Clean and sanitize the KitchenAid grinder after each use to protect flavor, safety, and performance.
Skip the stress and get a spotless attachment in minutes. This walkthrough shows how to wash, sanitize, dry, and store both the metal model (KSMMGA) and the classic plastic-body grinder. You’ll also learn what can go in the dishwasher, what must be hand-washed, and how to stop rust and odors before they start.
Cleaning A KitchenAid Meat Grinder Attachment: Step-By-Step
Before you start, unplug the mixer and remove the attachment from the hub. Let chilled parts warm slightly to reduce condensation, then set up a three-stage station: scrape, wash, and sanitize.
Stage 1: Scrape And Pre-Clear
Disassemble in this order: tray, food pusher, ring (collar), grinding plate, blade, worm (grind screw), and housing. Knock out visible scraps. If you just ground fatty cuts, feed a slice of bread to push out smears.
Stage 2: Wash With Warm, Soapy Water
Fill the sink or a tub with warm water and mild dish soap. Wash each piece with a soft brush or sponge. Keep the blade and plates together so the sharpened faces don’t strike other parts.
Stage 3: Sanitize The Food-Contact Surfaces
Sanitizing finishes the job. Mix a mild chlorine solution (see the table below) and submerge clean parts for the listed contact time.
Stage 4: Dry Fast And Re-Oil Steel
Air drying is the goal, but help the process along. Shake off water, pat the exterior, and set parts where air flows. When fully dry, rub a drop of food-grade mineral oil onto both faces of each steel plate and the knife. This film blocks surface rust and keeps the cut clean next time.
Stage 5: Reassemble And Store
Rebuild lightly: insert the worm, add the blade with the bevel toward the plate, choose a plate, and tighten the ring by hand. Store everything in a dry bin.
Dishwasher Rules For Grinder Parts
Whether a part can visit the dishwasher depends on the model and material. Aluminum pieces should be hand-washed. Some plastic accessories can ride on the top rack. Use this quick matrix and check your manual if in doubt.
| Part | Material/Model | Cleaning Method |
|---|---|---|
| Main Body (Metal Grinder) | Aluminum (KSMMGA) | Hand-wash only |
| Grind Screw/Worm (Metal) | Aluminum | Hand-wash only |
| Tray/Collar (Metal) | Aluminum | Hand-wash only |
| Blade (Metal) | Stainless steel | Hand-wash only |
| Plates (Metal) | Stainless steel | Hand-wash only |
| Main Housing (Plastic Grinder) | Plastic FGA-type | Hand-wash |
| Tray/Collar/Food Pusher (Plastic) | Plastic | Top rack dishwasher |
| Blade/Plates (Plastic Model) | Steel | Hand-wash only |
Why avoid the dishwasher for aluminum and steel? Alkaline detergents and heat can darken bare aluminum and promote corrosion on sharpened edges. Hand washing preserves finish and fit so the cut stays crisp.
What You’ll Need
- Mild dish soap and warm water
- Soft brush or the small cleaning brush that ships with the attachment
- Chlorine test strips (optional, helpful for consistent sanitizer)
- Food-grade mineral oil for plates and blade
- Drying rack or lint-free towels
- Cut-resistant gloves if you’re wary of sharp edges
Safety Notes That Prevent Slips, Nicks, And Stains
Unplug And Cool
Turn the mixer off, detach the attachment, and let it cool before taking it apart. Spinning down avoids accidental contact with the knife.
Handle Sharp Parts The Right Way
Hold the blade by the center, not the edges. Keep plates stacked to protect the cutting faces. Set sharp parts on a folded towel so they don’t skate on stainless sinks.
Stop Aluminum From Turning Gray
Don’t soak aluminum in hot, soapy water overnight. Wash, rinse, sanitize, and dry in one run. If you do see dulling, it’s cosmetic. Oil lightly and keep going.
Keep Meat Cold During Use
Cold trim grinds cleaner and leaves less smear to clean later. Chill the cubes and plates before grinding so fat stays solid.
Sanitizer Mixes And Contact Times
Home kitchens don’t need heavy concentrations. Two tried-and-true options are listed here. Pick one and stick with it.
| Chlorine Level | Recipe | Contact Time |
|---|---|---|
| ~50–100 ppm | 1–2 tsp regular bleach per gallon water | 1 minute |
| ~200 ppm (max for food contact) | 1 Tbsp regular bleach per gallon water | 1–5 minutes |
Always mix fresh solution in cool water, label the container, and check with test strips if you want precision. Let parts air dry after the dip.
Deep-Clean Moves That Keep Performance Snappy
Remove Stubborn Film
Protein film can resist regular soap. Make a paste of baking soda and water, rub gently on steel plates and the blade, then rinse and sanitize. Avoid abrasive pads on aluminum housings.
