Tritacarne elettrico SMAPP 489.81, 2000 W, 3 dischi forati (2,7–8 mm), bianco

The Electric meat grinder SMAPP 489.81 is a domestic appliance for grinding and shredding meat with a 2000 W motor. Supplied in white, it is designed for continuous single-speed operation and includes three strainers with hole diameters of 2.7 mm, 4–5 mm (mid) and 8 mm for fine, medium and coarse mincing. The unit has an on/off switch, non-slip feet for stability during use and a charging bowl included in the package to collect processed meat.

Advantages

The powerful 2000 W motor delivers sufficient torque for efficient processing of different meat types while remaining simple to operate thanks to a single-speed control. Three interchangeable strainers expand processing options from fine to coarse texture. Non-slip feet improve stability and safety on kitchen surfaces, and the included charging bowl streamlines collection and handling of minced meat.

Suitable for

• Preparing minced meat for burgers, meatballs and casseroles
• Making homemade sausages and fillings
• Shredding meat for stews and prepared dishes
• Home food preparation where different grind sizes are required

Key specifications

• Motor power: 2000 W
• Number of speeds: 1 (single-speed operation)
• Strainers included: 3 with hole diameters covering 2.7 mm up to 8 mm
• Hole diameter range: 2.7 mm to 8 mm (fine to coarse)
• Control: On/off switch
• Design colour: White
• Stability: Non-slip feet
• Package contents: Charging bowl included

How to use

Assemble the grinder according to the included instructions by fitting the chosen strainer and the cutting blade. Place the appliance on a stable, dry surface and ensure the non-slip feet are in contact with the countertop. Feed trimmed, chilled meat into the feeding tube and operate the unit using the on/off switch. Collect the minced product in the supplied charging bowl. Turn off and disconnect the appliance before disassembling for cleaning.

Recommendations

For best results, partially freeze meat to a firm but not solid state before grinding to improve texture and reduce smearing. Use appropriate strainers to achieve the desired consistency: the 2.7 mm strainer for fine mince, medium strainer for general use and 8 mm for coarse cuts. Clean and dry all removable parts after each use and follow safety instructions when handling the blade and metal parts.