Meat Mixers, Bone Saws

Meat mixers and bone saws are indispensable equipment in meat processing businesses where manual work is not efficient enough for large-scale production. A professional mixer evenly blends spices and additives into the minced meat mass, while a bone saw quickly cuts large bones that cannot be handled by hand or knife.

Meat mixers – types and operation

Meat mixers are designed for the uniform mixing of minced meat, fat, spices, salt and other additives before the production of sausages or meatballs. The equipment uses spiral mixing arms or paddles that blend the mass at a slow speed without overheating. Mixing capacity ranges from 20 L for small butcher workshops to 100–200 L for large production facilities. The stainless steel hopper is removable for cleaning. Some models feature a vacuum system that prevents air from entering the mass, improving product consistency and shelf life. An electric motor with a protected transmission ensures a long service life under intensive use.

Bone saws – types and applications

Bone saws use a band saw or disc saw principle. The band saw — a vertical metal band with a toothed edge — is the most versatile solution: it cuts fresh and frozen meat with bones, fish and poultry. Available for tabletop or floor stand installation. The disc saw is more powerful and faster, suitable for larger and harder bones. The saw blade has a protective guard, automatic brake and disinfection system. The stainless steel work platform is washable and HACCP compliant. Regular blade cleaning after each use is mandatory.

HACCP requirements in meat processing

Meat processing equipment — both mixers and saws — must be cleaned and disinfected in accordance with HACCP requirements after each shift. All food contact surfaces (hopper, saw platform, band) must be washed with hot water and an approved disinfectant. Temperature control is critical — meat must not exceed a temperature of +7°C before mixing. The bone saw work area must be separated from other processes to prevent cross-contamination.

HoReCa usage scenarios

In a butcher shop, a 40 L meat mixer prepares meatball mixture every morning from freshly minced meat with spices and onions in a single 10–15 minute cycle. In a restaurant kitchen, a bone saw cuts pork or veal bones for juicy oven-roasted pieces that would not be possible with a hand knife. In a large catering business, a 100 L mixer prepares large batches of meat products for events or regular deliveries. Also see Meat Mincer Spare Parts.

Frequently asked questions

What mixer capacity is suitable for a restaurant? A restaurant with daily meatball or meat product preparation usually requires a 20–40 L hopper. A butcher workshop or production facility needs 60–100 L or more. BHS consultants help determine the optimal capacity based on the daily processing volume.

Is a bone saw dangerous? A bone saw is a hazardous piece of equipment with a high-speed saw band. Safety gloves and training are mandatory. The equipment must be equipped with an automatic brake and protective guards. BHS advises on the safe use of bone saws and workplace safety requirements.

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.