OEM Frozen Meat Dicer Cutter Machines have several important applications in commercial meat processing:

1. Dicing large frozen beef, pork, and poultry blocks into cubes for further processing or packaging.

This is the primary use. The cubes can be packaged for sale, used as ingredients in meat products, or processed further.

2. Producing uniformly sized meat cubes for meals, appetizers, sandwiches, etc.

The precise and consistent dicing helps ensure consistent cooking results and appearance.

3. Increasing the surface area of the meat.

The small cubes have a much larger surface area which allows for faster freezing, cooking, curing, and marinating.

4. Producing fillers, crumbles, and diced meat for foods like pot pies, stews, chili, tacos, etc.

The diced meat is ideal as a filler or topping.

5. Portioning and packaging different amounts of meat cubes for retail sale.

Precisely diced meat cubes are easy to package in a uniform and attractive manner.

6. Creating meat cubes for breading and coating.

The small cubes can be coated and breaded efficiently and used as chicken fingers, fried pork chops, chicken nuggets, etc.

7. Dicing meat trimmings and byproducts into cubes to be used as ingredients in meat products, soups, stews, or pet foods.

Anything from fat trimmings to tendons and connective tissue can be diced.

8. Producing ground or chopped meat as an alternative or in addition to traditional ground beef and pork.

Some machines can chop the meat finely enough to produce ground meat substitutes.

9. Dicing meat for use as ingredients in processed meat products like pizza, pasta sauce, chili, soup, stew, etc.

The small cubes melt and blend in, adding meaty texture and flavor.

Does this help summarize some of the key applications and uses of OEM Frozen Meat Dicer Cutter Machines in commercial meat processing?

Some important features to consider in OEM Frozen Meat Dicer Cutter Machines include:

• Cutting blade

Carbide-tipped blades are standard and can slice through frozen meat efficiently. Some machines offer different blade options for more or less aggressive cutting. Blade height is also adjustable for different cut sizes.

• Cutting size

Machines typically allow you to adjust the blade height to produce cubes ranging from 1/2 inch to 1 1/2 inches or larger. More cutting sizes provide more flexibility.

• Material construction

Stainless steel components, especially the base, chassis, blade, and gears, provide durability for heavy, continuous use on frozen meat. Some parts like hoppers may be aluminum.

• Power source

Single phase 110V, three phase 220-240V or 208-220V power is common depending on the size and power of the machine. Higher power allows faster, more efficient cutting.

• Feed system

An automated feeding system with an adjustable hopper and pusher helps feed blocks into the cutting chamber continuously at a consistent rate. This reduces operator involvement and ensures even cutting results. Manual feed models require more operator feeding and attention.

• Collection system

An ejection system quickly pushes the diced cubes out of the chamber into a collection tray, bag, or for direct packaging. This keeps the cubes moving and prevents buildup. Some machines also have a built-in bagging or boxing attachment.

• Safety features

Guards, safeties, thermal protection, E-stop buttons, and interlocks help prevent injuries from the fast-moving blades and pinch points.

• Measure and control features

Some larger OEM machines have programmable controls, timers, digital readouts, sensors, and calibrated dials allowing precise adjustment and control of features like blade height, feed speed, ejection force, cooling, etc. for optimal performance.

• Cooling system

Built-in refrigerated coolers or chillers help keep the machine components and cutting chamber cold for faster, cleaner cutting of frozen blocks. External coolers can also be connected.

• Portability

While most OEM machines are stationary, some smaller tabletop models are mobile and can be easily wheeled around to different locations. This provides more flexibility.

Here are some key advantages of OEM Frozen Meat Dicer Cutter Machines:

• High volume and fast production

These machines are designed for rapid, continuous cutting of large frozen meat blocks. They can dice hundreds of pounds of meat per hour. This allows for high throughput in commercial meat processing operations.

• Precise and uniform cutting

The machines produce very evenly sized cubes, typically 1/2 inch to 1 1/2 inches in size depending on the model. The uniform pieces have a consistent appearance and cooking results.

• Minimal operator involvement

Once the machine is set up, it runs largely automatically, feeding, dicing and ejecting the meat cubes with limited manual labor. This reduces costs and ensures efficient, consistent performance.

