Industrial Meat Mincing Machine
The MMC-001 industrial meat mincing machine grinds boneless fresh or chilled meat into uniform particles from 3 to 12 mm at 500-3,000 kg per hour. Double-cut housing design keeps meat temperature rise below 2°C during mincing — critical for sausage texture and bacterial control.
Why Choose Esper Foodtech
Most suppliers list machines. We engineer outcomes — 15+ years building poultry, meat, fruit processing lines across 80+ countries.
Pre-Shipment Load Test
Every machine runs 4 hours at full capacity before crating. Zero DOA guaranteed.
Spare Parts Kit Included
Wear parts for first 12 months ship free with every machine. No surprise sourcing.
Direct Engineer Access
Talk to the person who built it — WeChat/WhatsApp response within 4 hours, not 4 days.
Full Documentation
P&ID, electrical schematics, HACCP flow, CE/ISO certificates — all in English, all on day one.
Real Samples from Customers
From raw material to vacuum-packed export cartons — see what our machine actually produces.
Step 1 — Raw Input
Raw material entering the machine.
Step 2 — In Operation
Machine running with material processing.
Step 3 — Cut Output
Finished product — uniform, premium grade.
Step 4 — Export Packaging
Vacuum-sealed packs in export cartons.
Three Models for Meat Mincing
From boutique workshop to industrial export plant — choose the capacity that matches your production.
MMC-101 Compact
200-500 kg/h
Restaurants, hotel kitchens, small butchers. 1.5 kW.
MMC-001 Standard
500-1,500 kg/h
Mid-scale sausage plants. 4.0 kW. Double-cut housing.
MMC-201 Industrial
1,500-3,000 kg/h
Industrial meat processors. 7.5 kW. Sinew separator option.
Where It's Used
Six common applications driving demand for this machine.
Slaughterhouses
Industrial poultry/meat plants
Frozen Food Export
Export-grade frozen product processing
Snack Plants
Snack and convenience food production
Food Factories
Central kitchens and food factories
Pet Food
Pet food raw material preparation
Extraction
Collagen and protein extraction plants
Frequently Asked Questions
Common questions from buyers — answered by our engineers.
Only semi-frozen (-4°C). For fully frozen blocks (-18°C), use the FMS-001 slicer first, then mince the flakes.
Yes, but order the ‘sinew separator’ option (rotary knife). Without it, sinew wraps around the worm and requires manual cleaning every 2-3 hours.
60 seconds — thumb-screw release, no tools. We recommend 2-3 spare plate sets.
No — bone will damage the worm and plate. For bone-in poultry, use a dedicated bone-crushing separator.
Up to 50% fat without issues. Higher fat content (pure pork fat for lard) requires the optional fat-grade worm.
18-24 months single-shift; 12 months two-shift. Inspect monthly.
| Parameter | Range |
|---|---|
| Meat temp | -2 to +4C |
| Plate hole | 3/6/10mm |
| Temp rise | <2C |
Global Certifications & Standards
All our machines ship with documentation supporting your export compliance.
★★★★★
"We installed the MMC-201 in our Nigeria sausage plant in 2024. Output doubled vs our old grinder, and the 2°C temp-rise spec lets us run continuous shifts without bacterial risk."
— Emeka Nwosu
GM, Lagos Sausage Co. (Nigeria)
Get Your Custom Quote
Tell us your target capacity and end market — get a fixed-price quote within 24 hours.
Further reading: Explore the complete meat processing machines hub for specs, videos and application notes covering the full Industrial Meat Mincing Machine line and related equipment.
