1. Meat Grinder (Mincer)
A meat grinder is a
machine used to force meat or meat trimmings by means of a feeding worm (auger)
under pressure through a horizontally mounted cylinder (barrel). At the end of
the barrel there is a cutting system consisting of star-shaped knives rotating
with the feeding worm and stationary perforated discs (grinding plates). The
perforations of the grinding plates normally range from 1 to 13mm. The meat is
compressed by the rotating feeding auger, pushed through the cutting system and
extrudes through the holes in the grinding plates after being cut by the
revolving star knives. Simple equipment has only one star knife and grinder
plate, but normally a series of plates and rotary knives is used. The degree of
mincing is determined by the size of the holes in the last grinding plate. If
frozen meat and meat rich in connective tissue is to be minced to small
particles, it should be minced first through a coarse disc followed by a second
operation to the desired size. Two different types of cutting systems are
available, the “Enterprise System” and the “Unger System”
2. Bowl Cutter (Bowl Chopper)
The bowl cutter (Fig.
25, 26, 28, 29) is the commonly used meat chopping equipment designed to
produce small or very small (“finely comminuted”) lean meat and fat particles.
Bowl cutters consist of a horizontally revolving bowl and a set of curved
knives rotating vertically on a horizontal axle at high speeds of up to 5,000
rpm. Many types and sizes exist with bowl volumes ranging from 10 to 2000 litres.
The most useful size for small- to medium-size processing is 20 to 60 litres.
In bigger models bowl and knife speed can be regulated by changing gears. Bowl
cutters are equipped with a strong cover. This lid protects against accidents
and its design plays a crucial role in the efficiency of the chopping process
by routing the mixture flow. Number, shape, arrangement, and speed of knives
are the main factors determining the performance of the cutter (see page 304).
Bowl cutters should be equipped with a thermometer displaying the temperature
of the meat mixture in the bowl during chopping.
3. Meat Slicer
A meat slicer,
also called a slicing machine, deli slicer or simply a slicer,
is a tool used in butcher shops and delicatessens to
slice meats, sausages, cheeses and other deli products. Older models of meat
slicer may be operated by crank,
while newer ones generally use an electric
motor. While
the slicer is traditionally a commercial apparatus, domestic use versions are
also marketed.
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