What is an Cube Meat Dicing Machine Commercial for Sale

A cube meat dicing machine is a commercial kitchen appliance designed to quickly and efficiently dice large quantities of meat into uniform cubes. These machines are commonly used in butcher shops, delis, and other food service establishments that require large amounts of diced meat for their dishes.

Cube meat dicing machines typically work by feeding meat through a hopper and into a set of blades that slice the meat into cubes of a specific size. These machines can be manual or automatic, and can handle various types of meat, including beef, pork, chicken, and even fish.

When searching for a cube meat dicing machine for sale, it’s important to consider factors such as the machine’s capacity, blade size and material, ease of use and maintenance, and overall durability. It’s also important to ensure that the machine meets any relevant safety and sanitation standards.

Working Video of Cube Meat Dicing Machine Commercial for Sale

Application of Cube Meat Dicing Machine Commercial for Sale

A cube meat dicing machine has a variety of applications in commercial food preparation, including:

1. Butcheries and meat processing plants

The machine is commonly used to dice large quantities of meat into uniform cubes for packaging and sale.

2. Restaurants and catering businesses

The machine is used to prepare meat for dishes such as stews, soups, and stir-frys, where the meat needs to be diced into uniform pieces.

3. Delis and sandwich shops

The machine can be used to dice meat for sandwiches and salads, providing a consistent and professional-looking product.

4. Food manufacturers

The machine can be used to dice meat for use in pre-packaged meals and other food products.

5. Pet food manufacturers

The machine can be used to dice meat and other ingredients for use in pet food products.

Overall, a cube meat dicing machine can save time and labor in commercial food preparation, while also ensuring a consistent and high-quality end product.

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Features of Cube Meat Dicing Machine Commercial for Sale

Here are some key features and benefits of commercial cube meat dicing machines:

• Cuts meat into uniform cubed shapes

These machines are designed to precisely cut meats like beef, pork and chicken into cubes of consistent size and shape. This ensures even cooking and browning.

• Controlled cutting size

The cutting blade and spacers allow you to adjust the size of the meat cubes. You can choose different sized cubes from 1/8 inch up to 2 inches for your recipes.

• High volume production

Commercial cube dicers can process large amounts of meat quickly. Some models can dice up to 50-100 lbs of meat per minute. This is ideal for restaurant kitchens, butcher shops, and foodservice operations.

• Safety features

The machines typically have safety interlocks, guards, and switches to prevent injuries from the moving blades. They comply with commercial kitchen safety standards.

• Cleaning ease

The dicers are designed so that parts can be easily dismantled and cleaned. Shorter blades and an open frame allow for quicker cleanup between batches. Some parts are also dishwasher safe for convenience.

• Durability

These machines are built to high standards to withstand constant use in a commercial kitchen. Key components like blades, spacers and bearings are made of hardened, stamped steel for a long service life.

• Optional automatic feed

Some higher-end models offer an automatic feed chute to further increase efficiency. This allows you to partially automate the dicing process.

• Stability and noise control

Commercial dicers will have a solid, Level base to prevent sliding and tipping. mounts, dampeners or other designs also help contain noise.

• Optional collection tray

An included or optional tray can collect the diced meat pieces as they exit the machine for easier cleanup and organization.

Advantages of Cube Meat Dicing Machine Commercial for Sale

Here are some key advantages of using a commercial cube meat dicing machine:

• Consistency

A cube dicer can produce very consistent sized cubes for even cooking and browning. This achieves a superior finished product with a professional appearance.

• Uniformity

The cutting blades and spacers on a cube dicer cut the meat into evenly sized cubes. This results in uniform pieces that cook at the same rate.

• Higher efficiency

Cube dicers can dice large amounts of meat very quickly. This reduces prep time and labor costs significantly for high volume operations.

• Labor savings

A cube dicer handles a repetitive, tedious task and frees up cooks and butchers to focus on other important work. This helps prevent repetitive strain injuries too.

• Reduced waste

Cubed meat has a higher surface area so it cooks more evenly, preventing over or undercooking. This results in less waste and higher yield.

• Safer

The safety features on commercial cube dicers help prevent cuts and injuries, especially for inexperienced staff. This improves safety standards and reduces liability risks.

