Industrial commercial frozen meat dicers have several important applications in food processing:

• Producing meat cubes for stir fries, kebabs, meatballs, etc

The uniform cube sizes are ideal for these foods. The machines can dice large volumes of meat quickly to supply restaurants, foodservice operations and dinner kits.

• Making ground meat or minced meat

The fine dicing of meat produced by these machines results in a ground meat consistency that can be used as a burger patty mixture or added to sausages, meatloaf, etc.

• Pre-cutting meat for further processing

The diced meat cubes can be weighed and packaged for customers to add their own sauces or cooking methods. This saves labor and offers more convenience.

• Processing meat trimmings and byproducts

Meat trimmings, organ meats, meat scraps, etc. that have little value can be diced and sold as pet food ingredients, stew meat, braising meat, etc. This improves yield and reduces waste.

• Producing pre-made meat fillers orcrumbles

The diced meat can be used as a filler or crumble in stuffed peppers, zucchini, egg rolls, pot pies, shepherd’s pie, etc. It offers a ready-to-use convenience product.

• Supplying meat cubes to food manufacturers and processors

Bakeries, snack makers, prepared meal companies, tv dinner producers, etc. often need meat cubes as an ingredient. Commercial meat dicers can supply these operations efficiently with consistent quality.

• Providing meat cubes for further processing like marinating

The diced meat has a high surface area, so it absorbs marinades, spices and flavorings well for products like beef stroganoff, coconut shrimp, etc.

• Making bacon bits

By dicing bacon into small, irregular nugget pieces, meat dicers can produce bacon bits to use as a topping, snack mix-in or ingredient.

• And more.
There are numerous other food products where uniform cubes of frozen meat are useful as an ingredient. Meat dicers enable the versatile use of meat in cooking and prepared foods.

Here are some key features and capabilities of industrial commercial frozen meat dicer machines:

• Heavy duty construction

They are built to handle large blocks (10-40 lbs) of frozen meat repeatedly. They have stainless steel cutting parts, die-cast aluminum frames and heavy-duty motors (20-50 HP).

• Precision cutting

Micro-adjustable blade spacers allow for precise, uniform cube sizing. Tight tolerances result in very consistent cube dimensions. Sizes from 1/2 inch to 1 inch are common.

• Fast dicing rate

Larger machines can dice 15-100 lbs of meat per minute. This enables high volume and fast throughput.

• Strong blades

Replaceable cutting blades are made of hardened tool steel to process frozen meat blocks without damage. Some have polarized blades for tougher materials.

• Adjustable blade spacing

The blade spacing can be adjusted micrometers at a time for fine control of cube size. This ensures precise sizing for different products.

• Encased cutting parts

Safety interlocked guards and covers encase the cutting blades and openings for protection. Plexiglass covers also allow viewing of the cutting area.

•Built-in freezing system

An internal freezing system with fans and deflectors keeps the temperature below -10°F during dicing to prevent thawing. This produces icy cold cubes for food use.

• Digital controls

Most models have programmable logic controls (PLCs) with multiple speed settings, timer controls, overload protection, and reverse/forward functions. This allows for consistent, automated cutting.

• Sanitation features

Parts can be dismantled for CIP cleaning. Some equipment has stainless steel rails/conveyors and sealed bearings to prevent buildup. Quick releases also enable easy access to sections of the equipment.

• Uniform heat dispersion

Fans are used to circulate air and maintain an even temperature in the cutting chamber and prevent hot/cold spots which could affect product quality.

• Optional measurements

Some larger machines have built-in scales and counters to measure weight and piece counts automatically for added quality control and cost accounting.

• High volume output

Capable of processing several hundred pounds of frozen meat per hour depending on block size and setting. Allows for fast, efficient dicing to meet demand.

Here are some key advantages of industrial commercial frozen meat dicers:

• High throughput

These machines are designed for high volume processing. They can dice large quantities of meat quickly and efficiently. This enables production of meat dices at high volume needed for commercial use.

