Dave Edney No Comments

Large ground meat processing facilities use a variety of blades to process proteins such as Chicken, Beef, Pork, Lamb etc. Generally, the meat is extruded through a die and then cut by a series of rotating blades that scrape against the die.

These rotating blades vary by manufacturer. Companies like Weiler, produce machines that vary in size and therefore use various sized blades. As do all knives, they get dull. When they dull, they are generally discarded. But did you know that for the most part, these knives are made of mild steel, not stainless steel. We are told that it is because of price. A mild steel blade can be purchased for only a dollar each. No consideration is given, however, to the fact that mild steel rusts and can leave contaminants in the food.

This of course is not the case in 99% of all the other processing blades. Generally, you must use a 300 SERIES or 400 SERIES stainless steel. They must be rust and corrosion resistant.

When mild steel grinder blades are used, they must be changed out after each shift to avoid the rusting problem. You must keep in mind that it is not just the cost of the blades to be considered, but also the labor costs to change them out after each shift.

Accu-Grind of New England produces high quality, stainless steel grinder blades that will last from 3 to 5 times longer than the mild steel blades. Although the cost is generally more for each blade, you save the tremendous labor costs to change them out. You also eliminate any chance of any contaminants in your products.

To learn more, contact Dave at 508-987-6800. Let us help you to save money and eliminate risk.

Visit our website at www.accugrindofne.com