MEAT MIXERS

Uniform mixing of meat mixtures

Meat mixers are designed to combine minced meat evenly with salt, spices and other recipe ingredients. They are used to prepare mixtures for sausages, salami, burgers and other meat products where the ingredients need to be distributed consistently throughout the entire batch.

Batch size and mixing trough capacity

When selecting a meat mixer, the weight of a typical production batch is an important consideration. The total volume of the mixing trough should not be regarded as the amount of meat that can be processed in a single batch, as sufficient space must remain for the mixture to move during mixing. The mixer should therefore be selected according to the usual batch size rather than the total trough volume alone.

Consistency of the meat mixture

The consistency of the mixture should also be considered when selecting a mixer. Mixing minced meat with spices places different demands on the machine than processing denser meat mixtures. For regular production of larger or heavier mixtures, the design of the mixing system and the movement of the product inside the trough are important factors.

Tilting mixing trough

On higher-capacity models, a tilting trough facilitates unloading of the prepared meat mixture after mixing. The mixture can then be transferred for further processing, for example to a sausage filler or to equipment for forming meat products.

Cleaning the mixing trough and shafts

When processing raw meat, easy access to the mixing trough and mixing shafts or paddles is important. Stainless steel construction and removable components, depending on the model, facilitate thorough cleaning and sanitation of food-contact surfaces. Regular cleaning and sanitation of the mixer form an important part of hygiene procedures and the HACCP system in meat processing.