A cutter is an indispensable tool in professional meat processing — it ensures uniform mincing and emulsification that cannot be achieved with a standard meat grinder. The cutter’s operating principle is based on rapidly rotating knives that spin inside the bowl while the bowl itself rotates in the opposite direction — this creates an intensive mincing effect and ensures a uniform product temperature. BHS supplies cutters to HoReCa businesses and food production companies.
Cutter structure and operating principle
The cutter bowl is typically made of stainless steel and rotates at a slower speed, while the knives rotate very quickly (1500–3000 rpm) with variable speeds depending on the processing phase. Knives — usually a set of 3–6 knives in the bowl, with the option to change the configuration for different processing types: mincing, emulsifying, mixing. Vacuum cutters — high-end models with a vacuum bowl that prevents air from entering the emulsion, extending the product’s shelf life and preserving its colour. Temperature control — professional cutters are equipped with water heating or cooling in the bowl, allowing precise temperature maintenance during processing. Capacity — from 5 litres for small laboratory cutters to 125 litres for industrial models. BHS helps select the cutter bowl capacity based on production volume.
Products made with a cutter
A cutter is used for a wide range of emulsified and minced products. Frankfurters and wieners — fine meat emulsion with water, fat and spices, prepared in casings and smoked. Liverwurst and pâtés — mincing liver or meat with additives into a creamy mass. Galantines and terrines — poultry or meat mixtures for pressed products. Mortadella-type products — coarser minced mass with visible fat particles. Liquid marinades and sauces — mincing for large-volume sauces and marinades. Vegetable-based masses — commercial hummus, pesto or vegetable emulsions. BHS advises on cutter applications for specific products.
Knives and maintenance
Cutter knives are the main wear element — with intensive commercial use, their sharpness decreases, directly affecting product quality and equipment efficiency. Knives must be regularly sharpened or replaced; BHS offers Knives for Cutters as spare parts. Bowl cleaning — after each session, the bowl must be thoroughly cleaned; cutter knives are sharp and dangerous — cleaning must be done carefully using protective gloves. Temperature control — always monitor the meat temperature in the bowl; overheated emulsion will separate. Lubrication — mechanical parts must be regularly oiled; belts should be checked for wear.
HoReCa usage scenarios
Fine dining restaurant with a homemade charcuterie board — a cutter allows preparing rillettes, pâtés and terrines from self-selected ingredients with precise flavour and texture control. Large hotel restaurant with a breakfast buffet — homemade liver pâté at the breakfast station is a premium feature appreciated by guests. Catering company serving large events — a cutter enables the production of large batches of pâtés, jellies and galantines. Food production company supplying the HoReCa sector — a cutter is essential equipment for serial production of minced meat products.
Frequently asked questions
What bowl capacity is needed for a cutter? Bowl capacity selection depends on batch size and production frequency. A restaurant preparing homemade pâtés twice a week can use a 5–10 litre model. For active production with 20+ kg batches — a 20–30 litre model. For industrial production — 60–125 litres. BHS helps calculate the required capacity.
Can universal knives be used for a cutter? Each manufacturer’s models have specific knife fittings and sizes — universal knives are usually not compatible. Correctly installed and sharp knives are a matter of safety and quality. BHS offers original knives for cutters according to the model.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