• Professional results

The high quality, uniform cuts achieved with a cube dicer make for a more polished, professional end product. This impresses customers and helps justify a higher price point.

• Changeable blade sizes

The ability to adjust blade sizes allows you to choose the perfect cube for your needs. You can do small cubes for a salad, medium for a stir fry or large for a stew. Versatility and adaptability are key benefits.

• High quality

Because commercial cube dicers are built to high standards and tighter tolerances, they tend to last longer. Key components are also made of hardened materials that can withstand constant use. This reduces total cost of ownership.

• Optional automation

Some models offer automatic feed systems and collection trays for partial automation. This provides an efficiency boost when manpower is limited. Automation saves steps but still provides high quality results.

What can be diced in a Cube Meat Dicing Machine Commercial for Sale

Commercial cube meat dicing machines can dice a variety of meats into cubes. The most common meats diced include:

• Beef (chuck steak, round, sirloin, brisket, etc.)

Cubed beef is great for stew meat, kebabs, chili, pot pies, etc.

• Pork (loin chops, shoulder, butt, etc.)

Cubed pork is often used in dishes like jambalaya, gumbo, stir fry, kabobs, salisbury steak, etc.

• Chicken (breasts, thighs, drumsticks)

Cubed chicken can be grilled, added to salads, used in fajitas, enchiladas, stuffed peppers, etc.

• Veal

Cubed veal works well in dishes similar to beef like pot pies, stew meat, kabobs, etc. It has a mild flavor and tender texture.

• Duck or goose

The meat from duck and goose can also be diced for cooking in the same ways as beef or pork. Just keep in mind the meat will be darker and richer in flavor.

• Sausage ( Italian sausage, chorizo, etc.)

Some meat dicers can also cube certain types of sausage meat like Italian sausage, chorizo, kielbasa, etc.

• Game meats (venison, elk, buffalo, etc.)

Cube dicers used in hunting lodges and butcher shops will often dice game meats for sale. The meat needs to be trimmed and partially frozen before dicing for best results.

In general, any medium to large cut of beef, pork, chicken or sausage that can be braised, stewed or grilled works well for dicing in a commercial meat cube dicer. Very lean meats or ground meats usually do not dice as well but can still be processed with the proper machine settings and blade. Some meats may require a stronger blade and slower feed rate for effective dicing. Always check the specifications of your specific machine for recommendations.

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Parameters of Cube Meat Dicing Machine Commercial for Sale

ModelCapacity(kg/h)Power(kw)Size(mm)Production Capacity(kw)
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Structure of Cube Meat Dicing Machine Commercial for Sale

Commercial cube meat dicing machines typically have the following main components:

• Cutting blades

Made of hardened steel, the blades slice the meat into cubes. Machines have multiple blade positions or blades of different sizes to control the cube size. Blades need to be kept sharp for safe and effective cutting.

• Spacers

Located between the blade and body, spacers determine how large the cutting gap is. Different sized spacers can be used to adjust the cube size. Spacers need to match the blade size and space properly for accurate cutting.

• Base and housing

Provides a sturdy base for the machine and encloses the cutting components. The material is typically cast iron, aluminum or steel. It includes mounts for the motor, blade carriage, and any feed components.

• Motor

Powers the blade spindle and cutting disc at high RPM for slicing the meat. Motors range from 1 to 10 HP for different machine sizes. Higher HP for larger capacity machines.

• Blade spindle or spindle shaft

The spindle rotates the cutting blades at high speed. It is secured to the motor output shaft.

• Carriage or blade holder

Secures the cutting blades in place on the spindle. It allows the blades to move up and down to adjust cutting width.

• Feed tray or chute

Some machines have an automatic feed tray to partially automate the feeding process. Meat is loaded into the tray and automatically fed into the spinning blades at a controlled rate.

• Discharge chute

The diced meat cubes exit the machine through a discharge chute at the bottom of the housing. The chute directs the cubes onto a cutting board, into a bowl or onto a moving conveyor belt.

• Safety features

Includes guards, shields, interlocks, light curtains and emergency shutoff buttons to prevent injury. Different features will depend on whether automatic or manual feeding.

• Adjustment wheels or dials

Allow you to adjust the cutting width by moving the blade closer to or further from the housing wall. This controls the size of the meat cubes.

