That unit says it can grind 5 lb in a minute. Why is that inadequate? You grinding meat for a restaurant?
So in 4 minutes (limit said to be 5), that's 20 pounds.
That's a helluva lot of meat. It also has to be kept very cold awaiting grinding. AND after.
You have the space for that as well?
I don't think you fully understand or know what your needs are and are looking at only the issues that MIGHT arise.
What do you want to do with a grinder?
Hi voyager663rd, thanks for your reply.
I want to do sausages, probably in 3kg/7# batches, few a year.
You are probably right that this grinder could handle the job. It has a few nice SS attachments too. I liked it on the picture. Unpacked, light Chinese made grinder in plastic case.
My concern is that how long will it last? In Europe, products are made to "live" a month or 2 after the 2 year warranty.
I'm used to simple, unbreakable products, more on manual side, than can be serviced and maintained.
I'm totally new to serious smoking (I smoked lot of fish in a smoker box) and meat processing but I don't like cheap "boutique" products.
I decided to get an independent stuffer, horizontal 3kg capacity and a simple meat grinder semi-pro second hand.
Reber Electric Meat Mincer N5 9502N The meat grinder Reber a plate fitted as standard (with 6 mm holes for art. 9502 N and 9501 N, mm.8 other models) are available on request from mm plates with
www.agritechstore.com
I can get this one for 150 used.
What would you choose?