A meat mincer is one of the most important pieces of electromechanical equipment in a gastronomy kitchen. It allows for quick and efficient mincing of various types of meat, ensuring a consistent texture and preserving the freshness of the product. Professional meat mincers differ from household models with greater power, durability and the ability to operate continuously in large volumes. BHS offers a wide range of professional meat mincers to restaurants and catering businesses across Europe.
How a professional meat mincer works
A meat mincer grinds meat using a rotating screw mechanism – the meat is pushed forward through a grinding block consisting of a blade and a grinding plate. The size of the grinding plate holes determines the coarseness of the mince – from coarse grinding for large patties to fine grinding for terrines and sausages. Professional machines are equipped with powerful electric motors that can operate for long periods without the risk of overheating. Higher-power models can process 100–400 kg of meat per hour, which is required for intensive production needs. Various grinding plates, blades and accessories are available for the machines, expanding their application.
HACCP and hygiene in meat processing
Meat processing is a high-risk HACCP zone – temperature control and prevention of cross-contamination are mandatory requirements. The contact surfaces of meat mincers – screw, blades, grinding plate and working bowl – are made of stainless steel, which is easy to clean and disinfect. After each shift, the machine must be disassembled, washed with hot water and disinfected. The meat temperature during processing must remain below +4°C – work with chilled meat to avoid bacterial growth. BHS equipment complies with European food safety standards and HACCP requirements.
HoReCa usage scenarios
In restaurants with a wide selection of meat dishes, a meat mincer is used to prepare patties, steaks and minced meat dishes. In delicatessens and gourmet sections, a meat mincer allows offering fresh minced meat to customers on demand. In canteens and large event catering businesses, high-power equipment is needed to process large volumes of meat in a short time. In food production businesses, meat mincers are part of the production line for sausages, minced meat and meat semi-finished products. In addition to meat mincers, BHS offers cutters for finer meat processing and sausage making equipment.
Frequently asked questions
What power meat mincer should be chosen for a restaurant? A small restaurant with 30–50 portions per day is sufficient with a 200–300 W machine. For a medium-sized restaurant – 500–800 W, which processes 40–80 kg of meat per hour. For a large business or production facility – over 1 kW with a throughput from 150 kg/h and above. BHS consultants help select the most suitable power based on volume.
How often should blades and grinding plates be replaced in a meat mincer? With intensive use, blades and grinding plates should be replaced every 3–6 months – dull blades increase motor load and reduce the quality of the mince.
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.
