The Maku Oliver Voltz 5OV51991FW electric meat grinder features an 1800W motor, two-speed control and a reverse function to clear blockages. Designed for home and small-scale kitchen use, this cream-coloured appliance is intended for grinding fresh meat to prepare burgers, sausages and various fillings. The unit combines high throughput with straightforward controls to process larger quantities of meat with fewer interruptions.
Advantages
The powerful 1800W motor delivers consistent grinding performance and can handle tougher cuts of meat while maintaining stable operation. Two speed settings let you select a slower, coarse grind or a faster, finer result, adapting to different recipes. The reverse function helps clear jams quickly without disassembling the unit, reducing downtime during processing. The compact footprint and cream finish make the grinder suitable for kitchens with limited space where a neutral aesthetic is preferred.
Suitable for
- Grinding fresh beef, pork, lamb and poultry for burgers and meatballs
- Preparing minced meat for sausages and filled pastries
- Small-scale meal prep in home kitchens and cottage food production
- Processing mixed cuts where varying grind sizes are required
Key specifications
- Rated power: 1800 W
- Speed control: 2 selectable speeds for coarse and fine grinding
- Reverse function: motorized reverse to clear blockages
- Intended use: domestic and small-scale kitchen meat grinding
- Color: cream
How to use
Assemble the grinder according to the supplied instructions, ensuring the feed tray, screw, cutting blade and plate are correctly positioned and secured. Cut meat into pieces that easily pass through the feed opening and, if necessary, partially chill to improve cutting performance. Select the appropriate speed for the desired texture, feed the meat steadily using the pusher, and activate the reverse function if the auger becomes jammed. After use, switch off and unplug the appliance before disassembling for cleaning; remove and wash detachable parts following manufacturer guidance.
Usage recommendations
For consistent results, trim excess sinew and bone fragments and maintain a moderate meat temperature—too warm meat may smear, while very cold meat may reduce throughput. Use the lower speed for coarser grinds and the higher speed for finer texture; activate reverse promptly to clear obstructions rather than forcing additional meat through a jam. Regularly inspect and sharpen or replace cutting components as needed to preserve performance.
