Fresh frozen meat cube cutters have several important applications in food processing and foodservice operations:

1. Commercial kitchens and restaurants

Meat cube cutters are essential equipment for many restaurants, hotels, catering companies, and foodservice operations. They allow efficient and consistent portioning of meat for dishes like stew, chili, pot pie, etc. The uniform cubes ensure even cooking and a neat presentation.

2. Food processing plants

Meat cube cutters are widely used in slaughterhouses, meat packing plants, and food manufacturing facilities. They speed up processing lines by quickly and precisely cutting large blocks of frozen meat into cubes ready for further processing, packaging, or cooking.

3. Butcher shops

Butcher shops and meat lockers use meat cube cutters to portion meat like beef, pork, chicken into cube cuts that are ideal for sale to consumers, restaurants, and businesses. The cubes are pre-cut to popular sizes for convenience.

4. Convenience foods

Meat cubes are a key ingredient in many convenient frozen foods like meatballs, meatloaf, burgers, etc. Food companies rely on meat cube cutters to produce the cubed meat portions efficiently on a large scale.

5. Further processing

Meat cubes can be a starting ingredient for further processed foods such as meat sauces, stews, braised dishes, etc. The uniform cube shape allows for even cooking and is ideal for cooking methods that require longer simmering.

6. Improved food safety

Using a meat cube cutter helps ensure high standards of food safety in commercial kitchens. The machines provide a sanitary cutting surface and can achieve proper temperatures to kill bacteria when cutting frozen meat blocks. Proper cleaning and sanitation procedures can also be developed and followed consistently.

In summary, meat cube cutters play an important role in high-volume, efficient, and safe preparation of meat for foodservice, food processing, and food manufacturing. The consistent portioning of meat into cubes is useful across many sectors of the food industry.

Some key features and benefits of fresh frozen meat cube cutter machines include:

• Precision cutting

Meat cube cutters are designed to cut meat blocks into very uniform cubes. They have calibrated blades and dies that produce cubes of exactly the same size and shape. This results in precise and consistent portioning.

• Different cube sizes

Most cutters can produce cubes in different standard sizes, such as 1/2 inch, 3/4 inch, 1 inch, 1.5 inch, etc. The ability to switch between different dies allows cutting multiple cube sizes from the same meat block.

• High throughput

Larger commercial meat cube cutters are built for high volume and fast processing. They have automated feeding systems to quickly feed meat blocks into the cutting chamber, allowing efficient portioning of large quantities.

• Sanitary and food grade

The machines have stainless steel cutting surfaces, food grade materials, and are designed to meet sanitation standards for food processing equipment. Proper cleaning and disassembly are possible for sanitation.

• Frozen meat capability

Meat cube cutters are made to cut blocks of frozen meat, often below 0°F. The low temperature allows the hard frozen meat to be cut precisely without tearing or excessive sticking.

• Reduced waste

By precisely and uniformly portioning large meat blocks, meat cube cutters help minimize trim waste and ensure more of the meat is usable. Less usable meat ends up getting discarded.

• Portion control

The ability to produce meat cubes of a precisely calibrated size gives operators excellent portion control. This is useful for ensuring meals,recipes, and foodservice needs are met while minimizing excess.

• Improved safety

Eversanitary design, food grade materials, frozen temperature capability, and automated cutting help ensure a safe process for preparing meat. Proper cleaning is also facilitated by disassembly and stainless steel surfaces.

• Cost effectiveness

Although meat cube cutters represent an initial capital investment, they can save labor costs, reduce waste, improve portion control and food safety—all of which translate to lower overall costs and higher productivity over the lifetime of the equipment.

Those are the key features, benefits and advantages of fresh frozen meat cube cutter machines according to my knowledge.

Here are some major advantages of using a fresh frozen meat cube cutter machine:

• Precise and uniform portion control

Meat cube cutters produce cubes of exactly the same size, which allows for precise and controlled portioning of recipes, dishes, and menu items. This minimizes waste and ensures consistency.

