Best commercial meat mincer 2023: Buyer’s guide

What our commercial meat mincer guide covers

1. Introduction
2. Types of commercial meat mincers
3. Styles of commercial meat mincers
4. Main things to consider when choosing a commercial meat mincer
5. Best commercial meat mincers in New Zealand
6. Used commercial meat mincers — worth considering?
7. Warranty & insurance
8. Questions to ask when shopping for a commercial meat mincer
9. Commercial meat mincer — Frequently asked questions
10. Commercial meat mincer terminology
11. How to maintain your commercial meat mincer
12. How often should your commercial meat mincer be serviced?
13. Keep your cash, use ours! 

 

A meal is only as good as its ingredients, and when it comes to meat, there's nothing quite like the taste and texture of freshly ground meat.

This is where commercial mincers, also known as meat grinders, step in.

These machines can transform any type of meat into various textures and sizes, opening up a world of culinary possibilities, from succulent burgers to delectable sausages and more.

But with so many commercial mincers available, choosing the right one can feel like a daunting task.

Fear not, though, as we're here to help!

Our buyer's guide is the ultimate resource for selecting the perfect machine, covering everything from motor power to materials and size.

 

Types of commercial meat mincers

Manual meat mincers

Manual meat grinders are specifically designed to process smaller quantities of meat, and they are commonly clamped onto the edge of a table and operated manually by turning a crank.

While the amount of minced meat produced per minute can vary depending on the operator's physical strength, these grinders come equipped with multiple cutting plates that rotate against a cutting knife, allowing them to produce minced meat with a range of bit sizes from 3/16th to half an inch.

Best for:

Commercial kitchens that require specialized or customized minced food products in smaller quantities often use artisanal or specialty meat grinders.

 

Electric meat mincers

Electric meat mincers are commonly used in commercial settings such as restaurants, butcher shops, and delis due to the high demand for minced meat.

These electric mincers are more advanced than manual ones, and they come with various cutting plates and food-pushing tools of different sizes.

Additionally, they may also include sausage-extrusion tubes as part of their accessories.

 

 

Styles of commercial meat mincer

Meat mincers are available in various sizes, ranging from small, compact countertop units to larger, high-output floor-mounted units, which are commonly referred to as industrial mincers.

 

Tabletop commercial meat mincers are typically used in restaurants and cafes, while industrial mincers are commonly used in delis and food processing factories where large quantities of minced meat are required quickly.

 

 

Parts of a commercial meat mincer

Motor

The electrical component that powers the device and drives the cutting blades to mince the meat.

Meat tray

The tray is where strips or cubes of meat are initially placed before being fed into the mincing machine through the feeding tube.

Feeding tube

The part of the mincer through which the meat travels before being minced, and its diameter is directly proportional to the capacity of the grinder.

Cutting blade

The main component responsible for mincing the meat.

It is typically a star-shaped metal blade that rotates at a high speed to finely chop the meat.

Grinding plate  

A circular, flat plate / disc in the meat mincer which comes with holes of varying sizes.

The size of the holes affects the texture of the minced meat, with smaller holes producing finer mince and larger holes producing coarser mince.

Auger

The auger, sometimes called the worm or screw, is the component of the meat mincer responsible for moving the meat towards the cutting blade and grinding plates.

It is a horizontal screw conveyor that helps to push the meat through the mincing process.

Plunger or meat pusher

A tool used to push the meat through the feeding tube and towards the auger.

Meat can sometimes get stuck in the tube, so the food pusher helps to keep the meat moving and prevent any blockages.

 

 

 

Main things to consider when ordering a commercial mincer

In addition to the type and style of mincer, there are several factors to consider when selecting a commercial meat mincer:

 

What type of meat will you be mincing?

Different meats have varying textures, fat content, and toughness, all of which affect the grinding process.

For example, fatty meat like pork may require a larger plate with bigger holes to prevent clogging, while leaner meat like chicken may need a finer plate.