• Height adjustment

Some machines allow adjusting the height of the feed tray or discharge chute for different sized products. Height is secured in place with bolts or pins.

• Casters (optional)

Mounted to the bottom of the base to allow moving the machine around. Pneumatic tires provide an easy rolling and braking motion.

Those are the typical components found on commercial cube meat dicing machines.

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Working principle of Cube Meat Dicing Machine Commercial for Sale

The working principle of a commercial cube meat dicing machine involves the following key steps:

1. Meat loading

Cube meat is loaded into the machine’s feed tray or chute. The meat can be loaded manually or automatically fed into the machine.

2. High-speed cutting blade

The blade spindle rotates one or more hardened steel cutting blades at high RPM, typically 3000-5000 RPM. The fast spinning blades can slice through the meat very quickly.

3. Adjustable cutting width

The blades move up and down relative to the machine base using a blade carriage. This adjusts the cutting width and controls the size of the meat cubes. Larger cuts have a wider gap for bigger cubes.

4. Precise cutting action

As the meat passes through the spinning blades, it gets sliced into cubes of uniform shape and size. The cubes exit the blades at high speed.

5. Safety features

Most machines have guards, shields and sensors to prevent injury. Rollers, belts or a collection tray catch the cubes to direct them out of the machine.

6. Cube discharge

The diced meat cubes are discharged from the machine through a chute at the bottom. They fall onto a cutting board, bowl or conveyor belt for collection.

7. Optional automation

Some machines automate the feed rate using a motorized belt or roller system after the cutting blades. Others use light curtains or emergency shutoff for added safety. But most still require manual loading and unloading.

8. Adjusting settings

You can adjust the cube size using the blade height, spacers and motor speed. Larger cubes require wider spacers and slower speeds. Smaller cubes use narrower spacers and higher speeds. Settings depend on the specific product and recipe needs.

9. Precise and consistent results

When the machine is set properly and working well, it produces evenly sized, high-volume cubes of meat very precisely and consistently. Cube size and shape remain uniform for best cooking results.

That covers the basic working principle and steps involved when dicing meat into cubes using a commercial cube meat dicing machine.

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Price of Cube Meat Dicing Machine Commercial for Sale

The price of a commercial cube meat dicing machine can range from $5,000 up to $30,000 or more, depending on the size, features and brand. Some key factors that affect the price include:

• Capacity and throughput. Larger machines that can dice more meat per minute tend to cost more. High-volume machines for butcher shops or large production facilities will be on the higher end. tabletop or countertop models for light duty use will be more affordable.

• Horsepower and blade speed. More powerful motors, especially those over 5 HP, provide faster blade speeds and higher capacities. These high-performance motors add to the overall cost.

• Number and size of blades. Multiple blades, especially larger blades, allow dicing bigger cuts of meat. A greater range of blade sizes also provides more versatility but increases complexity and price.

• Type of blades. Hardened steel blades are standard and more affordable. Other high-end blade materials like tungsten carbide tend to cost significantly more, especially for larger blade diameters.

• Safety features. Guards, shields, light curtains, emergency shutoff buttons and other safety components add to the manufacturing cost. Machines with a higher level of safety automation and interlocks will be on the pricier end.

• Ease of use features. Things like automatic feed systems, height adjustable components and casters/wheels provide more convenience but at a higher cost. Manual feed machines will have a lower price point.

• Brand and warranty. Well-known, reputable brands that build high-quality, durable commercial equipment can command a premium price. Longer standard warranties also reflect in the price.

• Additional components. Built-in sharpeners, catch trays, sealed motors, induction hardened parts and more will increase the final price of the machine.

• Country of origin. Commercial equipment built in countries with lower manufacturing costs like China or Taiwan will generally have a lower price than if built in the U.S. or Europe.

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What Capacities Can a Cube Meat Dicing Machine Commercial for Sale Accommodate?

Commercial cube meat dicing machines are available in a range of capacities to suit different production volumes. Some typical capacities include:

• Light duty: 1-5 lbs/minute

These are small countertop or tabletop models ideal for home kitchens, small cafes or convenience stores. They have lower horsepower motors (1-3 HP) and smaller cutting capacities.

