SELF-SHARPENING MINCER BLADE, SIZE 22

Description

This self-sharpening stainless steel blade is the replacement part for size 22 mincers, the most widespread size in professional butchery. It is the part that, turning against the plate, makes the real cut in the meat.

What it is used for

Size 22 is the workhorse of the trade: it covers the daily mincing of a butcher’s shop with a counter, with enough capacity to prepare mince, burgers and prepared products without the limitations of a small machine. That is also why it is the blade replaced most often, simply because it is the one that works hardest.

• Butchery: daily mincing of fresh meat and prepared products.
• Preparation rooms: making burgers, meatballs and meat mixes.
• Delicatessen: mincing for fresh sausage.
• Catering and institutional kitchens: continuous medium output.
• Supermarkets: butchery sections with their own preparation room.

Technical specifications

Product	Blade for meat mincer
Size	22
Material	Stainless steel
Type	Self-sharpening

The three things that decide the quality of your mince

When mince comes out pasty, the machine is almost never the problem. Three points determine the result, and all three are checkable in minutes. The first is the state of the cutting assembly: if the blade does not bear firmly against the plate, meat is crushed and passes through the holes without being cut cleanly. The result is soft mince that weeps and keeps badly.

The second is the adjustment of the ring. Too loose and you get the same gap; overtightened and the assembly heats up and wears prematurely. The third, least often looked at, is wear on the worm screw: a worn worm feeds meat unevenly, so the cut is inconsistent no matter how new the blade is.

What the supply includes

• Self-sharpening stainless steel blade for a size 22 mincer.

Size 22 plates are ordered separately according to mincing diameter; we stock the 4 to 6 mm format for fine mincing.

Bernad® after-sales service

At José Bernad, S.L. we have our own workshops and after-sales service to respond quickly to any issue with your equipment. If you have any questions before or after your purchase, call us on +34 967 219 649 or message us on WhatsApp.

Frequently asked questions

Why does the meat come out pasty?

Almost always because the cutting assembly is worn or badly tightened. If the blade does not bear firmly against the plate, the meat is crushed and passes through the holes without a clean cut. The result is soft mince that weeps and keeps less well.

Should blade and plate be replaced together?

Yes. Both wear as a pair and end up bedded into each other. Replacing only one leaves micro-gaps that reproduce the poor mincing problem, even though the new part is perfect.

Can it be sharpened instead of replaced?

The assembly can be reground at a specialist workshop, but each regrind removes material and there comes a point where the part gives no more. At the price of a size 22 replacement, it often works out better to replace than to regrind repeatedly.

Is it suitable for mincing frozen product?

That is not its use. Mincing frozen product calls for specific machines and cutting assemblies; forcing a conventional mincer with hard product ruins the assembly and can damage the worm screw and the drive.

How should it be stored when not in use?

Clean, dry and preferably lightly oiled with food-grade lubricant if it will be off the machine for a while. Moisture trapped between blade and plate is the usual cause of pitting corrosion in these parts.

Related products

• Plate 22 / 4 to 6 mm: the plate that works as a matched pair with this blade.
• Self-sharpening blade size 12: for compact counter mincers.
• Self-sharpening blade size 32: the step up for preparation rooms and light industry.
• Plate 114 / 3 eyes: a large-format plate for industrial machines.