10.1 Preparation:
Select and attach to the cutting unit the holeplates and blades that are appropriate for the mincing work to be carried out, the type of raw material used and the required grain size of the minced meat, ensuring as far as possible to reduce the number of cutting elements to the minimum.
The use of protective gloves, preferably models made with stainless steel wire mesh, is recommended for handling, attaching and detaching the blades.
The simplest cutting unit consists of a single holeplate (P) with holes that are appropriate for the product to be minced and a single blade (S) that only cuts the side in contact with the holeplate, as shown in Figure 10.2.