Meat Grinders

Choosing the right meat grinder directly affects kitchen efficiency and the quality of minced meat. When selecting equipment, it is important to consider processing volume, the type of establishment, and the requirements for the final product.

Key selection parameters

Capacity

Determine the required meat processing volume per hour:

• 80–150 kg/h — suitable for small kitchens and cafés;

• 200–300 kg/h and more — optimal for restaurants, stores, and production facilities with higher workloads.

Installation type

• Tabletop meat grinders — compact models suitable for space-saving solutions in cafés and small operations.

• Floor-standing meat grinders — more powerful and productive, designed for stationary installation in restaurants and butcher shops.

Motor power

Motor power determines the ability to process sinewy meat and operate continuously.
The optimal range is from 750 W to 3 kW.

Construction material

The housing and working components (auger, knives, plates) should be made of stainless steel AISI 430 or AISI 304, ensuring durability, hygiene, and compliance with sanitary standards.

Equipment configuration

Availability of multiple perforated plates with different hole diameters allows the preparation of minced meat with varying textures.

Design and cutting systems

All meat grinders operate on the same principle: the auger pushes the raw material toward the knife, after which the mass passes through the plate and is formed into minced meat. Professional equipment uses different cutting systems that affect productivity and grinding quality.

Enterprise

A simple system with one auger, a single-sided knife, and a plate.
Suitable for small volumes — up to 50 kg/h. Used in small cafés and retail departments with moderate output.

Semi-Unger

A more advanced system with a pre-cutting knife and a main knife. Provides improved grinding quality and processes up to 150 kg/h. Suitable for restaurants and stores with higher demand. The knives are double-sided.

Unger

The most productive system with multiple sequential knives and plates. The meat passes through several grinding stages in a single cycle, producing fine and homogeneous minced meat in large quantities.

The choice of a meat grinder depends on processing volume, the type of establishment, and the required quality of minced meat. Productivity, motor power, cutting system, and construction materials should all be considered.

Our specialists will help you select the model that best suits your business needs, taking into account performance, operating conditions, and technical requirements.