Where are frozen and fresh meat grinders most prone to malfunction? How can they be avoided?

Small and medium-sized processing plants can choose the small 120 and 130 models; large and medium-sized plants can choose the 200, 250, or 300 models.

The small 120 and 130 models are still the most popular frozen meat grinders, as most businesses are small and medium-sized. These two models are popular because they offer a high cost-effectiveness, can mince both frozen and fresh meat, and require minimal investment.

Today, I'll list some common problems with frozen and fresh meat grinders.

1. Failure to disgorge.

Oversized frozen meat or excessive fascia can easily clog the auger. Alternatively, problems with the manufacturer's design can cause loose blades, resulting in uneven mincing and poor disgorging. To avoid this, users should consider their own material needs and thoroughly understand the manufacturer before purchasing equipment.

2. Slow disgorging.

 The motor cannot move large pieces of frozen meat, causing stalls and machine stoppages. Frozen meat that is too hard can easily stall, while meat that is too soft can easily burn. This can also be caused by structural issues with the manufacturer's design of the meat grinder. To avoid this, users must consider their own material availability and thoroughly understand the manufacturer before purchasing equipment.

3. A large amount of material remains in the feed hall after work.

Regularly check the voltage, lubrication, and heat dissipation. Keep the blades sharp and sharpen or replace them regularly. Cut the frozen meat into small pieces (generally no larger than the specified size) before feeding. Thoroughly disassemble and clean after each use to avoid residue. Incomplete cleaning can easily breed bacteria and affect food safety.

4. The small shaft on the head frequently breaks.

When selecting a product, it is important to check the quality of every component. During operation, regular inspections, cleaning, and maintenance are also required to avoid disruptions to production and resulting losses. Also, be careful not to overload the machine. Excessive feeding or prolonged continuous operation can cause machine failure.

5. The machine cannot handle both frozen and fresh meat.

 If a user is currently mincing frozen meat, they'll inevitably need to mince semi-thawed or fresh meat in the future. I believe a responsible manufacturer needs to consider the user's perspective. Improving the equipment's cost-effectiveness and minimizing duplicate investment are crucial for brand building. Of course, users should also conduct a comprehensive review when choosing a machine and avoid simply choosing a cheaper option and then regretting it.

Thus, a good meat grinder should be able to mince both fresh and frozen meat; have a fast output for high yield, no excess material in the feed chamber after a cycle is completed, a durable small shaft and cutter that are resistant to breakage, be easy to disassemble and clean, and offer stable performance.