Powerful production meets precise control in a floor model meat grinder engineered for continuous, heavy-duty processing. Designed for professional kitchens and high-volume operations, this electric unit processes large batches with predictable throughput while maintaining consistent grind quality across shifts. Operators benefit from durable construction and serviceable components that minimize downtime and simplify routine maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the MG32 and lock out power. Remove meat and disassemble feed tube, worm, plate and X knife. Soak parts in warm water with detergent; scrub with a brush to remove fat and protein. Rinse with potable water and sanitize per CSA or local code. Wipe exterior stainless steel with non-abrasive cleaner; clean condenser coils and vents to prevent grease buildup. Reassemble dry components, verify NEMA L15-20P cord integrity, then restore power and test operation.#@@#Additional Info#@#Univex MG32 stainless steel electric meat grinder delivers 2,425 lbs/hour with a 4 HP motor, 3/16" plate, X knife, self-sharpening knife, and removal tool. It operates at 208-240 volts/60 Hz/3-Ph and is cETLus and ETL-Sanitation listed.#@@#General Info#@#Description #@#
Powerful production meets precise control in a floor model meat grinder engineered for continuous, heavy-duty processing. Designed for professional kitchens and high-volume operations, this electric unit processes large batches with predictable throughput while maintaining consistent grind quality across shifts. Operators benefit from durable construction and serviceable components that minimize downtime and simplify routine maintenance.
#@@# Motor Performance#@#
Equipped with a 4 HP gear-driven motor, the grinder delivers steady torque for long runs and dense protein blends. Facilities can run continuous loads without frequent stalls, and the 13.0-14.0 amp draw at 208-240v keeps electrical planning straightforward for commercial circuits.
#@@# Throughput Capacity#@#
Rated to process up to 2425 pounds per hour, the unit supports large-scale production schedules and reduces labor hours spent on manual grinding. Managers achieve predictable daily yields that align with menu forecasts and wholesale order commitments.
#@@# Construction Durability#@#
Built with full stainless steel housing and food zone components, the design resists corrosion and supports rigorous washdown protocols. Kitchen staff can maintain sanitary seams and surfaces that comply with sanitation requirements, reducing long-term replacement costs.
#@@# Cutting System#@#
Supplied with an X knife and a standard 3/16 inch (4.5 mm) plate, the grinder produces a uniform grind suitable for patties, chorizo, and emulsion processing. Technicians can quickly swap plates and knives to adjust particle size for product specifications and textural consistency.
#@@# Serviceability Features#@#
Includes a product pusher, worm and plate removal tool, and self-sharpening knife that streamline changeover and cleaning cycles. Maintenance teams perform routine disassembly and reassembly with fewer tools, shortening downtime between runs.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect and tighten blade and plate assemblies weekly to maintain consistent grind size and throughput. Lubricate worm bearings with food-grade lubricant monthly and verify all fasteners after servicing. Flush meat passages with warm water and mild detergent immediately after use, then sanitize per CSA or ETL-Sanitation guidance. Replace seals and knives when wear exceeds tolerance. Schedule quarterly motor and electrical inspections to confirm 208-240v connections and NEMA L15-20P integrity.
