Industrial Patty Maker Machine

Work from shift output, not the peak figure. The compact machine forms 1,000-2,000 patties per hour in round only; the standard runs 2,000-4,000 in round and oval with paper interleaving; the industrial reaches 4,000-6,000 with square and custom shapes. Patty weights run 50-200 g, so kilograms per hour is the honest comparison across configurations.

Moisture, almost always. Mix moisture at 55-65% gives plus or minus 2% weight consistency; below 50% patties crumble, above 70% they flatten on the belt. If moisture is in range, check that input meat is fresh or chilled at 0°C or above: frozen blocks must be flaked and tempered first, and hard-frozen input damages the forming tooling.

If you stack patties for freezing or retail packs, yes, and the standard and industrial machines ship with interleaving fitted. On the compact model it is an option that adds about 15% to the price, so decide by how you pack: stacked retail needs paper, single-layer foodservice trays can skip it.

Hardened tool steel molds typically last 12-24 months and run USD 280-450 to replace depending on shape complexity. Simple round molds sit at the low end, custom shapes at the high end. Because molds are a scheduled consumable, ordering a spare with the machine avoids a reorder gap two years later at a different price.

Yes. Soy, pea, and mushroom-based mixes form well, treated as a moisture problem first: hold the mix at 55-65% moisture for binding, same as meat. Note that stuffed patties need the co-extrusion version rather than the standard model, so if cheese-filled is on the roadmap, specify it up front rather than retrofitting.

Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.