How should I determine the real hourly output of a meat grinder?

To establish a grinder's genuine hourly capacity, weigh only the net minced output while holding the meat species, incoming temperature, chunk size, plate bore and uninterrupted run time constant. Include loading, cleaning and jam-related stops in the elapsed time, or the figure will be inflated. Run at least three batches under identical conditions, average the stable ones, and write those parameters into the technical agreement. Cross-brand comparisons are meaningless until every variable matches. On site, time a full-hour trial with the agreed raw material; accept the machine only if three consecutive net-output averages meet the target and temperature rise stays within limit.