4812

Overview

The Hobart 4812 is a commercial meat chopper power drive. Its motor turns the hub drive that engages the worm assembly in the chopper cylinder. With the chopping components in place, the unit processes meat through a perforated plate. The operator manual describes the 4812 as a 1/2 horsepower chopper and states a first-cut capacity of 8 lb. per minute through a 1/8-inch plate. Hobart’s export listing gives a capacity of 6 kg per minute with a 4.5 mm plate. These figures refer to different plate sizes and source descriptions.

The 4812 is the drive unit, while the feed pan and chopping components are separate components of the working setup. The manual identifies the feed pan, feed stomper, chopper cylinder assembly, worm assembly, knife, plate and adjusting ring as parts used with the machine. The parts information describes the hub drive as #12 size.

Key Features

• Commercial meat-chopping power drive: The manual identifies a 1/2 HP motor.
• #12 attachment hub drive: The service and parts manual lists the 4812 hub drive size as #12.
• Published processing capacities: The operator manual states 8 lb. per minute through a 1/8-inch plate for first cutting. Hobart’s export listing states 6 kg per minute with a 4.5 mm plate.
• Motor overload protection and no-volt release: Hobart’s export product information lists both features. The service and parts manual also describes no-volt release as preventing automatic restart after a supply failure or disconnection from the mains.
• Different operating speeds by frequency: Hobart Canada lists 212 rpm at 60 Hz and 180 rpm at 50 Hz.

Specifications

• Model: Hobart 4812 meat chopper/mincer power drive.
• Motor: 1/2 HP; the service and parts manual also states 0.37 kW.
• Hub drive size: #12.
• Capacity: 8 lb. per minute for first cutting through a 1/8-inch plate, according to the operator manual.
• Export-listed capacity: 6 kg per minute with a 4.5 mm plate.
• Operating speed: 212 rpm at 60 Hz or 180 rpm at 50 Hz, according to Hobart Canada.
• Standard electrical information listed by Hobart Canada: NEMA 5-15P. The operator manual instructs users to check the machine data plate for the electrical service required by their unit.
• Electrical supply listed in the 4812 service and parts manual: 230 V, 50 Hz, single phase; full-load current 2.9 A; locked-rotor current 15 A; recommended fuse 10 A. Confirm the data plate on the specific machine before connecting power.
• Maximum speed of rotating part: 1,425 rpm at 50 Hz, as stated in the service and parts manual.
• Weight listed in the service and parts manual: 39 kg for the body only and 51 kg with the chopping end.
• Noise level: Less than 70 dB(A), according to the service and parts manual.
• Ambient temperature range: 0°C minimum to 40°C maximum, according to the service and parts manual.
• Appliance class and enclosure rating: Class 1 and IP35, as stated in the service and parts manual.

Installation & Requirements

Positioning and handling

The 4812 service and parts manual says the mincer is not suitable for outdoor installation and must not be placed where a water jet could be used for cleaning. It is to be operated by trained staff and installed where use and maintenance are restricted to trained personnel. Set the machine on a horizontal, level surface; the manual specifies a tolerance of 1 mm per metre from side to side and front to back. The surface must support the machine and the feed pan when full.

For unpacking, the operator manual instructs the installer to remove the carton and the four bolts securing the machine to the skid, then unpack the chopper cylinder assembly. The four leg assemblies are packed separately and are fitted by screwing them into the tapped holes in the frame. Their rubber feet cushion the machine. The manual states that under normal operation the machine need not be bolted down. Inspect the equipment for shipping damage on receipt; the manual gives specific carrier-notification steps and says to retain the original packing materials if damage is found.

Electrical connection

Before installation, check that the electrical service agrees with the machine data plate. The operator manual says the cord has a grounded plug and must be connected to a properly grounded outlet. If the outlet is not grounded, it directs the user to contact an electrician and warns not to remove the grounding pin. Hobart’s 4812 service and parts manual lists 230 V, 50 Hz, single-phase electrical supply for the model specifications it covers; Hobart Canada lists NEMA 5-15P among its standard electrical specifications. Check the data plate on the individual unit to verify its required supply before connection.

Operation

Assembling the chopper components

Before assembly, check that the hub and hub drive are clean and free of obstructions. Insert the cylinder assembly with a slight twisting motion toward the left until its stop pin contacts the side of the receiving hole, then tighten the thumb screw. The manual says that disassembly requires loosening the thumb screw about three turns and that the screw should not be removed.

Slide the worm into the cylinder and rotate it until its square shank locks into the hub drive. Fit the knife with its cutting edges facing outward. Install the plate with its notch aligned to the pin at the bottom of the cylinder, then hand-tighten the adjusting ring. Fit the feed pan and feed stomper. The manual cautions that the knife and plate depend on meat for lubrication, so the chopper must not be operated without meat.

Feeding meat

Cut the meat into strips, switch on the machine and feed the strips into the chopper. Use the feed stomper only as needed. The manual notes that strips cut to a suitable size will feed without assistance from the stomper, leaving both of the operator’s hands free to feed meat. When running meat through a second time, it says that feeding small quantities at a time is faster than trying to force large amounts with the stomper.

Keep the feed pan in place on the cylinder. It supports regular feeding and keeps the chopper attachment ready for use. The size of the holes in the perforated plate determines the fineness of the cut; tightening the adjusting ring does not. The manual says not to tighten the ring beyond hand tight.

Cleaning & Maintenance

Cleaning and sanitizing

Disconnect the power cord before cleaning. The operator manual says the chopper must be thoroughly cleaned and sanitized after installation and before it is put into service. It identifies the feed pan, feed stomper, chopper cylinder assembly, worm assembly, knife, plate, adjusting ring and machine housing as parts to clean. The manual’s recommended cleaning supplies include a 12-inch nylon-handled brush that fits through the cylinder, separate buckets for cleaning solutions, sanitizing solution and waste, clean cloths, and a spray bottle.

After cleaning, apply a light coat of food-grade mineral oil to the cylinder, adjusting ring, knife, plate and worm before reassembly. Clean the machine thoroughly at the end of an operating day or after it has been idle for an extended period. Follow the manual’s cleaning procedure for the food-contact components.

Drains and air intake

The hub drain slot in the trim washer allows meat juices to drain from the hub. The manual says to inspect it periodically for obstructions and use a small brush to remove accumulated material. The drain hole at the bottom end of the cylinder also allows meat juices to drain; inspect it periodically and use a small wire to clear material if needed.

Under normal operating conditions, the motor air-intake screen in the base needs little or no attention. Where sawdust or other foreign material is present in the air, the screen may become partly or completely covered; in such conditions, check it periodically and wipe it clean with a rag or brush as required. Before cleaning, servicing or removing parts, unplug the chopper. Replace parts before operating the machine. For repairs or adjustments, the operator manual directs users to contact a local Hobart authorized service office.

Applications

The 4812 is intended for commercial meat chopping. In a restaurant, butcher shop or institutional kitchen, its manual-supported workflow is to cut meat into strips, feed it through the chopper, and select the perforated plate for the desired cut size. The feed pan, feed stomper, cylinder assembly, worm, knife, plate and adjusting ring are the working components identified in the manual; consult the applicable parts information when sourcing them for a 4812 drive.