• Powerful cutting force

They have very powerful cutting blades and motors to cut through large frozen blocks of meat. The blades are hardened and durable to withstand extended processing of frozen meat.

• Uniform and precise cutting

The heavy-duty construction provides very stable and controlled cutting action. This results in meat dices that are uniform in size and shape. Precise sizing controls allow producing dices of any desired size.

• Reduced labor

These machines significantly reduce manual labor needed for dicing large volumes of frozen meat. This can translate to major cost savings in labor costs.

• Safer operation

The machines have safety features like guarded blades, interlocks, and built-in sensors to prevent injury from the heavy machinery. Proper guarding also contains any flying meat particles.

• Sanitation

The machines are designed for easy sanitation and cleaning. Meats parts can be disassembled and washed to ensure high hygiene standards, especially for processing meat for food products.

• Versatile

Most machines can dice multiple types of frozen meats like chicken, beef, pork, etc. They can also produce different shaped dices like cubes, slices, strips, etc. Some machines allow procedure changes for optimal dicing of different meats.

• Higher yield

Precise automated cutting results in minimizing meat trimmings and maximizing yield from the frozen meat blocks. This contributes to higher economic efficiency.

Industrial commercial frozen meat dicers can dice a variety of frozen meats. The common meats that can be diced in these machines include:

• Chicken

Frozen chicken breasts, thighs, drumsticks can be diced. Chicken is one of the most common meats diced. Cubes, slices or strips of chicken can be produced.

• Beef

Frozen beef chucks, rounds, sirloin can be diced to produce beef cubes, slices or strips.

• Pork

Frozen pork loin, butt, belly can be diced. Pork dices are also quite popular.

• Veal

Frozen veal rounds, shoulders or shanks can be diced in these machines. Veal dices are more niche but some machines can accommodate veal.

• Lamb

Small to medium sized frozen lamb rounds, legs or shoulders can also be diced if the machine is suitably sized. Lamb meat dices may be less common though.

• Seafood

Some larger industrial dicers can also dice frozen seafood like shrimp, scallops, fish fillets as long as they can accommodate the size. But seafood dicing is less typical.

• Beef, pork and chicken are by far the most commonly diced meats. The machines are designed primarily for dicing these proteins.

Some key factors that determine what can be diced in a machine include:

• Space and size
Machines have limited space and size of meat that can be diced depends on that. Larger meats have to be diced in bigger machines.

• Blade size
The blade size imposes limits on smallest and largest pieces that can be cut. Machines provide variety of blade sizes to accommodate different meats and cut types.

• Cutting force
The more powerful the cutting ability, the harder and larger the meats that can be diced. More heavy-duty machines can cut through larger frozen blocks.

• Product chute size
The size of output chute and dices determine how large the input meat pieces can be to successfully dice them. Larger chutes allow larger input sizes.

• Dicing pattern
Machines provide flexibility to dice meats into cubes, slices, strips or multiple patterns. Different patterns suit different meats. Cubes and slices tend to work across most meats.

An industrial commercial frozen meat dicer typically consists of the following main structural components:

• Base

A sturdy base provides support and stability to the entire machine. It is made of durable materials like cast iron, steel, etc. The base ensures the machine stands firmly on the floor.

• Cutting table

An elevated cutting table provides the working surface. It is usually made of stainless steel as it is sanitary, corrosion-resistant and durable. The table has a grid or mesh surface to allow diced pieces to fall through.

• Blades

Powerful cutting blades are mounted underneath the cutting table to dice the meat pieces. Stainless steel or high carbon tool steel blades provide sharpness. There are disc type or drum type blades. Blade configuration depends on final cut like cubes, slices, etc.

• Motor

An electric motor or multiple motors power the blades. Motors range from 3 HP to 30 HP or more based on throughput requirements. Sturdy motors and gearboxes are used to power the blades continuously.

