The first photo above shows our Patented Cowl Air Induction Cooling System where air is sucked into the front of the cowl and into the inner housing of the grinder. This cool air circulates throughout the interior of the grinder cooling off the interior parts of the grinder and the hot air is expelled out the back vent of the grinder. This type of cooling system keeps the motor nearly 200% cooler than regular electric meat grinders and can virtually double the life of your unit.
The second photo shows our 3 Speed Control System with a Stop & Reset Button. ON/1 is the High Speed used mostly for grinding all meats, ON/2 is the Low Speed normally used when you want to Stuff Sausage and REVERSE is used in case something gets caught inside the grinding head and needs to be backed out. If the grinder maxes out its Wattage by something very hard being dropped down the feed chute (like a knife or a hard bone), it will immediately stop to avoid damage. All you have to do is take the grinding head off the unit and clear the obstruction, reattach the grinding head to the unit, wait for 10 Seconds and then push the STOP & RESET Button and the grinder will turn back on so you can continue grinding.
The Grinding Head on this grinder is a Size #12 and not a smaller size #5 or #8 like most kitchen grinders. The 4 parts of this Grinding Head (shown above in the 1st photo above) are manufactured out of 100% Polished Cast Aluminum (NOT Coated). These parts should NOT be washed in the dishwasher, but should be washed with a mild detergent (like Dawn Liquid) and hot water, towel dried and stored in a dry place.
This unit also comes with 3 Each 100% 304 Grade Stainless Steel Cutting Blades (shown in the 2nd photo above). We include the 3 Cutting Blades so you can match up one of the Cutting Blades with one of the Grinding Plates (shown below) so they are a Matched Set. When you match up a Cutting Blade with a Grinding Plate as a set, this keeps the cutting blades much sharper and your will get a much faster and more precise Grind on your meat. Since the cutting blades are manufactured out of Stainless Steel, you can wash these either by hand or put them in the dishwasher.
This unit comes standard with 3 Tempered Steel Grinding Plates (Course, Medium & Fine). The diameter of the grinding plates (shown above in the 1st photo) are 2 5/8 Inches (the Standard for a Size #12 Grinder) which makes for a much faster grind due to the larger output for the meat that you are grinding. The grinding plate that looks like a Wagon Wheel is used for a Coarse Grind, the grinding plate with the Medium Holes (1/4" Diameter Holes) is used for a Medium Grind and the grinding plate with the Small Holes (5/32 Inch Diameter Holes) is used for a Fine Grind. Please note that these Grinding Plates are made from Tempered Steel and should (like the Grinding Head) NOT be washed in the dishwasher. They should also be washed with a mild detergent (like Dawn Liquid) and hot water, towel dried immediately, coated with a food grade oil or food grade silicone and stored in a plastic bag ready for their next use.
This grinder also comes with what is called a modified Beaner Plate, otherwise known as a Sausage Stuffing Plate (shown above in the 2nd photo). These plates are made specifically for use in electric meat grinders when you want to stuff sausage as they let more sausage flow through the grinding head into the sausage casing. When stuffing sausage with this grinder DO NOT use the cutting blade while doing this. To stuff sausage: Insert the auger (or snake as some people call it) into the grinding head, then insert the Beaner Plate next to keep the auger centered. Next insert one of the 3 sizes of stuffing tubes into the back of the round white adapter (parts shown two pictures above these). Hold these connected sausage tube parts to the front of the grinding head and secure them by placing the head locking cap over them and tightening them to the grinding head. You are now ready to stuff your sausage.
A Set of 3 Sizes of Sausage Stuffing Tubes along with the Adapter are also included (shown in the 1st photo above). The Diameter of the Sausage Stuffing Tubes are 3/4 Inch, 5/8 Inch and 1/2 Inch.
The 2nd photo above shows the Kubbe (also know as Kibbe) Attachment that comes with this grinder. For those of you who are not familiar with Kubbes, they are Traditional Middle Eastern Dish comprised of a cylinder-like shell made from meat which lamb and bulghar wheat. The center is then stuffed with a spiced minced lamb filling and the ends are sealed to form the Kubbe which is then Deep-Fried.
The above photos show the actual Grind of the 3 sizes of grinding plates that come with the grinder. The STX Turboforce 3000 Series Grinder will grind (set on high) between 175 lbs. and 225 lbs. of meat per hour depending on the consistency and coldness of the meat you are grinding. Photo one above shows the Grind using the Wagon Wheel grinding plate, photo two shows the Grind using the 1/4" grinding plate and photo three shows the Grind using the 5/32" grinding plate.
Please note that a lot of our customers will Double Grind their meat for a better mix of the lean and the fat in the mixture. For Example: If you wish to make hamburger out of a chuck roast, you might want to grind the meat the first time with the Wagon Wheel grinding plate and then grind it again using the 5/32" grinding plate. This helps to make sure that the lean meat and the fat are completely mixed with no clumps of fat. We have found that either an 80-20 ratio mix (80% lean to 20% fat) or an 85-15 ratio (85% lean to 15% fat) are the two best mixes for making hamburger for cooking on your outdoor grill. If you make your ground meat too lean (without enough fat) and cook them out your outdoor grill, your hamburger will turn out to be as hard as a rock because all of the fat will be cooked out of it. You can use a leaner mix if you are going to use the ground meat for pan frying, making a meat loaf or something like chili.