Before grinding the meat grinder, it is necessary to thoroughly clean it. It is suggested to remove the meat foam on the meat grinder blade and stop cleaning, so as to clean it more cleanly. After a period of summer, it is recommended to dismantle the meat grinder and stop cleaning it in order to clean it more carefully. If it is too troublesome, you can put some bread and Mantou into the meat grinder after mincing the meat, and then mince them again. Then you can remove the remaining oil and meat powder from the blades of the meat grinder and clean them very easily.

The meat grinder is a strict kitchen utensil, so there are special requirements for the blades, which are closely related to the hole accuracy and surface roughness. Due to the composition of the front and back corners of the meat cutter disc and chips, it is necessary to ensure that the angle is controlled as soon as possible during grinding and use. When re grinding the meat grinder blade, only the inner and outer corners need to be chamfered, and the front blade surface, outer diameter, and guide strip must not be altered without authorization. Below is a detailed introduction to the grinding method of the meat grinder blade.

Grinding method of meat grinder:

Under normal circumstances, after the meat cutter disc is passivated, stop grinding the rear cutting surface of the cutting cone;

2. Use the meat grinder disc that has been ground on the front blade surface, and then grind the back blade surface (tooth back);

3. After the standard part becomes dull, sharpen the front cutting surface;

4. The meat grinder blade with a blade tilt angle is the main deflection angle of the cutting area naturally formed by the intersection point of the front and rear blade surfaces of the cutting area. After passivation, only the front cutting surface of the cutting area needs to be stopped from grinding;

5. The diameter of the meat grinder disc should be modified by finely grinding or grinding the outer circle to the desired size, and then sharpening the outer surface of the rear blade of the calibration component, leaving a cylindrical edge band of a certain width along the edge.

The surface roughness of the cutting edge of the meat grinder disc is required to be very precise. Ra cannot exceed 0.4Um~0.2Um. Usually, a reamer with a handle is directly clamped onto the tip of the machine tool. The front cutting surface of the reamer teeth depends on the bracket. The height of the bracket must be based on the required back angle obtained by the reamer.