Meat Grinders At Menards (2024)

FAQs

Why my meat grinder is not working? ›

One of the most common issues with meat grinders is clogging, which can occur when the meat is not properly cut or chilled before grinding. This can lead to a slower grinding process or a complete stoppage. Continuous grinding without breaks can cause the motor in your meat grinder to overheat.

Motor. Some meat grinders are built with a 350-watt motor, while others provide a powerful motor of 700 watts and up. Basically, you can grind 200 lbs of meat per hour, reaching to over 700 lbs per hour in high-end machines.

Most businesses are going to want a grinder with at least a 1000 watt motor, though some heavy duty products feature 2000 watt or 3000 watt motors. You might also see models that list the motor's horsepower, though this is not always the easiest measurement as most are going to be well under 1 horsepower.

Feed bread into the grinder.

Before you disassemble the machine, grab two or three slices of bread. Feed them through the grinder just as you did with your meat. Use these to absorb the meat's oil and grease, as well as push out any stray bits that are lingering inside the machine.

First, disconnect the grinder and brush any grounds from the switch with a fine brush. Next, push the switch several times with a toothpick to break up any clogs. If the problem persists, disassemble the grinder to clean it and inspect the switch for any breaks. A seized grinder motor only hums.

#5 or #8 Grinders: These are smaller grinders, suitable for home use. They are ideal for grinding smaller quantities of meat. The number corresponds to the diameter of the grinding plate in millimeters. #12 or #22 Grinders: These are medium-sized grinders.

Manual grinders are usually cheaper and easier to maintain, but they require a lot of effort and time to grind the meat. On the other hand, electric grinders are more efficient and help save time, but they are often more expensive and require more maintenance.

In most parts of the US, hamburger meat is ground using an 1/8" hole grinder plate. Here are some other common sizes and uses: 1/8" - Hamburger meat. 5/32" - Hamburger meat in Texas.

Keep It Cold!

Regardless of the grinding method you use, one principle is absolutely key: Keep the meat and all equipment cold! Room temperature meat will smear the fat and connective tissue rather than cutting it. The goal is to have separate and identifiable small chunks of meat and fat, not a smeared paste.

How tight should meat grinder be? ›

A: It shouldn't be on too tight that it causes the cutter blade and plate to wear out prematurely or cause metal slivers to be produced which will drop into your meat being ground. Always hand-tight, but don't bubba it.

The grease used for the gears inside of the motor housing is extremely thick and does not liquefy. The black substance that you are seeing is actually burnt blood from the meat that you are processing. During the grinding process the grinding head heats up due to the friction of moving parts of metal.

It's really up to personal preference. If you like a coarse, chunky sausage then once should be enough. If you prefer a smoother sausage, then you probably want to grind it twice. We recommend to put our meat through the mincing machine twice.

One of the best ways to get it out is to run a piece of bread through the grinder. The remaining meat will come out, and the ground bread that comes out behind it can just be discarded (it won't really hurt to add it to your ground meat either though). Store the meat properly after grinding.

An alarm will occur if the pump has stopped working and wastewater in the tank rises above the pump's alarm level. Discontinue water use to avoid causing a backup or overflow.