With over 35 years of experience in machine tools and their maintenance, an extensive level of care and detail is given to all plates and knives when sharpened. We’ll also inform you of any defects in your parts, advising you if and when to replace them. Not all sharpening is done on site, so please plan ahead. We recommend having three sets of plates and knives: one set on the machine, one set away being sharpened, and one set on the shelf — just in case. This rule of thumb applies to any machine blade that is used regularly.
Machine blades need to be sharp, just like any other blade. Every skilled butcher knows that sharp hand tools are an essential part of their trade. In modern butcheries, this also applies to the parts used in machines like meat grinders. A razor-sharp cutting edge is a critical part of any meat processing operation. Is your product not flowing freely? Does it look pale and dead? If so, it’s time to send your plates and knives in for sharpening.
Blunt machine blades cause heat build-up and excess pressure. A common cause for mincer breakdowns in the meat processing industry is the failure of grinder plates and knives. The vast majority of these issues are due to blunt tools, excessive pressure, and accelerated wear from insufficient lubrication. Don’t fall victim to equipment misuse and poor tool maintenance.
Regular sharpening extends the life of your plates and knives. The plates and knives of meat grinders need to be inspected and resharpened on a regular basis. Signs of cracks and defects and the thinning of a plate below its proper safety thickness mean that your parts need to be replaced. The more you let a plate wear, the more it will need to be ground back to achieve a flat surface. Regular sharpening involves a quick skim rather than a heavy grind, ensuring consistency in your product and extending the life of your parts.