Industrial Meat Dicing Machine
The MDC-001 industrial meat dicing machine precisely cubes, strips, slices, and shreds fresh, chilled, or slightly frozen meat into uniform pieces from 4 to 30 mm.
Feature
- MDC-101 Compact — 200-600 kg/h: Restaurants, central kitchens. 5-30 mm cut, 220V.
- MDC-001 Standard — 500-1,200 kg/h: Mid-scale meat plants. 4-30 mm cut size range.
- MDC-201 Industrial — 1,000-2,000 kg/h: High-volume sausage plants. 5.5 kW motor, pre-pressure mechanism.
- Typical values throughout — configured to your line requirements.
Sample
Sample output from the Industrial Meat Dicing Machine. Ask us for real production photos matched to your exact product and capacity.
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The MDC-001 industrial meat dicing machine precisely cubes, strips, slices, and shreds fresh, chilled, or slightly frozen meat into uniform pieces from 4 to 30 mm. Capable of processing 500 to 2,000 kg per hour.
Model Range
| Model | Capacity | Configuration |
|---|---|---|
| MDC-101 Compact | 200-600 kg/h | Restaurants, central kitchens. 5-30 mm cut, 220V. |
| MDC-001 Standard | 500-1,200 kg/h | Mid-scale meat plants. 4-30 mm cut size range. |
| MDC-201 Industrial | 1,000-2,000 kg/h | High-volume sausage plants. 5.5 kW motor, pre-pressure mechanism. |
Typical values — each model is configured to your product, cut size, and line speed.
Where It's Used
Sausage plants, frozen food makers, and ready-meal factories dicing fresh or tempered meat to a fixed cube. For the full range, see the processing hub.
FAQ
Work from two numbers: cut size and kilograms per hour. Cut range runs 4 to 30 mm on the standard machine and 5 to 30 mm on the compact one. Volume steps from 200 to 600 kg per hour for central kitchens, 500 to 1,200 for mid-scale plants, and 1,000 to 2,000 with a pre-pressure mechanism for high-output sausage lines.
Tempered meat at about -4°C dices cleanly and the machine accepts it directly. Fully frozen blocks at -18°C are too hard for the blade set and should be flaked in a frozen meat slicer first. Fresh and chilled meat cuts well too, though the cube definition is sharpest when the meat is firm rather than soft.
Check three things in order. Blade sharpness, since a dull set tears instead of cutting, and swapping sets takes about 5 minutes with no tools. Input temperature, because soft meat smears under the pre-pressure roller. And contamination, because a single bone-in piece will damage the blade set, so keep bone-in product off this machine.
Blade sets are the consumable. Each machine ships with a sharpening jig so your team can maintain edges in-house, and annual factory re-sharpening is available for sets that need regrinding rather than touch-ups. Keep one spare set per cut format, and add the cooked-meat blade option if you dice cooked protein, since it needs a different edge.
Yes, and the 5-minute tool-free blade change is what makes it practical. Plants commonly run fresh diced product, strips for stir-fry lines, and shreds for dumpling filling on the same frame with different blade sets. Cleaning between raw and cooked products is a washdown plus blade swap, so schedule cooked runs last in the day.
Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.
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