• Medium duty: 5-20 lbs/minute

Mid-sized machines good for small to mid-sized restaurants, delis, butcher shops or bakeries. They have stronger motors (3-5 HP) and can dice larger volumes at a moderate pace.

• Heavy duty: 20-50 lbs/minute

High-volume machines necessary for large kitchens, catering operations, production facilities or major butcher shop chains. They have high-horsepower motors (5 HP and up) and large cutting capacities to keep up with high-volume needs.

• Very heavy duty: 50 lbs/minute and up

For extremely large capacities, some machines can dice 50 lbs of meat or more per minute. Only necessary for massive production levels, these machines will have very high horsepower, typically 7.5 HP or greater. They are quite large, complex and expensive.

Some other factors that determine a machine’s capacity include:

• Cutting blade size: Wider blades can cut through more meat with each slice, increasing capacity. Diameters range from 3 to 12 inches or more.

• Spindle speed: A faster spinning spindle, often 3000 RPM and higher, can dice meat at a quicker pace. Higher spindle speeds lead to greater capacities.

• Feed rate: Either manually controlled or automated feed systems can provide more or less meat to the cutting blades per minute. Slower, more controlled feed rates suit lower capacities while high-volume automatic feeders increase maximum capacity.

• Safety features: More safety guards, interlocks or light curtains can slightly reduce the amount of meat that passes through the blades per minute. Capacity may be slightly lower on more automated models.

• Application and product: The type of meat and target cube size can impact capacity. Larger cuts or thicker meat types usually have lower capacities than thin sliced or ground meats. Bigger cubes also require wider cuts, reducing capacity.

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Quality Control of Cube Meat Dicing Machine Commercial for Sale

Quality control is an important aspect of commercial cube meat dicing machines. Some key areas of quality control to consider include:

• Tight tolerances

Commercial machines are built to tighter tolerances than home models to ensure precision and consistency. small variations in cutting size, uniformity and shape indicate higher quality. Looser tolerances lead to more variability in results.

• Durable components

High-grade materials are used to construct the machine frame, blades, motors and other parts. Steel, iron and aluminum alloys offer strength and longevity. Plastic or low-grade metal parts tend to not last as long.

• Hardened blades

Premium blades for commercial use are made of hardened tool steel or tungsten carbide alloys. These materials keep an edge much longer than standard steel. Frequent blade sharpening or replacement points to lower quality blades.

• Heavy-duty motors

Large, high-horsepower motors provide the power needed for high volume dicing. Motor quality, brand and continuous duty rating reflect the performance and durability. Oversized or underpowered motors for the capacity indicate risks to quality and safety.

• Tightened spindle

The spindle attaches the blades and spins them. A premium spindle is tightly secured to the motor shaft to prevent wobble or loosening at high RPM. A loose or off-balanced spindle can reduce cutting performance and safety.

• Adjustable padding

Higher quality machines include spacers and pads that can precisely adjust the width of cut. Finer graduations allow for smaller adjustment increments, providing tighter control of cut size. Larger graduations point to less precision.

• Streamlined feed funnel

A streamlined feed chute or chain/belt feed helps guide the meat to the blades efficiently for even, controlled feeding. An uneven, obstructed or poorly designed feed mechanism hampers quality and can cause crooked or uneven cuts.

• Safety interlocks

Commercial quality machines include interlocks, light curtains, emergency shutoff buttons and guards to ensure safe operation. More interlocks generally indicate a higher degree of safety precautions for the operator. Few or no safety features pose risks to quality standards.

• Brand reputation

Established brands that specialize in commercial kitchen equipment are often leaders in quality. Quality is central to their reputation and customer base. Lesser-known or general-purpose brands may lack the expertise or resources to achieve the same standards.

• Certifications

Voluntary certifications like ETL, UL or NSF can provide audited verification that a product meets safety and quality standards. Certified models do not require the same level of manual inspection, indicating quality control quality control by the brand. Non-certified models likely have fewer checks in place.

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Maintenance Work of Cube Meat Dicing Machine Commercial for Sale

Cube meat dicing machines require some regular maintenance to keep them operating properly and ensure food safety. Some important maintenance tasks include:

• Daily cleaning

All parts that come into contact with food should be cleaned daily after use. Disassemble major components like the blade holder, spacers and feed tray for cleaning. Wash in hot, soapy water and sanitize before reassembling.

