English 
Zhengfeng Road, Licheng District, Jinan City, Shandong Province,China
As a meat processing equipment manufacturer, TINDO builds heavy-duty industrial meat grinders for food processing factories, central kitchens, sausage production lines and commercial pet food plants. Our JR Series industrial meat grinders cover a scalable capacity range from 600 kg/h up to 5,000 kg/h, so you can match the machine to your production volume rather than to a compromise.
Grinding looks like the simple step in a meat line. In practice it decides two things you cannot fix later: particle definition in the finished product, and bacterial load in the raw material. Both are set by the same three variables — how cold the meat is when it enters the screw, how sharp the plate is, and how quickly the product passes through without warming up.
Four decisions settle almost every grinder specification. Work through them in order and the model follows.
Capacity is the constraint that rules everything else out. Size to your peak shift, not to your average day — a grinder that keeps up on a Tuesday will bottleneck you on your best week. If your requirement falls between two models, take the larger one: a grinder run below its rated capacity produces a colder, cleaner cut than one run flat out.
This is the single most common specification mistake. Fresh meat and frozen blocks demand different screw geometry and different torque, and a machine sized for fresh product will stall or smear on frozen blocks. If you grind frozen, specify for frozen from the start — retrofitting is not an option.
TINDO's JR Series covers both regimes:
| Model | Theoretical Capacity | Min. Grinding Temp. | Built for |
|---|---|---|---|
| JR-120 | 600–1,000 kg/h | 0 to -5°C | Fresh / lightly chilled |
| JR-130 | 800–1,200 kg/h | 0 to -5°C | Fresh / lightly chilled (fresh-meat version available) |
| JR-160 | 1,000–1,800 kg/h | 0 to -10°C | Fresh to semi-frozen (fresh-meat version available) |
| JR-2500 | 3,000–4,000 kg/h | -5 to -18°C | Frozen blocks, no pre-thawing |
| JR-300 | 4,000–5,000 kg/h | -5 to -18°C | Frozen blocks, no pre-thawing |
For frozen blocks down to -18°C, go straight to the 3,000 kg/h class and above. The lower-capacity models are built for fresh (0–4°C) or lightly chilled meat, and forcing frozen product through them is how screws and plates get destroyed.
Full specifications — drive power, screw speed, weight and dimensions — are listed on the JR Series industrial meat grinder page.
Also in this range: the industrial and commercial meat grinder machine for fresh and frozen meat mincing, and the deboning machine for bone separation ahead of grinding.
The orifice plate (hole plate) is the part that sets your final grind size, and it is the cheapest thing on the machine to change. Buy the machine for the product range you intend to sell, not for the one product you make today.
| Plate Hole | Grind Texture | Best Applications |
|---|---|---|
| 3–5 mm | Fine mince | Hot dogs, bologna, emulsified sausages, baby food |
| 6–8 mm | Medium grind | Breakfast sausage, meatballs, burger patties |
| 10–13 mm | Coarse grind | Fresh sausage, chorizo, chili meat, pet food |
| 16–20 mm | Extra coarse | Stew meat, ground beef for packaging, first-pass grinding before a second fine grind |
Plates are customized on request, so a plant running several products can hold a set of plates and switch grind size between shifts instead of buying a second machine.
Production tip: for premium burger patties, grind twice — coarse (13 mm) on the first pass, medium (6 mm) on the second. It produces a looser, more tender patty texture than a single fine grind, and it is how most high-end patty lines actually run.
Grinders are hard to clean: product is forced through a screw, a plate and a knife under pressure, and residue survives in the wrong places. Three things matter — SUS304 stainless steel construction, a machine that opens without special tools, and a reversible screw so operators can clear meat out of the barrel at the end of a shift instead of leaving it to grow overnight.
The JR Series is built entirely in food-grade SUS304 stainless steel, with a zero-clogging reversible feature and a low-temperature-rise cut process that keeps the product cold through the cycle — which extends shelf life rather than just protecting the machine.