Additionally, certain meats like game or beef may require a more powerful mincer capable of handling tougher cuts and soft bones like chicken or fowl.

 

How much do you need to mince?

The amount of minced meat required by businesses can vary significantly, depending on factors such as the type of business and the volume of customers served.

For example, a deli is likely to require a higher volume of minced meat than a pizzeria.

As a result, it's crucial to choose a meat mincer with an output capacity that meets your business's specific requirements.

 

Grinding plates

When choosing a commercial meat mincer, the desired mince consistency is crucial, and grinding plates play a vital role in achieving it.

For finely minced meat, start with the largest hole and re-grind it through progressively smaller plates.

Here are some general recommendations for selecting the appropriate plate size:

19mm: Very coarse

Ideal for the first grind and dishes like casseroles, chilli, or stews.

13mm: Very coarse

Ideal for the first grind and dishes like casseroles, chilli, or stews.

9.5mm: Coarse

Ideal for the first grind and dishes like meatloaf, meatballs, hamburgers, or Italian sausages.

6.4mm to 8mm: Coarse

Ideal for dishes like tacos, spaghetti Bolognese, or kebabs.

4mm to 4.8mm: Medium

Ideal for dishes like hamburger patties, meatballs, Bolognese sauce, or Empanadas.

2.3mm to 3mm: Fine

Ideal for dishes like breakfast sausages, hot dogs, Italian meatballs, or dumplings.

 

Size/ capacity & output of the meat mincer

The output of a commercial meat mincer, measured in kilograms per hour, is predominantly determined by its size.

The size of a commercial meat mincer is determined by the diameter of its grinder plate.

Although there may be some differences among manufacturers, the numbering system for sizes is generally uniform across most commercial meat mincers.

The larger the number assigned to a mincer, the larger its motor and hopper/loading tray, the more powerful its grinding ability, and the greater the quantity of mince it can produce per hour.

 

The following are some of the most common commercial mincer sizes and their corresponding numbers:

 

Mincer size	Mincing plate diameter (mm)	Cutting blade diameter (mm)	Cutting blade hole size (mm)
#5	54	48	6.4
#8	64	54	9.5
#12	70	60	11
#22	83	73	12.7
#32	98	54	16
#42	129	117	22

 

 

Motor power

The motor power of your meat mincer is a critical factor to consider.

The hardness and juiciness of your meat will determine the required wattage for efficient grinding and to prevent jamming.

For instance, hard meats like beef & venison need a motor with 1600W or more, while tender meats like chicken require less power.

For particularly juicy meats, an 800W motor is suitable, but dry meats need more power.

If you plan on frequently processing large quantities of meat, invest in a powerful mincer with the capability of handling bigger bones and producing larger batches in a shorter amount of time.

 

Safety features 

Mincing meat can place a significant amount of strain on a meat mincer, which may lead to overheating or jamming.

To protect the machine and ensure user safety, the following features are essential:

Auto shut-off

The motor turns off automatically when the mincer jams or is overloaded.

Non-slip feet/ base

These help dampen vibrations and prevent the meat mincer from shifting or moving during its operation.

Overheat protection

If a mincer gets excessively hot, this feature will automatically shut off the machine.

Emergency stop

When activated, this switch will immediately shut off the meat mincer.

Although the standard stop function is adequate, larger and more powerful mincers may have an emergency stop button that is clearly labelled and conveniently located for easy access.

 

Ease of use

A meat mincer includes several features that simplify its operation. Below are some of them:

Feeding tube

A meat mincer with a feeding tube that has a bigger diameter will accommodate a larger quantity of meat.

A wider tube facilitates the use of the plunger to remove any meat that may become lodged in the tube during the mincing process.

Variable speed settings

A meat mincer that features variable speed settings allows greater control over the mincing process, allowing you to select the ideal speed for the specific types of meat or vegetable you’re mincing.