• High quality cuts

The sharp carbide blades and precise controls are able to make clean, even cuts through the hard frozen meat. There is minimal ripping, tearing or crushing of the meat.

• Versatility

Different machines are available for various meat types (beef, pork, poultry) and in different sizes. Cube sizes can also be adjusted on most machines for different applications. Multiple machines may not be needed.

• Sanitation

Stainless steel construction and moving parts allow for quick cleaning and sanitation to prevent bacterial buildup, which is critical for food processing equipment. Parts can often be disassembled for deep cleaning.

• Reduced waste

Nearly all of the meat block is converted into usable diced cube product. Very little meat is lost or trimmed during the cutting process compared to manual dicing with knives.

• Increased surface area

The small cubes have a much larger exposed surface area, which aids in faster freezing, cooking, curing, marinating, breading, and more. More surface area means more even and efficient processing.

• Value added

Diced meat cubes can often command a higher price than large meat blocks due to their convenience and increased functionality. The machines help maximize the value of the meat.

• Improved safety

Fast-moving blades and pinch points are avoided, reducing the chance of cuts, scrapes and other injuries that can occur with manual meat cutting equipment. Guards and interlocks provide protection.

OEM Frozen Meat Dicer Cutter Machines are designed primarily for dicing large blocks of frozen beef, pork, and poultry meat. However, many of these machines are capable of dicing other types of frozen foods and meat products as well. Some of the common items that can be diced in these machines include:

• Beef (ribeye, strip steak, chuck, round, etc.)

Beef is probably the most common meat diced. Trimmed beef blocks are ideal.

• Pork (loin, butt, belly, spare ribs, etc.)

Pork tenderloin, pork chops, and pork belly can all be diced. Pork fat and skin can also be trimmed and diced.

• Chicken (whole chicken, breasts, thighs, drumsticks, etc.)

Both bone-in and boneless chicken pieces can be diced. Chicken is often diced to produce nuggets, fingers, and diced chicken for salads or fillers.

• Fish fillets (salmon, tuna, catfish, etc.)

Some dicers have adapted their designs to accommodate dicing frozen fish fillets. Fish can be more delicate so dicing may require some practice.

• Cheese (cheddar, mozzarella, parmesan, gouda, etc.)

Certain hard and semi-hard cheeses that freeze well can be diced in some machines. Cheese dicing may require an adapted blade and lower speed/power setting.

• Vegetables (carrots, green beans, broccoli, cabbage, etc.)

Tough, starchy vegetables that withstand freezing and harden in the freezer can be diced, though less commonly. Proper blade and lower power is usually required.

• Sausage ( Italian sausage, breakfast sausage, chorizo, etc.)

Frozen sausage patties or links can typically be diced for use in meals or as ingredients. Sausage may require an extra sharp blade.

• Shrimp, scallops, and other seafood

Some seafood products can be diced when frozen, though more delicately than meat. Smaller cube sizes, lower power, and adapted blades are usually needed.

• Prepared meat products ( meatballs, meatloaf, taquitos, etc.)

Pre-made frozen meat products can often be diced for use as toppings, fillers, or added ingredients, though may become crumbly. Smaller cuts and lower power are important.

• Meat trimmings, fat, and connective tissue

Meat trimmings, fat trimmings, tendons, and other connective tissue left over from butchering that becomes hard when frozen can frequently be diced for use as ingredients in meat products, soups, stews, and pet foods. Lower power and more durable blades are required.

OEM Frozen Meat Dicer Cutter Machines typically have the following basic structure and components:

• Base

A sturdy base, often constructed of steel or aluminum, provides stability for the machine. It has feet for placing on countertops or floors. The base houses electrical components and coolers in some machines.

• Chassis

The chassis supports the cutting chamber, feed system,collection system, and blade assembly. It is typically made of welded steel tubes or plates for strength and rigidity.

• Cutting chamber

The chamber houses the blade assembly and allows the frozen meat block to pass through for dicing. It is lined with steel or steel plates and connected to coolers to keep contents cold. An access door or removal panel allows cleaning.

• Blade assembly

Spindles with carbide-tipped cutting blades spin inside the chamber at high RPMs to slice through the frozen meat. The number and arrangement of blades depends on the machine capacity and meat type. Blades are mounted so they can be removed and replaced when dull.

