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Products:
Frankfurters, bologna, mortadella, liver sausage, patés
Characteristics:
Processing temperature increases of up to 28° F (17° C)
Consistently fine particle definition
High moisture-holding capacity
Requires fast knife speed and variable pump speeds
Products:
Polish sausage, bratwurst, medium cotto salami
Characteristics:
Minimal temperature increase
Moderate emulsion background
Medium-sized particles
Uses assorted-size hole plates, and multiple knife arm configurations
Requires medium knife speeds and variable pump speeds
Products:
Coarse smoked sausage, coarse cotto salami, coarse-ground meat loaves, chopped ham
Characteristics:
Minimal temperature increase
Minimal emulsion background
Well-defined lean and fat particles
Frequently includes condiments
Uses assorted-size hole plates and multiple knife arm configurations
Requires slower knife speeds and variable pump speeds
