This disc is ideal for the finest dishes such as chicken or vegetable terrines, liver dumplings, spinach for the very young, or fine sausage specialties.

The 3mm perforated disc is a true all-rounder. Whether for pea or lentil soup, tartare, ketchup or meatloaf – this perforated disc is always the right choice.

This perforated disk processes matjes fillets and firm meat just as reliably as leeks or mushrooms. This makes it ideal for common sausage fillings and minced meat.

The 6mm grinding plate produces a coarser result than the 4.5mm version. It is particularly suitable for rustic minced meat and coarse sausage fillings when a more distinct texture is desired in the meat or mixture.

This perforated disc can also be used to process firm or sinewy meat. It is also very suitable for pre-processing, so that the meat can then be minced again with a smaller perforated disc.

The 8mm square-hole perforated disc, together with the 2-bladed stainless steel knife, forms the bacon dicing set, which dices bacon finely in no time.

The 12mm disc provides a very coarse result, suitable when you want to see a clear structure in the final product. It is also ideal as a pre-grinding disc if the meat is to be ground finer afterwards with a smaller disc.

This perforated disc produces a very coarse, chunky result. It is particularly suitable as a pre-grinding disc for the first pass, to cut meat into coarse pieces and then process it further with a smaller perforated disc.

This perforated disc ensures an extra coarse, chunky mincing result and is rather unsuitable for vegetables.

The 2-winged stainless steel knife is used in combination with a square-hole plate (e.g. 8 mm) to form a bacon dicing set. The two-winged shape processes the bacon in such a way that uniform cubes are produced. This is not possible with a 4-winged knife.

The 4-bladed stainless steel knife is used with all perforated disks with a round bore. Thanks to the four blades, meat, fish, and vegetables are cut evenly and cleanly, resulting in a homogeneous product – ideal for minced meat, sausage fillings, and the daily processing of various ingredients.

To prevent possible surface rust on the knife and perforated disk, they should be coated with a little cooking oil.