NO 12 Meat Mincer 100 Kg/h Meat Grinder Professional Catering Meat Mincer

Q: What is the actual throughput at 100 kg per hour with different plate sizes?

A: Output reaches 100 kg/hour with 8 mm plates using trimmed beef or lamb. Finer 4 mm plates reduce throughput to approximately 70 kg/hour due to increased back-pressure. Coarse 10 mm plates maintain full rated capacity with bone-in poultry.

Q: Which mincing plates are included and what textures do they produce?

A: Standard supply includes 6 mm, 8 mm, and 10 mm plates. The 6 mm plate produces fine sausage meat texture, 8 mm handles standard burger mince, and 10 mm creates coarse grind for rustic preparations. Additional plate sizes from 3 mm to 14 mm are available separately.

Q: What duty cycle does the motor support for continuous production?

A: The motor runs continuously for up to four hours under full 100 kg/hour load before requiring a 20-minute cooldown period. Most commercial operations process morning batches within two hours, well within thermal limits. Ambient kitchen temperatures above 30°C may require more frequent rest intervals.

Q: How is the grinding head cleaned between different protein batches?

A: The head disassembles without tools by loosening the retaining ring. Remove the plate, blade, and auger, then wash all components in 60°C detergent solution. Sanitize with approved food-safe solution before reassembly. Total disassembly and cleaning takes eight minutes between batches.

Q: Does this unit handle poultry with small bones and game meat?

A: The No. 12 throat diameter and cast iron head accept chicken legs with small bones and rabbit portions without pre-cutting. Remove large bones and shot pellets from game before feeding. The auger design prevents jamming when processing sinew-heavy wild game cuts.