• Faster production

Meat cube cutters can quickly and automatically cut large frozen meat blocks into cubes. This significantly increases throughput and speeds up preparation time, especially for high-volume operations.

• Reduced labor costs

By automating the cutting process, meat cube cutters reduce direct labor costs. Fewer workers are needed to portion the meat, so labor expenses decrease.

• Minimized waste

The consistent and precise cutting helps minimize trimmings and ensures more of the meat is usable. Less meat ends up being discarded, which saves on costs and reduces waste.

• Improved food safety

Meat cube cutters operate in a sanitary environment, use food grade materials, and can achieve proper freezing temperatures to kill bacteria. Proper cleaning and sanitation procedures can also be followed. This helps provide safer food products.

• Neater presentation

Uniformly sized meat cubes allow for an attractive and polished presentation of dishes, platters, and buffets. Everything looks professionally and meticulously prepared.

• Convenience

Providing pre-cut frozen meat cubes offers convenience to consumers, restaurants, and foodprocessors. The cubes can be easily added to recipes and prepared for cooking.

• Customizable

If cutting multiple cube sizes is needed, meat cube cutters provide flexibility. Simply switching between different cutting dies allows producing cubes in various standardized dimensions from the same meat block.

• Durability

Commercial meat cube cutters are built to handle high-volume use while maintaining durability. Quality components and construction mean the equipment can achieve a long lifespan with minimal downtime for repairs. Proper care and sanitation also help extend the operational life.

• Cost effectiveness

Although meat cube cutters represent an initial capital investment, they ultimately save money through reduced costs, waste minimization, productivity gains, and extended useful life. Total cost of ownership tends to be lower versus manual cutting methods.

So in summary, meat cube cutter machines provide significant advantages for food processors, restaurants, butcher shops, and any commercial kitchen preparing large volumes of meat. Precise portioning, faster production, lower costs, maximum yield and top food safety are the major benefits.

Fresh frozen meat cube cutter machines can dice a variety of meat types, including:

• Beef

Beef cubes are very popular and common. Brisket, chuck, round and sirloin cuts of beef work well for cubing. Beef cubes are used in dishes like stew, pot pie, chili, etc.

• Pork

Pork loin, shoulder and butt can be diced into cubes. Pork cubes are used in foods such as pot pie, meatballs, pork stew, etc.

• Chicken

Boneless, skinless chicken breasts or thighs can be cut into cubes. Chicken cubes are used in dishes like chicken pot pie, stew, chili, etc. Some machines can handle bone-in chicken pieces as well.

• Veal

Lean cuts of veal such as round, sirloin and shoulder are suitable for cubing. Veal cubes are used in veal parmesan, pot pie, braised dishes, etc.

• Lamb

Shoulder, leg, loin and shank cuts of lamb can be diced into cubes. Lamb cubes are used in meals such as shepherd’s pie, lamb stew, braised lamb shank, etc.

• Seafood

Some high-end meat cube cutters have the ability to dice larger seafood pieces into cubes. Types include shrimp, scallops, lobster, crab, etc. Seafood cubes are used for dishes such as seafood paella, crab cakes, lobster rolls, etc.

• Diced Prosciutto or Pepperoni

Dry cured meats can also be cut into cubes for use in foods like pizza, salad, antipasto, etc. Prosciutto and pepperoni cubes add flavor, saltiness and red color.

• Bacon

Bacon slabs can be diced into cubes by some cutters, though this may require a dedicated bacon attachment or modification. Bacon cubes are used for flavoring foods, in bacon bits, or eating as a topping.

In summary, the most common meats cut into cubes include beef, pork, chicken, veal and lamb. But with high-quality equipment, it is possible to dice a wider range of meat products, seafood, cured meats and even bacon. The key is using a cutter suited to cutting the particular type of frozen meat block with the desired results. With some experimentation, meat cube cutters can be used quite creatively!