Plunger or meat pusher

It can effectively dislodge any meat that becomes stuck in the feeding tube and help push more meat into the tube for processing.

Reversible function

If the auger is overloaded with too much meat, the meat mincer may jam.

The reverse function can be engaged to move the auger in the opposite direction and unclog the mechanism.

Accessories

The addition of external attachments, such as sausage extrusion tubes, can enhance the versatility of a meat mincer.

 

Ease of cleaning

Ease of cleaning is an essential factor to consider when selecting a commercial meat mincer.

The following features are helpful in achieving this:

Dishwasher-safe parts

Many commercial mincers have parts that are dishwasher- such as the auger, tee joint, and cutting blade.

Detachable components

Commercial meat mincers are designed to be easily disassembled and reassembled, allowing for thorough cleaning of each component.

Dismantling the mincer ensures that all parts are cleaned properly.

Sturdy construction

Mincing meat can be a messy process, but a meat mincer with a stainless steel housing offers an easy-to-clean surface that is resistant to corrosion.

Smooth design

A meat mincer with a smooth surface will have fewer crevices or areas where grime and debris can accumulate, making it easier to clean.

 

Budget

A light-duty model would typically cost around $1500, whereas a heavy-duty one would come at a higher price of around $5000.

Aside from the initial purchase cost, it is important to consider additional expenses such as transportation, installation, maintenance, and repairs.

 

Construction material

When selecting a meat mincer, it is important to choose a sturdy model that is constructed of materials that are resistant to corrosion.

Many meat mincers feature stainless steel and anodized aluminium construction, which provides durability and ease of cleaning.

Stainless steel is not only durable, but also dishwasher-safe and easy to clean.

 

Hopper/ loading tray volume

The larger the hopper or loading tray, the more meat can be loaded into the mincer.

 

 

Best commercial meat mincers in New Zealand

While there is a numerous makes of commercial meat mincers available in New Zealand, we’ve rounded up a handful of the leading ones:

 

Fimar

Fimar is an Italian brand of meat mincers that was established in 1979.

They offer a wide range of high-quality equipment, including manual and electric meat mincers, sausage fillers, and meat slicers.

Fimar products are known for their durability, reliability, and efficient performance, making them a popular choice for commercial kitchens and butchers.

 

Fimar Meat Mincer 12C

This meat grinder is a true workhorse in the kitchen with its stainless steel casing and hopper, and completely removable grinding unit that makes clean-up a breeze.

It even meets HACCP hygiene standards and can be stored in the fridge without worrying about leftover meat residue.

The low voltage controls, meat inlet of ø 52 mm, and oiled gear motor ensure a smooth grinding experience, while the enterprise system, complete with stainless steel plate (holes ø 6 mm) and self-sharpening stainless steel knife, helps achieve the perfect grind every time.

Key features: 

• Material:  Stainless steel casing and hopper
• Power Kw: 0.75
• Power supply: 230V/1N/50Hz – 230-400V/3/50Hz
• Hourly production meat mincer (Kg/h): 100÷160 Kg/h
• Machine dimensions (l x l x h mm): 440 x 270 x 450(h) mm
• Net weight (kg): 22
• Gross weight (Kg): 24

 

 

Fimar Meat Mincer 32DEP

This top-of-the-line machine boasts a sleek stainless steel casing and hopper, along with a removable grinding unit made from premium stainless steel AISI 304 for superior durability and precision.

Featuring a depowered engine with a cooling fan and safety micro switches on the hopper, this grinder is designed to provide maximum efficiency and safety.

Additionally, its reverse function and oiled gear motor make grinding meat easier and more convenient than ever before. 

Key features

• Material:  Stainless steel casing and hopper
• Power Kw: 1.6
• Power supply: 230V/1N/50Hz
• Hourly production meat mincer (Kg/h): 300÷500 Kg/h
• Machine dimensions (l x l x h mm): 490 x 340 x 530h (mm)
• Net weight (kg): 41
• Gross weight (Kg): 46

 

Apuro

Apuro is a meat mincer brand that was established in 1996.

