English 
Zhengfeng Road, Licheng District, Jinan City, Shandong Province,China
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Product Description
The TINDO JB series is a heavy-duty industrial meat mixer designed for blending ground meat with seasonings, fillers, and other ingredients — without the complexity and cost of a vacuum system. Three models cover 60 to 350 kg per batch, with automatic discharge, patented cross-type mixing blades, and a 5mm impeller-to-wall gap that eliminates dead zones.
Unlike our Vacuum Tumbler & Marinating range — which uses vacuum technology to open meat fiber and accelerate brine penetration — the JB series focuses on one thing: fast, uniform, thorough mixing. It is the workhorse of any sausage factory, meatball production line, or burger patty operation that needs consistent blending without the extra steps of vacuum marination.
Standard paddle mixers push product in one direction, creating a "log roll" effect where the outer portion circulates but the center stays stagnant. TINDO's patented cross-type blade geometry creates dual-axis material flow — product moves both radially and axially, pulling the center mass outward and folding the edges inward. The result: uniform mixing in fewer rotations, higher single-load capacity, and zero manual intervention to redistribute product mid-cycle.
The clearance between the mixing impeller and the hopper wall is maintained at exactly 5mm across the entire arc. A gap wider than 8-10mm leaves product unmixed along the wall. A gap tighter than 3mm crushes meat fiber. The 5mm sweet spot — calibrated and verified at TINDO's factory — ensures every gram of product is mixed while preserving the meat's texture.
The shaft seal is the most common failure point on industrial mixers — meat paste and brine creep past single-layer seals, corrode bearings, and force unplanned downtime. The JB series uses a unique three-layer sealing system that isolates the bearing housing from the mixing chamber. Combined with the SUS304 stainless steel shaft, this extends bearing life 2-3× compared to single-seal designs under identical operating conditions.
At the end of the mixing cycle, the hopper tilts hydraulically or mechanically to discharge the entire batch directly into a ground meat trolley or conveyor infeed. One operator handles what would otherwise require two workers with scoops — reducing labor intensity and cutting the batch-to-batch turnaround time by 50-60%.
The hopper interior is designed with radiused corners and a sloped bottom — no sharp angles where meat residue hides. Combined with the 5mm impeller clearance, there are no unreachable zones. Post-production cleaning takes under 10 minutes with a standard pressure washer.
JB Series (Non-Vacuum) | Vacuum Mixer | |
|---|---|---|
Primary function | Blending meat with seasonings and fillers | Deep marination, protein extraction, tenderizing |
Air removal | No — ambient air remains in the mix | Yes — vacuum removes air, denser product |
Ideal for | Sausage filling, meatball paste, dumpling filling, burger mix | Premium whole-muscle products, jerky, deli hams |
Cycle time | 3-8 minutes per batch | 15-60 minutes (marination needs dwell time) |
Operator skill required | Low — load, set timer, discharge | Medium — vacuum level, cycle programming |
Price | Lower — simpler design, fewer components | Higher — vacuum pump, seals, PLC |
Maintenance | Low — standard bearings and motor | Medium — vacuum pump service, seal replacement |
Rule of thumb: If you are mixing ground meat with breadcrumbs, spices, and water for sausage or meatball production — choose the JB series. If you are marinating whole chicken breasts or beef steaks — choose the vacuum tumbler.
Parameter | JB-100 | JB-200 | JB-400 |
|---|---|---|---|
Material | SUS304 | SUS304 | SUS304 |
Hopper Volume | 120 L | 300 L | 560 L |
Capacity | 60-75 kg/batch | 100-150 kg/batch | 300-350 kg/batch |
Power | 1.28 kW | 3.35 kW | 4.75 kW |
Power Supply | 380V/50Hz | 380V/50Hz | 380V/50Hz |
Auger Speed | 46 rpm | 51/35 rpm | 63/42 rpm |
Discharge | Automatic (hydraulic tilt) | Automatic (hydraulic tilt) | Automatic (hydraulic tilt) |
Blade Type | Cross-type (patented) | Cross-type (patented) | Cross-type (patented) |
Seal | Three-layer mechanical | Three-layer mechanical | Three-layer mechanical |
Wall Gap | 5 mm | 5 mm | 5 mm |
Machine Weight | ≈260 kg | ≈470 kg | ≈650 kg |
Dimensions (L×W×H) | 1170×615×950 mm | 1600×710×1200 mm | 1920×790×1310 mm |
Product | Typical Mix | Recommended Model | Mixing Time |
|---|---|---|---|
Sausage filling | Ground pork + spices + water + binder | JB-100 or JB-200 | 3-5 min |
Meatball paste | Ground beef/pork + breadcrumbs + egg + seasoning | JB-200 | 4-6 min |
Burger patty mix | Ground beef + salt + pepper + binder | JB-200 or JB-400 | 3-4 min |
Chicken nugget paste | Ground chicken + starch + seasoning | JB-200 | 3-5 min |
Dumpling filling | Ground pork + chopped vegetables + soy sauce | JB-100 or JB-200 | 2-4 min |
Wonton filling | Ground shrimp/pork + ginger + sesame oil | JB-100 | 2-3 min |
Pet food mix | Ground meat + grains + supplements | JB-200 or JB-400 | 5-8 min |
Plant-based meat mix | Textured vegetable protein + binder + flavor | JB-100 or JB-200 | 4-6 min |
Stage | TINDO Equipment | What It Does |
|---|---|---|
Before | Grinds meat blocks to target particle size | |
MIXING | JB Series Meat Mixer (this page) | Blends ground meat with seasonings and fillers |
After | Shapes mixed paste into meatballs | |
After | Shapes mixed meat into patties and nuggets | |
After | Fills casings with mixed sausage paste | |
Optional | For products requiring marination before mixing |
Q: What's the difference between the JB mixer and the vacuum tumbler?
The JB mixer is for blending — fast, simple, no vacuum. Use it for mixing ground meat with seasonings for sausages, meatballs, and patties. The vacuum tumbler is for marinating whole-muscle products — it opens meat fiber, injects brine, and extracts protein. Different machines for different jobs. Most factories running both product lines own both machines.
Q: Can the JB series mix dry ingredients?
Yes. The patented cross-type blade is specifically designed to handle drier mixtures — breadcrumbs, starch, powdered seasonings — that standard paddles tend to push around without incorporating.
Q: How do I clean the machine between batches?
Automatic discharge empties the hopper. The radiused corners and 5mm wall gap mean no hidden residue — a standard pressure washer with food-grade detergent cleans the entire interior in under 10 minutes.
Q: Can the mixing time be adjusted?
Yes. The timer is adjustable from 1 to 30 minutes. For most meat products, 3-8 minutes produces uniform distribution without over-mixing.
Q: Is the JB series compatible with 480V/60Hz for North America?
Standard configuration is 380V/50Hz. 480V/60Hz motors are available by custom order with approximately 3-4 weeks added lead time.
Contact our sales team for a quotation with your target batch size and production volume.
info@tindotech.com | WhatsApp: +86 185 6009 1508
