Industrial Meat Mincing Machine

Work backwards from finished product per day. The compact mincer does 200-500 kg per hour for restaurants and small butchers, the standard 500-1,500 kg per hour for mid-scale sausage plants, and the industrial 1,500-3,000 kg per hour for large processors. Particle size runs 3 to 12 mm across plate options, and the double-cut housing keeps temperature rise under 2°C while mincing.

Order the sinew separator option, a rotary knife that clears connective tissue continuously. Without it, sinew wraps the worm and the head needs manual cleaning every 2-3 hours, which is the hidden labor cost of the cheaper configuration. If your trim is heavy in sinew, the option pays for itself in the first month.

Semi-frozen only, at about -4°C. Fully frozen blocks must be flaked in a frozen meat slicer first, then the flakes mince normally. Bone-in meat is off-limits: bone damages the worm and plate, and for bone-in poultry a dedicated bone-crushing separator is the right machine. Fat content up to 50% runs fine, with a fat-grade worm available above that.

Plate swaps take about 60 seconds on a thumb-screw release with no tools, which is why we recommend holding 2-3 spare plate sets for your particle sizes. The worm itself typically lasts 18-24 months single-shift or 12 months two-shift; inspect it monthly. These two items are the whole consumables list, and both are stock items.

Yes, that is the point of the double-cut housing: meat temperature rise stays below 2°C even in continuous mincing, which matters for sausage texture and bacterial control. Feed semi-frozen trim, keep the hopper fed steadily rather than surging, and the machine holds its temperature window through the shift.

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