• Drivetrain

A set of gears, pulleys, belts or chains transfer the power from the motor(s) to the blades. The drivetrain is enclosed for safety. High-strength durable components are used.

• Adjustment mechanism

Dicing size is adjusted using mechanisms like rotating nuts, sliders, platens, etc. Fine adjustment can be done by changing blade spacings. This allows producing different sized dices for various needs.

• Chute and collection trough

An inclined chute below the table collects the diced meat pieces and guides them into a collection trough at the bottom. Stainless steel chutes and troughs are easy to clean and sanitize.

• Safety features

Switches, sensors, covers, etc provide safety. Guards cover all blades and moving parts. Interlocks disable the power when guards are opened. E-stops are also provided for immediate power cut-off.

• Seal and lubrication

Tight closing doors, seals, gaskets, etc seal the machine well while allowing access when needed. High performance grease and oil lubricate moving parts. Proper sealing and lubrication ensure long life and safe operation.

• Control panel

Start/stop buttons, speed control knobs, reversing switches, on/off switches, overload reset switches are provided to control and monitor the machine functions.

That covers the basic structure and components of an industrial commercial frozen meat dicer.

The working principle of an industrial commercial frozen meat dicer machine is described below:

1. Loading frozen meat blocks

Large frozen blocks of meat like beef, chicken, pork, etc. are loaded onto the cutting table. The cutting table has a grid surface that allows diced pieces to fall through.

2. Positioning the meat block

The meat block is positioned properly at the desired cutting location on the surface. Adjustments can be made based on required dice size. Secure clamps or fences can be tightened to hold the block in place.

3. Activating the power

The power start/stop button is pressed to activate the machine and spin the blades. The blades spin very quickly under the cutting table at high RPMs.

4. Cutting the meat block

The spinning blades start dicing the meat block. As the meat pieces get smaller, they fall through the grid surface under the cutting table into the collection trough.

5. Changing speed (optional)

The speed of blade rotation can be adjusted based on cutting through easiness of the meat using the speed regulator. Higher speeds are used for easier cutting while lower speeds for harder meats. Stop-start controls also allow changing positions while cutting.

6. Collecting diced meat

Once the entire meat block has been diced, the machine is stopped. The diced meat pieces are emptied from the collection trough. Multiple meat blocks can be processed continuously in this manner.

7. Cleaning the machine

Proper cleaning and sanitation are important in food processing equipment. The machine parts are disassembled, cleaned, sanitized and dried after each use to ensure hygienic subsequent processing. Parts can also be washed through online or offline cleaning systems.

8. Adjusting dicing size (optional)

The dicing size can be adjusted for the next batch using the blade adjustment mechanisms. Changing blade spacings results in different die sizes so the machine can be set up for any desired dice dimension.

9. Reassembling and running an empty cycle

All parts are reassembled following cleaning and the machine is run empty at low speeds to ensure everything is in proper working order before loading new meat blocks.

That covers the basic working principle of how industrial frozen meat dicers cut and dice large meat blocks into smaller uniformly sized pieces.

The price of an industrial commercial frozen meat dicer can range from $25,000 to $100,000 or more depending on the following factors:

• Throughput capacity
Machines with higher throughput, e.g. able to dice 10-30 lbs of meat per minute or more will be on the higher end of the price range. Lower throughput machines for small operations will cost less. For example, a machine dicing 15 lbs/minute may be $75,000 while one dicing 5 lbs/minute could be $35,000.

• Motor power
More powerful motors, especially multiple motors, add to the price. A machine with 2 x 20 HP motors will cost more than one with a single 5 HP motor. Motor power depends on needed throughput and hardness of meats diced. More powerful motors for harder meats like beef cost more.

