mincer plate sizes

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mincer plate sizes

Postby aris » Wed Sep 15, 2004 2:24 pm

Can someone give me an idea of how coarse different plate sizes are?

For instance, to make a coarse mixture - what is a good plate size?
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Postby Spuddy » Wed Sep 15, 2004 8:31 pm

I've only got two plates for my mincer.
9mm for coarse and 3mm for fine.
If I need extra fine I usually mince twice or more through the 3mm plate or then "blitz" in a food processor for franks or mortadella .
For extra coarse I mix 9mm minced and hand chopped.
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Postby aris » Wed Sep 15, 2004 8:38 pm

On the sausagemaking.org shop, he sells up to 20mm plates, but from the sounds of things a 3mm and a 9mm are good to have. Perhaps a larger one for very coarse cuts.

Similar to this - what is the meaning of the 'size' of a mincer? I see Franco sells size 12, 22 and 32 - what do these numbers mean?

And Franco - what size plates come with your different mincers?
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Postby aris » Wed Sep 22, 2004 11:46 am

No answers Franco?
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Postby Shaun » Thu Sep 23, 2004 10:59 am

Franco.
Are all mincer plates a standard size i.e fit all mincers? I have a Porkert 5 and want some different plates and new blade. Also what are the prices of these?


Regards.
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