Stuffers and grinders are the workhorses of any ground beef or sausage production facility. Both the quality and safety of the final product depend on that equipment, so it is of paramount importance that the machines excel in terms of both production and sanitation.
“Sanitation is key, and most of the companies that produce those machines have that at the forefront of their minds when they are designing them,” says Trevor Caviness, vice president of Caviness Beef Packers, in Hereford, Texas. The company’s Palo Duro Meat Processing division, in nearby Amarillo, produces fine-ground and coarse-ground beef, fresh and frozen, for retail and foodservice sectors, as well as the Federal School Lunch Program.