• Sharpening blades

Dull blades require more force and can crush more meat than slicing it. Sharpen blades when you notice the machine laboring or not slicing as well. Use a blade sharpener or send out for professional sharpening.

• Lubricating moving parts

The blade spindle and any gears or chains should be lubricated with food-grade lubricant. Too little lubricant causes extra friction and noise while too much can prevent tight blade attachment.

• Checking belts

Check any belts for signs of wear or damage before each use. Frayed, cracked or loose belts do not spin components properly and can be a hazard. Replace belts that show excessive damage.

• Tightening components

Ensure the blade holder, spacers, feed tray and any safety guards are tightly secured before operation. Loose components can cause injury, poor results or machine damage.

• Motor maintenance

Keep the motor cooling fan clear of debris. Check that the motor mounts and plug/cord show no signs of damage. Have a electrician service the motor if you notice it laboring, overheating or failing to start.

• Calibration checks

Check that the machine is still properly calibrating cube size after any maintenance using test cuts on scrap meat. Cube sizes that suddenly become too big, too small or uneven indicate a need to recalibrate settings or make further adjustments.

• Deep cleaning

For a deep clean, disassemble the entire machine including the motor and base. Wash all parts with degreaser or sanitizer and scrub off any built-up residue. Lubricate and reassemble with all parts tight before putting back into service.

• Annual service

For commercial use, have a technician perform an annual service. This includes all cleaning/sharpening, calibration, lubrication, adjustment, filter replacement and any needed repairs to ensure safe, compliant and optimal operation for another year.

• Troubleshooting issues

If the machine suddenly starts struggling, not slicing properly or becomes dangerous to use, shut it down immediately. Determine if adjustments, changing blades/belts or more in-depth service/repairs are needed before putting back into use. Safety should be the top priority.

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How to Clean the Cube Meat Dicing Machine Commercial for Sale?

Here are some tips for cleaning a commercial cube meat dicing machine:

• Disassemble components

Remove all blades, spacers, feed trays, safety guards and other parts that come in contact with food product during processing. Wash each part separately using hot, soapy water. Sanitize if needed before reassembly.

• Scrub cutting blades

Built-up residue on blades and spaces reduces performance and food safety. Scrub blades with an abrasive sponge or scrubber to remove any stuck on debris. Rinse blades thoroughly after scrubbing.

• Degrease moving parts

Parts like the blade spindle, gears and chains will collect grease and grime over time. Use a degreaser or grease-fighting dish soap to dissolve any built-up residue before scrubbing off with brushes. Rinse and lubricate after cleaning.

• Soak removable parts

Parts like gears, belts and chains that are difficult to access can be soaked in soapy water or a degreaser solution before scrubbing. Let soaked parts air dry completely to avoid re-contaminating other parts during reassembly.

• Wash entire machine

Use a disinfecting spray, sanitizer or heavy-duty dish soap to wash the entire machine including any product augers/conveyors, the feed chute, discharge chute, base, motor mounts etc. Scrub off any debris and residue before rinsing thoroughly.

• Rinse all parts completely

Rinsing removes any soap residue that could get rinsed into processed foods. Rinse parts with HOT water until water runs clear. Air dry parts before reassembling the machine.

• Dry completely

All parts should be completely dry to prevent water spots and residue build-up in their crevices. Air drying is best, or do a final rinse with a lint-free cloth to remove excess moisture before putting parts back on the machine.

• Calibrate after reassembly

Double check that the machine is dicing meat to the proper specifications after putting all parts back together. Make any needed adjustments to blade tightness, spacer size or machine settings before putting the dicer back into production.

• Sanitize equipment

For food-grade machines, sanitize equipment after cleaning according to sanitizer directions. Let equipment air dry completely as instructed before allowing use again after sanitizing or disinfecting.

• Periodic deep cleans

Complete dismantling and deep scrub/sanitize may be needed at shutdown, extended idle periods or at least monthly/quarterly for heavily used machines. Follow all steps above for a full deep clean and disinfection.

