Meat Mincers

The Sirman TC12 Denver is a medium-duty electric meat mincer designed for consistent, reliable use in commercial food preparation. It takes whole cuts and trimmings and processes them into minced product through a 6mm plate as standard, with alternative plates available for coarser or finer results to suit different recipes and applications.

In a working kitchen or butchery, the TC12 Denver holds up well under sustained prep use. The ventilated motor manages heat build-up during longer production runs, and an oil-bath gearbox protects the drive mechanism under load. Ground tempered helical gears deliver consistent product texture across a full prep session — which matters when mincing to a specific recipe standard day after day. At 85kg per hour, it covers the prep demands of most moderate-volume operations without the cost or footprint of a full industrial machine.

From a practical standpoint, several design choices translate into genuine operational advantages:

• Anodised aluminium body resists corrosion in demanding prep environments
• ABS shockproof side panels handle the impacts and knocks of daily kitchen use
• Bright-finished feed mouth and worm support throughput speed and ease of cleaning
• Helical gear design runs more smoothly and quietly than straight-cut alternatives
• Straightforward disassembly supports HACCP-compliant end-of-service cleaning routines

Installation is uncomplicated. The TC12 Denver is a countertop unit and requires a stable, level worksurface capable of taking its operating weight and absorbing vibration during use. It runs on a standard single-phase supply, so most existing kitchen setups will not require additional electrical work. Allow adequate clearance on all sides for safe operation and cleaning access.

This model is well suited to hotel kitchens, pub and restaurant prep areas, small catering operations, and independent butchers handling moderate daily mincing volumes. It is designed for regular prep use rather than continuous back-to-back industrial production. Sites running the machine across extended shifts or processing significantly higher volumes should consider a heavier-duty model with a more powerful motor and larger throat capacity.

If you'd like to talk through whether the TC12 Denver fits your prep volumes and working patterns before committing, our team is happy to help you work it out.

The Sammic PS-12 is a commercial meat mincer built for consistent, high-volume preparation in professional kitchens and food retail environments. It can be counter-mounted or floor-standing depending on your workspace, and is designed to handle sustained mincing sessions without becoming a bottleneck during busy production periods.

In practice, the PS-12 performs reliably across longer mincing runs. The aluminium cutting unit maintains consistent output without significant slowdown, and the stainless steel hopper and body are durable enough to handle the daily rigour of commercial food preparation — including the frequent cleaning that meat processing equipment demands. The machine is supplied with a cutter knife and 6mm mesh plate as standard, with additional mesh sizes available if you need to vary mince texture for different menu items or products.

From a day-to-day operational standpoint, the PS-12 is straightforward to work with:

• Easy-to-remove cutting unit simplifies post-service cleaning and reduces turnaround time
• Removable stainless steel hopper supports thorough sanitation to meet food hygiene requirements
• Simple start-stop switch keeps operation accessible for kitchen staff at any level
• Interchangeable mesh plates allow different mince textures from a single machine

Installation is uncomplicated — the PS-12 requires a standard electrical supply and a stable, level work surface or stand capable of supporting the machine under load. Having drainage nearby and easy access to cleaning facilities will make daily maintenance considerably more practical. It is worth ensuring the hopper can be loaded at a comfortable working height for your staff, particularly during longer prep runs.

The PS-12 is well suited to independent restaurants, pub kitchens, hotel operations, and food retail environments such as butchers or deli counters that mince regularly but do not require continuous industrial-scale throughput. Sites running extended, high-volume continuous production may find a heavier-duty model with a larger motor and feed throat a better long-term fit.

If you would like to talk through whether the PS-12 suits your prep volumes or kitchen setup, the team is happy to help you work that out before you order.

The Sammic PS-32R is a countertop meat mincer with an integrated refrigeration unit built into the machine itself. Unlike a standard bench-top mincer, the PS-32R actively maintains a controlled temperature at the cutting head and feed zone during operation. This is a practical food safety consideration rather than a premium feature — when processing larger or continuous batches, meat temperature at the cutting zone can rise to a point where it affects both product quality and compliance. The PS-32R addresses that by keeping the working temperature in check throughout the mince cycle.

In a working butcher's shop, deli, farm shop, or professional kitchen where fresh mince is prepared regularly, the ability to run extended cycles without stopping to chill the machine or rest the meat makes a genuine difference to throughput and workflow. The stainless steel hopper, plate, and knife are straightforward to disassemble and sanitise at the end of service, and the removable cutting unit keeps cleaning time manageable.

