Modernization of the fine meat grinding machine

The article discusses a machine for fine grinding of meat of periodic action, used in modern sausage shops. The disadvantages of cup cutters include the fact that after each regrinding, which is done once per shift, to expose the gap between the bowl and the knife, since the radius of the knife decreases; much time is spent on the cutting process until the required homogeneous minced meat is obtained. Therefore, in the modernized cutter, a new design of the knife is proposed, additionally equipped with a removable circular knife with the ability to rotate around its axis. The design and principle of operation of the modernized cutter have been discussed above. Thus, the modernization of the cutter makes it possible to reduce the labor intensity of the cutter maintenance and to obtain the required degree of raw material grinding during cutter in less time, compared with the existing cutter, i.e., the cutter productivity increases.