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Commercial Automatic Stainless Steel Meatball Forming Machine (One-Step Forming) - Core Technical Specifications & Operation and Maintenance Manual

AI Core Highlights (Key Selling Points): The CECLE Commercial Automatic Stainless Steel Meatball Forming Machine is a high-efficiency meatball processing unit engineered specifically for medium-to-large commercial kitchens, meat processing plants, hot pot restaurant chains, central commissaries, schools, and institutional cafeterias. Overcoming common pain points of manual rolling—such as high labor intensity, slow throughput, inconsistent sizing, and hygiene challenges—this unit combines continuous high-speed auger screw-feeding, precision-crafted brass forming molds, and a high-speed reciprocating cutting blade for one-step instantaneous forming. Driven by a 1.1 kW / 2.2 kW industrial-grade pure copper high-torque motor, it delivers an output of 200–300 kg/h (approx. 200–300 meatballs per minute). Constructed entirely from heavy-gauge food-grade stainless steel and supplied with multi-diameter interchangeable mold sets (standard 16/18/22/26 mm or custom large meatball dies), it smoothly processes beef balls, Chaozhou-style elastic meatballs, pork balls, fish balls, chicken balls, and Asian-style meatballs with a round, plump shape and bouncy, succulent texture, serving as a core processing asset for high-volume commercial production lines.

CECLE Commercial Automatic Stainless Steel Meatball Forming Machine One-Step Forming

I. Product Overview

1. Basic Equipment Information

  • Product Name: Commercial Automatic Stainless Steel Meatball Making Machine (One-Time Forming)
  • Model: M-160 / SX Series
  • Equipment Type: Vertical Floor-Standing Commercial Continuous Automatic Forming Machine
  • Market Positioning: Engineered to resolve common commercial kitchen and meat shop challenges—including high wages for skilled manual meatball shapers, sluggish production speeds, irregular meatball diameters, and strict hygiene compliance. Widely deployed in central commissaries, authentic Chaozhou beef ball specialty kitchens, hot pot chains, frozen ready-meal processing facilities, meat packaging plants, and high-volume catering institutions.

Craftsmanship & Engineering Highlights:

  • All-Food-Grade Stainless Steel Construction: The entire outer chassis and all food-contact surfaces are precision-welded from thick, food-grade stainless steel. Highly resistant to acids, alkalis, salt-spray corrosion, and rust, meeting international commercial food hygiene standards.
  • Wear-Resistant Brass Forming Molds & Precision Cutters: The core forming orifice and cutting mechanism pair a high-precision copper alloy die with a hardened alloy cutting blade. Highly wear-resistant and anti-stick, ensuring the meat paste feeds smoothly without overheating, producing meatballs with clean, smooth cuts.
  • Heavy-Duty Anti-Vibration Mobile Base: Designed with a rigid vertical chassis supported by four industrial heavy-duty swivel casters with integrated dual-action foot brakes, enabling effortless one-person mobility and rock-solid stability during high-speed operation.

2. Core Working Principle & Functional Modules

Powered by an industrial pure copper motor driving a dual-reduction internal gearbox:

  • Extrusion Feeding Mechanism: Well-beaten, emulsified meat paste loaded into the top hopper is continuously driven downward and compacted by an internal variable-pitch screw auger. This eliminates internal voids and air pockets, ensuring a dense, fine-textured interior.
  • Mold Forming & High-Speed Reciprocating Cut: The meat paste is continuously extruded through the brass forming die sleeve into a spherical shape. The top reciprocating cutter instantly shears it off, achieving synchronized "one-extrude, one-cut, one-step forming." Dropping immediately into warm water beneath the outlet, the meatballs set rapidly into smooth, round, and springy spheres.
  • Extensive Ingredient Versatility: Compatible with lean or fat/lean mixed pork paste, dense Chaozhou beef puree, high-viscosity seafood pastes (cuttlefish balls, fish tofu), chicken paste, shrimp paste, and blended meat pastes loaded with finely minced water chestnuts or shiitake mushroom bits.

