▌ Product Description
The Meatech MT-BC bowl chopper is the emulsification engine of any sausage, meatball, luncheon meat, or fish tofu production line. High-speed rotating blades (126, 1,800, or 3,600 rpm, three-speed selectable) apply shear force to minced meat in the rotating bowl, rupturing muscle fibre cells and extracting myosin — the salt-soluble protein that forms the elastic gel network responsible for the bounce, bind, and sliceability that characterise premium emulsified meat products. Without correct myosin extraction in the bowl chopper, no forming machine or cooking process can produce the texture that these products require.
Two bowl sizes cover the production range from artisan and pilot-scale operations (MT-BC-80, 80L bowl, 40–50 kg/batch) to medium-volume industrial production (MT-BC-125, 125L bowl, 70–80 kg/batch). Six blades are standard on both models, and the three-speed gearbox allows blade speed to be matched to the processing stage: low speed (126 rpm) for initial mixing of ingredients; medium speed (1,800 rpm) for chopping and protein extraction; high speed (3,600 rpm) for fine emulsification. Both bowl and blade rotate simultaneously — the bowl at 12 rpm to continuously cycle material through the blade working zone.
Temperature control during chopping is critical: above 12 °C, extracted myosin begins to denature and loses gel-forming ability before the product is cooked. All MT-BC models allow ice addition during the chopping cycle to maintain paste temperature below 10 °C — a non-negotiable process requirement for meatball and emulsified sausage production.
▌ Technical Specifications
Parameter | MT-BC-80 | MT-BC-125 |
Bowl Capacity (L) | 80 | 125 |
Batch Capacity (kg) | 40–50 | 70–80 |
Number of Blades | 6 | 6 |
Blade Speed (rpm) | 126 / 1,800 / 3,600 (3-speed) | 126 / 1,800 / 3,600 (3-speed) |
Bowl Speed (rpm) | 12 | 12 |
Motor Power (kW) | 22.23 | 26.55 |
Power Supply | 380V / 50Hz | 380V / 50Hz |
Machine Weight (kg) | ≈ 920 | ≈ 1,130 |
Dimensions (L×W×H mm) | 1,930×1,150×1,200 | 2,020×1,300×1,280 |
Body Material | SUS304 stainless steel, all food-contact surfaces |
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Critical Operating Temp | Paste must stay below 10 °C — add ice as required during chopping cycle |
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▌ Solution Applications — Line Position
Meatech Solution | Role in Line |
Meatball Processing Line | Core emulsification stage — the single most important machine for meatball texture quality. Receives mince from the grinder and extracts myosin to create the elastic paste that sets into the characteristic bounce of premium meatballs during cooking. Positioned before the vacuum mixer and forming machine. |
Sausage Production Line | Produces the fine, stable meat emulsion required for hot dog, frankfurter, luncheon sausage, and other emulsified sausage products. The chopping duration and blade speed at each stage determine the final emulsion fineness and water-holding capacity. |
Chicken Nuggets & Patty Line | Emulsifies ground chicken, fat, starch, and functional ingredients into the uniform paste required for formed nuggets and patties. Fine emulsification at high blade speed is required for the smooth surface and consistent bite texture of nugget products. |
Canned Meat Line | Produces the homogeneous paste required for luncheon meat — a product where emulsification quality directly determines sliceability, moisture retention, and internal texture uniformity after retort sterilisation. |
▌ FAQ
Q: How do I know when the chopping cycle is complete?
A: The paste is ready when: (1) it forms a smooth, slightly sticky, homogeneous mass with no visible muscle fibre fragments; (2) when a small sample is stretched between your fingers, it forms a thin transparent film without tearing (the myosin extraction test); (3) paste temperature is still below 10 °C. If temperature approaches 10 °C before the paste passes the stretch test, add more ice and extend the low-speed mixing phase to bring temperature down before resuming high-speed chopping.
Q: Why does my meatball or sausage lack elasticity even after using the bowl chopper?
A: The most common causes: (1) Paste temperature exceeded 10 °C during chopping — myosin denatured before gel formation; (2) Blade speed was not reached at the correct stage — myosin extraction requires 1,800–3,600 rpm, not the low-speed mixing setting; (3) Raw material was too warm at input — meat entering the chopper above 4 °C means temperature will exceed 10 °C before adequate myosin extraction. Start with meat at 0–2 °C and maintain adequate ice addition.
Q: What is the maximum batch size for each model?
A: The MT-BC-80 is rated at 40–50 kg per batch (approximately 50–60% of bowl volume). Overfilling above 60% of bowl volume reduces blade penetration efficiency and increases chopping time, causing temperature rise. The MT-BC-125 is rated at 70–80 kg per batch. For production requirements above 80 kg per cycle, multiple consecutive batch cycles are the standard approach — the bowl chopper is typically the rate-limiting stage in meatball and sausage lines, so throughput planning should be based on batch cycle time × batches per hour.
