Machine to Making Meatball Automatic Meatball Maker Machine Fish Ball Meatball Former Meat Product Making Machines

The machine produces approximately 200–300 kg per hour; production varies with meat type and selected meatball size.

Working efficiency is about 280–300 meatballs per minute, depending on the selected size and mixture consistency.

Supported diameters are 18, 20, 22, 26, 30 and 32 mm. Typical piece weight ranges from about 8–25 g per meatball, depending on size.

The motor is 1100 W. Voltage options are 110 V or 220 V; confirm your required voltage when ordering.

Dimensions are 675 x 380 x 1205 mm (26.57 x 14.96 x 47.44 inches) and the unit weighs 70 kg.

The machine is constructed of high-quality stainless steel, particularly the parts that contact food, for durability and hygienic operation.

Yes — it is designed for meatballs, fish balls and similar formed meat products. Use properly pre-mixed or emulsified paste for best results.

Yes — it is an automatic meatball maker with simple controls for continuous production. Training or reading the operation manual is recommended for safe, efficient use.

Clean after each use: disconnect power, disassemble food-contact parts if applicable, wash with food-safe detergent, rinse and dry. Follow the supplied manual for disassembly and sanitation procedures.

It works best with fresh or properly thawed and mixed meat/fish paste. Large frozen chunks should be thawed and ground/emulsified to a paste consistency before feeding the machine.

Yes — the product includes a machinery test report for quality assurance. For additional certifications (CE, ISO, etc.), contact the manufacturer or seller.

Routine tasks include cleaning food-contact surfaces, inspecting seals and hoses, checking electrical connections, and lubricating moving parts as recommended in the manual. Replace worn components promptly to maintain performance.

Spare parts and after-sales support availability vary by seller. Contact your supplier for information on spare parts, warranties, and service options.

Consider your required hourly capacity, typical meatball sizes, available power supply (110 V vs 220 V), and production environment. Contact the supplier with your production targets for advice on the best configuration.

Always disconnect power before maintenance or cleaning, follow the operation manual, keep hands away from moving parts, use appropriate guards and personal protective equipment, and ensure operators are trained on safe operation procedures.