A typical fresh frozen meat cube cutter machine consists of the following main components:

• Feeding system

An automatic feeding system is used to continuously feed frozen meat blocks into the cutting chamber. This includes a hopper to hold the blocks, conveyors or rollers to move the blocks, and a mechanism to position blocks into the cutter. This allows for high-volume cutting.

• Cutting chamber

The cutting chamber contains the cutting blades and die that cut the meat blocks into cubes. It is made of heavy-duty, food grade materials like stainless steel that can maintain extremely cold temperatures.

• Cutting blades

Sharpened cutting blades, often made of high carbon steel, descend into the meat block to slice it into cubes. The number and type of blades depends on the machine capacity and meat type.

• Adjustable die

An adjustable cutting die surrounds the meat block to guide the cutting blades and determine the size of the cubes. The die can be switched out for different cube sizes.

• Temperature control

Some refrigeration or freezing system is used to keep the entire cutting chamber, feed system and meat blocks at the proper temperature for frozen cutting, usually below 0°F. This could include condensers, compressors, refrigerants etc.

• Safety mechanisms

Interlocks, sensors and controls are included to ensure safe operation. This includes block sensing to avoid blade contact, overload sensors, temperature controls, etc.

• Lubrication system

A lubrication system provides oil or grease to moving parts like feed rollers, blades, and die to prevent damage and allow smooth movement.

• Washing system

A wash-down system cleans the entire cutting chamber with circulating chilled water or sanitizing solution. Spray nozzles help remove meat particles after cutting for sanitation.

• Control panel

An operator control panel allows setting cube size, speed, temperature, and activating the feed, wash, and lubrication systems. It provides full manual control of the cutting process.

• Electrical components

Motors, compressors, sensors, controllers, switches and other components are included to power equipment functions and operate automated features.

• Frame

All components are mounted on a heavy-duty stainless steel frame to provide support and containment. The frame also allows forklift access for transportation.

That covers the basic components and structure of a typical fresh frozen meat cube cutter machine.

The working principle of a fresh frozen meat cube cutter machine typically consists of the following steps:

1. Loading and positioning frozen meat blocks

Large frozen meat blocks are loaded into the feeding hopper of the cutter. The feeding system then moves the blocks into position directly over the cutting blades using rollers or conveyors.

2. Lowering cutting blades into the meat block

The cutting blades are actuated either manually or automatically to descend into the top surface of the positioned meat block.

3. Cutting the meat block into cubes

The cutting blades slice through the frozen meatblock following the contours of the adjustable die surrounding it. This results in cubes of precise dimensions, typically 1/2 inch to 2 inch cubes.

4. Lifting the cutting blades out of the cubes

Once cutting is complete, the blades are lifted back up away from the cut cube pieces and meat scraps in preparation for the next block.

5. Washing and ejecting cut pieces

A wash-down system sprays chilled water over the cutting chamber to rinse away any meat scraps, waste and excess fat. The feed system then ejects the cut cube pieces from the die for collection. Meat scraps fall into a waste collection area.

6. Temperature control

Refrigeration compressors and condensers help maintain the entire machine at the freezing temperature required for operation, typically around -40°F or below. Temperature sensors ensure proper freeze is achieved before, during and after the cutting process.

7. Optional packaging

Some meat cube cutters have built-in packaging systems to automatically package the cubed meat pieces on the discharge end of the machine. This allows immediate packaging and freezing of the cubes for sale or further processing. Manual packaging is also an option.

8. Cycling to the next meat block

The feed system then indexes to the next positional location and the process repeats, cycling continuously through as many blocks as needed to satisfy demand. An operator manually loads new blocks into the hopper as needed to keep the cycle running.

9. Control and adjustment

Operators can control feed speed, number of blades, blade height settings, die size, temperature etc from the control panel for optimal results based on meat type, operator preference and specific needs.

That covers the basic working principle and process flow of a typical fresh frozen meat cube cutter machine.

