Specialist edge-style grinder plate for No.52 commercial mincers, with 1/8″ (approximately 3mm) holes for fine mincing. Built for sausage, burger and processed-meat work where a clean, cool cut matters.

At a glance

• Compatible with: No.52 size commercial mincers
• Hole size: 1/8″ (approximately 3mm)
• Style: edge grinder plate — sharper face geometry, less smearing
• Best for: emulsion-grade sausage, burger blends, processed meats
• Build: heavy-duty food-grade stainless steel

What "edge grinder" actually means

Edge plates have a chamfered, sharpened cutting face rather than a flat one. The blade tip runs across a sharp edge rather than a dull rim, which cuts cleaner, runs cooler and reduces smearing — important for premium sausages and burgers where fat and protein need to stay intact during mincing.

Pairs with

Pair with a fresh Salvador No.52 (42) mincer blade. An edge plate only works as well as the blade riding against it — replace as a set.

FAQ

How is this different from a standard No.52 plate?
Standard plates have a flat cutting face. Edge plates have a precision-ground, chamfered cutting face that gives a sharper shear and cooler mince — used by butchers and sausage producers wanting top-end finish.

What does 1/8″ work out as in mm?
1/8″ is approximately 3.18mm — close enough to a 3mm plate for practical purposes, used for fine sausage, burger and pâté work.

Does it fit a No.42 too?
Yes — size 52 and 42 mincers share plate dimensions across most major brands. Check your existing plate's outside diameter to be sure.

Will it run on a worn blade?
It'll run — but you'll lose most of the benefit. Edge plates work best with a fresh, true blade.