Reber manual mincer plate no. 5

Reber die plate for manual meat grinder No. 5

REBER die plate for manual meat grinder No. 5 is made of carbon-hardened C55 steel and is the ideal complement to the Reber manual meat grinder No. 5 code 8680N. This plate is not made of stainless steel, Therefore, if not properly used, it can rust!

For general information on Reber products visit the specific page. In order to be able to analyse in detail all the features of meat mincers, electric and manual, and our entire range, visit our mincers page.

The plate is available with holes of different diameters, to be selected according to the type of meat to be minced. It is possible to choose the size of the hole diameter of each plate from the drop-down menu.

It may happen that plates with holes in the diameters you are interested in may not be available. In this case you can contact us and we will be able to provide you with the rigmarole you are interested in with a few extra days to wait!

ATTENTION! THE REBER MANUAL MEAT GRINDER PLATE IS NOT COMPATIBLE WITH ELECTRIC MEAT GRINDERS OF THE SAME BRAND. SIMILARLY, THE COMPATIBILITY OF THE PLATE WITH MANUAL MEAT MINCERS OF OTHER MAKES CAN IN NO WAY BE GUARANTEED.

Technical specifications REBER manual mincer plate no. 5

• Made of C55 carbon steel
• Plate dimensions: diameter (edge to edge) mm. 51, thickness mm. 5, central hole diameter (inside which the grinder propeller engages) mm. 8
• Designed for use on Reber No. 5 manual mincers
• Suitable for food contact
• Available hole diameter sizes: mm. 4.5 - 6 - 8 - 10 - 12 - 14 - 16
• Blister or loose packaging
• Article on order

Attention! The photos of the plates shown are only indicative of the type of plate you will receive. The number of holes on the plate varies depending on the hole diameter chosen.

Description REBER manual mincer plate no. 5

REBER manual mincer plate no. 5 is made of C55 carbon steel and is the ideal complement to the Reber manual meat grinder No. 5 code 8680N.

This plate is not made of stainless steel, Therefore, if not properly used, it can rust! For proper use of the product, we always recommend washing with lukewarm water after each use and drying thoroughly.

It is important to use plates with holes appropriate to the meat to be minced. In fact, for minced meat that is relatively lean, a plate with holes of 4.5, 6 or 8 mm can be used. For sausage or black pudding, a plate with 8 to 12 mm holes is suitable. On the other hand, plates with holes of 10 mm or more are traditionally used for salami mixture. Finally, for fatty meats or mixed meats with large amounts of fat, it is traditional to first use a plate with large holes for a first pass and make a second pass with a plate with smaller holes. It should also be noted that using a plate with holes that are too small may slow down the grinding process and heat up the meat.

It is possible to select the size of the hole diameter of each plate from the drop-down menu.