TEEMYEAH TB-04 Industrial Bone-In Meat Dicer
Bone-In Meat Dicer for frozen bone-in meat portioning in meat processors and integrated food-preparation workflows
The TB-04 is an industrial bone-in meat dicer that cuts -5°C to 0°C frozen ribs, frozen pork belly, half ducks, and half chickens into blocks in one operation. It is best suited to frozen bone-in meat portioning, with confirmed applications including pork ribs, poultry portions, frozen bone-in meat.
For preliminary selection, the current technical record provides a documented capacity of 350 kg/h; a documented cut size of Width: 25 mm, fixed; length: 17–30 mm, adjustable. Final performance should be reviewed against the real raw material, required finished result, feeding method and the capacity of adjacent equipment.
- Documented capacity: 350 kg/h
- Documented cut size: Width: 25 mm, fixed; length: 17–30 mm, adjustable
- Documented power: 3 kW
- Documented dimensions: 1050 × 600 × 1160 mm
- Documented power supply: 380 V / 3 Ph / 5-wire / 50 Hz
- Documented material: SUS304 stainless steel
Details
The TB-04 is planned as a defined meat preparation step between thawing, trimming or portion preparation and inspection, mixing, marinating, cooking or packing. The machine should be selected for the documented product range and the required finished condition rather than for a catalogue capacity figure alone.
Before order confirmation, provide representative raw material, the required finished result, target sustainable output, operating hours, available floor space and the upstream and downstream equipment. Any option or accessory should be written into the quotation and technical agreement.
Technical Specifications
| Parameter | Specification |
|---|---|
| Model | TB-04 |
| Product Name | Bone-In Meat Dicer |
| Capacity | 350 kg/h |
| Cut Size | Width: 25 mm, fixed; length: 17–30 mm, adjustable |
| Dimensions | 1050 × 600 × 1160 mm |
| Power | 3 kW |
| Power Supply | 380 V / 3 Ph / 5-wire / 50 Hz |
| Machine Weight | 300 kg |
| Material | SUS304 stainless steel |
| Suitable Products | pork ribs, poultry portions, frozen bone-in meat |
Actual throughput depends on product type, product condition, feeding method and operating settings.
Applications
Suitable Products
- pork ribs
- poultry portions
- frozen bone-in meat
Typical Applications
- meat processors
- central kitchens
- prepared-food plants
- foodservice preparation facilities
Final suitability depends on product size, condition, temperature, feeding method and the required finished result. Arrange a sample test when product behavior or the meat preparation result is critical.
Get a TB-04 Project Configuration
Share your raw material, required finished result, target sustainable output, daily operating hours, available floor space, upstream stage (thawing, trimming or portion preparation), downstream stage (inspection, mixing, marinating, cooking or packing) and destination power supply.
Include sample photos or arrange a product test when product handling or the meat preparation result must be confirmed before quotation.
How the TB-04 Works
The TB-04 cuts -5°C to 0°C frozen ribs, frozen pork belly, half ducks, and half chickens into blocks in one operation. Confirm the incoming product, operating settings, discharge arrangement and required result before production.
Matching the TB-04 to Product and Output
Match the machine to the material and finished result before relying on a catalogue figure.
- Capacity reference: 350 kg/h; verify sustainable output with the real product.
- Cut or process setting: Width: 25 mm, fixed; length: 17–30 mm, adjustable.
- Suitable products: pork ribs, poultry portions, frozen bone-in meat.
- Required evidence: representative samples and an approved finished-product target.
Cleaning and Maintenance Planning for the TB-04
Before cleaning or maintenance, isolate the TB-04, remove retained product from accessible food-contact areas and inspect operating parts for wear or damage. Confirm component access, cleaning limits, wear parts and the approved sanitation sequence for the supplied configuration.
Washdown limits and component-release steps should follow the operating documents for the supplied machine.
Integrating the TB-04 into Your Process
Plan the TB-04 as a meat preparation step and match its sustainable output to adjacent equipment. Review the meat cutting equipment, the custom food pre-processing line and the guide to food-processing equipment capacity verification.
Confirm feed and discharge heights, utilities, operator access, cleaning access and the handoff to inspection, mixing, marinating, cooking or packing before the final layout is approved.
