Meat mincers

Professional meat mincers for catering

The meat mincer is essential equipment for butchers, restaurants, contract caterers and any establishment working with fresh meat. Mincing on site guarantees quality, traceability and taste superior to industrial products, while controlling food cost. Our range covers every need, from the small countertop No. 8 to high-output No. 32 models, including refrigerated versions for prolonged work. Robust, stainless steel and easy to maintain, these machines turn an arduous task into a fast, consistent step of production. Choosing the right mincer means matching size, throughput and power to your daily volume.

Understanding the sizes (No. 8 to No. 32)

Mincer numbering indicates the diameter of the cutting system and, by extension, production capacity. The higher the number, the greater the throughput. The No. 8 TS8 suits light or occasional use; the No. 12 TS12 and No. 22 TS22 cover everyday needs; the No. 32 WR-TSTC-32 targets high output. Choosing the right size avoids both under-capacity and oversizing, for throughput matched to the volume of meat minced each day.

Throughput and power

Throughput, expressed in kg/h, depends on size and motor power. High-output bench models, such as the No. 22 bench 200 kg/h TCX22/NC and the No. 32 bench 300 kg/h TCX32/ND, process large quantities without faltering. The compact Caterlite 113 kg/h CB943 is enough for light use. Power matched to size ensures clean mincing, with no overheating or jamming, even on sinewy meat.

Countertop, bench and floor mincers

Countertop and bench mincers sit on the worktop and suit most kitchens. More powerful models feature a reinforced chassis to absorb vibration. The Diverso range (No. 8, No. 12, No. 22, No. 32) offers a progressive rise in capacity, while the Diamond bench models favour high throughput. The right format depends on the volume handled and the space available at the mincing station.

Refrigerated mincers

For prolonged work, refrigerated mincers such as the No. 22 refrigerated TC22/ICE and the No. 32 refrigerated TB32/ICE keep the meat cold during mincing. This cooling preserves the cold chain, limits bacterial growth and improves the texture of the minced meat, which does not heat up against the cutting system. It is a major asset for butchers and kitchens producing large volumes continuously, in compliance with hygiene standards.

The cutting system

Mincing relies on the worm screw, knife and plate assembly. The screw pushes the meat towards the rotating knife, which cuts it against the perforated plate. The quality and sharpness of these parts determine the cleanness of the mince: a blunt knife crushes the meat instead of slicing it, degrading texture and heating the matter. Knives and plates are wear parts to maintain and replace regularly to keep an impeccable result.

Interchangeable plates

The mince calibre depends on the plate: a small-hole plate gives a fine grind for stuffings and pâtés, a large-hole plate a coarse texture for meatballs and sausage meat. Most mincers accept several plates, multiplying culinary possibilities with one machine. Having a set of plates lets you adapt the grind precisely to each recipe, from minced steak to terrine.

Stainless construction and hygiene

Direct contact with meat demands impeccable hygiene. Stainless steel bodies and cutting systems clean and disinfect easily, in line with the HACCP method. Removable parts — screw, knife, plate, chute, tray — wash quickly. Careful cleaning after each use prevents contamination and preserves the edge. Stainless resists corrosion and ensures high durability despite intensive use and frequent cleaning.

Safe operation

Mincing requires strict precautions. Always use the pusher to guide the meat, never inserting fingers into the chute. Respect the guards and unplug the appliance before any disassembly. Wait for the motor to stop completely before intervening. Professional models include safety devices compliant with current standards. These habits protect users and meet the workplace safety obligations specific to kitchens and butcheries.

230 V and 400 V power supply

Depending on power, these mincers run on 230 V single-phase or 400 V three-phase. The most powerful models, such as the No. 22 and No. 32 Diverso, may require a three-phase supply: check the availability of this line before buying. Smaller ones run on a standard 230 V socket. The electrical information appears on each product sheet to help you choose a compatible appliance.

Varied uses

The mincer supports many preparations: minced steaks, meatballs, stuffings, sausage meat, pâtés and terrines, meat-based sauces. In butchery, it is the central transformation tool; in catering, it lets you offer homemade burgers and signature preparations. Working fresh meat rather than prepared products showcases know-how and reassures customers about the origin and quality of what is served.

