Tritacarne manuale GEFU METTO 19095 acciaio inox, manovella

The Manual Meat Grinder GEFU METTO 19095 Stainless Steel is a hand-crank meat grinder designed for domestic kitchens where a compact, non-electric solution is required. Constructed mainly from stainless steel, this grinder is intended for preparing fresh ground meat for sausages, burgers and mince. Its manual operation makes it suitable for precise portion control and for use in locations without electrical power or where quiet operation is preferred.

Advantages

The stainless-steel construction provides resistance to corrosion and supports hygienic cleaning. The hand-crank mechanism offers reliable, tool-free operation without the need for electricity, enabling use anywhere in the kitchen. Its compact size saves countertop or storage space and simplifies portion control when preparing small to medium batches of minced meat. Design and material choices focus on durability and easy maintenance.

Suitable for

• Grinding beef, pork, poultry and mixed meats for burgers and meatballs
• Preparing fresh mince for homemade sausages
• Small to medium household portions where manual control is preferred
• Kitchens without access to power or for outdoor/seasonal use

Key specifications

• Operation: manual hand-crank
• Primary material: stainless steel (body and working parts)
• Intended use: home/domestic meat grinding
• Design: compact, table- or countertop-mounted style
• Suitable outputs: mince for burgers, sausages, meatballs

How to use

Secure the grinder to a stable countertop or table according to the included clamping method. Cut meat into pieces that fit the feed throat, remove excess sinew and large bones, then feed the pieces into the hopper while turning the hand crank at a steady pace. Collect ground meat from the outlet into a bowl. Disassemble the unit for cleaning after use and dry all parts thoroughly before storage to maintain stainless-steel surfaces.

Recommendations

For best results, partially chill meat for firmer texture and easier grinding. Trim large amounts of fat and sinew to ensure consistent output and prevent clogging. Clean and dry all parts after each use to prevent residue build-up and to preserve the stainless-steel finish.