PRODUCT FEATURES:
Designed by our company for the first time in compliance with CE standards, duly considering hygiene and human health.
Engine power: 4 Hp 3 Kw 400Volt 50 Hz.
Capacity: 600 kg/h when used with 4,5 mm plate.
Dimensions:
Width : 380 mm
Length : 950 mm
Height : 435 mm
Net weight: 81 Kg
Plate / Blade/Bushıng / Nerve Separation Apparatus 3/ 2 / 1 / 1
Cast aluminium transmission body. The front cover of transmission is made of gray cast iron for preventing oxidation and corrosion of sealing bearing.
All connecting elements of meat processing units on the machine are made of grade 304 stainless steel sheet.
The upper tray (meat loading chamber) and case are made of grade 304 stainless steel sheet.
Bottom surface of upper tray features thermal insulation.
Upper tray sides are shaped oval for preventing accumulation of bacteria.
The upper tray features 3-mm thick grade 304 stainless steel hand protection apparatus.
The head (meat output chamber), worm (helix or ball), collar (nut) and meat inlet hopper are made of Grade 304 cast stainless steel.
2 M16 stainless steel bolts and 2 M16 stainless steel nuts are used for mounting and demounting the meat output chamber. Cap nut with closed front surface is used in order to prevent entrance of external dust-dirt, etc.
The meat output chamber (head) is easily detachable for hygiene and cleaning purposes.
A stainless steel wrench is available for mounting and demounting the collar (nut) and meat output head.
Features a backside handle for easy carriage.
Features forward-backward-stop buttons, as well as an emergency stop button.
3 plate and 2 blade system
At the bottom part of the machine, there is a protective screen for preventing entrance of pests.
FEATURES OF NERVE REMOVAL APPARATUS:
Visible thick nerves on meats are removed by a blade, and then the meats are sliced into long pieces so that they can enter from meat entrance mouth, and finally the meats are put inside from the meat entrance mouth under hand protection apparatus. Before starting the machine, the adjustment nut on the nerve removal apparatus should be manually tightened towards right, and then it should be loosened 2 or 3 rounds. When the machine is started, minced meat comes out through holes of the front plate, while the sediment nerves and fibres of the meat leave through nerve pipe, thus the nerves are removed from the meat. The waste rate is between 2% and 5%.