To clean a commercial meat grinder, unplug it, take off the head, auger, knife and plate, soak and scrub every part in warm detergent water with a brush through every plate hole, rinse, sanitize, and let the parts air dry before you store them. Clean it after each use, when you switch between types of raw meat or from raw meat to ready-to-eat food, and at least every four hours during a long run.
Shop the equipment in this article: meat processing machinery, commercial mixers and 3 compartment sinks. Freight is included on every order.
Ground meat has far more surface area than whole cuts, and anything left inside a grinder head is carried into the next batch. The steps below are common practice for the grinders we sell; your manual comes first for your model.
How often the code says to clean it
The FDA Food Code (section 4-602.11) says food-contact surfaces must be cleaned:
- Before each use with a different type of raw animal food, such as beef, then pork, then poultry. The exception is a run of raw meats where each one that follows needs a higher cooking temperature than the one before.
- When switching from raw food to ready-to-eat food.
- At any time contamination may have occurred.
- At least every four hours when the grinder is in continuous use with time and temperature controlled food.
There is one exception that matters to butcher rooms: equipment used in a refrigerated room may be cleaned less often, based on the room temperature, if the schedule is written down. At 41 F or below the interval is 24 hours; above 41 to 45 F it is 20 hours; above 45 to 50 F, 16 hours; and above 50 to 55 F, 10 hours. Virginia’s adoption uses the same figures (12VAC5-421-1780). Your local health department has the final say on your cleaning schedule.
Before you start
- Read the manual. It lists which parts come off and whether any are dishwasher safe.
- Turn the grinder off and unplug it before you touch the head.
- Wear cut resistant gloves when handling the knife and plates.
- Have a food safe detergent, a sanitizer mixed to its label, a bottle brush and a small brush for the plate holes.
Step 1: clear the head
Some kitchens run a few pieces of bread through the grinder at the end to push out leftover meat, if their process allows. Bread contains wheat, so skip this if the next product must be free of it. Then turn the grinder off and unplug it.
Step 2: take it apart
Following the manual, remove the feed pan or tray, the retaining ring, the grinding plate, the knife, the auger and the head. Lay the parts out in order on a clean tray so reassembly is quick and nothing is lost.
Step 3: soak and scrub
- Soak the parts in warm water with detergent. As common practice, start warm rather than very hot, because hot water can set protein onto the metal.
- Scrub each part with a bottle brush, and push a small brush through every hole in the plate.
- Clean the threads on the head and the retaining ring, where fat and meat collect.
Step 4: rinse and sanitize
Rinse every part in clean water, then sanitize it as the sanitizer label directs. A three compartment sink works well for this, with the parts moving from wash to rinse to sanitize.
Step 5: let it air dry
The Food Code (section 4-901.11) says cleaned and sanitized equipment and utensils must air dry and may not be dried with cloths. Virginia’s adoption uses the same rule (12VAC5-421-1960). Set the parts on a clean rack and let them dry completely.
Step 6: wipe the motor housing
Wipe the body with a damp cloth and detergent, then sanitize. Never submerge the motor base or spray water into it.
Step 7: store it dry
Store the parts dry and apart in a clean place, or reassemble only when dry. Some operators apply a light coat of food grade mineral oil to the knife and plate before storage, if the manual allows, to slow rust on parts that are not stainless.
How hub size changes the job
Hub size sets the size of the parts you clean. From our product pages:
- #12 hub: the Prepline MC12 is rated at up to 250 lb an hour, and our MG-12 deli grinder has a 1 HP, 750 W motor, a stainless T-head and a reverse switch to clear jams. Parts are small enough to clean in one sink compartment.
- #22 hub: the Prepline MC22 moves up to 450 lb an hour with a 1.5 HP gear driven motor, forward and reverse, and comes with 1/4 and 5/16 in. plates.
- #32 hub: the Prepline MC32 moves up to 661 lb an hour with a 2 HP motor, 1/4 and 5/16 in. plates and a spare blade. The head and plates are larger and heavier to scrub.
- Mixer attachments: the Prepline PMGA12 and PMGA22 stainless grinder heads fit mixers with a #12 or #22 hub and clean the same way.
Keep it cold
As common practice, chill the head, auger, knife and plate before grinding. Cold parts smear less fat, which makes the meat grind cleaner and the cleanup easier, and the meat spends less time warming up.
Signs of wear
- A dull knife smears meat instead of cutting it.
- A plate with rounded holes pushes meat instead of shearing it.
- Rust or pitting on parts that should be bright.
Replace worn knives and plates as a set so they meet evenly.
Keep a cleaning log
A short log next to the grinder, with the time of each clean and the initials of whoever did it, shows the four hour rule is being followed. If you use the refrigerated room schedule, the code requires that schedule to be written down.
Frequently asked questions
How often do you have to clean a commercial meat grinder?
After each use, between types of raw meat (unless each one needs a higher cooking temperature than the last), when switching to ready-to-eat food, and at least every four hours during continuous use. Refrigerated rooms can use a longer, written schedule based on room temperature.
Can meat grinder parts go in the dishwasher?
Only if your manual says so. Some parts are aluminum or carbon steel and can discolor or rust.
Why do my grinder plates rust?
They were left wet, or they are a steel that rusts. Dry them completely and, if the manual allows, oil them lightly before storage.
Do I have to take the grinder apart every time?
Yes. Meat collects inside the head, around the auger and in the plate holes, and only taking it apart reaches those areas.
What to buy
Compare grinders by hub size and horsepower in meat processing machinery, mixers with a #12 hub in commercial mixers, wash sinks in 3 compartment sinks, and work surfaces in work tables. Freight to the 48 contiguous states is included in the price, powered items have a 7 day return window, and lease-to-own financing is available on items from 500 dollars.