▌ Product Description
The Meatech MT-MG meat grinder series is the first processing stage in sausage, meatball, and formed-product production lines — reducing whole muscle meat to a uniform mince of defined particle size at throughputs from 500 kg/h for a single-line central kitchen up to 5,500 kg/h for an industrial sausage or processed meat factory. Six models cover this range with matched motor power (5.5 kW to 45 kW), allowing the grinder to be correctly sized to the upstream thawing and downstream mixing or chopping stages without creating a throughput bottleneck.
Consistent grind particle size is the foundation of consistent texture in every downstream product. The MT-MG series uses hardened steel grinding plates and knives that maintain a defined cut geometry across the operating shift — preventing the smearing and temperature rise caused by worn grinder components that degrade emulsification quality in bowl choppers and create texture variation in formed meatballs and patties. All food-contact surfaces are SUS304 stainless steel, and the grinding head is fully removable for daily cleaning and plate/knife replacement without tools.
In a Meatech processing line, the MT-MG is positioned immediately after the thawing machine and before the bowl chopper or mixer — feeding consistently sized mince into the emulsification stage at a rate matched to the downstream machine's batch cycle time.
▌Technical Specifications — All Models
Parameter | MT-MG-500 | MT-MG-800 | MT-MG-1000 | MT-MG-1500 | MT-MG-4000 | MT-MG-5000 |
Capacity (kg/h) | 500–800 | 800–1,000 | 1,000–1,500 | 1,500–2,000 | 4,000–5,000 | 5,000–5,500 |
Motor Power (kW) | 5.5 | 7.5 | 11 | 15 | 37 | 45 |
Power Supply (V) | 380 | 380 | 380 | 380 | 380 | 380 |
Net Weight (kg) | 182 | 258 | 500 | 700 | 1,000 | 1,600 |
Dimensions (L×W×H mm) | 950×550×900 | 960×550×1,080 | 1,315×700×1,100 | 1,500×800×1,200 | 1,560×800×1,400 | 1,720×1,200×1,580 |
Body Material | SUS304 stainless steel throughout all food-contact surfaces |
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▌Solution Applications — Line Position
Meatech Solution | Role in Line |
Sausage Production Line | First processing stage after thawing. Reduces raw pork, beef, or chicken to the mince size required by the downstream bowl chopper for emulsified sausage products. |
Meatball Processing Line | Produces consistent mince particle size as input for bowl chopper. Particle consistency directly determines meatball texture uniformity and myosin extraction efficiency. |
Chicken Nuggets & Patty Line | Grinds recovered chicken frame meat (from bone meat separator) into paste-ready mince for the bowl chopper and vacuum mixer before forming. |
Meat Jerky Production Line | For restructured jerky products — grinds raw material to mince before mixing and forming into strips for the drying oven. |
▌ FAQ
Q: How do I select the right MT-MG model for my production line?
A: Match the grinder capacity to your downstream machine's input requirement per hour. For a sausage line feeding a 125L bowl chopper running 3 batches/hour at 80 kg/batch, you need at least 240 kg/h of mince output — MT-MG-500 is sufficient. For a meatball line at 1,000 kg/h, MT-MG-1000 is the minimum. Meatech sizes the grinder to the complete line throughput to prevent bottlenecks.
Q: How often do grinding plates and knives need to be replaced?
A: Under continuous operation on fresh or thawed meat, grinding plates and knives typically need replacement every 4–6 weeks depending on raw material hardness and bone content. The MT-MG grinding head is fully removable without tools — plate and knife sets can be changed in under 10 minutes. Replacement sets are available from Meatech as standard spare parts.
Q: Can the MT-MG handle partially frozen meat?
A: The MT-MG series is rated for fresh and fully thawed meat. For partially frozen or hard-frozen meat grinding, a bone saw or pre-breaking stage is required upstream to reduce frozen blocks to a size and temperature suitable for the grinder. Meatech's thawing machines ensure raw material arrives at the grinder at 0–4 °C — the optimal temperature for clean grinding without smearing.
