Meat grinder Gorenje MG2001SB, 2000 W motor, 2.6 kg/min capacity

Gorenje MG2001SB is an electric meat grinder with a 2000 W motor and a processing capacity of 2.6 kg/min, designed for home and small-scale use. The appliance is intended to grind raw meat into mince, prepare sausage mixes and produce various fillings. Metal grinding components and multiple cutting discs allow processing from coarse to fine textures, while a forward/reverse function helps clear blockages and maintain continuous operation.

Advantages

The high-power 2000 W motor provides stable performance for longer grinding sessions and faster throughput. Metal construction of the grinding head and blades increases durability and hygiene compared with plastic parts. Multiple cutting discs offer flexibility in achieving different textures, and the forward/reverse function reduces downtime by helping to unclog the feed. The unit is sized and specified for domestic kitchens and small production tasks where reliability and straightforward operation are required.

Suitable for

• Preparing minced meat for burgers, meatballs and sauces
• Making homemade sausages and pâtés
• Grinding meat for fillings, stews and casseroles
• Small-batch processing for family meals or cottage industry use

Key specifications

• Motor power: 2000 W for high throughput
• Processing capacity: up to 2.6 kg per minute
• Material of grinding parts: metal components for head and blades
• Cutting options: multiple discs for coarse to fine texture
• Operation modes: forward and reverse function to clear blockages
• Intended use: home and small-scale food processing

How to use

Assemble the metal grinding head, choose and fit the desired cutting disc and secure the locking ring. Cut meat into pieces that fit the feeding tube and remove large sinew or bone fragments. Switch on the grinder, feed the meat steadily without overloading the motor and use the reverse function if feeding becomes obstructed. After use, switch off and unplug the unit, disassemble removable parts and clean according to the manufacturer’s instructions to maintain hygiene and performance.

Usage recommendations

For best results, keep meat chilled rather than frozen, trim excess fat and sinew, and cut into uniform pieces to ensure consistent grinding. Use the coarse disc for binding mixes and the fine disc for smooth textures. Regularly clean and dry metal parts after each use and inspect blades for wear to maintain performance and food safety.