Lift Odors Fast
After washing, wipe housings with a splash of white vinegar and rinse. Vinegar cuts smells from lamb, venison, and strong spices.
Polish The Cut
If a plate drags or looks scored, lap it lightly on wet-dry sandpaper (1000–1500 grit) laid on glass with a water film. Move in small circles, rinse, dry, oil, and store. Do the same for the knife’s flat face.
Care Differences: Metal Vs. Plastic Models
The metal setup feels heavier and sheds heat fast, which keeps meat firmer. The plastic-body version is lighter and fine for small batches. Both need hand washing on their steel parts, and both appreciate a light oil on blades and plates.
Quick Reference: Do’s And Don’ts
Do
- Wash right after grinding to stop residue from drying.
- Sanitize with a mild solution and air dry fully.
- Oil steel plates and knife before storage.
- Store parts dry, in a breathable bin.
- Run a slice of bread before disassembly to push out fat.
Don’t
- Run aluminum parts through a hot dishwasher cycle.
- Mix different grinder models’ parts; tolerances differ.
- Force the ring tight with tools; hand snug is enough.
- Stack wet parts in a sealed box.
Frequently Missed Spots To Clean
- The ring threads: scrub inside the grooves so the face seats squarely next time.
- The plate holes: use the small brush from both sides to clear protein.
- The seam behind the knife hub: quick swipe with the brush stops buildup.
- The mixer hub: wipe the output shaft and the attachment pin.
Troubleshooting After Cleaning
Metal Smudge On Food
This usually points to gray aluminum oxide from dishwasher exposure or hard scrubbing. Hand wash only, then oil and wipe dry. The smudge fades.
Rust Flecks On Plates
Surface rust pops up when steel dries slowly. Polish with a nylon scrubber and baking soda, rinse, dry, and oil. Replace if pitting remains.
Blade Won’t Cut Cleanly
Reassemble with the cutting faces together: knife bevel toward the plate. Tighten the ring until the knife kisses the plate, then back off a touch.
Model-Specific Notes And Manuals
The metal attachment is typically labeled KSMMGA. The plastic-body food grinder is often labeled KSMFGA or older FGA. Both have similar part names but different tolerances. Stick with the parts that shipped with your model.
Official care pages back up the hand-wash rule for metal housings and blades, and they list which plastic accessories can go on the top rack. You can also skim the quick-start page for a refresher on disassembly and cleaning steps.
Helpful resources: See the official KitchenAid cleaning page and the CDC-referenced bleach guidance for safe strengths and handling.
Storage And Readiness Tips
- Keep plates paired with the knife in a small bag so edges don’t nick other tools.
- Stash a tiny dropper bottle of mineral oil with the attachment so you remember to oil after drying.
- Slip silica gel packets in the storage bin if your kitchen runs humid.
- Pre-chill plates before the next grind to cut smear and save cleanup.
Why The Sanitize Step Matters
Soap removes soils; a sanitizer knocks back what you can’t see. Mild chlorine at the right level finishes the cycle while staying safe for food-contact parts. Air drying closes the loop so nothing re-contaminates clean surfaces.
Post-Grind Reset In Under Five Minutes
When you plan to grind again within a day, a short reset keeps parts tidy without a full teardown. Knock out scraps with bread, rinse every piece under warm water, and stand them to drain. Before the next batch, do a full wash and a quick sanitizer dip. This rhythm keeps throughput high without letting soils dry.
Common Mistakes To Skip
Leaving Parts Wet In A Drawer
Trapped moisture invites rust on steel and white oxidation on aluminum. Dry fully, oil steel, and store with airflow.
Mixing Models’ Plates And Rings
Small differences in thickness and diameter keep a knife from mating correctly. If your ring binds or the cut turns mushy, check that all parts match the same model.
Using Heavy Degreasers
Strong alkali attacks aluminum and dulls finishes. Mild dish soap works fine after most grinds. For sticky film, use the baking soda trick instead of caustic cleaners.
Sausage Stuffing Parts: Extra Care
Stuffer tubes pick up protein at the tip and along the seam. Brush from the small end toward the flange. Rinse, sanitize, and hang to dry. If you use natural casings, rinse tubes with a splash of vinegar after washing to cut any lingering scent, then sanitize.
Maintenance Calendar
- Every session: wash, sanitize, dry, and oil steel.
- Monthly: lap the knife and your most used plate if the cut starts dragging.
- Seasonally: inspect the ring threads and the knife hub for wear; replace tired parts.
Label a small squeeze bottle for mineral oil and store it with the plates so re-oiling becomes routine and you never hunt for supplies.