Rubis Refrigerated Meat Mincer
The Rubis Refrigerated Meat Mincer is a temperature-controlled Refrigerated Meat Mincer used for grinding chilled meat in food processing plants and butcher production facilities across Saudi Arabia. The equipment supports hygienic minced meat preparation while maintaining stable product temperature during grinding. With a theoretical output capacity of approximately 300 kilograms per hour and a hopper volume of 3.5 liters, the machine allows operators to maintain steady grinding cycles during batch processing operations in meat manufacturing environments.
The Rubis Refrigerated Meat Mincer is designed to grind chilled meat while limiting temperature increase during processing. The integrated refrigeration feature helps maintain product quality and reduces the risk of texture degradation that can occur when meat warms during grinding operations.
In meat preparation facilities located in Riyadh and Jeddah, the mincer is typically installed after trimming and portion cutting stages. Operators feed raw meat pieces into the 3.5-liter hopper where the internal screw conveyor moves the product toward the grinding head. The meat then passes through an 82 mm grinding outlet fitted with a Ø3 mm perforated plate to produce uniform minced meat.
The machine can achieve theoretical production levels close to 300 kilograms per hour depending on product density and feeding consistency. The oil bath gear reduction system maintains stable mechanical operation during continuous grinding cycles.
Its stainless steel body and monobloc crankcase construction support sanitation procedures required in regulated food manufacturing environments. The equipment is commonly used in butcher processing rooms and meat preparation facilities across Saudi Arabia where consistent grinding performance and product temperature stability are required.
Technical Specifications
| Product Code | RUBIS |
| Tension | 400V, 50 HZ |
| Motor | 1,1 Kw |
| Theorical debit | 300 Kg/h |
| Hopper capacity | 3,5L |
| Ø Exit | 82 mm |
| Ø Grate | Ø3 mm |
| Weight | 40 Kg |
Key Features
- Refrigerated grinding system maintaining chilled meat during processing.
- 18-10 stainless steel body and internal mechanical components.
- Theoretical grinding capacity up to approximately 300 kg per hour.
- 3.5-liter hopper designed for controlled raw meat feeding.
- 82 mm grinding outlet compatible with standard mincing plates.
- Ø3 mm perforated grinding plate producing fine minced meat texture.
- Oil bath speed reduction system permanently lubricated.
- Hardened steel gears supporting long operational cycles.
- Three-phase electrical configuration for industrial installations.
Rubis Refrigerated Meat Mincer
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Frequently Asked Questions
Grinding generates friction that can raise the temperature of the meat. When temperature increases too much, fat can smear and affect product texture. A refrigerated mincing system helps maintain a lower product temperature during grinding, which is important when producing consistent mince for sausage manufacturing or retail meat packaging.
The equipment is typically used in butcher preparation rooms, meat packing facilities, and food manufacturing plants. Processing operations in cities such as Riyadh or Jeddah use refrigerated mincers to maintain product stability when grinding meat for burgers, sausage mixes, or other processed meat products.
The unit is supplied with a Ø3 mm grinding plate, which produces fine minced meat suitable for sausage mixtures and processed meat formulations. Operators can change grinding plates depending on the required texture, allowing the same machine to handle different product recipes within a meat production facility.
The oil bath reduction system keeps internal gears permanently lubricated during operation. This reduces friction, stabilizes mechanical transmission, and supports continuous grinding cycles. In production environments operating for long working hours, proper lubrication helps maintain reliable machine performance and reduces mechanical wear.
Operators should avoid placing hands near the grinding inlet while the machine is operating. Meat should be pushed using appropriate feeding tools rather than direct hand contact. Proper operator training and the use of safety guards help prevent accidents in meat preparation facilities.
After production, the grinding head, screw, and plates should be removed and washed with food-grade cleaning agents. Stainless steel surfaces allow effective sanitation. Cleaning the machine immediately after processing helps prevent residue buildup and supports hygiene standards required in Saudi meat production facilities.
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