grinder maintenance question
Posted: Wed Jan 01, 2020 06:16
I just resurfaced the grinding plates and sharpened the cutting blade. I had neglected to do so for too long (probably about 300 lbs of meat ground in 6-12 lb batches since the grinder was new), and so it took quite a bit of work and metal removal to eliminate some of the grooves and such.
While there was a very distinct improvement in meat grinding performance, I was a bit dismayed when I inspected the plate after using it to grind a pound of raw spinach leaves. There were noticeable grooves forming again.
My question is: Is it possible that leafy greens are harder on the plates and blades than meat is?
If so, that could solve a bit of a mystery, and in which case I’ll just designate a set of plates and blade for veggies only.
(I could just use a food processor instead of my food grinder, but I really like the way it “chews” up spinach and cabbage, without blending them into a purée)
While there was a very distinct improvement in meat grinding performance, I was a bit dismayed when I inspected the plate after using it to grind a pound of raw spinach leaves. There were noticeable grooves forming again.
My question is: Is it possible that leafy greens are harder on the plates and blades than meat is?
If so, that could solve a bit of a mystery, and in which case I’ll just designate a set of plates and blade for veggies only.
(I could just use a food processor instead of my food grinder, but I really like the way it “chews” up spinach and cabbage, without blending them into a purée)