Caso FW 2000 κιμάς 800 W αλουμίνιο 02870

Caso FW 2000 mincer with an 800 W motor and aluminium housing provides compact, robust meat grinding for home use. The unit includes stainless steel cutting components, a large aluminium filling tray and metal gearing for reliability. It supports forward and reverse operation and comes with multiple attachments for varied results.

Advantages

The mincer combines an aluminium housing and top piece with a powerful 800 W engine and metal gear for durable operation. It features a high-quality stainless steel blade and three interchangeable cutting plates (3 mm fine, 5 mm medium, 8 mm coarse) for texture control. The design includes a large aluminium filling tray, easy removal of the top piece for cleaning, and a sausage filler, cookie attachment and pusher among the included accessories. Forward and reverse functions plus two speed levels increase versatility.

Suitable for

• Grinding fresh meat for burgers, meatballs and minced recipes
• Making homemade sausages using the sausage filler
• Preparing coarse or fine textures with the 3 mm, 5 mm and 8 mm plates
• Processing dough or mixtures with the cookie attachment

Key specifications

• Brand: Caso
• Model: FW 2000 (MPN 02870, EAN 4038437028706)
• Power: 800 W
• Supply: 220–240 V, 50–60 Hz
• Speeds: 2
• Functions: Forward and reverse
• Throughput: 0.57 kg/min
• Weight: 5.1 kg
• Housing material: Aluminium
• Blade material: Stainless steel
• Included accessories: 3 cutting plates (3/5/8 mm), sausage horn, cookie attachment, pusher

How to use

Assemble the desired cutting plate and blade following the user manual, place the piece of meat on the aluminium filling tray and feed through the inlet using the pusher. Use the lower speed for delicate or small batches and the higher speed for faster throughput. If meat becomes trapped, switch to reverse briefly to clear the feed. After use, disconnect from the mains, disassemble the removable top piece and clean all parts that contact food according to the manual.

Recommendations

For best results, chill meat to around 2–6 °C and remove large sinews and bones before grinding. Process small batches at a time and clean components promptly to maintain hygiene and prolong the life of the mincer.