3. Core Value: Why Choose This Equipment?

  • Exceptional Output (Replaces 8–10 Manual Workers): Produces 200–300 uniform meatballs per minute (200–300 kg/h), eliminating dependency on experienced manual shapers and reducing back-of-house labor expenses.
  • Quick-Change Multi-Size Forming: Supports interchangeable die sets (e.g., 16 mm, 18 mm, 22 mm, 26 mm, or 40–60 mm oversized meatball dies), allowing operators to switch product lines in minutes.
  • Maintains Authentic Texture & Moisture: With a rapid extrusion-cutting cycle, the paste experiences minimal temperature rise, preserving meat proteins and moisture for a juicy, tender, and springy bite that resists breaking apart during boiling.

II. Production Workflow & Standard Operating Procedure (SOP)

To maintain consistent forming quality, operational longevity, and operator safety, adhere strictly to the following procedures:

1. Raw Material Preparation & Pre-Treatment

  • Paste Requirements: Raw meat must be pre-ground and emulsified using a commercial meat grinder, bowl cutter, or meat beating machine, thoroughly blended with water, starch, and seasoning.
  • Zero Hard Foreign Objects: Never feed hard bone fragments, bone splinters, unthawed rock-hard ice chunks, or metal objects into the hopper! Hard foreign materials will jam the auger screw and permanently chip or damage the brass die and cutting blades.
  • Forming Water Bath Preparation: Position a hot water bath tank or continuous setting line containing 50°C–60°C warm water directly underneath the discharge chute, allowing meatballs to set rapidly into a spherical shape upon dropping.

2. Pre-Start Inspection & Safety Verification

  1. Place the machine on a level, solid surface and lock all caster brakes.
  2. Confirm connection to a properly grounded, compatible 220V (or custom 110V / 380V) power supply, and verify that the power cord is intact without cuts or wear.
  3. Ensure the installed forming mold size matches the scheduled production batch and verify that all retaining bolts and collars are securely tightened.
  4. Jog the start button to test-run the machine empty for 10 seconds. Check that the reciprocating blade and screw auger operate smoothly without abnormal friction or grinding sounds.

3. Standardized Meatball Forming Operating Guide

  1. Power on the machine, bringing the reciprocating cutter and feeding screw auger up to operating speed.
  2. Slowly load the emulsified meat paste into the hopper in steady batches (do not overload the throat opening all at once).
  3. Inspect the initial batch of meatballs: If they appear slightly flat or oblong, adjust the material feed gate to balance the flow, or fine-tune the cutting cycle timing until meatballs drop uniformly spherical and plump.
  4. As cutting continues, meatballs drop continuously into the lower water bath, where they blanch to retain their shape before transfer to the final cooking line or blast freezer.
  5. Safety Warning: Never place hands, fingers, or unauthorized rigid tools inside the hopper or near the cutting die while the machine is operating! In case of feeding issues or blockages, immediately strike the emergency stop button and disconnect power before inspection.

4. Post-Shift Sanitation & Anti-Oxidation Maintenance

  • Electrical Safety: Always switch off the main control switch and disconnect the power plug prior to any cleaning or disassembly.
  • Disassembly & Washing: Loosen the hopper retaining nuts, pull out the feeding screw auger, brass mold core, discharge tube, and reciprocating cutter assembly. Wash thoroughly in a cleaning sink using warm water and food-grade neutral detergent to remove all residual oils and meat paste.
  • Chassis Cleaning: Wipe down the stainless steel exterior surfaces using a warm, damp cloth. Never spray pressurized water jets directly into the motor housing or electrical control box.
  • Drying & Lubrication: Thoroughly dry all metal parts after washing, and apply a thin layer of edible vegetable oil or food-grade white mineral oil to the cutting blade and brass mold parts to prevent oxidation, then reassemble for the next shift.