• Feed system

A hopper holds the frozen meat blocks. A pusher system with one or more pushers automatically pushes the blocks into the spinning blades for cutting. The feed rate can usually be adjusted to control cube size. Hoppers can be gravity feed or powered hoppers.

• Collection system

An auger screw, conveyor belt, or vibration system transports the diced cubes and pushes them out of the cutting chamber into a collection tray, bag, or for direct packaging. Ejection force can sometimes be adjusted.

• Cooling system

Refrigerated coolers, chillers, or ice baths are connected to the cutting chamber and blade assembly to keep them between 0 to -15 F for optimum freezing and cutting. Cooling helps produce cleaner cuts and avoids excess glistening of fat.

• Motors

Electric motors, either single phase or three phase, provide the power to spin the cutting blades at high revolutions per minute as well as power feed and collection systems. Motor sizes range from 1/2 HP up to 50 HP or more on very large machines.

• Controls

Controls, including an on/off switch, emergency stop button, circuit breakers, overload protections, variable speed controls, timers, and programmable logic controllers may be included depending on the machine. Controls allow adjustment of feed, speed, dicing size, cooling, etc.

OEM Frozen Meat Dicer Cutter Machines work by the following basic principle:

1. A frozen meat block is fed into the cutting chamber by the machine’s feed system. The blocks are kept frozen solid for optimal cutting.

2. High-speed rotating carbide-tipped cutting blades slice through the frozen meat block, creating small cubes. The blades spin at revolutions per minute, typically in the range of 5,000 to 20,000 RPM or higher depending on the machine.

3. As the meat cube falls through and passes by the blades, it is sliced into smaller and smaller pieces until it reaches the target cube size. The cube size can range from 1/2 inch up to 1 1/2 inches or larger depending on the blade height and machine.

4. A collection system, like an auger screw, conveyor belt or vibratory tray quickly removes the diced meat cubes from the cutting chamber before they have a chance to melt or become overly soft. This keeps the cubes in near frozen state.

5. A cooling system, typically refrigerated coolers and chillers, keeps the entire cutting chamber, including the cutting blades and collected cubes, below freezing temperature during operation. This allows for optimal cutting performance and prevents excess fat rendering.

6. The machine relies on precision, high-speed cutting as well as continuous movement of the frozen meat through the blades. The feed rate, blade speed, and other controls allow adjustment of the cutting size and performance for different meat types, block sizes, and applications.

7. Once diced, the cubes typically drop into a collection bag, tray or for direct packaging and shipping. Some machines have integrated bagging and boxing equipment for fully automated production.

8. Important safety features like guards, interlocks, emergency stops and durable construction help prevent injuries and equipment damage during operation.

The price of an OEM Frozen Meat Dicer Cutter Machine can range significantly depending on several factors:

• Size and capacity

Larger machines with higher throughput capacities, able to dice 100-500 lbs of meat per minute or more, will be on the higher end of the price spectrum. Smaller tabletop models for occasional home use will be much more affordable, around $3,000-$10,000.

• Power source

Three phase power, especially 208V or 240V, requires more heavy-duty components and is more expensive than single phase 110V power. Three phase machines can cost 30-50% more.

• Cutting chamber size

Larger cutting chambers, especially wider and deeper chambers, require more heavy-duty construction and expensive components which adds to the overall cost. Chamber size is often a proxy for maximum block size and capacity.

• Blade options

More durable, heavy-duty blades, especially blades with hardened teeth versus flattened blades, cost significantly more and add to the price. Blade options provide flexibility for different meat types at a higher price.

• Level of automation

Fully automated models with automated feed systems, collection systems, and integrated bagging/boxing equipment tend to cost 2-3 times more than semi-automatic or manual feed models. Higher automation reduces labor costs but increases upfront costs.

• Brand and quality

Prices vary substantially between different brands, especially well-known commercial brands versus lesser-known or generic brands. High-quality, commercial-grade machines will generally cost 50-100% more than lower-quality machines.

• Additional features

Features like programmable controls, touchscreens, adjustable timers/speeds, overload protection, drop foot/emergency stop, air blade/air knife for improved cooling, scale for weighing input/output, etc. can increase the price 10-30% depending on the number of features.