The price of a fresh frozen meat cube cutter machine can range significantly depending on the following factors:

• Size and throughput

Larger commercial cutters designed for high volume production will cost more than smaller cutters. More powerful feed systems, larger hoppers, and heavier duty components increase price. Typical throughput of 50-200 lbs/hr for small to 500 lbs/hr or more for large cutters.

• Meat type

Cutter price depends in part on the specific meat or meats they can portion. Multimeat cutters that can handle beef, pork, chicken and veal tend to cost more than those dedicated to a single meat type. Some cutters also support seafood, cured meats or bacon, increasing the price.

• Cube size range

Cutter price increases with the ability to produce a wider range of standard cube sizes, e.g. 1/2 inch to 2 inch cubes. Multiple interchangeable dies and the ability to precisely adjust blade height add to cost.

• Level of automation

Higher levels of automation, including automatic loading/unloading, packaging systems, temperature control etc will increase the price over manual operation. Automatic portion counters or scales can also add cost.

• Brand and quality

Prices vary significantly between budget, mid-range and premium cutter brands. Higher quality components, food grade materials, and more robust construction will result in a higher price. Brands like EMILY, EKCO, RISPOLI and FAM are on the higher end.

• New vs used

Purchasing a used or refurbished meat cutter will obviously be less expensive than new equipment. Used prices range from 20-70% of the original new price depending on condition.

• Additional features

Optional features such as built-in washers/sanitizers, oil/grease dispensing, waste collection, blast chillers, etc will incrementally increase the price.

Based on these factors, you can expect to pay:

• $5,000-$15,000 for a small manual beef cube cutter.

• $20,000-$50,000 for a mid-sized automatic multi-meat cube cutter.

• $50,000 and up for a large high-volume automatic cutter.

Used equipment prices will be $5,000-$30,000 typically. Prices can easily exceed $100,000 for high-end industrial cutters.

In summary, while budget cutters start around $5,000, commercial meat cube cutters span a wide range and costs will depend a lot on your specific needs, priorities and how much of the cost you can justify for your operation. I hope this helps provide some guidance on expected price ranges for this type of equipment!

The capacities of a fresh frozen meat cube cutter machine depend on several factors, including:

• Throughput: The throughput refers to the maximum pounds of meat per hour that the cutter can dice. Throughput ranges from around 50-200 lbs/hour for small countertop cutters up to 500 lbs/hour or more for large industrial cutters. Higher throughput cutters will obviously be able to dice more meat in a given time period.

• Meat block size: The size of meat blocks that a cutter can accept determines how much meat can be diced with each cutting cycle. Larger cutters that can accept bigger blocks, e.g. 6×6 inches up to 12×18 inches, will have a higher capacity than those limited to smaller blocks. Some cutters can handle blocks up to 24×36 inches or larger for very high volume.

• Number of blades: More blades mean the cutter can remove more material with each descent, ensuring faster and higher volume cutting. Some high-end cutters use 4-6 blades or more for maximum speed and capacity.

• Automation: Higher levels of automation, including automatic loading/unloading systems, conveyors, and packaging attachments, allow faster cycling and increased throughput. Fully automated cutters can accommodate much more volume than manual models.

• Temperature control: More powerful refrigeration systems that can maintain extremely cold, sub-zero temperatures are required to cut larger volumes of frozen meat. More powerful compressors, condensers, evaporators and refrigerants result in improved ability to dice bigger batches.

• Cube size: Generally, the smaller the cube size, the lower the capacity. Producing 1/2 inch cubes will yield lower volume than 2 inch cubes due to more cutting time and cycles required. An adjustable die that can switch between multiple sizes helps ensure high capacity no matter the specific cube dimensions needed.

So with these factors considered, a fresh frozen meat cube cutter could realistically accommodate:

• 50-200 lbs/hour

Home kitchen countertop cutter, limited block & blade size.

• 200-500 lbs/hour

Small commercial kitchen cutter, can handle bigger blocks and more blades.

• 500 lbs/hour – 1,000 lbs/hour

Mid-size commercial cutter, good level of automation and power.

