How should I choose between 5 mm and 8 mm hole plates for a commercial meat grinder?

Choose a 5 mm plate when you need a fine, uniform grind for emulsified sausages or meatballs; go with 8 mm if visible particle definition matters, as in burgers or coarse sausage. Actual particle size also depends on how well the plate seats against the knife, the screw's feeding consistency, meat temperature, and pre-cut chunk size. Before ordering, have the supplier run both plates on your own raw material, noting net output per hour, temperature rise, and grind uniformity. Accept the machine against those paired trial figures, keeping samples and amp readings for later comparison.