Homemade as a quality argument

Homemade minced meat is a real selling point. From chosen cuts, it offers freshness, traceability and taste frozen products cannot match. The mincer also lets you control the lean/fat ratio and texture by recipe. For a gourmet burger, a terrine or sausage meat, mincing to order makes the difference and justifies a stronger menu positioning, while reducing dependence on costly processed products.

Maintenance and durability

To last, a mincer needs rigorous maintenance: disassembly and thorough cleaning after each use, careful drying of metal parts to prevent corrosion, and regular checking of knife sharpness and plate condition. Never mince bones or frozen meat, which damage the cutting system. A well-maintained appliance keeps clean mincing and steady throughput, and supports production for many years.

How to choose your mincer

Several criteria guide the choice: the size (No. 8 to 32 by volume), the desired throughput in kg/h, the presence of refrigeration for prolonged work, the power and supply (230 or 400 V), and the available plates. Also consider ease of disassembly for cleaning. Cross-referencing these with your activity — butchery, restaurant, canteen — will reveal the most suitable model.

Food cost control and productivity

Beyond quality, the mincer is an economic lever. Buying whole cuts and mincing on site is often cheaper than prepared products, while giving full control over freshness, portioning and lean/fat ratio. By preparing in batches, the team anticipates rushes and smooths the workload. From the occasional No. 8 to the No. 32 bench 300 kg/h, each model turns the homemade promise into a reliable routine that protects margins long term and standardises the result whoever is on shift.

Our selection and related categories

Browse our meat mincers and complete your station with the other equipment in the dynamic preparation family: the mincer + parmesan grater combos, plus slicers, vegetable cutters, mixers and scales & weighing machines. A well-equipped kitchen combines mincing, cutting and weighing for smooth, controlled production.

Frequently asked questions

What does the mincer number mean? It indicates the cutting system diameter: the higher (8, 12, 22, 32), the greater the throughput.

What is a refrigerated mincer for? To keep meat cold during mincing, for prolonged work respecting the cold chain.

Do I need a 400 V supply? Only the most powerful models require it; small ones run on 230 V.

Are the plates interchangeable? Yes, several plates let you adjust the mince fineness by recipe.

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

How do I clean the mincer? Disassemble screw, knife, plate and chute and disinfect after each use to HACCP standards.

Which model for a butchery? A No. 22 or No. 32, possibly refrigerated, for high continuous throughput.

Sizing your mincer correctly

An undersized mincer overheats, struggles with sinewy meat and wears out prematurely; an oversized model means unnecessary investment and footprint. Estimate your daily volume and activity peaks to target the right size and throughput. For occasional use, a compact model is enough; for continuous production, favour a No. 22 or No. 32, possibly refrigerated. This correct sizing guarantees longevity, performance and equipment profitability, and avoids the frustration of a machine that cannot keep up during busy services.

Plates, knives and spare parts

Plates and knives are consumable wear parts, and keeping spares on hand avoids downtime. A worn knife or plate crushes rather than cuts, so checking and replacing them on schedule protects both texture and motor. Standardising on common mincer sizes across a multi-site operation also simplifies spare-part stock, staff training and maintenance, since the same plates and knives fit several machines. This pragmatic approach keeps every mincer running cleanly and reliably throughout its service life.

Is it suitable for small kitchens? Yes, a No. 8 or No. 12 offers professional results with a compact footprint for smaller establishments.

Does mincing to order really improve taste? Yes, freshly minced meat retains texture and flavour, and lets you control the lean/fat ratio precisely.

Can it handle continuous service? Yes, high-output and refrigerated models are built for sustained use, processing large batches without overheating during busy services.

What maintenance keeps it efficient? Regular cleaning, drying and knife sharpening, plus replacing worn plates, keep throughput steady and the cut clean over many years.

Which grind for burgers? A medium plate gives the ideal texture for burgers, while finer plates suit stuffings and pâtés and coarser plates suit sausage meat.