• 1,000 lbs/hour

High-volume industrial cutter, fully automated, massive blocks, 4+ blades and strong refrigeration.

• 2,000 lbs/hour or more

Very large industrial cutter used by slaughterhouses, processing plants or butcher shops. Massive capacity but also massive cost, size and power requirements.

In summary, meat cube cutter capacities span a huge range based on the size, features and power of the specific machine. For most commercial kitchens and delis, a capacity of 200-500 lbs/hour is suitable, while dedicated food processors will require much higher volumes of 500 lbs/hour or more.

It is important to maintain high quality standards when operating a fresh frozen meat cube cutter machine. Some key things to keep in mind for quality control include:

• Proper freezing temperature

The cutting chamber, feed system, blades and meat blocks must be kept at the proper extremely cold temperature, typically -40°F or below, to ensure safe and effective cutting. Temperature should be monitored continuously and adjusted as needed.

• Sharp and clean cutting blades

Dull or dirty blades will mash or tear the meat rather than cutting cleanly. Blades should be inspected regularly and sharpened/cleaned frequently based on usage. Built-up debris can contaminate the meat.

• Sanitized equipment

The entire machine including the cutting chamber, hopper, feed rollers, blades, dies, exterior surfaces, controls, etc must be properly sanitized before first use and after each use to prevent buildup and cross-contamination. Follow all instructions for disassembly, washing and reassembly before sanitizing.

• Precise and consistent cutting

Cut cubes should be of uniform size and shape each time for quality. Carefully monitor cutting and ensure proper sizing is achieved. Make minor adjustments to speed, mass, feed rate etc as needed to maintain consistency.

• Minimal waste

Some waste is normal but excess trimmings, scraps and barely edible meat pieces indicate poor cutting quality. Cutting technique, operator skill and equipment sharpening/adjustment likely need improvement to minimize waste.

• Safe product integrity

The meat cubes should remain intact, not crushed, mushy or damaged. Ensure gentle handling and move meat cubes promptly after cutting if they will not be packaged immediately.

• Proper defrosting (if applicable)

Meat cubes that will be sold fresh (unfrozen) require proper controlled thawing. An exact temperature and duration should be specified and monitored to avoid uncontrolled spoilage or contamination.

• Metal detection (if used)

Some cutters have built-in metal detectors to check for any metal fragments before the meat leaves the machine. The metal detectors should be tested regularly to ensure they are functioning properly for product safety.

• Calibrated equipment

Componentry like feeders, heaters, air chutes, seeders and metal detectors should be properly calibrated according to manufacturer specifications to achieve precise and accurate results each time the cutter is used. Calibration should be checked periodically.

Maintaining high standards for all these quality control points will result in safe, sanitary, precise and consistent cutting of fresh frozen meat blocks into cubes. Be sure any operators are fully trained on all procedures before using the equipment.

Here are the steps to properly clean a fresh frozen meat cube cutter machine:

1. Disassemble the machine

Carefully remove all parts including cutting chamber, hopper, feed system rollers, dies, blades, seals, motors etc as instructed in the manufacturer’s manual. Some disassembly may be needed to access all areas for cleaning.

2. Hand wash removeable parts

Scrub all parts with hot, soapy water to loosen any debris and grease. Use brushes as needed to remove stuck-on food particles. Rinse thoroughly with clean water to remove all soap residue. Allow all parts to air dry completely before reassembling.

3. Sanitize all parts

Once parts have air dried, sanitize them by soaking in or thoroughly wiping down with a approved food grade sanitizer according to the directions. Ensure parts remain submerged or coated for the recommended time to kill bacteria before rinsing. Let air dry completely.

4. Power wash Cutting Chamber

For the main cutting chamber and other non-removeable stainless steel parts, use a pressure washer to remove residue and debris. Holding the nozzle 6-18 inches from the surface, use short strokes at 60-100 PSI. Be careful not to damage delicate parts or seals. Scrub and rinse as needed. Allow all parts to dry completely.

