pushes meat to the knife and plate at the front, where it is cut to the size set by the plate. A stainless steel body keeps it hygienic and easy to wipe down.

Key specifications

The nominal throughput is about 220 kg/h, with a 1 hp motor and a knife speed of 170 rpm. As with any grinder, the real output depends on the meat, its temperature, the plate hole size and how fast the operator feeds the hopper. We suggest checking it with your own product.

Reverse function

The drive runs forward and in reverse. When sinew or bone fragments jam the auger, reversing frees it without disassembly, which saves time during a busy shift.

Plates, knives and funnels

The cutting set can be taken apart for washing. Plates come in different hole sizes, from coarse for stew meat to fine for sausage mix, and sausage funnels fit the outlet if you want to fill casings on a small scale. For steady high-volume sausage filling, a dedicated stuffer is better, so we can advise on that as well.

Where it is used

• Restaurant and hotel kitchens
• Butcher shops
• Small meat processors

Larger option

A larger machine in the same family has a 1.5 hp motor and about 400 kg/h nominal output. It is a separate model with its own parameters.

Choosing a configuration

• Supply voltage and phase
• Plate hole sizes and number of plates
• Funnel sizes
• Spare knife sets

Cleaning and care

After each shift the auger, knife and plate come out and are washed and dried. Keep a spare knife and plate set on hand so a dull blade never stops production, and we can include them in the order.

Choosing between the 220 kg/h and 400 kg/h grinders

This grinder is a 1 hp unit with a knife speed of 170 rpm and a nominal throughput around 220 kg an hour. That suits a butcher shop, small restaurant or a small meat plant making ground meat or filling for sausages. A reverse function clears jams and helps with sinew.

The larger model in the same family, at 1.5 hp, reaches about 400 kg an hour. If you grind several hours a day or handle frozen meat, the bigger motor is worth it. If you grind in short bursts, 1 hp is enough.

Our hydraulic piston sausage filler comes after the grinder: the grinder prepares the mince, and the filler stuffs it into casings. The smokehouse comes after that. A sharp knife and plate matter most, since dull blades smear the fat.