The plate looks like the simplest part of a meat grinder, yet it is the plate (together with the knife it works with) that decides the texture of the mince, the grinding temperature and the pace of the whole line. Wrongly chosen holes mean smeared mince, overheated protein and a motor working at its limit. Here is a practical cheat sheet — from our warehouse and from conversations with technologists.
Plate diameter first, holes second
The plate diameter has to match the grinder throat — it is a design parameter, there is no flexibility here. In practice you will meet the whole range: from compact butcher-shop grinders to industrial machines with 250–280 mm plates. If you do not know the diameter, measure the old plate or simply tell us the brand and model of the machine — our catalogue covers grinder parts for Laska, Seydelmann, Marel, Wolfking, Carnitech, Scansteel, Velati, Palmia, Vemag, Bizerba — 10 brands in total.
The second parameter is plate thickness — thicker plates stay flat with large holes and higher pressure, thinner ones work in multi-stage sets as final plates.
Hole size versus the end product
The question we hear most often. An orientation table (butchery practice — your technologist always has the final say):
| Holes | Application |
|---|---|
| 1–3 mm | finely comminuted products: frankfurters, pâtés, emulsified sausages |
| 4–6 mm | medium-ground sausages, meat for burgers and dumplings |
| 8–13 mm | coarse-ground sausages, salami, dry-cured products |
| 16–25 mm | goulash meat, primary size reduction |
| 30–45 mm | first stage in multi-stage sets, pre-grinding, frozen raw material |
Our catalogue holds 59 plates with holes from 2 to 40 mm — see grinder plates.
A plate never works alone — think in sets
The cutting set of a grinder is a system: pre-cutter → knife → plate — and in industrial machines multi-stage systems: pre-cutter, knife, intermediate plate (large holes), second knife, final plate. The order and orientation of parts on the shaft matter: a mixed-up order means an immediate rise in mince temperature and accelerated wear.
Two iron rules:
- Knife and plate bed in as a pair. A new plate with a worn knife (or the other way round) wears faster and cuts worse. When planning a replacement, count the whole set.
- Flatness and sharp hole edges decide the cut. A plate with worn, rounded edges “lets through” instead of cutting — even with a sharp knife.
How to recognize knife and pre-cutter wear is covered in a separate guide: Signs of grinder knife and pre-cutter wear.
Original or replacement?
We stock both original parts and proven replacements (including L&W and made-to-sample versions). A replacement in good tool steel is often 60–70% of the original’s price with comparable service life — and with fast-wearing parts that difference becomes significant over a year. Every part in our catalogue has a TECH index that identifies the exact version.
Don’t know the designation? We will match it
The brand and model of the grinder is enough — or a photo of the old plate with basic dimensions (diameter, thickness, holes, mounting). Get in touch via the contact form or click “Ask for a quote” next to any part — we will prepare an offer and advise on the right set.
Go to the grinder parts catalogue →
