Meat mincers & parmesan graters

Professional meat mincers and parmesan graters for catering

Mincing meat and grating cheese are two daily gestures in Italian cooking and traditional catering. The appliances in this category automate these tasks with power and consistency, whether a dedicated parmesan grater or a clever two-in-one mincer-grater combo. For pizzerias, trattorias, restaurants and canteens, they guarantee a freshly prepared product, tastier and more economical than industrial equivalents. Our selection brings together robust stainless steel machines, designed for intensive use and simple maintenance, supporting fresh, made-on-site preparation throughout service.

The parmesan grater

The Diamond GM parmesan grater is dedicated to hard cheeses: parmesan, grana, pecorino. It quickly turns pieces into finely grated cheese, ready to top pasta, gratins and pizzas. Grating to order preserves aromas and freshness, far superior to packaged pre-grated cheese. Compact and powerful, it sits on a worktop and handles throughput suited to everyday service. Its stainless construction makes cleaning easy, essential in contact with dairy products.

The two-in-one mincer + grater combo

The N° 12 combo WR-TGRP-12 and N° 22 combo WR-TGRP-22 bring two functions together on one machine: a meat mincer and a parmesan grater. This versatility saves space and money by avoiding the purchase of two separate appliances. You mince meat for stuffings, meatballs and homemade preparations, then grate cheese with the same motor block. Ideal for Italian kitchens and establishments valuing homemade work without multiplying equipment.

The N° 12 and N° 22 sizes

Mincer numbering (N° 12, N° 22) corresponds to the diameter of the cutting system and therefore to production capacity. The N° 12 suits regular medium-sized use, while the more powerful N° 22 handles larger volumes for high-output kitchens. Choosing the right size avoids both under-capacity and oversizing: match the machine to the volume of meat minced daily, for smooth throughput without straining the motor.

Throughput and uses

Throughput depends on appliance size and food type. A dedicated grater targets a throughput suited to cheese, while an N° 22 combo minces large quantities of meat. These machines support many preparations: stuffings, homemade sausages, meatballs, stews, and grated cheese for pasta and pizza. By automating these repetitive gestures, they free up time and guarantee a consistent texture, a mark of constant quality on the plate.

Stainless construction and robustness

The reliability of these appliances rests on quality materials: stainless steel or treated-alloy body and cutting block, a powerful motor and hard-wearing gears. Stainless resists corrosion and cleans easily, an asset in contact with meat and cheese. Heavy construction ensures stability during work. Investing in robust equipment guarantees clean mincing and grating over time, and limits replacements.

Hygiene and food safety

Direct contact with meat and cheese demands strict hygiene. Removable parts — grids, knives, chute, tray — clean and disinfect after each use, in line with the HACCP method. Stainless steel limits bacterial growth. Careful cleaning between food types prevents cross-contamination, particularly important when moving from meat to cheese. A clean machine ensures food safety and preserves the knives' edge.

Safe operation

Mincing requires precautions. Always use the supplied pusher to guide the meat, never bringing hands near the cutting system. Respect the guards and stop devices, and unplug the appliance before any disassembly for cleaning. Wait for the motor to stop completely before intervening. These simple habits protect users and meet the workplace safety obligations specific to professional kitchens.

230 V and 400 V power supply

Depending on power, these appliances run on 230 V single-phase or 400 V three-phase. The most powerful models, such as the N° 22 combo, may require a three-phase supply: check the availability of this line in your kitchen before buying. The grater and the N° 12 combo usually run on a standard 230 V socket. The information appears on each product sheet to help you choose a compatible appliance.

Grids, knives and accessories

The mincing result depends on the grid used: a fine grid gives a tight grind, a wider grid a coarse texture. Most mincers accept several interchangeable grids, allowing you to adapt the grind to the recipe. The knives, wear parts, must stay sharp for a clean cut and to avoid crushing the meat. Having grids of different sections widens culinary possibilities, from fine stuffings to more rustic preparations.

