Thread: Go to meat mincers

If you are finding the machine jams up or processing sinew ligament and membrane tissues is not a go - have a look at the blades and the blade to plate setup. Not just the sharpness of the blades but also that the blades are actually contacting the inside of the hole plate and that the plate holes have sharp edges and aren't rounded.

I had a burley mincer a while back (stupidly got rid of it in a moment of "I'llneverneedthatagain") but the reason I got it so cheap was that the original owner was using it for whole fish and fish chunks including bones. That gave the poor thing hell basically. The blades were knarfed up and needed a panel beat and a sharpen - luckily I was able to bend them back far enough that they were hard on the plate after sharpening (and they were sharp). The plate was worn to the point that one side of the holes were rounded over (the travel side). That was a medium plate as well, but became an "OS Medium" after I opened the holes out to square the edges up and squared the cutting face of the plate back up.

The previous owner was stunned at how well it went, no stalling, no loading up and it just did the job no fuss or arguing. So with a bit of TLC they can be made to go a lot better.