Meat Grinding and Skinning Equipment

We manufacture grinding and skinning equipment and export it to meat processors, sausage manufacturers, supermarket production units and food factories across South America, supplied as single machines or in line quantities.

The range covers table-top and floor-standing meat grinders from 150kg to 6,000kg per hour, frozen block grinders, mixer grinders with integral paddles, membrane skinners and derinders, bone separators, and the plates, knives, feed worms and bowls they consume.

Meat temperature during grinding decides the finished product. Grinding warms the meat through friction, and meat that leaves the grinder above the working range smears rather than cuts, which breaks the fat emulsion and shows up as a greasy, crumbling sausage. Processors solve it by grinding cold, keeping plates sharp and not asking a machine to do more than its rated throughput. A grinder run above capacity is the commonest cause of a quality complaint.

Plates and knives are a matched pair and must be replaced as a pair. A sharp knife against a worn plate tears meat, and the gap between them is where the smearing starts.

Skinners and derinders are judged on yield. A blade set too aggressively takes meat with the rind, and across a shift that loss is measurable money.

Meat processors in Brazil, Argentina, Colombia and Chile make up most demand. Machines ship with spare plates, knives and a parts list, with voltage and frequency set for the destination.