They specialize in producing high-quality commercial-grade meat mincers that are durable and efficient.

Their equipment is designed to handle large quantities of meat with ease, making them a popular choice for restaurants and catering businesses.

 

Apuro CH134-A Heavy Duty Meat Mincer

The Apuro CH134-A meat mincer is a heavy-duty machine that can quickly and safely process large amounts of food.

It comes with two mincing discs and three sausage stuffer nozzles, making it perfect for commercial-scale use.

The reverse function allows for easy grinding of coarse or fatty meats.

Key features:

• Dimensions:  520(H) x 270
• Material:  Aluminium & stainless steel
• Power type:  Electric
• Voltage: 220-240V
• Weight: 23.82kg
• Perforated plates : 6mm and 8mm
• Plastic pusher and sausage stuffing tube included
• Anti-slip feet: Yes

 

Apuro CH133A # 12 Meat Mincer

The #12 Apuro CH133-A meat mincer is a quick and safe machine for commercial-scale food processing.

Its stainless-steel hopper, precision gear drive, and energy-efficient motor make it suitable for busy businesses.

It also has safety features such as waterproof ON/OFF switch and overload protection.

The mincer comes with two mincing discs, three sausage stuffer nozzles, and anti-slip feet for stability. 

Key features:

• Construction: Stainless steel blade, perforated plates and feeder pan
• Perforated plates : 6mm and 8mm
• Plastic pusher and sausage stuffing tube included
• Overload protection enhances health and safety
• Reverse function: Yes
• Anti-slip feet: Yes

 

Delta

Delta is a reputable brand that has been producing top-notch meat mincers for decades.

With their focus on quality and innovation, Delta has earned a loyal following among meat processing enthusiasts, who appreciate their reliable, efficient, and easy-to-use machines.

 

Delta HAH5 Meat Mincer

This heavy duty meat mincer has a robust body with stable components and comes with two size blades (5mm and 8mm).

It has low noise levels, a reverse button for clearing blockages, an emergency stop button, and is easy to clean as it can be easily stripped.

Additionally, it comes with a feeding tray and pusher. 

Key features:

• Capacity: 180kg / hour
• Weight: 24.2kg
• Power: 1100W, 220-240V, 50-60Hz
• Dimensions: 602mm x 262mm x 454mmH
• Reverse function: Yes
• Emergency stop button: Yes

 

 

Tre-Spade

Tre-Spade is an Italian brand that specializes in the production of high-quality commercial meat mincers.

Their machines are known for their durability, efficiency, and ease of use, making them a popular choice among professional chefs and meat processors around the world.

 

Tre-Spade TC-22 Elegant Plus Electric Meat Mincer

The Tre Spade TC-22 Elegant Plus electric meat mincer is a popular choice in commercial kitchens due to its larger size and efficiency.

Its heavy-duty construction, stainless steel components, and powerful motor make it ideal for grinding large quantities of meat quickly and easily.

Additionally, its easy-to-disassemble design simplifies the cleaning process, which is essential in busy commercial kitchens. 

Key features:

• Body: Tinned cast iron body and retaining ring
• Components: Stainless steel hopper, motor cover, and base (with feet)
• Grinding components: Stainless steel plate and self-sharpening blade
• Motor: 220-240 Volt – 50 Hz single-phase asynchronous induction motor, certified for continuous use
• Cleaning: Easily disassembled for quick and easy cleaning
• Motor power: 600 W
• Worm speed: 80 RPM (Revolutions per minute)
• Production output: Up to 180 kg per hour

 

Tre-Spade TC-12 EL ECO Electric Meat Mincer

The Tre Spade TC-12 El Eco electric meat mincer grinder is a compact and sturdy machine that can effortlessly minces various types of meat, including pork, game, lamb, beef, and venison.

