Model 12 semi-steel meat mincer

The Model 12 Table-Top Stainless Steel Meat Grinder is a medium to small-scale commercial meat processing device, ideal for use in shops, canteens, fresh meat stores, and bun and dumpling restaurants. Its compact design saves space while delivering stable, high-efficiency meat output. Capable of processing both fresh and frozen meat, it easily replaces manual chopping, quickly producing uniformly ground meat filling.

The feeding mechanism ensures smooth delivery of meat without clogging, handling fresh meat, thawed frozen meat, pork belly, lean meat, and minced rib meat with ease. The feeding process is smooth with no jamming, and the meat output is continuous and uniform.

Cross Double-Blade Grinding Knife: Sharp, wear-resistant, and cuts evenly, producing fine meat filling without clumping or large sinew residue, ensuring a smooth texture.

Safety Feed Inlet Design: Wide feeding hopper with protective guard prevents hand contact with the blade, ensuring safe operation and compliance with food safety regulations.

Detachable Structure: The grinding head, auger, and cutting plates can be separately disassembled for cleaning, leaving no meat residue and ensuring hygienic maintenance.

This meat grinder is suitable for processing fresh, boneless meats including pork, beef, mutton, chicken, duck, rabbit, and other raw lean meats. By changing cutting plates with different hole diameters, it can produce minced meat in various specifications to meet diverse culinary needs:

Fine mince: Ideal for dumplings, wontons, soup dumplings, and small steamed buns
Medium-ground meat: Suitable for stuffed buns, stuffed pancakes, and potstickers
Coarse meat granules: Perfect for handmade meatballs, lion's head meatballs, meatloaf, and meat jelly

Additionally, the coarse meat granules can serve as base ingredients for sausages, cured sausages, air-dried sausages, and grilled sausages. It is widely used in prepared meat products, deli items, and BBQ ingredient preparation.

Some reinforced models can process meat containing small soft cartilage, but it is not recommended to grind hard bones or unthawed frozen meat chunks to avoid damaging the grinding components.