Primary grinding of frozen or fresh beef, pork, mutton and chicken breast. The frozen-capable models accept raw blocks down to -18°C directly, which removes the thawing time, thawing space and drip loss that pre-thawing adds to a line.
High-volume mincing for sausage, meatball and hamburger patty lines where particle definition has to hold from the first kilo of the shift to the last. A consistent grind is what makes portion weight and cook loss predictable downstream.
Large-scale raw meat mincing, where the requirement is throughput and durability. Coarse plates (10–20 mm) are typical, and the ability to run frozen blocks directly matters more here than fine particle definition.
An industrial meat grinder rarely works alone. A typical line runs:
[Frozen Block Cutter] ➔ [Industrial Meat Grinder] ➔ [Vacuum Meat Mixer] ➔ [Forming Machine] ➔ [Coating Line] ➔ [Fryer] ➔ [Freezer]
| Stage | Equipment | What it does |
|---|---|---|
| Before grinding | Industrial frozen meat slicer | Pre-cuts frozen blocks before grinding, which reduces grinder wear |
| Grinding | JR Series industrial meat grinder | Mincing to the target particle size |
| After grinding | Vacuum meat mixer | Blends ground meat with seasonings and removes air |
| Forming | Automatic forming machine | Shapes patties, nuggets and meatballs |
| Coating | Batter and breading equipment | Applies batter and breadcrumb coating |
| Packaging | Thermoforming vacuum packaging | Vacuum-seals or skin-packs the finished product |
Sizing the grinder without sizing the rest of the line is how plants end up with a machine that outruns its own mixer. If you are building a full line, see our meat processing machinery range for the modules either side of grinding.
Pre-chill the meat. Meat at 0°C grinds cleaner than meat at 10°C. Colder product produces less smear and sharper particle definition.
Change plates regularly. A dull plate drags instead of cutting, raising product temperature and producing a pasty texture. Replace or resharpen every 30–50 tons of throughput.
Reverse before shutdown. Run the machine in reverse for 15–20 seconds at the end of each shift to clear meat from the screw and prevent overnight bacterial growth.
Watch the amperage. If the motor draws more current than specification, your plates are dull or a bone fragment is caught. Stop and inspect — never force it.
For daily, weekly and monthly procedures, follow our meat processing machine maintenance checklist.
Q: What capacity range do your industrial meat grinders cover? A: The JR Series scales from 600 kg/h to 5,000 kg/h across five models (JR-120, JR-130, JR-160, JR-2500, JR-300), so a single platform covers small-batch production up to continuous high-volume lines.
Q: Can an industrial meat grinder process fully frozen meat blocks directly? A: Yes, on the frozen-capable models. The 3,000 kg/h class and above are built to grind raw meat blocks down to -18°C with no pre-thawing, which saves the time and floor space a thawing stage would otherwise require.
Q: How do I change the size of the ground meat? A: Grind size is set by the orifice plate. Hole diameters from 3–5 mm (fine mince) to 16–20 mm (extra coarse) are available, and plate sizes are customized on request. Swapping plates takes the machine from coarse grinding for fresh sausage to fine mincing for fillings.
Q: Should I choose a fresh-meat or a frozen-meat grinder? A: Match it to your coldest product, not your average product. Fresh and lightly chilled meat (0–4°C) suits the 600–1,800 kg/h models. If you run frozen blocks, specify a frozen-capable machine from the start — fresh-meat geometry will not handle frozen blocks reliably.
Q: What material are the machines built from? A: Food-grade SUS304 stainless steel throughout, designed to meet international food hygiene standards, with easy wash-down access and a reversible screw that lets operators clear the barrel at the end of each shift.
Q: How do I know which capacity I need? A: Give us your peak hourly throughput, your product temperature and your target grind size. Those three numbers determine the model, the plate configuration and the drive specification — and sizing to peak rather than average is what stops a grinder becoming the bottleneck in a line.
