Choosing the Right Industrial Mincer

Vemag meat mincer

The main criteria for choosing an industrial mincer are:

• Room temperature: if you are working with meat in a cool place, such as a butcher’s, you can choose a conventional mincer. On the other hand, if you work in a central kitchen or a factory where the room temperature is not regulated, you should opt for a refrigerated mincer for hygiene reasons.
• The productivity: how much meat do you need to mince per hour (kg/h).
• The volume of the hopper/loading tray: this is the size of the tray or the capacity of the hopper. This is the amount of meat that can be placed in the mincer.
• The power of the motor: meat mincers for domestic use generally have motor power between 300 and 500 watts. The vast majority of mincers for industrial production have motor power between 800 and 1,600 watts. The more powerful the motor is, the more efficient the mincer is at grinding large volumes of meat.
• The output diameter and grid diameter: a larger outlet diameter will allow for a larger volume of meat to be ground. There are different sizes of grid diametrer available depending on the texture of ground meat you want. For a very fine texture, for example, opt for a grid perforated with small holes.

Working with meat is a delicate process due to hygiene issues and questions of efficiency as somes meats are easier to work with at low temperatures.

• When should you use a classic mincer?

If you work in a temperture-controlled environment then you can use a classic mincer.

Dadaux refrigerated mincer

• When should you use a refrigerated mincer?

If you are not working in a place where the temperature is particularly low, you should opt for a refrigerated mincer.

Refrigerated mincers are also easier to use for pieces of meat that are almost frozen. With classic mincers, pieces of meat heat up and are more difficult to grind. With a refrigerated mincer you can work the meat more easily and avoid the development of germs.

Meats (chicken, beef, veal, etc.) have varying levels of hardness and can be more or less juicy. To avoid jamming your industrial mincer, you must choose one with the right level of power for the type of meat you want to work with.

If you need to grind hard meats, choose a motor with a power of 1,600 watts or more. For tender meats, a motor under 1,600 watts will be sufficient.

For particularly juicy meats, an 800-watt motor is sufficient. On the other hand, dry meats require a higher power motor.

In addition to the power, the productivity of the mincer is also a factor to consider, as is the size of the hopper. Productivity is given in kg/h.

When processing large volumes of meat, for example in central kitchens and large butcher shops, you should choose mincers with a throughput of at least 400 kg per hour.

Kolbe mincer grid

Industrial mincers generally come with several outlet grids with holes of different diameters. The grid you choose depends on the fineness of the chopped material you are looking for.

• A fine mesh (Ø 2.7 – 3 mm) is perfect for grinding small seeds but not very suitable for meat.
• A diameter of 4 to 6 mm is suitable for most types of meat, cheese and vegetables.
• Grids with holes larger than 7 mm are suitable for sausage meat.

Meat mincers can also be equipped with pre-cutters used to cut meat into large pieces.