Used Griffith G-37.5/2 Ribbon Blender – 1500 lb Stainless Dual Shaft, Hydraulic Discharge, Load Cells

Manufacturer Information:

• Brand: Griffith

• Model: G-37.5/2

• Capacity: 1,500 lbs

• Type: Dual Shaft Ribbon Blender

• Material: 304 Stainless Steel

• Drive Motors: (2) 7.5 HP, 3-phase, 230/460V

• Load Cells: 4 x 5,000 lb hermetically sealed

• Discharge: Dual end-bottom hydraulic doors

• Top: Open with stainless safety grates

Description:

This Used Griffith G-37.5/2 Dual Shaft Ribbon Blender is a heavy-duty, stainless steel industrial mixer with a 1,500 lb working capacity. It is designed for consistent and high-efficiency blending of food-grade materials. Powered by two 7.5 HP motors, the system features dual bottom hydraulic discharge doors, an open top with stainless steel safety grates, and sits on four hermetically sealed 5,000 lb load cells for precise batch weight control. Previously used in food production to mix ground beef and pork for hotdogs and sausages.

Specifications:

• Capacity: 1,500 lb

• Blender Type: Dual Shaft Ribbon

• Construction: Stainless Steel

• Motors: (2) 7.5 HP, 3/60/230-460 Volt

• Load Cells: (4) Hermetically sealed, 5,000 lb each

• Top: Open with stainless steel safety grates

• Discharge: Dual end-bottom hydraulic doors

• Application: Food-grade mixing, sanitary design

• Condition: Used

Applications:

• Ground meat blending (beef, pork, poultry)

• Sausage and hotdog production

• Protein mixing (plant-based or animal)

• Prepared food ingredient mixing

• Frozen meal prep batching

• Pet food formulation

• Cheese curd and dairy blending

• Marinated meat blending

• Bakery dough or batter prep

• Spice and seasoning mix integration

What might this be used for?

• Blending beef and pork for sausage production

• Preparing meat mixtures for hotdogs or deli meats

• Mixing ingredients for frozen or pre-cooked meals

• Homogenizing plant-based meat alternatives

• Creating pet food blends in commercial kitchens

• Batching wet/dry mixes for industrial food lines

• Integrating spices into protein products

• Mixing meat and seasonings for foodservice

• Weighing and controlling batches for quality control

• Large-batch marination or brining prep

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