The persistent challenge for grinding and stuffing equipment is processors’ continual need to increase volume. Grinders and stuffers are expected to do more functions, have high performance and keep up with more technology and faster speeds while proving better quality.
Grinders and stuffers also have to deal with the changing raw materials that processors see, not only from lot to lot that comes into a plant, but also the changes in raw materials that processors see over time, says Jeff Sindelar, assistant professor and extension meat specialist at the University of Wisconsin, Madison, Wis.