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Brand: Kalsi
Kalsi No. 128 Fully Stainless Steel Meat Mincer for Kebab Making, 30kg/hr, Required Motor 3 HP
SKU: IN-KA-200440
₹97850 (Including GST)
Get extra ₹1,468 Discount (On Checkout)
Delivery By: Apr 24 - Apr 26
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Short Description
Power Meat Mincer or Keema Machine
3 HP motor is required
It can twisted pork, beef, lamb and others meat. for home and restaurants purpose.
Country of origin: India
Description
The Kalsi Model No. 128 is a robust and hygienic meat mincer specifically designed for kebab making. Constructed entirely from stainless steel (body, jali/grinding plate, and inner rod), it ensures durability, corrosion resistance, and ease of cleaning, crucial for food processing environments. With a capacity of 30 kg per hour, this mincer is suitable for small to medium-scale kebab production. It requires a 3 HP motor for operation, indicating its ability to handle consistent and efficient grinding.
Features
:- Fully Stainless Steel Construction: The body, jali (grinding plate), and inner rod are made of high-quality stainless steel, offering excellent hygiene, durability, and resistance to rust and corrosion.
- Specifically Designed for Kebab Making: While versatile for general meat mincing, its design is likely optimized to produce the desired texture and consistency for kebab preparations.
- High Capacity: With a processing capacity of 30 kg per hour, it allows for efficient handling of moderate quantities of meat.
- Powerful Motor Requirement: The need for a 3 HP motor (not included with the machine) suggests a robust mechanism capable of handling tougher meats and continuous operation.
- Hygienic and Easy to Clean: The stainless steel material and straightforward design facilitate thorough cleaning, meeting food safety standards.
- Durable and Long-Lasting: The use of stainless steel ensures a long operational life with minimal wear and tear.
Specification
:- Brand: Kalsi
- Weight (Approx.) : 80 kg
- Model No.: 128
- Required Motor: 3 HP (Horsepower)
- Body Material: Fully Stainless Steel
- Jali (Grinding Plate) Material: Stainless Steel
- Inner Rod Material: Stainless Steel
- Capacity: 30 kg/hour
Usage
:- Motor Connection: Ensure a compatible 3 HP motor is securely connected to the mincer according to the manufacturer's instructions. Verify the power supply is appropriate.
- Assembly: Assemble the mincer components correctly, including the inner rod, grinding plate (jali), and cutting blade, ensuring they are properly aligned and tightened.
- Meat Preparation: Cut the meat into appropriately sized pieces that can easily fit into the feeding chute. Remove any large bones or hard materials.
- Feeding: Turn on the motor and carefully feed the meat pieces into the feeding chute. Use the provided pusher (if any) to gently guide the meat towards the grinding mechanism. Never use your hands to push the meat.
- Collection: Place a suitable container at the outlet to collect the minced meat.
- Operation: Operate the mincer at a consistent pace, avoiding overloading it with excessive amounts of meat at once.
- Disassembly and Cleaning: After use, turn off and unplug the motor. Disassemble the mincer components (feeding chute, inner rod, blade, grinding plate). Wash all parts thoroughly with hot soapy water. Use a brush to remove any meat residue. Rinse with clean water and dry all components completely before reassembling or storing.
Maintenance :
- Regular Cleaning: Clean the mincer immediately after each use to prevent meat residue from drying and becoming difficult to remove. This also helps maintain hygiene and prevent bacterial growth.
- Blade and Jali Inspection: Regularly inspect the grinding plate (jali) and cutting blade for sharpness and any signs of damage or wear. Dull or damaged parts will reduce efficiency and may need sharpening or replacement.
- Lubrication (if applicable): Some mincers may require occasional lubrication of specific parts. Refer to the manufacturer's instructions for guidance on lubrication procedures and recommended lubricants.
- Tightening of Parts: Periodically check and tighten any screws or fasteners to ensure all components are securely in place.
- Motor Maintenance: Follow the maintenance guidelines provided for the 3 HP motor separately. This may include checking for overheating, unusual noises, or loose connections.
- Professional Servicing: For complex maintenance or repairs, it is recommended to consult a qualified technician.
Applications
:This Kalsi meat mincer is primarily designed for:
- Commercial Kitchens: Restaurants, hotels, and catering services that prepare kebabs.
- Meat Processing Units: Small to medium-scale meat shops and processors involved in kebab production.
- Food Stalls and Vendors: Businesses specializing in selling kebabs.
- Any establishment requiring efficient and hygienic grinding of meat for kebab preparation.
Precautionary Guidance:
- Motor Safety: Ensure the motor is properly grounded and connected to a compatible power supply. Avoid operating the motor in wet or damp conditions.
- Keep Hands Away: Never put your hands or other objects into the feeding chute while the mincer is in operation. Always use the provided pusher.
- Proper Assembly: Ensure all components are correctly and securely assembled before use. Incorrect assembly can lead to malfunction or injury.
- Avoid Overloading: Do not force excessive amounts of meat into the mincer, as this can strain the motor and damage the machine.
- Cut Meat Properly: Cut meat into appropriate sizes before feeding it into the mincer to prevent blockages.
- Sharp Blades: Be cautious when handling the cutting blade as it is sharp.
- Unplug Before Cleaning: Always turn off and unplug the motor before disassembling or cleaning the mincer.
- Child Safety: Keep the mincer out of reach of children and unauthorized personnel.
- Inspect for Damage: Before each use, inspect the mincer and motor for any signs of damage. Do not operate if any parts are damaged.
- Use for Intended Purpose: Use the mincer only for grinding meat. Do not attempt to process bones or other hard materials.
- Wear Appropriate Safety Gear: Consider wearing appropriate personal protective equipment such as gloves during operation and cleaning.
