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Electric Automatic Meat Grinder 3 Cutting Blades 500 Watt For Kitchen

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Electric Automatic Meat Grinder 3 Cutting Blades 500 Watt For Kitchen

Brand Name : Kitchener
Model Number : 52021250
Certification : ETL US;FDA
Place of Origin : China
MOQ : 50
Price : Negotiation
Payment Terms : L/C,T/T
Supply Ability : 9000pcs per month
Delivery Time : 45 days
Packaging Details : 1 piece in carton
Construction : Heavy duty
Neck Size : 12#
Rate Power : 500W
Function : Reverse function
Material : Steel
Feature : Meat stomper
Capacity : 5.5lbs per minute
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3 Cutting Blades Automatic Meat Grinder Electric 500 Watt For Kitchen

• Be sure grinder is unplugged.
• Attach grinder head to motor and install auger as previously described in General Assembly
• Slide the stuffing plate onto auger. Grinding blade is not used when stuffing.
• Slide one of the stuffing tubes through the funnel flange and place in Grinder ring cap (stuffing
tube faces out). Stuffing tube size depends on the type of casing you have chosen to use
• Firmly screw grinder ring onto Grinder head.


Item numberMG-204191MG-20418552021250
Rate Power400W500W500W
Master Pack4pcs/ctn4pcs/ctn1pc/ctn








  • Heavy-duty construction with #12 neck size
  • Powerful 2/3 HP(500W) motor
  • Grinds up to 5.5lb. of meat per minute
  • Reverse function for easily un-jamming your grinder to maximize output
  • Includes 2 stainless steel cutting plates 3/16'' & 3/8'', a stainless steel stuffing plate and a stainless steel cutting knife
  • Comes with a set of 3/8'', 3/4'' and 1-1/8'' stuffing tubes
  • Meat stomper included for accessories storage
  • Item# 52021250

Handle lock star type for head of meat grinder:

Sausage Stuffing Directions:

1Properly prepare casing as directed on casing packaging
2Place artificial or natural intestines onto sausage funnel
3Load hopper with prepared meat and feed meat into grinder head opening before operating unit
4Do not operate grinder without meat in grinder head
5Damage to auger and/or motor can occur
6Plug in and turn switch to on position when ready to start
7Begin to feed sausage mixture into the hopper opening
8Hold the casing on the sausage tube in one hand and slowly let the meat output pull the casing from the tube
9Fill casing as desired by holding casing back on tube
10Twist or tie the sausage into links as desired
11Tie end of casing into a knot
12It is recommended that 2 people perform sausage stuffing
13Add small amounts of water to your ground meat when stuffing sausage to improve output of meat through sausage stuffing tube

Grinding Instructions:

⇒ For best results, trim all excess tendons, cartilage, cords and blood clots and remove meat from bones

⇒ Optimal results occur when meat is chilled to 32-34℉ before grinding

⇒ Cut meat into pieces that will easily fit in throat of grinder head

⇒ Place cubed meat into tray

⇒ Be sure not to over fill the tray

⇒ Make sure the throat opening of the tray remains clear and open

⇒ Place a dish, bowl or tray under grinder head to catch ground meat

⇒ Switch grinder to on position

⇒ Carefully begin to feed meat down the throat

⇒ Use plunger to push meat

⇒ Do not use fingers or utensils other than the plunger provided

⇒ Bodily injury may occur and you could damage your grinder

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