Maintenance and durability

To last, these appliances need regular maintenance: disassembly and thorough cleaning after each use, careful drying to prevent corrosion, and checking the condition of knives and grids. Do not force frozen or bone-in food, which damages the cutting system. Lubrication of the designated parts, as per the manufacturer, preserves the mechanism. Well maintained, a professional mincer lasts for years without performance loss.

How to choose your appliance

Several criteria guide the choice: the function (grater alone or mincer-grater combo), the mincer size (N° 12 or N° 22 by volume), the power and supply (230 or 400 V), and the available grids. Also consider footprint and ease of cleaning. Cross-referencing these with your activity — pizzeria, Italian restaurant, canteen — will identify the most relevant appliance.

Homemade as a menu asset

Offering homemade minced meat and grated cheese makes a difference in catering. Meat minced to order from chosen cuts offers quality, traceability and taste that prepared products struggle to match: ideal for meatballs, stuffings, bolognese sauces and signature burgers. Likewise, parmesan grated to order releases incomparable aromas on pasta and pizza. Mastering these preparations in-house showcases the establishment's know-how, reassures customers on freshness and helps control food cost by working raw products.

Versatility and space saving

In a kitchen where every square metre counts, the mincer-grater combo is a clever solution. By combining two functions on one motor block, it reduces footprint and investment compared with two separate machines. Switching between functions is quick: mince the meat, then fit the grater block for the cheese. This modularity suits pizzerias and trattorias, which work both meat and cheese throughout service, without crowding the worktop.

Frequently asked questions

What is the difference between N° 12 and N° 22? The size of the cutting system: the more powerful N° 22 handles larger volumes than the N° 12.

Does a combo replace two appliances? Yes, it combines meat mincer and parmesan grater on one motor block, saving space and money.

Do I need a 400 V supply? Only the most powerful models require it; the grater and N° 12 run on 230 V.

Which cheese can be grated? Hard cheeses such as parmesan, grana or pecorino.

Are the grids interchangeable? Yes, several grids let you adjust the fineness of the grind.

How do I clean the appliance? Disassemble and disinfect grids, knives and chute after each use to HACCP standards.

Can I mince bone-in meat? No, these mincers are designed for boneless meat; bones damage the cutting system.

Daily-use tips

For an optimal result, work with well-chilled meat: it minces more cleanly and limits fat heating. Cut the pieces to a size suited to the chute and feed steadily without overloading. For cheese, present dry, firm pieces for even grating. Alternate grids according to the desired texture and clean between uses. These good practices protect the machine, guarantee a clean cut and ensure consistent preparation quality, service after service. A little routine care goes a long way in keeping output high and downtime low.

Productivity and cost control

Beyond quality, these machines are levers for productivity and food cost. Mincing and grating in batches lets the team prepare ahead and react quickly during rushes, smoothing the workload at the pass. Working raw cuts and whole cheese is typically cheaper than buying prepared products, while giving full control over freshness and portioning. From the N° 12 combo for steady service to the N° 22 combo for high output, the right machine turns labour-intensive promises into a reliable daily routine that protects margins over the long term.

Our selection and related categories

Browse our mincers and parmesan graters, and complete your station with the other equipment in the dynamic preparation family: our dedicated meat mincers, our parmesan slicers, plus slicers, vegetable cutters and scales & weighing machines. A well-equipped Italian kitchen combines mincing, grating and cutting for fast, flavourful mise en place.

Why grate to order? Freshly grated cheese keeps more aroma and freshness than pre-grated alternatives.

Is the combo suited to pizzerias? Yes, it minces meat and grates parmesan on a single appliance, perfect for everyday Italian cooking.

Is it suitable for small kitchens? Yes, the dedicated grater and the N° 12 combo offer professional output with a compact footprint for smaller establishments and busy bars.

How long do the knives last? Knives are wear parts; kept sharp and clean, they deliver a precise cut for a long time before needing replacement, protecting both texture and motor.

Can I prepare homemade sausages? Yes, with the right grid and an optional sausage attachment where available, the mincer is ideal for stuffings and homemade sausages.

Does the combo take much space? No, by merging two functions into one motor block it needs far less worktop than two separate machines, a real plus in compact kitchens.