Meat Dicing Machine
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The Meat Dicing Machine is a crucial piece of equipment in the meat processing industry, designed to cut large quantities of meat into uniform cubes or dice with high precision. This machine is commonly used in meat processing plants, restaurants, and supermarkets for preparing diced meat products such as beef, pork, chicken, and fish. It enhances efficiency, reduces manual labor, and ensures consistency in meat size, which is essential for cooking and packaging processes.
> The dicing machine can cut frozen meat and non-frozen fresh meat with a center temperatureof -3 to -4 degrees Celsius into diced, strips, pellets, and blocks at one time.
> Easy to operate, reasonable design, adjustable knife speed and automatic pre-compressionsystem to ensure the accuracy of the 6 sides of fruits and vegetables.
> To ensure the high quality of the product, it can meet the cutting uniformity of fruit andvegetable products in various states.The product is compressed to the greatest extent before cutting, and the cutting speed is 50-120times/min.
> The compressive machin structure saves space, and the machine parts can be easily removedwhich is convenient for cleaning the residue in the gap of the machine.The operation safety is high, the equipment can not be started when the outlet door is openedor not closed, which can effectively protect the safety of the operator.
> lt is hygienic and safe. The inlet and outlet of the equipment and the knives can be washed withwater. lt is easy to clean and has no sanitary corners. lt can effectively avoid the secondarypollution of food caused by the inability to clean the equipment.
| Model | Power(kw) | Dimensions(mm) | Weight(kg) | Trough Size(mm) | Yield(kg/hou) |
| M350 | 3 | 1480*800*980 | 270 | 85*85*400 | 200-500 |
| M550 | 3 | 1940*980*1100 | 350 | 132*132*600 | 200-900 |
Application:
The meat dicing machine is versatile and suitable for various industries, including food processing plants, hotels, and catering businesses. It handles different types of meat, including fresh, frozen, or slightly thawed, and can also be used to dice processed meats like ham or sausages. By using this machine, companies can maintain a consistent product size, improving the quality of meat dishes such as stews, kebabs, and ready-to-eat meals. It is also ideal for applications that require precise portion control, which reduces waste and increases production efficiency.
Maintenance and Care:
To ensure the longevity and performance of the meat dicing machine, regular maintenance is crucial. After each use, the machine should be cleaned thoroughly to prevent the buildup of meat residue, which can lead to contamination or malfunction. The blades should be checked and sharpened regularly to maintain their cutting precision. Additionally, it is important to lubricate moving parts as recommended by the manufacturer to prevent wear and tear. Periodic inspection of the motor and electrical components will also help in identifying any potential issues early, ensuring the machine continues to operate efficiently. Always follow the manufacturer's guidelines for cleaning and maintenance to ensure food safety and prolong the machine's service life.
Frequently Asked Questions
Why does hand dicing give me 10 % giveaway and profit loss?
Manual cubes vary 20 % in weight; our servo-driven grid guarantees ±2 g portion control, cutting giveaway and recovering USD 1,200 per ton in retail pack margin.
How can I stop labor turnover from hurting output?
One touch-screen operator runs 500–900 kg/h, replacing 8 butchers and ending the scramble for skilled hands on Monday morning.
What if my customers change cube size overnight?
Tool-free grid swap takes 90 seconds (3–40 mm), letting you switch from 5 mm pet-food to 25 mm stew on the same shift without downtime.
Will the machine mash my high-value cooked beef?
Low-compression belt and soft-grip paddles keep cube edges intact at <2 % breakage, protecting premium deli appearance and price.
How do I meet the supermarket’s 4 °C cold-chain rule?
Continuous in-feed and out-feed allow direct connection to chill tunnels, so product never warms above 2 °C, satisfying HACCP and retailer audits.
Can it handle half-frozen trim without tearing blades?
Cryogenic-rated knives slice –5 °C tempered pork effortlessly, eliminating the wait for full thaw and recovering 6 hours of production time per day.
How fast can I sanitize between allergens?
Lift-off hood, quick-release belt and IP65 washdown motor let one person rinse, foam and sanitize in under 5 minutes, passing BRC swab tests first time.
What if my floor space is already packed?
Compact 1.2 × 0.9 m footprint fits existing lines; optional castors let you roll the dicer away for weekend cleaning, no re-installation needed.
Will service delays kill my peak season?
Stock grids, belts and motors ship within 24 hours worldwide; cloud-connected PLC allows remote diagnostics so most faults are solved before the engineer arrives.
Is the investment really worth it?
Typical payback is 8–10 months through labor savings, yield recovery and reduced rework; finance leasing available to preserve cash flow while you profit from day one.
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