• Cutting table size
A larger cutting table allowing dicing of larger meat blocks will increase the price. For example, a table with 12 x 20 inches surface will be priced lower than 24 x 30 inches. Larger tables require heavier-duty construction which impacts costs.

• Features and safety
Additional features like adjustable sizing mechanisms, integrated meat clamping systems, online/offline washing systems, overload protection switches, etc. will increase the base price. Safety features are mandatory so do add significantly to costs, especially for export market machines.

• Machine type
Channel type dicers with built-in food grade roller/belt conveyors typically cost more than simple table top machines. Fully automated dicers with automatic loading/unloading systems have the highest price tags.

• Brand and quality
Well-known reputed brands generally charge a premium for high performance, precision and durability. Higher cost premium materials also push prices up. Industrial-grade heavy machinery quality further adds to costs.

• After-sales support
Some buyers consider after-sales support and service availability which many reputed brands and local suppliers can provide at a lower overall cost. This also impacts pricing to some extent.

• Region and market
Prices may be slightly higher in developed markets compared to developing markets based on general cost of living and machinery costs in different regions.

In summary, you can expect to pay between $25,000 to $100,000 for an industrial commercial frozen meat dicer depending on your specific needs, requirements and budget. High throughput, powerful motors, larger tables, automation and premium components will increase the price at the higher end of the range.

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The processing capacity of an industrial commercial frozen meat dicer depends on several factors, including:

• Motor power
More powerful motors, especially higher HP motors, can drive the blades at higher speeds to dice meat more quickly. Machines with 30 HP motors or higher typically have the highest capacities. Higher motor power allows dicing larger, harder meat blocks as well as increased throughput.

• Blade configuration
Larger diameter blades, especially drum style blades with deeper grooves, can dice more meat at once with each rotation. Wider blade spacings also mean more surface area for meat to be diced. All this contributes to higher capacity.

• Table size
A larger cutting table surface allows positioning larger meat blocks for dicing. It simply provides more area for more meat to be processed with each cutting cycle. Larger tables therefore imply higher capacities.

• Design type
Channel or belt type dicers that allow continual feeding and removal of diced meat typically have higher capacities than simple static table top machines. Automated loading/unloading systems further increase speeds and throughput.

• Cutting technique
More advanced cutting techniques like oscillating blades, stick/blade technique or dual cutting stations can process meat more rapidly than single blade dicing. Specialized techniques yield higher volumes.

• Automation level
Fully automated dicers with high-speed precision feeding and collecting systems will outperform manual or semi-automatic machines in terms of capacity and throughput. Automation reduces lag times between cycles.

Some typical throughput capacities of industrial frozen meat dicers include:

• 5-10 lbs/minute:

Small table top or semi-automatic machines. Useful for small butchers or catering.

• 10-20 lbs/minute:

Mid-size machines suitable for some delicatessens, meat processors or butcher shops.

• 20-30 lbs/minute:

Large high-capacity machines for high-volume commercial butchers, meat packers, meal prep kitchens or butcheries.

• 30 lbs/minute and above:

Very high-capacity machines for large-scale industrial meat processing companies, foodservice operations or institutional kitchens.

The exact capacity will also depend on the specific meat being diced, with harder meats like beef having lower capacities thanChicken. Larger meat blocks also reduce capacities slightly. But with powerful machinery, capacities of 50-100 lbs/minute or even more are possible for some applications. Larger volume buyers should consider capacities to ensure meeting their operations needs.

It is important to maintain high quality standards for industrial commercial frozen meat dicers. Some key aspects of quality control include:

• Material selection

Only high-grade, food-grade stainless steel and other corrosion resistant materials that are approved for food processing equipment should be used. Substandard materials can impart unwanted attributes like rust, corrosion or toxicity to the food.

• Tight tolerances

Key machine parts like blades, tables, guides should have tight tolerances to ensure precise, controlled, and uniform dicing action. Loose or warped parts will result in inconsistent, inaccurate dicing.