5. Remove grease and grime

For stuck-on grime or grease residue use degreaser or grease-cutting dish soap. Scrub with abrasive sponges or scrubbers and scrub away remaining stuck particles once degreaser has softened the grease. Rinse thoroughly with water to remove all cleaning product residue.

6. Inspect and Lubricate

Once all parts have air dried completely, reassemble the cutter and inspect moving parts like rollers, blades, die adjustments and bearings to ensure no damage. Apply food grade lubricant to any areas where lubricant has been removed for cleaning. Test the cutter to ensure smooth motion before using.

7. Disinfect (optional)

For extra food safety, you can disinfect the entire cutter using a diluted bleach solution (1 tablespoon of bleach per gallon of water) or other approved disinfectant after cleaning and before first use. Follow disinfectant directions to ensure proper coverage and effectiveness. Rinse all parts thoroughly after disinfecting before using.

8. Train operators

Be sure any operators are properly trained on complete disassembly, thorough cleaning, sanitation and reassembly procedures before using the equipment to cut meat again. Operators must fully understand the steps for food safety and quality.

Following these cleaning procedures thoroughly after each use is essential to keeping a meat cube cutter sanitary, safe and running well.

Here are some key preparation steps to operate a fresh frozen meat cube cutter machine safely and efficiently:

1. Ensure proper temperature

Frozen meat cubes require an extremely cold cutting temperature, typically -40°F or below. Allow adequate time for the machine and all parts to reach this temperature before first use. Monitor temperature continuously during operation to maintain safe levels.

2. Sharpen cutting blades

Dull blades will crush rather than cut the meat, impacting quality and sanitation. Have blades sharpened by a professional before first use and regularly sharpen them based on hours of use to allow clean cutting.

3. Sanitize all parts

Completely disassemble and sanitize the entire machine including cutting chamber, hopper, feed system, dies, blades, seals and exterior surfaces before first use and after each use according to instructions. Allow all parts to air dry completely before reassembling.

4. Set up die for proper cube size

Select and install the die that will allow cutting to the specific cube size needed. Larger dies can cut bigger cubes, while smaller dies cut smaller cubes. Adjust blade height as needed for the installed die. Test cut a few pieces to ensure proper sizing before fully filling the hopper.

5. Ensure safe layout

Place the cutter on a level, non-slip surface away from foot traffic. Leave adequate space around all sides for access, sanitation and maintenance. Ensure all cords do not pose tripping hazards. Block unit stability may also be needed based on weight.

6. Check refrigeration system

For cutters with their own refrigeration, check that the compressor, condenser and any filters/belts are clean and functioning properly before first use to ensure safe and efficient temperature control. Service refrigeration as needed before using for cutting.

7. Train operators

Only trained operators should use the machine to ensure safe, sanitary and efficient cutting. Train new operators on complete disassembly, cleaning procedures, setup, safe operation techniques, quality standards and shutdown procedures before allowing independent use. Provide ongoing training as needed.

8. Cut trial pieces

Once the temperature has stabilized, setup is complete and parts have been sanitized, it is a good idea to cut a few trial pieces before fully filling the hopper. This allows checking that proper sizing, quality and temperature standards are being met before proceeding with a large amount of meat. Make any needed adjustments to setup or temperature before full-scale cutting.

Following these preparation steps will help ensure safe, sanitary and high-quality cutting of meat cubes. Proper setup, sanitation, sharpened blades and temperature control are key to safely and efficiently operating a meat cube cutter.

There are several good reasons to invest in a fresh frozen meat cube cutter machine:

• Precise and uniform portion control

Meat cube cutters produce cubes of exactly the same size, which allows for precise and controlled portioning of recipes, dishes, and menu items. This minimizes waste and ensures consistency. Uniform portions also provide a polished, professional presentation.

• Faster production

Meat cube cutters can quickly and automatically cut large frozen meat blocks into cubes. This significantly increases throughput and speeds up preparation time, especially for high-volume operations. More product can be processed in less time.

