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AE-G12N & G22N
Operation Manual
773.376.0800 (P) • 773.376.2010 (F) • 3131 S. Canal St. Chicago, IL 60616
Revision 8/2015
Meat Grinder Plate Selection Guide
AE-G12N
Part No.
AE-G22N
Part No.
Hole Size
(in)
AE-G12N/08-02 AE-G22N/06-02
1/16”
AE-G12N/08-04 AE-G22N/06-04
5/32”
AE-G12N/08-06 AE-G22N/06-06
1/4”
AE-G12N/08-08 AE-G22N/06-08
5/16”
AE-G12N/08-10 AE-G22N/06-10
3/8”
AE-G12N/08-12 AE-G22N/06-12
1/2”
AE-G12N/08-14 AE-G22N/06-14
9/16”
AE-G12N/08-16
AE-G22N/06-16
5/8”
AE-G12N/08-18 AE-G22N/06-18
11/16”
N/A
AE-G22N/06-20
3/4”
AE-G12N/08-00 AE-G22N/06-00
3 Hole
Plate
Typical Usage
Very Fine - Second/Third Grind,
Bologna, Hamburger, Beef Jerky,
and Franks
Fine- Second/Third Grind,
Breakfast Sausage, Hamburger,
Polish and Italian Sausage
Medium – First/Second Grind,
Hamburger, Salami,
Sausage, and Pepperoni
Coarse– First/Second Grind,
Hamburger, Salami,
Coarser Sausage, and Pepperoni
Coarse- First Grind, Chilli meat and
Chorizo
Very Coarse- First Grind, Chill and
Stew Meat
Very Coarse - First Grind, or
Tougher Chunking Meat
Very Coarse- First Grind, or
Tougher Chunking Meat
Very Coarse- First Grind, or
Tougher Chunking Meat
Very Coarse- First Grind, or
Tougher Chunking Meat
Pass-through, Must use when
sausage stuffing
Hole Size
(mm)
2 mm
4 mm
6 mm
8 mm
10 mm
12 mm
14 mm
16 mm
18 mm
20 mm
0 mm