The gear transmits motion from the motor to the meat grinder's auger: it's one of the parts most prone to wear, since it works under load every time the machine meets tough meat, small bones or an excessive load.

Available materials: fibre or nylon — materials deliberately weaker than steel, designed to break first in case of overload or jamming, acting as a mechanical fuse that protects the motor — or bronze and iron, more durable but without this protective function: if the gear is no longer the part that breaks, a jam transfers the strain to the motor.

How to choose the right part: each gear is specific to a machine size (the most common models are 8, 12, 22 and 32) and must be matched by number of teeth (marked with the letter Z, e.g. Z51, Z60, Z68), outer diameter, centre hole diameter and thickness. Models from different brands — ABM, AMB, Artex, Bizerba, CEG, CGT, Fama, Fimar, Marwel and others — often share the same size (e.g. mod.22) but are not automatically interchangeable: the same four measurements matter.

Looking for the gear for a slicer or a mixer? See Gear for Slicer or Gear for Mixer. For other meat grinder parts go back to Meat Grinder Spare Parts.

Frequently asked questions

Why does the fibre or nylon gear break so often?
It's intentional: these materials are deliberately weaker than steel, so in case of overload or jamming the gear (cheap to replace) breaks instead of the motor.

Is it worth replacing it with a metal one to make it last longer?
It lasts longer, but loses its protective function: in case of a jam, the overload transfers to the motor, risking damage.

How do I measure the gear I'm replacing?
Count the teeth (to find the Z code), measure outer diameter, hole diameter and thickness: these are the four figures you need to find the right part.