• Typical price ranges:

Very basic manual feed tabletop dicers: $3,000-$10,000

Semi-automatic tabletop or floor model dicers: $10,000-$30,000

Large-capacity, automated commercial dicers: $30,000-$100,000

Very high-end, automated dicers for high-volume processing: $100,000 and up

In summary, you can expect to pay between $10,000 to $30,000 or more for a typical commercial OEM Frozen Meat Dicer Cutter Machine, with prices increasing for larger, more automated models.

Prices on the higher end of the range, $30,000-$100,000 and up, will provide a more heavy-duty, high-capacity dicer suitable for high-volume commercial meat cutting operations.

The cutting capacity and throughput of an OEM Frozen Meat Dicer Cutter Machine depends on several factors, including:

• Blade speed (RPM)

Faster blade speeds, typically in the range of 10,000-20,000 RPM or higher for most commercial dicers, can achieve higher capacities than slower speeds. Some high-end dicers can reach 25,000 RPM or more.

• Number of blades

More blades mean the meat can be cut into smaller pieces more quickly. Commercial dicers often have 4 to 12 blades or more, while home use dicers typically have 2 to 4 blades.

• Blade height and width

Taller, wider blades can cut through larger meat blocks, so dicers with more blade height and width can accommodate bigger meat pieces for higher capacity. Blade height allows cutting larger pieces, while width spans more of the cutting chamber.

• Feed system power and speed

More powerful feed systems, like high-torque auger screws, vibrating trays or high-volume hoppers, can feed meat into the blades at a faster rate. Faster pushing speed and acceleration also enables higher feed rates.

• Collection system power

Collection systems that can quickly and efficiently remove diced meat cubes, like high-volume conveyors, vibratory trays or under-blade collection systems, allow for faster cycling and higher dicing capacity. Slower collection results in cube buildup, reducing capacity.

• Cooling power

More powerful coolers and coolant systems maintain lower cutting chamber temperatures, which allows for cleaner cutting and faster blade speeds. Colder temperatures mean blades can cut more aggressively for higher volume.

• Typical capacities:

Small tabletop dicers: 5-30 lbs of meat per minute

Standard commercial dicers: 30-100 lbs per minute

High-volume dicers: 100-500 lbs per minute

Very high-volume dicers: 500 lbs per minute and above

As a rough estimate, you can expect dicing capacities of:

• 30-100 lbs per minute for a typical commercial dicer

• 100-500 lbs per minute for a high-volume dicer

• 500 lbs per minute and higher for some of the largest dicers

The exact capacity will depend on the specific design, features, blade speeds and power of the individual dicer. In general, larger machines, higher blade speeds, more powerful components and larger cutting surfaces will result in higher dicing capacities.

Quality control is important for ensuring OEM Frozen Meat Dicer Cutter Machines meet standards and produce consistent, high quality results. Some key aspects of quality control for these machines include:

• Material specifications

Using materials that meet specifications for hardness, durability and food grade quality is critical, especially for components like cutting blades, blades mounts, chassis, hoppers and trays that directly contact the food. Stainless steel is common for blades and hoppers, while steel and aluminum are used for other parts.

• Tolerance control

Tight tolerances for dimensions, clearances, alignments, vibrations and runout help prevent crimping, jamming and inconsistent cutting. Less than 0.001 inch tolerances are typical. Out-of-tolerance parts are reworked or scrapped.

• Welding quality

Any welding of materials needs to be fully fused with minimal porosity or imperfections to avoid weak points and areas where bacteria can harbor. Only highly skilled welders perform welding on food processing equipment.

• Finish quality

Smooth surfaces without pits, cracks, grinding marks or burrs are important for parts that contact food to allow easy cleaning and prevent buildup. Polished and non-porous finishes are used. Rough areas can be re-finished.

• Thermal testing

Completed machines undergo testing to ensure even, controlled cooling across components before leaving the factory. This validates the cooling system is functioning properly. Imbalanced or insufficient cooling will negatively impact quality and performance.

• Noise testing

Noise levels are tested to ensure machines meet specification limits, as excessively loud operating noise can impact operator comfort, safety and productivity. Measures are taken to minimize noise from motors, blowers, augers and other components.

• Load testing

Prototype and production machines undergo load testing with simulated frozen meat blocks to identify any weak points, noises, vibrations or improper clearances before final release. Testing with gradually increased load helps maximize capacity without compromising quality.

