Meat grinder FIMAR BHS-12TS

A meat mincer of this type forces whole cuts through a rotating spiral auger inside a tightly fitting barrel. The auger presses the meat against a stationary cutting plate perforated with holes; a rotating knife slices the meat as it emerges, producing evenly minced product without pre-chopping. The size of the holes in the plate determines the final texture, while the auger's steady feed prevents blockages and ensures consistent output.

To operate the FIMAR 12TS, the operator loads the stainless steel hopper with chilled meat, ensuring the safety switch is engaged. The unit is started, and the auger draws the meat down through the ø52 mm inlet into the grinding chamber. A stainless steel knife rotates against the ø6 mm perforated plate, cutting the meat into uniform strands. If a blockage occurs, the reverse function can be activated to clear the auger without disassembly. The minced meat collects beneath the plate, ready for immediate use or further processing.

The mincer's structure is polished aluminium, providing a lightweight yet rigid frame. The hopper and grinding unit are stainless steel, fully removable for cleaning. An oiled gear motor drives the auger, reducing maintenance needs. The grinding plate and knife are self-sharpening, maintaining cutting efficiency over time.

Controls include a start switch, a reverse function, and a safety switch on the hopper that halts operation if the hopper is opened during use. The 0.75 kW power rating indicates the load it places on the electrical supply, suitable for a standard three-phase kitchen circuit. The 230-400 V/3N/50 Hz voltage range allows connection to either single-phase or three-phase systems, accommodating most professional kitchen setups.

The 100 kg/h capacity reflects the mincer's throughput under continuous operation, allowing bulk preparation of minced meat for large-scale service. The 22 kg weight makes the unit portable enough to move between workstations or store when not in use. The 400 × 290 × 510 mm footprint fits on a standard worktop, leaving space for additional prep equipment.

Cleaning involves removing the hopper and grinding unit, washing them in warm water with food-safe detergent, and drying thoroughly before reassembly. The oiled gear motor requires no additional lubrication, but the auger and knife should be inspected regularly for wear. The self-sharpening knife and plate reduce the need for frequent replacement but should be checked for damage after heavy use.

The FIMAR 12TS is categorised under professional meat preparation equipment in the catalogue.