INNOVATIVE MINCING TECHNOLOGY IN DRY SAUSAGE MANUFACTURE

Efforts to achieve the quality of cut of the mincing knife when comminuting meat and to improve the economics of comminution have produced a mincer equipped with a 5-part cutting unit and a separating unit with central removal of cartilage and sinew (connective tissue). The perforated plates are provided with transverse holes and the knives have surfaces that move the meat forward and increase pressure. The preliminary cutter safely absorbs the high shearing forces coming from the screw in a suitable sliding bearing. The supporting cross prevents the final perforated plate from sagging, thus ensuring a clean cut and frictionless running Throughput, knife revolution and number of knife blades are so adjusted to one another that any particular granulation of sausage mixture is ensured. The cutting and separating unit described is applicable to a wide field of meat comminution and can be recommended as a standard.