• Smooth finishes

All surfaces that come in contact with food materials should have smooth finishes to allow for easy cleaning and prevent buildup. Rough surfaces harbor bacteria and are hard to sanitize.

• Durability

The equipment should be highly durable to withstand intensive high-volume use for many years without issues. Low-grade or substandard components will deteriorate quickly reducing both performance and food safety standards.

• Ease of cleaning

All parts should be designed for easy disassembly and assembly to allow thorough cleaning and sanitation according to food safety guidelines. Parts should withstand sanitation chemicals and sterilization processes without damage.

• Safety features

Adequate safety features must be integrated including blade guards, interlocks, emergency stops, speed regulators, etc. to prevent injuries during operation and ensure safe working conditions.

• Assembly

Tight, precise assembly of components is important to alignment, positioning, sealing and proper functioning of the machine. Loose assembly will negatively impact performance, safety, quality and lifespan.

• Testing

Prototype testing as well as testing of finalized production models helps identify any issues before market launch. Testing in operational conditions also ensures meeting quality standards before sales.

• Certifications

Equipment should meet standards set by certifying bodies like NSF, ETL, UL or equivalent to ensure meeting quality, safety and sanitation requirements for food industry usage. Certifications build trust in quality and food safety compliance.

• Quality management

Implementing proper quality management processes helps consistently meet quality standards across production. This includes inspection, auditing, corrective actions, preventive actions, staff training, documentation, etc. Quality is built in, not just tested.

• Support

Adequate after-sales support including servicing, repairs, spares supply and customer care helps ensure optimal performance, safety, and long lifespan meeting quality requirements. Support builds customer satisfaction and brand value.

Performing regular maintenance on an industrial commercial frozen meat dicer is important to keep it working efficiently, safely and hygienically. Some key maintenance work includes:

• Daily inspection

Do a quick check of the machine before each use to ensure all parts are properly installed, intact, securely fastened with no visible damage or defects. Check for any broken blades, worn drive belts, damaged seals, overflowing grease cups, etc. Address any issues before proceeding to use the equipment.

• Cleaning

Disassemble relevant parts and thoroughly clean and sanitize the entire machine after each use as per food safety guidelines. Clean grids, troughs, guides, spots where meat scraps can collect, etc. Properly dry all parts to prevent recontamination. Cleaning frequency depends on usage but at a minimum, disinfect critical areas daily and do a deep clean of the entire machine weekly or biweekly.

• Lubrication

Use high-grade food lubricants and apply as specified based on machine type and components. Lubricate moving parts like gears, pulleys, bearings, slides, etc. Over- or under-lubrication can damage parts, so follow recommended lubrication schedules and points. Check lubricant levels in reservoirs regularly and refill as needed.

• Sharpening

Dull blades require more force and do not cut as efficiently, impacting performance, safety, product quality and equipment lifespan. Have blades professionally sharpened periodically based on usage and blade material. Both rotary blade and band saw type sharpening is available for different blade types.

• Belt tension

Tight belts transfer power more effectively while loose belts can slip, damaging belts and components. Check belt tension using a belt tension gauge and adjust tension appropriately based on recommendations. Replace belts that show signs of excessive wear, tears or damage.

• Tightening

Check for any loose screws, bolts, nuts or other fasteners that have come loose with vibration. Loose fasteners can be a safety hazard and impact equipment stability, sealing and functioning. Tighten any loose fasteners to the recommended torque specifications.

• Calibration

Some equipment has adjustable components to control dicing size and settings. Check calibration using calipers or gauges to ensure accurate, consistent dicing to specifications. Make fine adjustments as needed using mechanisms like rotation nuts or micrometers.

• Basic preventive maintenance

Carrying out annual or semi-annual PM like greasing drive motors, oil changes, belt replacements, etc. as recommended helps prevent sudden breakdowns and ensures optimal performance and lifespan. PM schedules depend on hours of continuous use.

