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Clear cut, uniform grain

Cutting meat with a meat grinder as well as mixing it are two steps that determine the quality of meat and sausage products. Throughout production, gentle efficient processing is a requirement for every meat-producing company - from the smallest to the largest industrial manufacturers.

Meat is a very sensitive raw material. When cutting, careful, gentle handling is enormously important if the butcher hopes to end up with a clearly structured end-product. Both grinding and mixing must take place as rapidly as possible to maintain the desired product structure and bond as well as prevent moisture and fat from escaping. When grinding, the mechanical pressure on the raw material must not be too great, otherwise the meat structure can be destroyed. Clean cuts are also a requirement for an even grain and thus, for high-quality meats and sausages.

When investing in new grinding, cutting and mixing equipment, butchers need to look for machines that result in a clearly cut product, that have high cutting performance and that feature fast production processes. Additional decisive criteria are ergonomic machines, simple operation as well as easy cleaning. In addition, the hoppers should be able to be emptied quickly and uncomplicatedly.

Nearly all machines available on the market are made of stainless steel, for optimal hygiene and a long service life. Butchers should make sure, however, that their new equipment has no screwed on or flanged machine parts under which fat or protein could collect. In addition, cleaning water should be able to flow off completely, without leaving any residue. This saves unnecessary work, i.e. time and costs. In addition to maintenance- and service-friendly construction, running smoothness is also an essential criterion. Furthermore, it is advantageous when a machine is mobile and can be moved close to other machines as well as easily loaded.

Many machines are also very flexible as well as technically very powerful. Universal grinders can process fresh meat as well as frozen meat blocks. Combination machines that unite grinders and mixers shorten the work process substantially because pre-mixing in external mixers is no longer needed. Some machines directly integrate grinding and separating into the filling and portioning process.

In regard to the various raw materials, mixers must also be flexible and capable of mixing intensively or gently emulsifying, depending on the product. Some of these machines are so flexible that they can mix meat, fix deli salads or make raw sausage, boiled sausage, meat patty and kebab mixtures as well as marinating and seasoning.

In this article, Die Fleischerei presents cutting and mixing machines from various manufacturers.

Conny Salzgeber

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