From an operational standpoint, several design details are worth noting:

• Integrated refrigeration supports HACCP compliance during extended processing runs
• Removable cutting unit simplifies cleaning and reduces turnaround time between tasks
• Stainless steel contact parts are robust and straightforward to sanitise
• Simple controls keep staff training requirements low
• Countertop format avoids the space commitment of a floor-standing unit

The PS-32R requires a suitable mains electrical supply and a solid, level bench surface with sufficient clearance around the hopper for loading and access to the cutting head for cleaning. The refrigeration mechanism adds to both the footprint and the overall weight compared with a non-refrigerated equivalent, so it is worth confirming bench strength and working height before installation. This is not a lightweight machine, and that should be factored into your bench and workflow planning from the outset.

The PS-32R is well suited to butchers' shops, delicatessens, farm shops, and professional kitchens where fresh mince is prepared on a daily basis and food safety compliance is a operational priority. Sites with modest daily throughput and no extended processing runs may find a non-refrigerated countertop model a more proportionate choice. At the other end of the scale, large central production units or high-volume meat processing operations are likely to need a heavier-duty floor-standing alternative with greater output capacity.

If you are unsure whether the PS-32R suits your volumes or working environment, the team at Advantage Catering Equipment is happy to talk through your requirements before you commit.

The Metcalfe TS22 is a countertop commercial meat mincer built for operations that need consistent, reliable mince production without the footprint or cost of a floor-standing unit. Constructed from die-cast aluminium and stainless steel, it is a practical choice for butchers' counters, deli kitchens, farm shops, and restaurant prep sections where fresh mince is produced as part of the daily routine.

In a working prep environment, the TS22 handles the kind of daily volumes typical of a quality butcher producing fresh mince to order, a restaurant making burger patties or meatballs in-house, or a deli running specialty mince products across a service week. The motor includes overload protection, which is worth noting for sustained use — it reduces the risk of unplanned downtime during heavy prep sessions without requiring operator intervention.

From a practical standpoint, the TS22 is well considered for a working kitchen:

• Grinding unit removes fully for thorough cleaning, supporting food safety compliance
• Waterproof rubber switch cover protects electrics in wet prep environments
• Plastic base protection reduces moisture ingress risk to the motor housing
• Stainless steel tray and hopper are durable and straightforward to clean down
• 6mm mincing plate included as standard for immediate use straight from the box

Installation is straightforward — the TS22 requires only a stable countertop and a suitable mains power supply. Its compact footprint suits kitchens where bench space is at a premium, though operators should ensure the worksurface is secure and positioned at a comfortable working height for feeding the hopper during longer runs. Larger cuts will need some pre-trimming before feeding, which is worth factoring into your prep workflow from the outset.

The TS22 is well suited to butchers, delis, farm shops, and smaller restaurant kitchens producing fresh mince daily at moderate volumes. It is not designed for continuous high-volume or whole-carcass processing — operations with significantly higher daily throughput would be better served by a heavier-duty unit with a larger throat capacity. Equally, for very occasional or low-volume use, a smaller entry-level model may represent better value.

If you'd like to talk through whether the TS22 matches your production volumes and prep setup before ordering, the team is happy to help you work it out.

The Metcalfe Ti22R is a floor-standing meat mincer built for continuous commercial production. Constructed from cast alloy with a full stainless steel exterior, it is designed to handle sustained daily mincing workloads rather than occasional or light-duty use. Unlike bench-top models suited to lower volumes, this is a machine intended to sit at the centre of a serious mincing operation and work consistently through it.

In working environments where mincing forms a significant part of the daily output, the Ti22R performs reliably under throughput that would stress smaller machines. The four-speed reduction gears — hardened steel running in an oil-immersed, oil-tight gearcase — deliver consistent torque across extended runs, while the self-ventilated motor manages heat without compromising output during prolonged use. The disengagement lever allows the mincing set to be released without tools, which matters when clearing a blockage or swapping plates mid-shift without losing momentum.

From an operational standpoint, the key advantages include:

• Stainless steel feed box and meat pick-up tray support hygiene compliance and ease of cleaning
• Tool-free mincing set disengagement speeds plate changes and blockage clearance during production
• Oil-immersed hardened steel gearbox reduces internal wear across extended daily runs
• Self-ventilated motor sustains consistent output without overheating under continuous use
• Stainless steel external surfaces wipe down quickly between batches

The machine requires a stable, level floor surface capable of supporting its weight under load, with adequate clearance around the unit for safe operation and cleaning access. Confirming that your electrical supply matches the machine's requirements before installation is advisable — your installer or supplier can advise if needed.