In addition to its durability, the machine comes complete with an 8mm grinding plate, making it a versatile tool for any commercial kitchen. 

Key features:

• Body, worm, and screw ring material: Tinned cast iron
• Hopper material: High-resistance plastics
• Plate and blade material: Stainless steel
• Motor type: 220-240 Volt, 50 Hz single-phase asynchronous induction motor
• Motor power: 480 W
• Motor certification: Certified for continuous work
• Weight: 11.5 kg
• Dimensions: 24x47x39 cm
• Worm revolutions per minute: 160 RPM

 

 

Used commercial meat mincers - worth considering? 

Spending thousands of dollars on a new commercial meat mincer can put a strain your budget and cash flow.

If you’d prefer not to invest a lot of money in a commercial mincer, a cheaper, pre-owned appliance might be the solution you’re looking for.

SilverChef’s range of ‘Certified Used’ commercial equipment is mostly ex-rental equipment sourced from businesses we know and trust.

The equipment is typically less than two-and-a-half years old, has been fully refurbished by us, and is backed by a three-month parts-and-labour warranty.

You can either buy or finance the ‘Certified Used’ equipment (or clearance equipment) on our website. We’re one of the few financiers, if not the only one, in New Zealand that funds second-hand commercial kitchen equipment.

Read more about ‘Certified Used’ equipment.

 

 

Warranty & insurance

Most equipment manufacturers provide warranties ranging from one to five years, depending on the type of equipment.

If the equipment develops a covered fault within that time, the manufacturer is obliged to repair or replace the equipment or give you a full refund.

Carefully study the warranty to understand exactly what is and isn't covered.

SilverChef offers a three-month parts-and-labour warranty on all our ‘Certified Used’ and clearance equipment.

Business insurance covers loss or damage to your commercial kitchen equipment and other property.

This cover typically includes fire, accident, and theft.

Some insurers also offer equipment-breakdown cover.

Contact your insurer to confirm whether the equipment you’re getting is automatically covered by your policy or will need to be added to it.

If your insurer doesn’t provide flood cover as standard, you may wish to consider requesting it. 

 

 

Commercial meat mincer - frequently asked questions 

Is it a good idea to freeze meat before mincing?

Meat that is frozen is easier to mince compared to meat at room temperature because it is less pliable.

To ensure effective mincing, it is important to cut the meat into chunks that can fit into the mincer’s feeding tube.

It is recommended to freeze the meat for 15-20 minutes before feeding it into the mincer.

However, it is important to avoid over-freezing the meat as this can potentially harm the cutting blade and other mechanisms. It is advisable to refer to the user manual for additional information.

 

What’s the difference between a meat mincer and a meat grinder?

Meat mincers and meat grinders are interchangeable terms that refer to the same equipment.

However, "mincer" is the more commonly used term in New Zealand and the UK, while "grinder" is the popular term in the USA and Canada, among other places.

 

What safety precautions need to be taken when operating a meat mincer?

To operate a meat mincer safely, consider the following tips: 

• Ensure that hair and sleeves are pulled back before feeding the meat into the mincer.
• Do not use your hands or fingers to push the meat through the feeding tube; instead, use the meat plunger or pusher that came with the machine.
• Use a spatula, turner, or knife to scrape meat from the output plate of the mincer.
• Avoid forcing meat through the feeding tube, as it can jam the machine.
• Always unplug the grinder before storing it.

 

What else can you use a meat mincer for?

In addition to meat, several commercial meat mincers can also process vegetables such as onions, capsicums, and tomatoes, as well as cheese, among other items.

To determine what else your machine can process besides meat, refer to the user manual provided with the machine.

 

How do you keep meat grinders from clogging?

At a minimum, it is essential to ensure that the meat chunks you feed into the feeding tube of your meat mincer are of the correct size and temperature and free from sinews.

 

Can you put bones through a mincer? 

