{"id":4110,"date":"2026-10-11T21:47:53","date_gmt":"2026-10-11T19:47:53","guid":{"rendered":"https:\/\/www.braher.com\/?p=4110"},"modified":"2026-10-11T21:47:53","modified_gmt":"2026-10-11T19:47:53","slug":"la-taille-de-la-grille-et-son-influence-sur-le-resultat-du-hachage","status":"publish","type":"post","link":"https:\/\/www.braher.com\/fr\/nouvelles\/la-taille-de-la-grille-et-son-influence-sur-le-resultat-du-hachage","title":{"rendered":"La taille de la grille et son influence sur le r\u00e9sultat du hachage"},"content":{"rendered":"

Dans un hachoir professionnel<\/a><\/span>, le choix de la grille est essentiel pour obtenir la texture souhait\u00e9e. Bien que l\u2019on parle g\u00e9n\u00e9ralement de la \u00ab taille de la grille \u00bb, il convient de distinguer son diam\u00e8tre ext\u00e9rieur, qui doit correspondre au mod\u00e8le de machine, du diam\u00e8tre de ses trous<\/strong>, qui influe directement sur la finesse du hachage.<\/p>\n

Le couteau coupe la viande contre la grille tandis que la vis sans fin la pousse vers les perforations. En g\u00e9n\u00e9ral, de grands trous produisent un hachage grossier, avec des particules bien visibles, tandis que de petits trous donnent une texture plus fine. Toutefois, la temp\u00e9rature, l\u2019\u00e9tat de l\u2019ensemble de coupe et le nombre de passages interviennent \u00e9galement.<\/p>\n

 <\/p>\n

Une texture pour chaque pr\u00e9paration<\/h2>\n

Pour les steaks hach\u00e9s destin\u00e9s aux hamburgers, on recherche souvent un hachage qui conserve une certaine structure et permette de retrouver la texture de la viande en bouche. Une grille \u00e0 trous moyens ou grands peut aider \u00e0 obtenir ce r\u00e9sultat. Cependant, un steak hach\u00e9 \u00e0 la texture plus uniforme n\u00e9cessitera une pr\u00e9paration diff\u00e9rente : aucun diam\u00e8tre de trou ne convient \u00e0 toutes les recettes.<\/p>\n

Pour les boulettes de viande, il est important de trouver un \u00e9quilibre entre la texture de la viande et la facilit\u00e9 de m\u00e9lange et de fa\u00e7onnage. Un hachage interm\u00e9diaire peut faciliter l\u2019incorporation des ingr\u00e9dients sans faire dispara\u00eetre compl\u00e8tement la structure du produit.<\/p>\n

Les produits de charcuterie emboss\u00e9s n\u00e9cessitent une attention particuli\u00e8re \u00e0 la recette. Certains demandent une granulom\u00e9trie grossi\u00e8re et visible ; d\u2019autres, une r\u00e9partition plus fine de la viande et du gras. Il ne convient donc pas d\u2019associer tous ces produits \u00e0 un m\u00eame diam\u00e8tre de trou.<\/p>\n

Il en va de m\u00eame pour les farces. Une pr\u00e9paration d\u00e9licate peut n\u00e9cessiter une viande finement hach\u00e9e, tandis que d\u2019autres recettes recherchent des morceaux perceptibles. Le choix d\u00e9pend de la consistance et du r\u00e9sultat souhait\u00e9s.<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

Grille et couteau : un ensemble indissociable<\/h2>\n

Choisir le bon diam\u00e8tre ne suffit pas si l\u2019ensemble de coupe est us\u00e9 ou mal mont\u00e9. La grille et le couteau doivent \u00eatre compatibles<\/strong>, correctement positionn\u00e9s et pr\u00e9senter des surfaces de travail en bon \u00e9tat. Si la coupe perd en pr\u00e9cision, la viande peut \u00eatre \u00e9cras\u00e9e<\/a><\/span>, prendre une texture p\u00e2teuse et pr\u00e9senter une r\u00e9partition irr\u00e9guli\u00e8re du gras.<\/p>\n

Il faut \u00e9galement respecter la configuration du syst\u00e8me Enterprise ou Unger<\/a><\/span> correspondant. Dans certains proc\u00e9d\u00e9s, plusieurs passages ou un syst\u00e8me de coupe multiple permettent d\u2019ajuster la texture, mais ne remplacent pas un choix appropri\u00e9 des composants.<\/p>\n

Les hachoirs \u00e0 viande Braher<\/a> proposent diff\u00e9rentes configurations adapt\u00e9es aux besoins professionnels. Choisir la grille en fonction de la pr\u00e9paration, travailler avec une viande correctement r\u00e9frig\u00e9r\u00e9e et entretenir l\u2019ensemble de coupe permet d\u2019obtenir un hachage uniforme et reproductible.<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Dans un hachoir professionnel, le choix de la grille est essentiel pour obtenir la texture souhait\u00e9e. Bien que l\u2019on parle g\u00e9n\u00e9ralement de la \u00ab taille de la grille \u00bb, il convient de distinguer son diam\u00e8tre ext\u00e9rieur, qui doit correspondre au mod\u00e8le de machine, du diam\u00e8tre de ses trous, qui influe directement sur la finesse du […]<\/p>\n","protected":false},"author":1,"featured_media":4085,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[79,76,72],"tags":[],"class_list":["post-4110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles-fr","category-articulos-fr","category-nouvelles"],"yoast_head":"\nLa taille de la grille et son influence sur le r\u00e9sultat du hachage - Braher<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.braher.com\/fr\/nouvelles\/la-taille-de-la-grille-et-son-influence-sur-le-resultat-du-hachage\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La taille de la grille et son influence sur le r\u00e9sultat du hachage - Braher\" \/>\n<meta property=\"og:description\" content=\"Dans un hachoir professionnel, le choix de la grille est essentiel pour obtenir la texture souhait\u00e9e. 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