Choosing a meat grinder 
The meat grinder should be selected in accordance with your technological needs based on the following parameters:
a) meat grinder power. Large processing volumes require corresponding power. Trying to save money results in frequent breakdowns and rather expensive repairs, which ultimately increases the cost of the meat grinder to the cost of a more powerful one;
b) the number of knives. This parameter affects the quality of the final product and the productivity of the meat grinder.
There are several sets:
- classic (auger, single-sided knife, grate) - suitable for small establishments;
- semi-hunter (auger, trimming knife, double-sided knife, grate) - quite suitable for different establishments;
- Full unger (auger, scoring knife, double-sided knife, coarse grid, double-sided knife, fine grid) - suitable for stores selling homemade minced meat or for larger catering establishments. Allows for the required grinding in a single pass, depending on the diameter of the installed grids.
According to current standards, any meat must be processed twice to obtain minced meat. If a kitchen uses a half-unger or a classic meat grinder, the meat processing process becomes more complicated. Using a full-unger cuts the meat processing time in half.
The chef and the owner (or business manager) decide which option to choose. Common sense can and should be the primary criterion here. Don't buy equipment that might not be able to handle the load in an attempt to save money.
A few words about such common equipment as universal drives with interchangeable attachments (meat grinders, vegetable cutters, mashers, etc.). Purchasing and using these machines in food service establishments (in particular, using a universal drive with a meat grinder attachment instead of a meat grinder) is only justified under light loads. Otherwise, the money will be wasted, and you'll have to pay again for professional, highly specialized machines.
The quality of the meat intended for processing in a meat grinder also needs to be addressed. If it's full of stringy tissue or, worse, contains small bones, don't be surprised not only by a decrease in the grinder's performance but also by its failure. Foreign-made machines, which are designed to grind high-quality raw materials, require particularly delicate handling. Domestic grinders can operate in harsher conditions.
Undoubtedly, modern technologies in professional kitchen equipment make the cooking process comfortable and efficient. A good meat grinder not only makes the work of service staff easier but also improves the quality of the dishes offered on the catering menu.
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