Electric and manual meat mincers

Electric and manual meat mincers, Reber and Artus brands, manufactured in Italy and imported, for domestic and professional use.

 

Manual cast-iron mincers

 

 

Manual stainless steel mincers

 

 

Necessary maintenance for plates and knives

The plate and the knife generally supplied with cast-iron body mincers are made of C55 carbon-hardened steel. As are of the same material the plates No. 5 of other diameters that may be available.

This material has a ferrous content that can lead to the formation of rust. Rust forms if the product remains damp but also if it is exposed to air. This is a normal phenomenon. However, it can be avoided by systematically greasing the knife and plate after each use with cooking oil.

In case you want to avoid this procedure, you can buy stainless steel plates e stainless steel knives.

It is important to bear in mind that plates and knives must be made of exactly the same material. Conversely, it can happen that harder steel will affect softer steel, filling your preparations with ferrous residue.

 

Before use, the Reber manual meat mincer plate made of tempered carbon steel must be washed with lukewarm water. Immediately after washing, the product must be dried thoroughly and put into use.

After use, the die should be washed again with lukewarm water and neutral soap, and then dried quickly.

Through the first cleaning, residues of dust, lamination and packaging can be removed. Any residues of packaging material are normal and go away after the first cleaning.

The knife and mincer plates arrive lightly greased with oils suitable for food contact. The application of food-grade oil prevents rusting. It is important to re-grease the Reber electric meat mincer knife made of carbon steel with food oil. It can, in fact, rust. Applying a layer of oil, on the other hand, prevents oxigen attack and rust formation.

Rust formation is normal. It is the end user's responsibility to prevent rust from forming. In case of rusting, the product CANNOT be replaced because this is not a defect, but a normal deterioration of the material due to lack of proper maintenance.

WARNING! never use plates and knives of two different steels! In fact, the harder steel will erode the softer steel, filling the meat with metal residue!

It is important to use plates with holes appropriate to the meat to be minced. In fact, for minced meat that is relatively lean, a plate with holes of 4.5, 6 or 8 mm can be used. For sausage or black pudding, a plate with 8 to 12 mm holes is suitable.

On the other hand, plates with holes of 10 mm or larger are traditionally used for salami mixture. Finally, for fatty meats or mixed meats with large amounts of fat, it is traditional to first use a plate with large holes for a first pass and make a second pass with a plate with smaller holes. It should also be noted that using a plate with holes that are too small may slow down the grinding process and heat up the meat.

It is possible to select the size of the hole diameter of each plate from the drop-down menu.

The dies in this advertisement are compatible with theReber meat mincer accessory No. 5 or with the Reber electric meat grinder No. 5 with HP 0.30 450 Watt motor.