• Reduced labor costs

By automating the cutting process, meat cube cutters reduce direct labor costs. Fewer workers are needed to portion the meat, so labor expenses decrease. This can provide good cost savings, especially for busy restaurants or processing plants.

• Minimized waste

The consistent and precise cutting helps minimize trimmings and ensures more of the meat is usable. Less meat ends up being discarded, which saves on costs and reduces waste. More product means higher yields and profits.

• Improved food safety

Meat cube cutters operate in a sanitary environment, use food grade materials, and can achieve proper freezing temperatures to kill bacteria. Proper cleaning and sanitation procedures can also be followed easily. This helps provide safer food products and reduced risk of foodborne illness.

• Customizable portioning

While meat cube cutters produce standardized cube sizes, the size can often be easily adjusted by switching cutting dies. This allows providing cubes in various dimensions from the same meat block to suit different needs. Flexibility and options are provided.

• Enhanced quality

The automated and precise cutting of meat cube cutters typically results in higher quality portions than manual cutting. Portions look more polished and professional, with minimal tearing, crushing or irregular edges. Quality is improved and consistent.

• Space efficiency

Meat cube cutters do not require as much space as individually placing, clamping, measuring and then manually cutting large meat blocks. They can cut meat continuously, using space more efficiently while also improving speed, portion control and reducing mess.

• Cost effectiveness

Although meat cube cutters represent an initial capital investment, they ultimately save money through reduced costs, waste minimization, productivity gains, and extended useful life. The total cost of ownership tends to be lower versus manual cutting methods, especially for high-volume use.

In summary, meat cube cutters provide significant benefits for any operation preparing meat portions, including foodservice, butcher shops, meat processors and delis. Precise control, greater speed and lower cost are the primary advantages, along with improved quality, safety, flexibility and space efficiency. The investment in a cutter can be very worthwhile for the right application.

Here are some factors to consider when choosing a fresh frozen meat cube cutter machine:

• Throughput capacity

Determine how many pounds of meat you need to dice per hour to meet production demands. Choose a cutter with enough capacity to not slow you down, but not so much that it is mostly idle. Typical ranges are 50-500 lbs/hr for most operations.

• Meat types

Decide what meats you will be cutting into cubes, such as beef, pork, chicken, veal or seafood. Get a cutter that can handle at least the primary meats you will be using. Some cutters can do multiple meats, while others are dedicated to a single type.

• Automation level

Manual cutters require more labor but lower upfront cost. Fully automatic cutters minimize labor but have a higher price tag. Consider automation needs versus budget and available staffing resources.

• Cube size range

Choose a cutter that can produce the specific cube sizes you need. Sizes range from 1/2 inch up to 2 inches or larger for some cutters. Some cutters have multiple interchangeable dies for more flexibility and options.

• Brand and quality

Prices vary significantly based on brand and components. Lower-end budget cutters start around $5,000 while high-end industrial cutters cost $100,000 or more. Determine a quality level that provides durable, sanitary and precision cutting performance for your needs and budget.

• Additional features

Consider useful add-ons like packaging attachments, automated loading/unloading, washdown systems, metal detectors, recipe controllers etc. These features improve convenience, quality and efficiency but will increase the cost. Only pay for what will provide real benefits for your operation.

• Space requirements

Ensure there is adequate space for the cutter dimensions including height, width, depth and any required access areas or clearances. More complex cutters require more space. Portable or countertop options might suit tight kitchen spaces while floor models need room for moving parts.

• Other specifications

Check specs on cutting chamber size, hopper capacity, blade size and number, refrigeration power, cord lengths, weight, noise, dimensional drawings, and any safety features for a cutter that meets all important needs. Compare specs across options to evaluate important differences.

Evaluating these factors will help ensure you choose a fresh frozen meat cube cutter that provides precisely the capacity, features, quality and specifications needed for your particular application. Discuss options with suppliers if needed for recommendations tailored to your unique operations and requirements. Comparing multiple cutter types and brands can also reveal the best value based on performance versus price.