Meat Dicing Machine
The Meatech MT-DC meat dicing machine cuts fresh or chilled meat into uniform cubes of defined dimensions — a preparation stage required for kebab and skewer production, diced meat in prepared meals, pet food manufacturing, and any product where uniform piece size is important for marinade penetration, cooking uniformity, or portion presentation. Two models cover capacities of 300 kg/h (MT-DC-300) and 500 kg/h (MT-DC-500), with cutting slot sizes of 84×84×350 mm and 120×120×550 mm respectively.
Products Details
▌ Product Description
The Meatech MT-DC meat dicing machine cuts fresh or chilled meat into uniform cubes of defined dimensions — a preparation stage required for kebab and skewer production, diced meat in prepared meals, pet food manufacturing, and any product where uniform piece size is important for marinade penetration, cooking uniformity, or portion presentation. Two models cover capacities of 300 kg/h (MT-DC-300) and 500 kg/h (MT-DC-500), with cutting slot sizes of 84×84×350 mm and 120×120×550 mm respectively.
Dicing performance is determined by both machine geometry and raw material temperature. The MT-DC series is designed for fresh or cold-chilled meat (0–4 °C) where the muscle fibre provides sufficient structure for a clean cut. Slightly semi-frozen meat (-2 to 0 °C) produces the cleanest cube edges, particularly for products where presentation is important. Meatech positions the MT-DC immediately after the thawing machine in marinating and kebab lines, ensuring input temperature is consistent.
▌ Technical Specifications — All Models
Parameter | MT-DC-300 | MT-DC-500 |
Capacity (kg/h) | 300 | 500 |
Max Filling Length (mm) | 350 | 550 |
Cutting Slot Size (mm) | 84×84×350 | 120×120×550 |
Motor Power (kW) | 2.6 | 3.0 |
Main Unit Dimensions (mm) | 1,600×750×1,000 | 1,900×900×1,100 |
Machine Weight (kg) | 360 | 420 |
Power Supply | 380V / 50Hz | 380V / 50Hz |
Body Material | SUS304 stainless steel, food-contact surfaces | |
Recommended Input Temp | 0 to -2 °C (slightly chilled for cleanest cut) |
▌Solution Applications — Line Position
Meatech Solution | Role in Line |
Solution 04 — Kebab & Shawarma Line | Cuts bone-in trimmed meat into uniform chunks before the brine injector and vacuum tumbler. Uniform chunk size ensures even marinade injection and consistent cooking time on the skewer. |
Solution 05 — Marinated Meat Ready-to-Cook | Produces uniform diced meat for prepared meal components — stir-fry meat, braised meat portions, and hot-pot ingredient packs where piece size uniformity affects cooking time and presentation. |
Solution 10 — Central Kitchen Pre-Processing | Flexible dicing stage for a range of central kitchen products requiring diced raw or marinated meat as a component. |
▌ FAQ
Q: What raw material temperature produces the best dicing result?
A: Slightly semi-frozen meat at -2 to 0 °C produces the cleanest cube edges with minimal tearing of muscle fibre. At 0–4 °C (fully thawed but chilled), the result is acceptable for most applications. Above 6 °C the meat is too soft and the cut edges become ragged, reducing presentation quality and causing piece size variation. Meatech recommends the thawing machine delivers raw material at 0–2 °C when the downstream process includes dicing.
Q: Can the cube dimensions be changed?
A: The cutting slot dimensions (84×84mm or 120×120mm) are fixed by the machine frame on each model. Within these dimensions, the cut length is adjustable by changing the cross-cutting blade spacing. For custom cube dimensions outside the standard range, please contact Meatech with your required dimensions.
Q: Can the MT-DC handle bone-in meat?
A: No. The MT-DC is designed for boneless meat only. Bone contact will damage the cutting blades and produce bone fragment contamination in the product. Bone-in raw material must be deboned or trimmed to boneless before the dicing stage. For bone-in raw material, the bone saw and bone meat separator stages in the Meatech line handle primary breakdown before the boneless meat reaches the dicer.
Processing Solutions
Complete sausage production line — grinding, emulsifying, stuffing, tying and smokehouse.
Kebab and shawarma line — injection, tumbling, automatic skewering and IQF freezing.
Marinated meat line — brine injection and vacuum tumbling, 2–4 hours replacing 24–48 hour soaking.
Smoked meat production line — curing, tumbling, drying oven and industrial smokehouse.
Meat jerky production line — slicing, marinating, multi-stage drying and nitrogen-flush packaging.
INQUIRY
We warmly invite potential customers, agents and distributors to partner with us — to explore markets together and share in the opportunities that a growing global food processing industry continues to present.
SOLUTIONS
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Building 1, Tianyi Renhe Longyue Shangjing, No. 15 Xiangtan Road, Chengyang District, Qingdao, China
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