Hamburger press SAVIOLI WPSCA-100

A hand-operated hamburger press forms minced meat into even, round patties without shaping each one by hand. The press consists of a base plate and a hinged top plate that close together under pressure. Meat placed between the plates is compressed into a uniform thickness and diameter, ensuring every patty cooks at the same rate and reaches the same doneness. The method eliminates air pockets and uneven edges that can cause burning or undercooking, giving a consistent result across a full service.

To use the press, the operator lifts the top plate, places a measured portion of minced meat on the base, then lowers the top plate and presses down firmly. The patty is released intact, ready for the grill or griddle. The process repeats as quickly as the operator can load and press, making it practical for batch preparation during service.

The SAVIOLI WPSCA-100 is built as a single unit with a sturdy frame that withstands repeated pressing. Its dimensions of 200 mm depth, 280 mm width and 310 mm height allow it to sit on a standard worktop without crowding adjacent equipment. At 6.5 kg, the press stays stable during use yet can be moved to storage or a different station when needed.

Cleaning follows directly from the construction: the plates and frame are wiped down after each session to remove meat residue, then sanitised. No disassembly is required, and the absence of electrical parts or moving mechanisms simplifies upkeep.

The press is placed in the catalogue under manual food preparation equipment, alongside burger moulds and portioning tools.