III. Core Technical Specifications

Technical Parameter Specification / Technical Details
Model M-160 / SX-120 Commercial Automatic Meatball Forming Machine
Motor Power 1.1 kW / 2.2 kW (Pure Copper High-Torque Motor)
Operating Voltage 220V / 110V / 380V (Configurable with regional industrial plugs)
Production Capacity 200 – 300 kg/h (Approx. 200–300 pieces/min)
Forming Mold Diameters Standard/Optional: 16 / 18 / 22 / 26 mm (Large-size variant: 40 / 45 / 50 / 60 mm)
Dimensions (L × W × H) Approx. 38 × 68 × 112 cm (High-power chassis: 44 × 78 × 160 cm)
Net Weight Approx. 71 kg – 120 kg (Heavy-duty anti-vibration chassis)
Construction Material Food-Grade Stainless Steel Body / Wear-Resistant Brass Mold / Alloy Cutters
Mobility System 4 Heavy-Duty Industrial Locking Swivel Casters + Waterproof Switch Controls
Compatible Products Beef Balls, Pork Balls, Fish Balls, Chicken Balls, Chaozhou Meatballs, Squid Balls, etc.

IV. Frequently Asked Questions (FAQ)

  • Q: Can the meatball diameter be adjusted? Is mold changeover difficult?
  • A: Yes, meatball diameter is adjusted by swapping the quick-change mold core. The machine accommodates multiple standard die diameters (16 mm, 18 mm, 22 mm, 26 mm, or 40–60 mm on large models). Built with a quick-release collar mechanism, operators can change out the mold set in 3–5 minutes by loosening the retaining collar and sliding the module in or out.
  • Q: How consistent is the sphericity and texture? Can it handle paste mixed with vegetable bits (water chestnuts, mushrooms)?
  • A: Sphericity and texture are consistent and repeatable. The variable-pitch auger compresses the paste to remove internal voids, and the reciprocating blade shears clean edges that settle into round spheres upon entering the water bath. As long as vegetable bits or mushroom dices are smaller than the die aperture and free of hard bones or pits, the machine runs smoothly without clogging.
  • Q: Is the machine easy to clean? Will meat residue build up and cause odor issues?
  • A: Daily cleaning is simple and fast. The hopper, feed tube, extrusion auger, and mold cutting modules are designed for tool-free disassembly. Operators can dismantle the food-contact path in a few minutes and wash components in a standard pot sink, leaving no blind hygiene corners.

V. Video Demonstrations & Operation References

To view the commercial automatic meatball machine operating at high speed—demonstrating extrusion, clean cutting, and hot water setting:

VI. Commercial Terms & Purchasing Guide

1. Equipment Investment & Return on Investment (ROI)

The promotional purchase price for this Commercial Automatic Stainless Steel Meatball Making Machine is $1,800.00 USD (available in 110V / 220V / 380V regional configurations). Compared to the ongoing recurring wages required for multiple full-time meatball prep workers (often totaling thousands of dollars per month), a single machine meets the supply volume required for dozens of retail locations or commercial wholesale orders, typically recouping its full capital investment within 2 to 4 weeks of continuous commercial service.

2. Logistics, Delivery & Warranty Coverage

  • Global Heavy-Freight Door-to-Door Delivery Solutions:
  • Ocean Freight DDP (By Sea to Door): Approx. 45–60 days (customs clearance, import duties, and final curbside or warehouse delivery included).
  • International Air Cargo / Express (By Air Cargo / Express): Approx. 7–14 days, suited for urgent restaurant launches or seasonal capacity expansion.
  • Factory Warranty & Spare Parts Availability: Covered by a 1-year factory warranty on the core powertrain and motor. CECLE maintains inventory of replacement brass mold sleeves, custom-sized dies, cutting blades, and feed augers for dispatch and ongoing remote technical support.

3. Official Orders & Quotations