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Before grinding the meat grinding blade, it is necessary to thoroughly clean it. It is recommended to remove the meat foam on the meat grinding blade for cleaning, so that it can be cleaned more cleanly. After a period of summer, it is recommended to disassemble and clean the meat grinder, so that it can be cleaned more carefully. If it is too troublesome, you can put some bread and Mantou in the meat grinder after the meat is ground, and then grind them again. Then you can take out the grease and meat powder left in the meat grinder blade, and then it is very convenient to clean.

Meat grinding blades are a strict kitchen utensil, so there are special requirements for the blades, which are closely related to the accuracy of the holes and surface roughness. Due to the front and rear angles of the meat grinding blade and the formation of chips, it is necessary to ensure during grinding and to constantly explore and grasp the angle as soon as possible during use. When grinding the meat blade again, only the inner and outer corners need to be chamfered, and the front blade surface, outer diameter, and guide strip must not be changed without authorization. Below is a detailed introduction to the grinding method of meat grinding blades.

Grinding method for meat grinding blades:

1. After the general meat grinding blade is passivated, the rear cutting surface of the cutting cone is ground;

2. Grind the meat grinding blade with the front blade surface, and then grind the back blade surface (tooth back);

3. After blunting the standard part, the front blade surface needs to be sharpened;

4. The meat grinding blade with a blade inclination angle is the main deflection angle of the cutting part naturally formed by the intersection of the front and rear cutting surfaces of the cutting part. After passivation, only the front cutting surface of the cutting part needs to be sharpened;

5. The diameter of the meat grinding blade needs to be changed, and it is necessary to re grind or grind the outer circle to the required size, and then grind the back surface of the calibrated part of the blade, leaving a cylindrical blade strip with a certain width along the edge.

6. The surface roughness of the cutting edge of the meat grinding blade is required to be very fine, with Ra not exceeding 0.4Um~0.2Um. Generally, the reamer with a handle is directly clamped on the tip of the machine tool. The front cutting surface of the reamer teeth depends on the support. The height of the support must be based on the required back angle obtained by the reamer.