Meat Mincer / Grinder No name SITKO MASZYNKI 22A16 — manual/attachment model KAT00251

SITKO MASZYNKI 22A16 by No name is a manual meat mincer/grinder (model KAT00251) designed for household and small-scale food preparation. The unit operates as a hand-driven mincer or as an attachment-style grinder suitable for producing minced meat, burger mixes and sausage filling. It integrates with standard mincer workflows and kitchen use to provide a simple mechanical solution for grinding and preparing raw meat at home.

Advantages

The manual design offers control over grind texture and requires no electrical connection, making it suitable for locations without power or for users who prefer a non-electric appliance. As an attachment-style model, it can be fitted into compatible setups for more versatile use. The product facilitates direct preparation of minced meat and sausages while keeping operation straightforward and easy to maintain.

Suitable for

• Home kitchens for preparing minced meat and burger mixtures
• Small-scale food preparation and hobby sausage making
• Situations where a non-electric or portable mincer is required

Key specifications

• Product type: Manual meat mincer / grinder
• Primary functions: Grinding meat, producing minced meat and sausage filling
• Operation mode: Hand-driven or attachment-style use
• Intended use: Household and small-scale food preparation

How to use

Prepare cold, trimmed pieces of meat and ensure the unit and all parts that contact food are clean and dry before use. Assemble the mincer according to the manufacturer’s instructions for either hand operation or as an attachment. Feed meat into the hopper and turn the handle steadily to achieve an even grind. For sausage filling, attach the appropriate nozzle or funnel if provided and guide casing onto the nozzle while feeding the minced meat. Disassemble and clean all food-contact components after each use according to standard hygiene practices.

Usage recommendations

Keep meat chilled during processing to maintain texture and reduce smearing; cut meat into suitably sized pieces for smooth feeding. Regularly inspect and clean the cutting and grinding parts to preserve performance and food safety.