• Servicing

Call the equipment manufacturer or a local service technician for periodic thorough servicing, repair or refurbishing of components as needed to maintain safe, hygienic and efficient operation. Regular servicing and repair prevents costly damage down the road.

It is important to properly clean and sanitize industrial commercial frozen meat dicers after each use for food safety. Here are the steps to clean a frozen meat dicer:

1. Disassemble parts

Disassemble as many parts as possible including blades, guards, tables, counters, troughs, rollers, etc. This allows deep cleaning and sanitizing of all surfaces. Consult the product manual for proper disassembly and reassembly.

2. Wash using detergent and hot water

Scrub off any loose debris and gunk using abrasive sponges or scrubbers. Soak parts or scrub stains with a detergent solution and hot water. Pay attention topivot points, bearings, seals and areas where meat can collect. Rinse well with water to remove all detergent residue.

3. Sanitize using a sanitizing solution

Soak or wipe down all parts with a sanitizing solution as per instructions. Parts must reach specified contact times. Sanitize all surfaces including frames, hoppers, brackets, switches, etc. Ensure no run-off of sanitizer is left behind. Let parts air dry completely.

4. Dry completely

Even after sanitizing and rinsing, moisture left on parts can promote recontamination. Dry each part using clean towels or air dry away from dust. Allow at least 30-60 minutes of drying time before reassembly. Damp parts will not sanitize properly.

5. Inspect and lubricate

Once dry, inspect all parts including blades, belts, pulleys, rollers, bushings etc. for damage or wear before reassembly. Lubricate any pins, joints, hinges, tracks, slides, etc. that need lubrication as specified. Using too much or too little lubricant can damage parts.

6. Reassemble properly

Reassemble parts in the proper order and alignment as per instructions. Ensure all fasteners like screws, bolts, nuts, clips, etc. are securely tightened to the recommended torques to prevent movement that can impact safety, sealing or function.

7. Test and check seal

Run a test cycle with water or test materials before loading actual product. Check for any leaks from seals, joints or connections and tighten as needed. Check that the machine is cutting, rolling and collecting materials as intended properly and safely.

8. Clean up space thoroughly

Completely wipe down and mop/sweep the surrounding work area and floors where the machine is placed. Any leftover dirt or debris can contaminate the parts after cleaning or impact safety.

9. Schedule regular deep cleans

Even with daily cleaning and sanitizing, periodic deep cleans where the entire equipment is disassembled, thoroughly cleaned and professional sanitized are important. For most operations, deep cleans should be done at least monthly or quarterly depending on usage. Deep cleans prevent buildup and maintain high standards of cleanliness and food safety.

Here are some important steps to prepare and operate an industrial frozen meat dicer machine safely and efficiently:

1. Ensure the machine is properly grounded

Industrial equipment should always be grounded to prevent electric shock.

2. Conduct a thorough inspection of all parts before startup

Check that all parts like blades, spacers, scrapers, etc. are properly installed and in good condition. Replace any damaged parts.

3. Wear close-toed shoes and protective gloves

The floor around the dicer can get slippery. Gloves will protect hands from sharp parts.

4. Keep a fire extinguisher nearby

Although fires are rare, the possibility exists due to friction and electric motors. Have an extinguisher rated for electrical fires.

5. Tighten all bolts and screws properly

Vibration can cause parts to loosen over time. Ensure all parts are securely fastened before operation.

6. Position guards and safety switches correctly

Guards should cover all exposed moving parts for operator safety. Safety switches should turn the machine off when guards are removed.

7. Load frozen product onto the feed table

Larger cubes require spacing the blades further apart. Smaller cubes can have blades closer together. Adjust as needed.

8. Start the machine and slowly feed product into the dicing chamber

Do not overload the feed table. Allow material to get drawn into the blades at its own pace.

9. Ensure consistent cube size and quality

Move product through at a consistent rate for evenly sized output. Pause feeding to make small adjustments to blade spacing as needed.