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Preparation Steps To Operate Cube Meat Dicing Machine Commercial for Sale Safely And Efficiently

Here are some important preparation steps to operate a commercial cube meat dicing machine safely and efficiently:

1. Inspect machine before use

Check that all parts including blades, spacers, guards, belts, etc. have been properly assembled and secured after cleaning. Ensure no damage is visible. Calibrate the machine to the proper cutting width needed for your product.

2. Chill meat before cutting

Chill meat for 30-45 minutes before dicing for food safety and to allow for a higher quality cut. Colder temperatures make the meat firmer, allowing for a cleaner cut.

3. Choose appropriate blade and spacer

Select the blade diameter and spacer width that will cut the meat into your desired size pieces. Start with larger sizes for more tender cuts, smaller for chewier meats. You can always cut smaller, but you can’t put chunks back together!

4. Choose appropriate feed speed

For safety, start with a slower feed speed setting, especially if new operators are using the machine. You can always increase the speed for improved efficiency once you get experience. Feeding too fast can cause injury.

5. Check that guards and safety features are engaged

Ensure all guards, shields, light curtains and emergency shutoff buttons are properly installed and functioning before operating the machine. They help prevent injury and jamming.

6. Load meat in small batches

Don’t overload the feed tray. Add portions of meat at a time to allow for even feeding. An overloaded tray prevents proper feeding and material can get stuck or shot out.

7. Supervise operators closely

Especially for newly trained staff, closely supervise machine operation. Provide feedback on proper feeding technique, speeds and safety considerations to improve efficiency and reduce risks.

8. Make test cuts on scraps

Make some test cuts on scraps before processing bulk to ensure the desired size and quality. You can then adjust spacers, blades or feed rates as needed to optimize before full scale production.

9. Lubricate moving parts

Apply a few drops of lubricant to the blade shaft and any gears or chains. While the machine is running, check that all parts spin freely without excess noise. Sticking or noisy parts indicate lack of lubricant.

10. Sharpen blades regularly

Monitor how meat is slicing regularly and sharpen blades as needed to ensure safe, clean cuts. Dull blades crush more than slice, reducing quality and food safety.

Sharpen or replace blades when you notice the machine straining or not slicing as intended.

11. Clean machine after each use

Clean machine parts after each day’s use to prevent buildup and ensure safe operation, cleaning will be much easier. Disassemble, wash, sanitize or degrease parts as needed before lubricating and reassembly.

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Why People Want to Invest in Cube Meat Dicing Machine Commercial for Sale

Here are some key reasons why people want to invest in a commercial cube meat dicing machine:

• Higher productivity

Commercial cube dicers can dice meat much faster than doing it by hand. This allows processing larger volumes in less time, increasing productivity and reducing labor costs. Higher volume means greater revenue and profit potential.

• Improved quality

Precise dicing from a commercial machine results in evenly sized, uniformly cut meat cubes. This leads to more consistent cooking results and a higher quality finished product. Customers prefer the professional appearance and eating experience.

• Safer

Commercial dicers have advanced safety features like guards, shields and light curtains to prevent injuries, especially for new or inexperienced staff. This improves working conditions, reduces liability risks and avoids costly worker’s compensation claims.

• Reduced waste

Accurate, controlled dicing produces little to no waste. Trimmings are minimal for a high yield, and all meat cuts are utilized. This can save money that would otherwise be spent on extra or discarded product.

• Versatility

Matching the dicer to your needs with choice of blade sizes, motor power and features provides versatility. You can dice a variety of meat types into different sized cubes for various recipes, menus and customers. This future-proofs your investment.

• Professional results

The high quality cuts and consistent sizing achieved with a commercial dicer allow for a polished, professional product. This impresses customers and can help justify a higher price point. It leads to greater customer loyalty and repeat sales.

• Brand endorsement

Purchasing high-end commercial equipment from reputable brands endorses your business as professional. It signals to staff, customers, suppliers and more that you have invested in superior tools and facilities to achieve excellence. This boosts credibility and trust in your brand.

• Tax benefits

The upfront costs of a commercial dicer may qualify for tax deductions as an equipment expense. Check with your accountant regarding benefits that could apply to your business taxes. Any tax savings improve your return on investment.

