Short answer
The number is the grinder's head or hub size, an industry convention that sets the diameter of its plates and knives. A larger number means a bigger plate and more meat per hour: #8 and #12 suit restaurants and lighter grinding, while #22 and #32 suit higher-volume shops and processing. Buy plates and knives in the grinder's number, and confirm they fit its make.
Plate hole size sets the texture: small holes give a fine grind, larger holes a coarse one. Many kitchens grind coarse first and then fine for burgers and sausage, which gives a more even texture.
Keep the meat, the grinder head and the plates very cold while grinding. Warm fat smears instead of cutting cleanly, and cold equipment also makes it easier to keep the meat within safe temperatures.
Motor power, and whether the head, auger and plates come apart easily for cleaning, matter as much as throughput. Check the manufacturer's rating for continuous use if you grind for long periods.
Updated · By Norpex