All Posts

To open up the global market, our HORUS Industry and Trade will appear at the Guangzhou Pazhou International Convention and Exhibition Center from October 15th to 19th, 2023.As a leading company in the meat processing machinery industry, our hours industry and trade will participate in the Guangzhou

A meat grinder may produce a strong, steady discharge at startup and then become noticeably slower after 40, 60, or 90 minutes of continuous operation.The motor may still be running. The screw may still be turning. No complete blockage may be visible.

When ground meat contains oversized chunks, excessive fines, long strands, and well-defined particles in the same batch, the grinding plate is often blamed first.The plate is important, but changing its hole size does not necessarily correct particle size inconsistency.

Frozen and chilled meat do not behave like the same raw material at different thermometer readings.As meat becomes colder and ice develops within its water phase, its response to the feed screw, knife, and plate changes. Softer chilled meat can deform, compact, and flow around machine components.

A commercial meat grinder can continue discharging product even when its knife and plate are no longer cutting efficiently. That is why worn tooling is often overlooked: the machine still runs, but the ground meat gradually becomes less defined, discharge slows, connective tissue accumulates more quickly, or operators need to make repeated adjustments to maintain acceptable output.

In commercial meat grinding, temperature rise is often treated as a secondary issue—something to monitor, but not something that defines grinding performance by itself.

By the time a grinder fully stalls, the process has often been unstable for some time. Product flow may already have become uneven. Pressure inside the head may have been rising. Connective tissue may have started wrapping, dragging, or blinding the plate.

In commercial meat grinding, fat smearing is often treated as a visible product defect. By the time operators can clearly see it, however, the problem usually started much earlier.

In commercial sausage production, portion weight deviation is rarely caused by one isolated error. It usually develops as a chain reaction.