• Peace of mind

Reliable, durable commercial equipment provides peace of mind, knowing your tools will stand up to high-volume use without issues. This avoids the costs, waste and inconvenience of equipment downtime, repairs or early replacement.

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How To Choose an Cube Meat Dicing Machine Commercial for Sale

Here are some tips for choosing a commercial cube meat dicing machine:

• Determine your needs

Consider how much meat you need to dice per day/week and what cube sizes you require. Larger volumes and bigger cubes need heavier-duty, higher-capacity equipment. This will ensure you choose a machine suitably sized for your production needs.

• Check build quality

High-quality commercial equipment is built to tighter tolerances and last longer. Look for frames made of steel or cast iron, premium blade materials, strong motors and durable moving parts. Lower build quality leads to shorter lifespan and more frequent replacement.

• Consider additional features

Things like automated feed systems, safety features, adjustable blade/spacer settings, lubrication systems, and sharpening stations improve ease of use, safety, quality and efficiency. Determine what extra features are important to meet your needs.

• Research top brands

Brands that specialize in commercial kitchen equipment will typically offer the highest quality and best value. Well-known brands include Hobart, Globex, KaTom, Derby Industries, Unitex, and Hobart Commercial Food Prep. Check reviews from other operators for reliability and support experience.

• Compare prices and specs

Compare prices from different brands and models to determine the best value that meets your needs. Check key specs like blade size/speed, power/horsepower, capacity, features included to ensure sufficient performance at an affordable price point. The highest price does not necessarily mean the best quality or investment.

• Read reviews

Search online for reviews from food service operators, butcher shops and catering professionals that mention the specific brands and models you’re interested in. See rankings for performance, durability, ease of use, quality, value and service/support experience. Look for mainly positive reviews from heavy, long-term users.

• Check certifications

Voluntary certifications like UL/ETL sanitation approval, NSF commercial certification and CE marking provide audited verification that a product meets safety standards. Only approved/certified equipment should be used for processing foods. Non-certified means fewer safeguards are in place.

• Get advice

If needed, get recommendations and advice from experienced food service equipment dealers or experienced operators. Advice from those already using dicers for commercial applications can provide valuable insights to ensure you choose a model that will meet all your needs for performance, durability, safety and support.

• Buy from a reputable seller

Purchase only from sellers with a good reputation for reliability, providing quality equipment, ensuring high levels of safety/sanitation and offering excellent support if any issues arise after the sale. Check reviews from other buyers whenever possible.

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Package of Bone Crusher Machine

Package&Transportation of Cube Meat Dicing Machine Commercial for Sale

The Industrial Commercial Frozen Meat Dicer Machine has two layers of packaging.

The first layer is a plastic film. It mainly plays the role of waterproof and moisture-proof.

This can avoid the rusting of the wrought iron parts of the machine due to rain, sea spray, etc. during transportation.

The second layer is packed in wooden boxes. The wooden boxes are free of fumigation, and there is no danger of moths. It is safe to pass through customs.

The thickness of the wooden box is 1-3 cm. It is strong and anti-collision. The wooden box can protect the safety of the Industrial Commercial Frozen Meat Dicer Machine in all aspects.

Package of Bone Crusher Machine
Package of Bone Crusher Machine

Feedbacks of Cube Meat Dicing Machine Commercial for Sale

Here are some 5 Stars Feedback from our clients:

Amazing Industrial Commercial Frozen Meat Dicer Machine, very nice experience deal!

Very nice quality, we have ordered from Ainuok many times, we will deal again! 

I am very much satisfied with the quality of the Industrial Commercial Frozen Meat Dicer Machine. It is of high quality and performs as expected. Supplier is also very handsome, we got immediate response on any enquiries we had. i recommend this equipment and supplier as all process from ordering to the final delivery and installation was supported with professional personnel.

Very easy communication and fast delivery. Highly recommended manufacturer.

Extremely satisfied with Industrial Commercial Frozen Meat Dicer Machine and Ainuok. Supplier answered all questions fully and timely.

I had received Industrial Commercial Frozen Meat Dicer Machine. It shipped in time by Ainuok. Good machine, good packing, and beautiful stainless steel.

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Cube Meat Dicing Machine Commercial for Sale

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Cube Meat Dicing Machine Commercial for Sale