From the production of fresh bratwurst emulsions to the uniform mixing of semi-dry raw sausage mass: Grinders and mixers are among the most commonly used devices in meat production companies. They must process sensitive raw materials gently, but also convince with ergonomics and hygiene.
A clean cut and clear grain are important quality attributes of a grinder and a prerequisite for a good emulsion. This is the only way to maintain the meat structure and prevent excessive fat and moisture loss. When purchasing a new machine, decisions should not only be based on motor performance, cutting speed and funnel volume. Ease of operation in the sausage kitchen or behind the counter, a wide range of raw materials that can be processed (from fresh to frozen meat), simple dismantling of the devices for cleaning – without tools if possible – and maximal flexibility are also important. Combi machines, for example, enable work steps like grinding, separating, filling, portioning or even mixing to be combined in one process, which saves time and personnel.
If you invest in a modern mixer, you can expect many individually configurable parameters – including running speed, air pressure or temperature. This allows intensive mixing or gentle emulsifying, depending on the raw material. Products ranging from meat-based emulsions to delicatessen salads can be processed. Ideally, such devices can also be integrated into process lines and, if necessary, even used for tumbling.
In this article, Die Fleischerei presents a selection of machines for grinding and mixing that enable companies to improve their working and production processes.