10. Turn off the machine, disconnect power before clearing jams or performing blade adjustments

Never reach into the dicing chamber until all moving parts have come to a complete stop.

11. Clean the machine after use according to the manufacturer’s directions

Proper cleaning will ensure food safety, prevent built-up residue, and keep the machine in good working condition.

There are several key benefits to investing in an industrial commercial frozen meat dicer machine:

• Increased productivity

These heavy-duty dicers can process frozen meat much faster than manual dicing. They can dice hundreds of pounds of meat per hour, reducing labor costs.

• Consistent and high quality

Industrial dicers produce evenly sized, high-volume cubes that are perfectly shaped. This results in a superior end product that looks professional and appetizing.

• Food safety

Commercial dicers have stainless steel construction and are easily cleaned and sanitized. They prevent cross-contamination and help maintain high food handling standards.

• Reduced waste

Less trim waste and more usable product. Industrial dicers dice meat very precisely with no ragged edges or uneven cuts. Nearly all the meat is used.

•Customizable

Many models allow adjusting blade spacing, chopping different sized cubes, or adapting to different types of meat (steaks, roasts, chops, etc.). The dicer can be configured for specific needs.

•Long lifespan

Quality commercial dicers are built to high standards and can last for many years with proper care and maintenance. They provide value for a long time.

•Improved portion control

Precise control over cube size allows for consistency in cooking and ensures each serving contains the exact amount of meat desired.

•Safe

Guards, safety switches and locked dicing chambers help prevent injuries. Proper guarding and locked control panels keep operators safe while still allowing access when needed.

• High volume output

Most parts can go in dishwasher and dedicated cleanup chambers contain mess. Easy to disassemble, clean and reassemble dicers for effective sanitation.

• Versatile

Can dice meat, seafood, vegetables, and other semi-soft products. Many can even dice boneless, thin cut items like chicken cutlets or veal cutlets. Very versatile processing equipment.

Here are some factors to consider when choosing an industrial commercial frozen meat dicer machine:

• Capacity and throughput

Determine how much frozen meat you need to dice per hour or day. Get a machine that can handle your volume requirements. Larger capacity means fewer machines needed.

• Cutting style

Blade type (chipper, shear, etc.), blade spacing and number of blades will affect cut size and shape. Choose blades that suit your needs. More blades usually means smaller cuts.

• Material type

Stainless steel is standard and food grade, but higher grade stainless may be needed for very abrasive or corrosive foods. Some also have polymer or acetal hoppers. Choose based on ingredients.

• Auger feed or tray feed

Auger feed automatically feeds product into the blades. Tray feed requires manually pushing product into the blades. Auger feed is often faster and higher volume. Consider your needs.

• Full enclosure or partial enclosure

Fully enclosed machines contain more mess but partial allows better airflow for cooling. Balice containment vs efficiency. Choose what suits your space and cleanup needs.

• Manual or automatic adjustment

Manual dicers require manually adjusting blade spacing for each product. Automatic uses mechanical or electric adjustment for easier product changes. Automatic may be faster for high-volume operations.

• Portability

Some dicers have wheels or casters for easy movement, while others are stationary. Portable dicers can be wheeled between locations. Stationary dicers remain in one spot. Choose based on how often you move the equipment.

• Price and budget

Industrial frozen meat dicers vary widely in price based on the above factors. Determine how much you can afford to spend on your dicer to ensure you get a high-quality, dependable machine that suits your needs.

• Additional features

Consider useful extra features like temperature controls, product sensors, sanitation cycles, sound dampening, etc. Additional features can improve safety, efficiency, product quality and operator experience.

• Brand and reputation

Look for reputable brands that are known for durable, high-performance commercial food processing equipment.Check reviews from other users in similar industries. Reputable brands typically mean longer lasting, higher quality equipment.

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.