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Commercial Home Heavy Duty Meat Grinder Professional 1100 Watt For Meatballs / Sausages

Orzecznictwo
Chiny Intradin(Shanghai)Machinery Co Ltd Certyfikaty
Chiny Intradin(Shanghai)Machinery Co Ltd Certyfikaty
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Commercial Home Heavy Duty Meat Grinder Professional 1100 Watt For Meatballs / Sausages

Commercial Home Heavy Duty Meat Grinder Professional 1100 Watt For Meatballs / Sausages
Commercial Home Heavy Duty Meat Grinder Professional 1100 Watt For Meatballs / Sausages

Duży Obraz :  Commercial Home Heavy Duty Meat Grinder Professional 1100 Watt For Meatballs / Sausages

Szczegóły Produktu:

Place of Origin: China
Nazwa handlowa: Kitchener
Orzecznictwo: ETL US; ETL;FDA
Model Number: 52021206

Zapłata:

Minimum Order Quantity: 50
Cena: negotiation
Packaging Details: 1 piece in carton
Delivery Time: 45 days
Payment Terms: L/C,T/T
Supply Ability: 9000pcs per month
Szczegółowy opis produktu
Construction: Heavy-duty stainless steel Design: Steel gear-driven mechanism
Function: Forward and Reverse gearing Grinding Capacity: 10-12lbs per minute
Feature: Removable Tray Material: Stainless steel
High Light:

meat chopper machine

,

homemade electric meat grinder

1100W Meat Grinder Stainless Steel Electric Meat Grinder Commercial Sausage Stuffer

 

Sausage Stuffing Directions:

  1. Properly prepare casings as directed on casing packaging. Place artificial or natural intestines onto sausage funnel.
  2. Load hopper with prepared meat and feed meat into grinder head opening before operating unit.
  3. Reminder: Do not operate grinder without meat in grinder head. Damage to auger and/or motor can occur.
  4. Plug in and turn switch to on position when ready to start.
  5. Begin to feed sausage mixture into the hopper opening.
  6. Hold the casing on the sausage tube in to hand and slowly let the meat output pull the casing from the tube.
  7. Fill casing as desired by holding casing back on tube.
  8. Twist or tie the sausage into links as desired. Tie end of casing into a knot.
  9. It is recommended that 2 people perform sausage stuffing.
  10. Add small amounts of water to your ground meat when stuffing sausage to improve output of meat through sausage stuffing tube.

If Jamming Occurs or Performance Slows:

 

1 Shut grinder off immediately
2 Remove power cord from outlet
3 Carefulling remove Grinder head ring cap, grinder plate and cutting blade
4 Carefully clean grinder plate holes thoroughly and remove any tendons from around cutting blade
5 Replace cutting blade, grinder plate and screw ring cap back onto grinder head
6 Continue grinding
7 Repeat steps as necessary to enhance grinder performance

 

 

Description:

 

Electric Meat Grinder

• Heavy-duty stainless steel construction

• The steel gear-driven mechanism design makes the grinding capability more powerful.

• Stainless steel housing and water-proof switch assure superior safety, as well as being rust-proof

• Removable tray organizes your grinder accessories

• Includes stainless steel cutting knife, 2 stainless steel grinding plates and a stainless steel stuffing plate

• Comes with set of 3 stuffing tubes and a meat stomper

• Stainless steel meat pan for easy cleanup and maintenance

 

Specifications:

 

Item Number

52023206

 

52022206

 

52021206

 

52020806

 

52020506

 

Master Pack 1 pc/ctn

1 pc/ctn

 

1 pc/ctn

 

1 pc/ctn

 

1 pc/ctn

 

Measure

21"x20"x19"

533x508x482mm

 

19"x15"x15"

482x381x381mm

 

19"x15"x15"

482x381x381mm

 

19"x15"x15"

482x381x381mm

 

16"x14"x14"

406x355x355mm

 

Weight 95/75 lb.(43/34kgs) 66/62 lb.(30/28kgs) 44/40 lb.(20/18kgs) 43/39 lb.(19.5/17.7kgs 31/27 lb.(14/12kgs)

 

 

About us:

 

As an certified company, Intradin’s product design, manufacturing and service comply with ISO 9001:2008 standard. All products must surpass 100% quality test including dimension, chemical, metallurgical, mechanical, physical, and endurance tests. With high social responsibility, we have passed environment management system
ISO14001:2004 and Occupational Health & Safety management system OHSAS18001:2007.

 

 

Grinding Instructions:

 

1 For best results, trim all excess tendons, cartilage, cords and blood clots and remove meat from bones
2 Optimal results occur when meat is chilled to 32-34℉ before grinding
3 Cut meat into pieces that will easily fit in throat of grinder head
4 Place cubed meat into tray
5 Be sure not to over fill the tray
6 Make sure the throat opening of the tray remains clear and open
7 Place a dish, bowl or tray under grinder head to catch ground meat
8 Switch grinder to on position
9 Carefully begin to feed meat down the throat
10 Use plunger to push meat
11 Do not sue fingers or utensils other than the plunger provided
12 Bodily injury may occur and you could damage your grinder

 

 

 

 

 

 

 

 

 

 

 

Szczegóły kontaktu
Intradin(Shanghai)Machinery Co Ltd
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