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MG-120 Commercial Dual-Function Meat Slicer, Mincer & Sausage Stuffer - Technical Specifications & Operating Manual

MG-120 Commercial Dual-Function Meat Slicer, Mincer & Sausage Stuffer

1. Product Overview

1.1 Equipment Profile

  • Product Name: Commercial Dual-Function Meat Slicer, Mincer & Sausage Stuffer All-in-One Machine
  • Model: MG-120
  • Product Type: Countertop Dual-Station Multi-Function Meat Slicing / Mincing & Stuffing Machine
  • Target Applications: Engineered for medium-to-large catering establishments, supermarket meat counters, deli processing plants, and banquet central kitchens. Its high degree of integration eliminates kitchen clutter and streamlines prep workflows.

Design & Manufacturing Features:

  • Thickened One-Piece Stainless Steel Casing: Encased in high-grade stainless steel that resists acid, alkali, grease, and humidity, ensuring durability in demanding commercial kitchens.
  • Heavy-Duty, Vibration-Damped Chassis: With a net weight of 40 kg and compact footprint (50 × 43 × 43 cm), the low center of gravity prevents displacement, minimizing operational noise and mechanical resonance.
  • Dual-Station Parallel Channels: Features a top-mounted safety slicing chute and an independent side-mounted extrusion grinding barrel. Both stations operate smoothly without interference, allowing instant switching between tasks.

1.2 Core Functions & Working Principle

Driven by a high-power copper-core motor and a heavy-duty gearbox, the MG-120 powers two distinct pre-processing systems:

  • Precision High-Speed Slicing / Shredding / Dicing (Top Station): Fresh meat fed into the top chute is drawn in and sheared by circular interlocking blades, producing uniform 3.5 mm slices in a single pass. Re-feeding the slices horizontally produces 3.5 mm uniform shreds, and re-feeding the shreds crosswise yields finely cut dices/cubes.
  • High-Torque Continuous Mincing & Stuffing (Side Station): The side auger conveys meat chunks toward the cutting zone, shearing them against the perforated plate to output consistent mince. Installing the sausage funnel attachment allows direct, uniform casing filling.

1.3 Why Choose the MG-120?

  • 1.3 - 1.5 kW Commercial-Grade Power: Industrial motor delivers sustained torque, handling chilled and sinew-bearing cuts without jamming during continuous shifts.
  • 200 kg/h High Throughput: Satisfies peak-hour preparation demands for hundreds of kilograms of meat, significantly lowering manual labor costs.
  • 5-in-1 Versatility & High ROI: Integrates slicing, shredding, dicing, mincing, and sausage stuffing into one unit, saving valuable kitchen countertop space and equipment capital expenditure.

2. Standard Operating Procedure (SOP)

Follow these standardized procedures to ensure operational safety and maximize component lifespan:

2.1 Raw Material Preparation & Pre-Processing

  • Inspection & Deboning: Never feed hard bones, frozen rock meat, or foreign metal objects into the machine. Bone fragments must be removed completely to avoid damaging the slicing blade set or the mincer auger.
  • Meat Sizing: Chilled, slightly firmed boneless meat provides the cleanest slicing cuts. Trim meat cuts to fit within the feeding chute (recommended width: under 8–10 cm).

2.2 Assembly & Pre-Start Inspection

  1. Place the machine on a level, sturdy worktable and plug it into a grounded 220V commercial power outlet.
  2. Confirm the top slicing safety guard is secured and the side mincing retaining collar is tightened hand-tight.
  3. Switch on the unit for a brief dry run. Verify smooth mechanical sound and correct rotational direction.

2.3 Slicing, Shredding & Dicing Operation

  • Slicing: Start the slicing unit. Drop prepared boneless meat cuts into the top feed chute. The rotary blades will self-feed and cut the meat into 3.5 mm slices into the receiving tray.
  • Shredding (Strips): Take the sliced meat cuts, stack them flat, and feed them through the chute a second time to produce 3.5 mm meat strips.
  • Dicing (Cubes): Gather the meat shreds crosswise and feed them through a third time to produce uniform dices.
  • Safety Warning: Never insert fingers into the chute. Always use the included safety food pusher when guidance is required.