• Inspection

Strict inspection of materials, components, welding, finishes, tolerances, functionality and aesthetics helps identify any non-conforming parts or issues early so corrections can be made prior to final assembly and shipment. Only machines passing high standards of inspection are shipped.

• Adjustments and troubleshooting

Quality engineers have the skills and tools needed to adjust, repair, rework or redesign any components not meeting standards to optimize quality before production scale-up. Quality is the top priority.

• Record-keeping

Thorough documentation and records of all inspection results, testing, specifications, material certifications, set-points, and adjustments helps ensure consistency across production as well as supports quality claims and traceability if any issues arise with shipped products.

Here are some steps to properly clean an OEM Frozen Meat Dicer Cutter Machine:

1. Disassemble removable parts

Remove all parts like hoppers, feeders, collection trays, gloves, guards, etc. that can be dismantled easily for cleaning. This includes screws, bolts, clips and quick releases.

2. Presoak and scrape off excess

Use a nylon scraper, brushes or putty knife to scrape off any large caked on debris from surfaces before rinsing and soaking. Apply degreaser or detergent and let sit as directed.

3. Scrub and pressure wash all surfaces

Scrub all surfaces, crevices, grooves, seams and corners with abrasive sponges, brushes and scrubbers. Use a pressure washer on surfaces that can withstand direct spraying. Pay extra attention to welds where surfaces meet.

4. Clean coolers and hoses

Disassemble coolers if possible for cleaning condensers, evaporators, and internal parts separately. Clean all cooler tubing and hoses as well. Remove and clean fan grills/motors.

5. Disinfect all surfaces

Apply a USDA-approved disinfectant as directed to kill bacteria. Foam or mist entire machine, including reassembled parts. Let stand, then rinse thoroughly with water.

6. Rinse until runoff is clear

Rinse detached parts separately under hot, high-pressure water until all soap residue is removed. Blow dry or air dry all parts to prevent water spots. Ensure all surfaces are completely dry to avoid corrosion.

7. Inspect and lubricate moving parts

Once dry, reassemble machine and inspect all moving parts to ensure no damage or excessive wear before operating again. Apply food grade lubricant to hinges, slides, bearings and other friction points as needed.

8. Test coolers and ensure safety

Test any built-in coolers to ensure proper temperature and refrigerant levels before using. Ensure all electrical components including wires are intact and connections are tight for safe operation. Make adjustments or repairs as needed.

9. Sanitize before first use

Apply a sanitizing solution to the entire machine, including reattached parts, immediately before first use according to directions. Let stand as required, then rinse thoroughly with potable water before use.

10. Clean after each use

For best results, wipe down and rinse attached parts after each use. Fully disassemble, clean and sanitize the entire machine weekly or biweekly depending on frequency of use. Deep clean quarterly or annually.

Here are some important preparation steps to operate an OEM Frozen Meat Dicer Cutter Machine safely and efficiently:

1. Ensure proper training

Only trained operators should run the equipment. Review operating procedures and safety guidelines before using the machine.

2. Check machine condition

Inspect the entire machine for any damage or worn parts before operating. Ensure all parts are securely fastened with no likely points of failure. Make any needed repairs or adjustments.

3. Start up coolers and chillers

Before feeding any product, ensure all refrigeration components like coolers, chillers and condensers are turned on and have reached their target temperatures. The cutting chamber should be 0 to -15 F for optimal cutting.

4. Prepare the work area

Keep the area around the feed hopper and dicer clear of clutter, spills and tripping hazards. Ensure good lighting. Havecatcher trays, bags, boxes or other collection equipment ready and within easy reach of the discharge port.

5. Double check controls and settings

Review the controls, especially feed rate dial or encoder, blade speed control, discharge force control, etc. Ensure all controls are at the starting settings for the particular product and specifications. Make adjustments as needed before feeding.

6. Arrange and secure the product

Place your frozen meat blocks or sides on the feed deck or deck in a single layer so they feed into the blades in a consistent way. Use straps, stops or feed guides to keep the product from shifting as it feeds into and through the machine. stabilize the feed for even cutting.

7. Stand clear and start feeding

Ensure doors are properly secured, guards are in place, only necessary personnel are operating or in immediate range of the equipment, then activate the machine using the start or run button. Stand clear of the opening as the product starts feeding in to avoid entanglement or cuts.

