Meat grinder maintains low temperatures

Ensuring meat stays frozen during processing helps manufacturers minimize the risk of bacteria and pathogens forming and spreading. Pathogens in meat, especially beef, tend to form on the surface, and so mincing will spread the contamination unless the meat remains frozen. Koch Equipment claims its Mado grinder can handle large volumes and frozen blocks can be processed at temperatures as low as -13F (-25C). Up to 10,000kg per hour of frozen meat can be processed using a 6mm plate, while volumes of up to 36,000kg per hour of fresh product can be ground, the company claims. The grinder is made from stainless steel and so can withstand vigorous chemical washdowns during changeovers. Weighing 2,500kg with a footprint that measures 3.2m by 1.7m at the longest and widest lengths, the grinder is built for heavy duty processing applications, claims the manufacturer. An automatic lift and an in-feed conveyer can be added to the grinder as an option extra. The frozen meat grinder will be on display 24-27 October in Koch Equipment's exhibit at the Worldwide Food Expo in Chicago, Illinois. Koch Equipment is a manufacturer and distributor of equipment for meat production, food processing, packaging, and labeling.