The Ti22R is well suited to butcheries, farm shops, supermarket meat counters, and production kitchens where mince output is a core daily activity. Operators with lower or intermittent production volumes may be better served by a bench-top model, while very high-throughput processing sites may warrant a heavier-duty machine altogether.

If you would like to talk through whether the Ti22R fits your production volumes and setup, the team is happy to work through it with you before you commit.

The Sirman TC8 Vegas is a medium-duty electric countertop meat mincer designed for regular commercial use. It handles the mincing and processing of raw meat where output requirements exceed what a light-duty machine can sustain reliably, but where a compact footprint is preferable to a floor-standing unit.

In a working kitchen or butchery environment, the TC8 Vegas is capable of processing up to 70kg per hour, which suits steady daily preparation runs rather than occasional use. The oil-bath gearbox reduces mechanical wear during extended sessions, and the ventilated motor manages heat across longer prep periods — both are sensible design choices that support consistent performance over time. The tempered helical gears produce a uniform mince throughout a run, which matters where portion consistency is part of the daily standard.

From a practical standpoint, the TC8 Vegas offers several day-to-day operational advantages:

• Oil-bath gearbox reduces maintenance demands compared with dry-gear alternatives
• Ventilated motor supports longer prep sessions without overheating
• Anodised aluminium body with ABS shockproof sides handles regular kitchen use reliably
• Bright-finished mouth and feeding worm simplify disassembly and cleaning
• Compact countertop footprint suits kitchens where floor space is at a premium

Installation is straightforward. The TC8 Vegas requires a standard single-phase electrical supply and should be positioned on a stable, level surface with adequate clearance around the motor housing for ventilation. The feeding area should remain accessible for safe loading and cleaning in line with food hygiene requirements.

This model is well suited to independent restaurants, pub kitchens, small hotel operations, delis and butchers processing meat on a daily basis but not at volumes that would justify a heavier-duty machine. Operators mincing tougher cuts regularly or running consistently higher throughput may find a more powerful model a better long-term fit.

If you are unsure whether the TC8 Vegas matches your typical prep volumes or usage pattern, our team is happy to talk it through before you commit.

The Sammic PS-22 is a heavy-duty commercial meat mincer motor unit designed for sustained, high-volume production. It is supplied without a cutting unit or mesh plate, both of which are ordered separately. This approach allows the machine to be configured specifically for your output requirements — whether that is a coarse grind for sausage blends, a medium cut for everyday mince, or a finer texture for burger patties. All food-contact parts, including the hopper and feed components, are stainless steel throughout.

In busy butchery, deli, or food production settings, the PS-22 is capable of running continuously across a full working shift without requiring extended pauses between batches. This makes it a practical choice for operations that prepare fresh mince to order throughout the day, or that produce in bulk ahead of service. The machine handles significant hourly throughput reliably, and the build quality is consistent with Sammic's established presence in professional food preparation across European commercial kitchens.

The main operational advantages include:

• Removable cutting unit supports thorough cleaning and quick mesh changeovers between runs
• Stainless steel food-contact surfaces aid food safety compliance and daily hygiene routines
• Straightforward start-stop operation reduces training time for production staff
• High sustained output helps prevent bottlenecks during busy preparation periods
• Separate mesh selection allows mince texture to be matched precisely to each product

Because the PS-22 arrives as a motor unit only, the cutting unit and mesh size must be confirmed and ordered before the machine is operational. Mesh and cutting unit combinations need to be compatible, so it is worth mapping out your typical product range before placing an order. The unit requires a stable, weight-bearing worksurface with adequate clearance around the hopper and feed throat, and clear access for daily stripping and cleaning. Electrical supply requirements should be verified at enquiry stage.

The PS-22 is well suited to butchers, farm shops, deli counters, and food production kitchens where high-volume mincing is a routine daily task. It is equally appropriate for restaurants and catering operations that prepare mince in-house at meaningful scale. For lighter or occasional prep, a lower-capacity model from the range is likely more proportionate. For sites with substantially higher production demands, a heavier-duty machine may be worth considering.

If you would like to discuss cutting unit compatibility, mesh selection, or whether the PS-22 is the right fit for your production volumes, the team is happy to work through it with you before you place an order.

