Commercial Electric Meat Grinder/Mincer Stainless Steel 440×220×460mm | TurcoBazaar MK22

Q: What hourly output does the MK22 achieve with standard plate configuration?

A: Output depends on meat temperature, fat content, and plate hole diameter. Chilled beef at 2°C processes faster than room-temperature poultry. Most operators achieve 40-60 kg/hour with a 6mm plate during continuous feeding.

Q: Which mincing plates are compatible with this model?

A: The MK22 accepts standard size 22 plates with hole diameters from 3mm to 12mm. Finer plates slow throughput but produce smoother texture for emulsified sausages. Coarser plates handle sinew and connective tissue with less motor load.

Q: Can the 1100W motor run continuously during service periods?

A: The motor operates continuously for extended periods when meat is fed at a steady rate without overloading. Overheating occurs if excessive force is applied to jam large pieces through the auger. Allow the motor to cool if thermal cutout activates after prolonged heavy use.

Q: What cleaning procedure meets commercial kitchen hygiene standards?

A: Dismantle the auger, blade, and plate after each shift for manual washing or dishwasher sanitisation at 80°C. Wipe stainless housing with food-safe detergent and rinse residue from the feed tray. Dry all components before reassembly to prevent bacterial growth in moisture pockets.

Q: Does the MK22 process poultry and game meat effectively?

A: The grinder handles chicken, turkey, duck, and game birds when sinew and cartilage are trimmed before feeding. Poultry skin clogs fine plates, so use 8mm or larger holes for whole-bird processing. Game meat with dense connective tissue requires partial freezing to firm texture before mincing.