2.4 Mincing & Sausage Stuffing Operation

  • Mincing: Place cut meat strips into the side hopper tray, turn on the mincing drive, and gently push meat down using the pusher. Extruded mince discharges steadily from the hole plate.
  • Sausage Stuffing: Remove the cross blade and hole plate, install the sausage nozzle and support flange, and hand-tighten the front collar. Slide soaked casing over the nozzle tube, feed seasoned mince into the hopper, and guide the filled casing by hand before tying off links.

2.5 Shutdown, Disassembly & Maintenance

  • Always disconnect the power plug before maintenance or cleaning.
  • Unscrew the side collar nut and remove the auger, blade, and hole plate for cleaning with warm water and mild detergent.
  • For the top slicing blade group, flush with warm water and neutral detergent using a wash brush, or unmount the assembly for deep cleaning.
  • After drying completely, coat all blade edges, hole plates, and circular cutters with a thin layer of food-grade mineral or vegetable oil to prevent surface oxidation and rust.

3. Technical Specifications

Technical Metric Specification Details (MG-120)
Model MG-120
Equipment Name Commercial Dual-Use Meat Mincer & Slicer
Rated Input Power 1.3 - 1.5 kW Industrial High-Torque Motor
Rated Operating Voltage 220V / 50Hz (Customizable voltage options available)
Slice Thickness 3.5 mm (2nd pass for shreds, 3rd pass for dices)
Production Capacity 200 kg/h (approx. 440 lbs/h)
Net Weight 40 kg (Heavy-duty vibration-damped build)
Machine Dimensions 50 × 43 × 43 cm (L × W × H)
Primary Material Food-grade thickened stainless steel / High-carbon alloy blade sets
Controls & Safety Splash-proof industrial mechanical switch, safety inlet baffle
Applicable Ingredients Fresh pork, beef, lamb, boneless poultry, sausage fillings, vegetables
Cleaning & Maintenance Detachable blade module and grinding parts; requires oiling after wash

4. Frequently Asked Questions (FAQ)

  • Q: How does the MG-120 achieve dual-function slicing and mincing without frequent part changes?
  • A: The MG-120 features a dual-channel design. The top inlet powers circular rotating cutters dedicated to slicing, shredding, and dicing, while the side station houses an independent auger extrusion chamber dedicated to mincing and sausage stuffing. Both systems operate from the same machine without swapping internal drive assemblies.
  • Q: What dish applications work best with the standard 3.5 mm slice thickness? How are shreds and dices made?
  • A: The 3.5 mm thickness is a kitchen standard ideal for stir-fries, hotpot cuts, and barbecue preparations. A single pass yields slices; stacking and re-feeding slices yields 3.5 mm shreds for noodle toppings or stir-fried meat strips; feeding shreds crosswise produces dices for bun fillings, stew toppings, or pizza toppings.
  • Q: With a 40 kg net weight, how should routine cleaning and rust prevention be handled?
  • A: The smooth stainless steel body cleans easily with a damp cloth and mild degreaser. The side grinding parts (auger, blade, plate) unthread by hand for sink washing. The top blade set can be rinsed using warm water and a wash brush while powered off. Always dry parts thoroughly and apply a light wipe of cooking oil over the blades to maintain sharpness and corrosion resistance.

5. Video Demonstration & Operational Reference

Watch the video demonstration below to view the MG-120 in action, including rapid slicing, shred/dice re-feeding, and high-torque side mincing:

6. Commercial Terms & Purchasing Guide

6.1 Equipment Investment & Return on Investment (ROI)

Starting at $455.00 USD (promotional pricing down from regular retail $899.00 USD), the MG-120 delivers multi-machine versatility for less than the cost of purchasing separate commercial slicers and mincers. With throughput of up to 200 kg/h, it significantly reduces kitchen prep hours and delivers a rapid return on investment.

6.2 Global Logistics & After-Sales Support

  • Worldwide Door-to-Door Delivery Modes:
  • International Air Express (By Express to Door): Fast delivery in 8–13 business days.
  • Economy Ocean Freight (By Sea to Door): Estimated 20–35 business days (continental US).
  • Railway / Freight Lines (EU Rail+Express): Flexible economic options in 20–28 days or 40–60 days.
  • Factory Warranty & Spare Parts Availability: Covered by standard manufacturer warranty, with authentic replacement cutter groups, grinding plates, and wearable components readily available.

6.3 Request a Quote & Ordering