by JohnT » Tue Sep 03, 2013 8:49 am
I am about to replace my old and well worn domestic mincer with a new #22 unit made by Trespade. The mincer comes with an 8mm plate as standard but, while I am spending the money, I am going to purchase at least two further plates. At the moment I have only been making raw sausages, but will slowly be venturing into other products such as salami. My present mincer came with three plates - small, medium and large, which appear to be 4.5mm, 6.5mm and about 8.5mm. The supplier for the #22 stocks plates of 3, 4.5, 6, 8, 13 and 20mm. Any recommendations as to what extra size plates to purchase would be greatly appreciated.