If you’ve invested in a high end meat mincing machine, it makes sense that you probably want it to last as long as possible! So the last thing you want is wear it out prematurely.Now, it’s handy to know exactly the type of grinder you’re working with, so that if you need any replacement or spare parts, you know exactly the type of machine you’re working with. If you’re unsure of the size of your meat mincer, measure the diameter of the mincing plate:

• 70mm = a No.12 mincer
• 83mm = a No.22 mincer
• 100mm = a No.32 mincer
• 130mm = a No.52 mincer

Now we’ve got all that sorted, here’s our list of tips to help give your mincing machine the best chance it can at a long and productive life.

Maintain blades and plates

The main components that commonly require maintenance are the mincing knives and the plates. We’d recommend storing spares of these together in pairs, because once they’ve been installed in the machine and it’s in operation, they tend rub against each other. Over time, that can eventually start to cause wear and tear on the plate. If you then try using a new knife with this same meat mincing plate, it can then accelerate wear and tear on the knife in turn, ultimately resulting in a sub-par cut.

The majority of the wear and tear tends to take place when the machine is first started up with no product being run through. With no meat to grind between them, the mincer knife and plate will grind against each other instead (and you don’t need specialist knowledge to know that when metal on metal grind together, this is never good).

Mincer knives are consumable items and are meant to be thrown away when they lose their sharpness. Use blunt mincer knives continuously won’t yield the same tight, clean cutting action between the knife and the plate, resulting in an unappetising, mushy, product.

Something to keep in mind when replacing your mincer knives is the build quality. The better the build and the higher the grade of metal used, the longer the knife will last.

As a side tip - a small container of veg oil can be handy if you ever need to lubricate the knife and plate when they’re put back in the machine after a wash. (The act of cleaning them can dry out the mechanism if the machine is left idle for too long).

minicing-machine

Above all, stay cool

Well, cold to be precise. It’s definitely worth making sure that all your meats and metals are cold before you use them. Your plates, auger, knife and tray should all be stored in the freezer, as cold equipment will keep your machine working at an optimal standard for longer. Warm meat quickly becomes dry meat. That can cause the machine to overheat, and potentially malfunction - which could end up involving a lot of unnecessary extra costs, downtime, and lost productivity.

Slow down

The faster you try to grind the meat – especially if it’s cut into large chunks – the more you put it at risk of overheating. (Attempting to feed the meat into the mincer too quickly can also result in serious injury!).

On the other hand, if feeding the meat through becomes a slower and slower process, try turning off your grinder and removing any sinew from the knife and the auger. If that doesn’t do it, replace the auger, knife and plate with clean substitutions.

With all that in mind, you might be surprised at how much you can extend your meat mincer’s operational lifespan. But if you ever need a replacement, that’s exactly what we’re here for. We’ve got all your meat mincing requirements catered for here at Butchers Equipment Warehouse, We supply professional grade equipment from global brands including F. Dick, Icel and Victorinox. And with over 30 years of experience behind us, you can trust us to know our butchers equipment inside out - if you’ve got any questions or you need any advice, feel free to give us a call on 01254 427761. We’re here to help!