Główny sprzęt do przetwórstwa mięsa
Place of Origin: | China |
Nazwa handlowa: | Kitchener |
Orzecznictwo: | ETL US; ETL;FDA |
Model Number: | 52023206 |
Minimum Order Quantity: | 50 |
---|---|
Cena: | negotiation |
Packaging Details: | 1 piece in carton |
Delivery Time: | 45 days |
Payment Terms: | L/C,T/T |
Supply Ability: | 9000pcs per month |
Product Name: | Automatic Meat Grinder | Construction: | Heavy duty Steel |
---|---|---|---|
Switch: | Water proof | Function: | Forward and Reverse gearing |
Housing: | Rust proof | Feature: | Removable Tray |
High Light: | commercial grade meat grinder,homemade electric meat grinder |
Industrial Electric Meat Grinder Meat Grind Steel Coarse/Fine/Medium Cutting Plate
GRINDING INSTRUCTIONS
• For best results, trim all excess tendons, cartilage, cords and blood clots and remove meat
from bones.
• Optimal results occur when meat is chilled to 32-34˚F before grinding.
• Cut meat into pieces that will easily fit in throat of grinder head. (Approximately 1inch squares.)
• Place cubed meat into tray. Be sure not to over fill the tray. Make sure the throat opening of
the tray remains clear and open.
• Place a dish, bowl or tray under grinder head to catch ground meat.
• Switch grinder to FOR position (“FOR” means on) Carefully begin to feed meat down the
throat. Use plunger to push meat. DO NOT use fingers or utensils other than the plunger
provided; bodily injury may occur and you could damage your grinder.
For grinders with the Reverse function:
► Turn the switch left to REVERSE position
► Clear the bone or other matierials that are jamming the machine
► Reverse operation will continue for as long as REVERSE is pressed
► Extended use of Reverse is not recommended and will cause damage to motor
► If performance remains slow or there is still a jam go to steps under "If jamming occurs or Performance slows" above and repeat as needed
Specifications:
Item Number |
52023206
|
52022206
|
52021206
|
52020806
|
52020506
|
Master Pack | 1 pc/ctn |
1 pc/ctn
|
1 pc/ctn
|
1 pc/ctn
|
1 pc/ctn
|
Measure |
21"x20"x19" 533x508x482mm
|
19"x15"x15" 482x381x381mm
|
19"x15"x15" 482x381x381mm
|
19"x15"x15" 482x381x381mm
|
16"x14"x14" 406x355x355mm
|
Weight | 95/75 lb.(43/34kgs) | 66/62 lb.(30/28kgs) | 44/40 lb.(20/18kgs) | 43/39 lb.(19.5/17.7kgs | 31/27 lb.(14/12kgs) |
Sausage Stuffing Directions:
Grinding Instructions:
► For best results, trim all excess tendons, cartilage, cords and blood clots and remove meat from bones
► Optimal results occur when meat is chilled to 32-34℉ before grinding
► Cut meat into pieces that will easily fit in throat of grinder head
► Place cubed meat into tray
► Be sure not to over fill the tray
► Make sure the throat opening of the tray remains clear and open
► Place a dish, bowl or tray under grinder head to catch ground meat
► Switch grinder to on position
► Carefully begin to feed meat down the throat
► Use plunger to push meat
► Do not sue fingers or utensils other than the plunger provided
► Bodily injury may occur and you could damage your grinder
Tel: +8615721517916