8. Monitor quality and make adjustments

Watch the outfeed as soon as production starts to ensure you are getting cubes of the proper size specification. Make any needed adjustments to feed rate, blade height and speed using the machine controls to maintain optimal cutting performance and quality.

9. Shut down and clean-up properly

Hit the stop or emergency stop button to completely halt the machine. Do not attempt to remove parts or open access doors until all moving components have fully stopped. Disassemble as needed, then fully clean and sanitize the equipment before next use.

There are several good reasons why people want to invest in OEM Frozen Meat Dicer Cutter Machines:

• Increased productivity

These machines can dice frozen meat blocks into cubes much faster than manual cutting with knives. A single operator can dice hundreds of pounds of meat per hour using a dicing machine. This significantly boosts productivity and throughput.

• Consistency

The machines produce very evenly sized and shaped cubes each time. There is minimal variability compared to manual cutting. Consistent quality means a consistent customer experience and product.

• Value added

Diced meat cubes can often command a higher price than large meat blocks due to their convenience and functionality. The machines help maximize the value that can be obtained from meat products.

• Precision

The machines make very precise, clean cuts through the frozen meat. There is minimal tearing, crushing or irregular cutting that can occur with knives. Precise cutting helps maintain high quality.

• Improved food safety

The dicing process is fully enclosed and automated, reducing the opportunity for contamination or injury compared to manual cutting with knives. Proper sanitation is also easier to implement and monitor.

• Reduced waste

Nearly all of the meat block can be converted into saleable diced cube product. Very little meat is lost due to trimming, tearing or uneven cutting. Less waste means higher yields and profit margins.

• Labor cost savings

Although the initial capital cost of a dicing machine is high, the long term savings in labor costs can be substantial. Much less labor is required than manually cutting the same amount of meat. Labor is often one of the largest expenses, so dicing machines can significantly reduce costs.

• Additional revenue streams

The ability to dice meat into cubes opens up opportunities to serve additional markets and customers. Things like meat nuggets, meatballs, meat fillers, salad toppers, cooking add-ins, and more become possible. New revenue and profit opportunities emerge.

• Improved safety

Dicing machines have safety features like guards, interlocks, and emergency stops to prevent injuries that can occur when manually handling bladed cutting equipment like bandsaws, knives, and saws. Proper safety helps create a better working environment.

In summary, investing in OEM Frozen Meat Dicer Cutter Machines can help boost productivity, increase consistency, add value, improve precision, enhance food safety, reduce waste, lower costs, generate additional revenue, and ensure a safer working environment. For many meat processing businesses, the benefits of dicing machines make them well worth the initial investment.

Here are some tips for choosing an OEM frozen meat dicer or cutter machine:

• Decide on the types of meat you want to dice

Common meats include beef, pork, chicken, and shrimp. The machine should be capable of dicing your desired meats. Larger machines with more powerful motors can dice larger cuts of meat.

• Determine the dice size you need

Machines come with different dicing plates or grids to produce cubes of various sizes, typically 1/4 inch, 3/8 inch, 1/2 inch, and 3/4 inch. Get a machine with the range of plate sizes you need.

• Consider the feed tube size

The feed tube determines how much meat can be loaded at once. Larger feed tubes mean less frequent reloading but may not be suitable for smaller cuts of meat. Aim for a feed tube that can accommodate your typical cutting jobs.

• Check the motor power

More powerful motors, typically 5 HP or higher for commercial use, can dice meat faster and more efficiently, especially larger portions. But higher power means higher cost, noise, and energy usage. Choose a motor power suitable for your needs.

• Pay attention to construction quality

Look for a machine built of heavy-duty, durable stainless steel for easy cleaning and corrosion resistance. Sealed, food-grade components prevent meat buildup. Higher quality means lower maintenance needs.

• Check additional features like automatic or manual control, reverse button, safety interlock switch, clearly labeled controls, cool touch exterior, etc.

These features improve safety, ease of use, and prevent operator error.

• Compare prices from different brands and models

While higher price does not always mean better quality, expensive machines usually feature more powerful components for high-volume production use. Choose a balance of quality and affordability for your needs.

• Consider service and support

Look for a machine that comes with warranty and technical support in case you have any issues with installation, operation, or repairs. Good support will keep your machine running well for longer.