Key Features

• Five Capacity Configurations: Available in JX-T22, JX-T32, JX-T42, JX-T100 and JX-T120 models for different production volumes.

• High-Output Meat Grinding: Depending on the model, processing capacity ranges from approximately 200 to 800 kg/h.

• Powerful Drive System: Motor power ranges from 1.5 to 7.5 kW for small commercial operations and industrial meat processing.

• Multiple Food Applications: Suitable for preparing minced beef, pork, chicken, lamb, fish filling and garlic paste.

• Stainless Steel Construction: The machine body, feeding tray and grinding assembly support frequent sanitation and commercial use.

• Stable Auger Feeding: The internal screw auger continuously moves prepared ingredients toward the blade and grinding plate.

• Quick-Detach Grinding Head: The front discharge assembly can be removed for cleaning, inspection and grinding-plate replacement.

• Convenient Machine Movement: Larger floor-standing models are equipped with casters and side handles for easier positioning.

Video of the Equipment in Operation

Watch the commercial meat grinder continuously process prepared boneless meat into uniform mince for burgers, meatballs, sausages, dumplings and other food products.

Machine Overview

Prepared boneless meat is placed in the upper feeding tray and safely guided into the feeding opening. The rotating auger moves the material toward the internal cutting blade and grinding plate, where it is cut and discharged as uniform minced meat.

Different models provide different motor powers, rotational speeds and production capacities. The JX-T22 and JX-T32 are compact units suitable for smaller commercial operations and home-based food production. The JX-T42, JX-T100 and JX-T120 are larger industrial machines designed for continuous or higher-volume processing.

The final texture depends on the grinding-plate hole diameter, raw-material temperature, fat content and number of grinding passes. Changing the grinding plate allows processors to prepare coarse, medium or fine mince for different finished products.

Suitable Products and Applications

The meat grinder can process properly prepared boneless beef, pork, chicken, turkey, duck, lamb, mutton, fish and mixed fat-and-lean meat. It can also process suitable soft food ingredients such as peeled garlic when the selected grinding plate and machine configuration are appropriate.

Raw materials should be cut into pieces that fit safely into the feeding opening. Hard bones, metal objects, frozen solid blocks and other unsuitable materials must be removed before grinding.

The machine can prepare minced beef, ground pork, chicken mince, lamb mince, fish filling, burger mixtures, meatball mixtures, sausage meat, dumpling fillings, kebab mixtures, pet-food ingredients and garlic paste. Additional seasonings or formulated ingredients can be mixed with the minced material during a separate processing stage.

Typical users include meat processing plants, butcher shops, slaughterhouses, sausage factories, frozen-food manufacturers, central kitchens, restaurant chains, supermarkets, farms, catering suppliers and home-based food businesses.

Production Applications: Ground Beef, Minced Pork, Chicken Mince, Fish Filling, Sausage Meat, Burger Patties, Meatballs, Dumpling Fillings, Kebab Mixtures and Garlic Paste

How Grinding Plates Affect the Finished Meat Texture

The grinding plate determines the approximate size and texture of the finished mince. A plate with larger holes produces a coarser texture suitable for hamburgers, coarse sausages and certain prepared-meat products. A plate with smaller holes produces finer mince for dumpling fillings, meatballs, emulsified products and fish filling.

For a finer finished product, the meat can be ground more than once using progressively smaller grinding plates. However, repeated grinding increases friction and may raise the product temperature. Keeping the raw meat properly chilled helps preserve texture and reduces smearing of fat.

Raw meat should be cut into suitable pieces before feeding. Large tendons, hard connective tissue and bones should be removed because they can block the grinding plate, reduce output or damage the cutting components.

Actual hourly capacity varies according to meat temperature, plate-hole diameter, raw-material size, fat content and feeding continuity. Coarse grinding generally provides higher output than fine grinding.

Technical Specifications

The listed voltages can be customized according to local electrical requirements. Actual production capacity depends on the type and temperature of the raw material, grinding-plate hole diameter, feeding continuity and required finished texture. Model selection should be based on the product, hourly output and intended working time.

Product Details

• Large Feeding Tray: Provides sufficient space for holding prepared meat before it enters the grinding system.

• Safety-Protected Feed Opening: Helps prevent accidental contact with the internal moving components during normal operation.

• Screw Auger Feeding System: Continuously advances the raw material toward the cutting blade and grinding plate.

• Replaceable Grinding Plate: Allows different plate-hole sizes to be selected for coarse, medium or fine mince.

• Quick-Detach Discharge Outlet: The front grinding assembly can be disassembled for cleaning and component inspection.

• Simple Control Buttons: Clearly arranged controls support convenient startup, shutdown and emergency stopping.

• Fold-Down Side Handle: Makes the floor-standing machine easier to position while saving space when not in use.

• Lockable Moving Casters: Allow larger models to be moved within the processing area and stabilized during operation.

Why Choose This Commercial Stainless Steel Meat Grinder?

This meat grinder series provides several capacity options instead of limiting buyers to one machine size. Smaller processors can select the compact JX-T22 or JX-T32, while meat factories and central kitchens can choose the JX-T42, JX-T100 or JX-T120 according to their required output.

The stainless steel construction, detachable grinding assembly and simple control system make the equipment suitable for frequent commercial processing and routine sanitation. Replaceable grinding plates also allow one machine to produce different mince textures for multiple food products.

The machine can prepare raw materials for hamburgers, sausages, meatballs, dumplings, kebabs, pet food and other processed foods. It grinds the meat but does not automatically mix seasonings, form patties or fill sausage casings unless separate compatible equipment or attachments are provided.

Before ordering, buyers can provide the raw-material type, required grinding size, hourly output, daily operating time and local voltage. This information helps determine the most suitable model and grinding-plate configuration.

FAQS

1. What ingredients can this meat grinder process?

It can process properly prepared boneless beef, pork, chicken, turkey, duck, lamb, mutton, fish and mixed fat-and-lean meat. Suitable soft ingredients such as peeled garlic may also be processed with the correct configuration.

2. Can the machine grind meat containing bones?

No. These models are primarily designed for boneless meat and suitable soft food materials. Hard bones may damage the auger, blade, grinding plate or motor. Bone-in products should be processed using dedicated bone-cutting or bone-grinding equipment.

3. Which model is suitable for smaller businesses or home-based food production?

The compact JX-T22 and JX-T32 are suitable for butcher shops, restaurants, farms and home-based food businesses that need commercial grinding capacity. Buyers should still confirm the available electrical supply, installation space and required hourly output.

4. Which model should a meat processing plant choose?

The JX-T42 is rated at approximately 400–800 kg/h, the JX-T100 at 200–600 kg/h and the JX-T120 at 300–800 kg/h. Selection should also consider the required grinding fineness, daily operating time, raw-material temperature and production-line arrangement.

5. Can the size of the minced meat be adjusted?

Yes. The finished texture is changed by installing a grinding plate with a different hole diameter. Coarse plates are suitable for burgers and coarse sausages, while smaller holes produce finer mince for dumplings, meatballs and fish filling.

6. How should the meat grinder be cleaned and maintained?

Disconnect the power supply before disassembly or cleaning. Remove the front retaining ring, grinding plate, blade and auger according to the operating instructions. Clean food-contact components after each production shift and dry them before reassembly. Electrical controls and the motor housing should not be sprayed directly with high-pressure water.