Soft bones from poultry, such as duck, chicken, and turkey, can be minced using a meat mincer. However, hard bones from cattle and deer should not be minced.

To determine the specific bone size that your mincer can handle, refer to the user manual.

 

How to clean a mincer?

Like any kitchen equipment, a commercial meat mincer and its parts must be cleaned regularly.

As well as giving the machine a wipe-down with a soft cloth and mild detergent when required throughout the day, at the end of the day you should:

• Switch off the mincer and dismantle it.
• As per the manufacturer’s manual, soak parts in warm-to-hot water with mild detergent.
• Scrub and wash the parts.
• Rinse and place the parts in a sanitiser solution for about two minutes.
• Remove the parts and let them air-dry.
• Wipe the parts down and check for any spots containing grease, oil or food debris.
• Assemble them as per the correct order and you’re good to go again.

 

Commercial meat mincer terminology

Reverse function

It is common for meat mincers to experience jamming due to various reasons.

To address this issue, meat mincers are typically equipped with a reverse function that enables the motor to run in reverse, aiding in the unclogging of any stuck meat.

 

Sausage attachment

This equipment is an accessory that enables minced meat to be efficiently channelled into sausage casings.

It has a funnel shape and is simple to attach, and is also referred to as a sausage stuffer or extrusion tube. 

 

Torque

Torque is a measure of a motor's capacity to rotate the cutting blade when encountering resistance from the food being minced.

A motor with higher torque will be able to mince meat more effortlessly than one with lower torque.

 

Screw ring

The outer ring that is screwed onto the meat mincer after the mincing plate has been securely fastened helps to keep the plate and other mechanisms in place.

It is important to be careful when threading the ring and to clean it regularly to ensure optimal performance.

 

Throughput

The production rate of a meat mincer is measured in kilograms per hour (kg/h), which indicates the amount of minced meat that can be produced within a given time frame.

 

Speed control

The speed control feature of a meat mincer manages the rate at which the meat or other ingredients are minced. It allows the user to adjust the speed of the motor, resulting in greater control over the mincing process.

 

 

How to maintain your commercial meat mincer

To prolong the lifespan of your mincer and minimize repair costs, regular maintenance is crucial.

Below are some essential maintenance tips: 

• Ensure that the meat chunks fed into the mincer are of the appropriate size, quantity, and temperature.
• Remove as much sinew as possible from the meat to reduce the risk of clogging.
• When mincing meat finely, begin with a large mincing plate and progressively grind the meat through smaller ones, rather than directly running the meat chunks through the smallest grid plate.
• Keep the cutting blade sharp.
• Make sure to oil regularly the parts that require oiling, such as the oil seal of the gearbox, through the screw hole, depending on the model and usage frequency, at least every six months.
• Turn off the machine at the end of the day before commencing the daily cleaning process.
• Wipe the mincer down after each use.

 

 

How often should your commercial meat mincer be serviced?

The recommended frequency for professional servicing of a commercial meat mincer varies depending on the manufacturer's guidelines and its usage.

To ensure efficient and safe operation, it is generally advised that the machine undergoes professional servicing at least once annually.

However, if the mincer is frequently used or used for prolonged periods, it may need more frequent servicing, such as every six months.

 

 

Keep your cash, use ours!

Hospitality equipment can be expensive and paying for it outright can put pressure on your business’s cash flow.

Our finance solutions allow you to get the equipment you want now and to pay for it in small, regular amounts out of the revenue it generates for you.

Rent–Try–Buy® not only helps you maintain your cash flow, it also gives you unrivalled flexibility to adapt your equipment to the changing needs of your business.

You can upgrade or buy the equipment at any time or, after 12 months, return or continue renting it.

If you decide to buy the equipment, we’ll give you back 50% of the rent you paid in the first year and 25% of any rental payments thereafter — to put toward the purchase price.

Read more about Rent–Try–Buy