I’ve had two C*****s grinders so far, the first was the 3/4 hp #22 head(yes years ago their 3/4 hp unit came with a #22 head, they changed it to a #12 head later on). I burned that one up then got the 1 hp #22 head(which took the place of the 3/4 hp #22 head). But yes they both got a touch warm like you are saying. Everything Bob said in his reply to your problem is good advice!! Especially greasing the white nylon bushing that the back end of your auger rides on and more importantly not so tight on the grinding plate retaining ring!! Nicely snug is good, when I finally figured that out it made a lot of difference as far as the heat build up. Plus after every use I rub my grinding plate and knife on a diamond sharpening stone which I think has helped this problem more than anything. It’s good practice as it keeps them both nice and sharp for your next use and like Bob also said keep using the same face of the grinding plate as that knife and plate have become a matched set!! That may not seem like a big deal but it is. Every year for about 18 or 20 years we used to host what we named Sausage Fest at my house in my basement at the second week of March. At least 50 -60 people would show up and we would make somewhere between 720-750 lbs. of Hungarian Sausage, a recipe brought here roughly 90-100 years ago by my wife’s family from —yeah Hungary!! HAHAHA!! Was quite the extravaganza to say the least but with a lot of hands helping we would start about 6:00am boning out pork shoulders and have all finished product bagged out and equipment cleaned up and put away by 2:30-3:00pm. This of course entailed massive amounts of drinking and eating what we just made!! Then everyone there would buy whatever lbs. they wanted as they left and the cost was exactly whatever I had in it, from the pork to the freezer bags. Worked out great!! Ok sorry I got off the beaten trail here but I think I helped a bit with the original problem. Just wanted to share some of that history!!! Thanks!!