Grasselli - Hand Meat Skinner

Applications & Use Cases

• Used in small to medium-scale butcheries for precise removal of skin from various meat cuts.
• Suitable for game processing operations requiring manual control over skinning.
• Often found in restaurant kitchens or catering facilities for preparing specific meat products.
• Applicable in food research and development labs for controlled skinning tasks.

Typical Specifications

Typical capacity

Manual operation, throughput is dependent on operator skill and product type.

Power supply

Typically unpowered, relying on manual force. Some models may feature pneumatic assistance, requiring a compressed air supply (commonly 6-8 bar).

Construction material

Commonly stainless steel for hygiene and durability, with food-grade plastics or composites for handles.

Blade type

Typically features a sharp, replaceable blade designed for efficient skin removal.

Maintenance requirements

Regular cleaning, blade sharpening or replacement, and inspection for wear are typically required.

Suitable feed sizes

Designed for individual cuts of meat, accommodating a range of sizes that can be handled manually.

Frequently Asked Questions

• What types of meat can a hand meat skinner process?

  A hand meat skinner is versatile and can typically process various types of meat, including pork, beef, poultry, and game, depending on the specific cut and operator technique.

• Is this equipment suitable for high-volume production?

• What safety precautions should be taken when using a hand meat skinner?

• How often do blades need to be replaced or sharpened?

• Can this equipment be easily cleaned?