Meat Mincer Machines

If you are working with meat in a temperature controlled environment like a butchers, you can choose a conventional mincer.

However, if you work in a kitchen or factory where the room temperature is not regulated, you should opt for a refrigerated mincer for hygiene reasons.

You simply need to match a mincers productivity i.e. how much meat it is able to mince per hour (kg/h) to the amount of meat you need to mince per hour.

You need to make sure you have space for your meat mincing machine to fit into your production line/kitchen.

This sounds obvious but it is often overlooked and these machines can be surprisingly large so it's important to make sure it will fit in the space you have.

The size of the hopper/loading tray determines the amount of meat that can be placed in the mincer.

If you mince large quantities of meat at any given time you will want a machine with a larger loading tray/hopper.

Meat mincers for home use generally have motor power between 300 and 500 watts compared to between 800 and 1,600 watts for industrial meat mincers.

The more powerful the motor is, the more efficient the mincer is at grinding large volumes of meat.

A larger outlet diameter will allow for a larger volume of meat to be ground.

There are different sizes of grid diameter available which controls the texture of your mince.

For a fine texture, you would opt for a grid perforated with smaller holes.

This is simply the number of times your meat is cut prior to being pushed through the output grid.

The more times the meat is cut the more efficiently your mincer does its job.