The Bizerba FW32 is a heavy-duty electric meat mincer built for high-volume food preparation environments. It is designed to handle continuous production runs across a wide range of proteins and ingredients, including raw, cooked, smoked and marbled meats, offal, bacon, rind, and vegetables. This is not a counter-top unit for occasional use — it is production-grade equipment intended for dedicated preparation rooms, butchery operations, and larger central kitchens where throughput and consistency matter.

In busy production environments, the FW32 performs reliably under sustained demand. Bizerba's patented cutting system is designed to produce a loose, open texture while preserving the natural colour of the meat — a consideration that matters when presentation quality is part of the product. The machine is engineered to maintain consistent output throughout a shift rather than degrading in performance as the motor heats up, which is a common concern with lighter commercial mincers pressed into heavy use.

From an operational standpoint, the FW32 offers several practical advantages:

• Front-access, exchangeable worm housing supports quick breakdown and thorough cleaning between batches
• Stainless steel construction throughout withstands daily washdown environments
• IP45-rated motor housing offers protection against water ingress during cleaning
• Quiet motor operation reduces fatigue in confined preparation spaces
• Consistent mince quality reduces the need for rework or quality checks mid-run

Installation requires a suitable single- or three-phase electrical supply depending on configuration, a stable work surface rated for the machine's weight, and adequate clearance at the front for worm housing removal. The unit should be positioned with access in mind — both for daily cleaning and for periodic maintenance. It is not designed to be moved frequently once sited.

The FW32 is well suited to butchery operations, large hotel and contract catering kitchens, food manufacturing preparation rooms, and any operation processing meat in volume on a regular basis. For smaller kitchens with lighter or less frequent mincing requirements, a lower-output model is likely more appropriate. Equally, operations running multiple shifts at very high continuous throughput may benefit from exploring heavier-duty alternatives within the Bizerba range.

If you are unsure whether the FW32 matches your production volumes or site requirements, the team is happy to talk through your setup before you commit.

The Bizerba FW22 is a compact electric mincer designed for professional food preparation environments. It handles a broad range of raw materials — including raw, cooked, smoked and marbled meat, bacon, offal, rind and vegetables — and produces consistently minced output through Bizerba's worm-drive cutting system, which is designed to preserve product texture rather than bruise or smear it.

In practice, the FW22 is well suited to operations that need reliable, continuous output during busy prep periods. The 1.5kW motor and a throughput of up to 350 kg per hour means a single unit can support meaningful production volumes without becoming a bottleneck, whether that's behind a butcher's counter or in a catering prep kitchen running batch work ahead of service. The stainless steel housing and IP45 rating reflect the kind of build quality expected in a wet or heavily used food prep area.

From an operational standpoint, several practical points are worth noting:

• Front-side operation simplifies workflow in confined prep spaces
• Exchangeable worm housing supports quicker, more thorough cleaning between product types
• Thick-walled, seamless welded product tray aids hygienic ingredient handling
• Compact footprint allows counter or prep station installation without significant space commitment
• Handles a wide material range without adjustment, reducing set-up time between tasks

Installation is straightforward for a unit of this type — it is a countertop electric machine, so the main consideration is a suitable power supply and a stable, food-safe surface with adequate clearance for the product tray and operator access. As with any mincing equipment used in a commercial setting, planned cleaning schedules and blade maintenance will directly affect output quality and service life.

The FW22 is particularly well suited to independent butchers, deli counters, hotel kitchens and catering operations where mincing is a regular but not industrial-scale task. For higher-volume sites processing significantly larger quantities in continuous runs, a heavier-duty model with a larger motor and hopper capacity may be worth considering.

If you're unsure whether the FW22 is the right fit for your volumes or workspace, we're happy to talk it through before you commit.

The Buffalo Size 22 meat mincer is a heavy duty, floor-standing capable bench machine built for commercial mincing, grinding and processing at volume. It handles fresh and semi-frozen meats as well as fish and some vegetable proteins, making it a practical all-rounder for operations that need to process their own mince rather than relying on pre-prepared supply.

In a busy kitchen or butchery environment, throughput consistency matters as much as raw speed. The precision gear drive and motor cooling fan work together to maintain steady output during extended runs, reducing the heat build-up that can slow down lighter machines mid-service. The stainless steel hopper is robust enough for daily heavy use and straightforward to clean down between batches.

Operationally, this machine offers several practical advantages:

• Reverse function clears blockages quickly when processing coarse or fatty cuts
• Two mincing discs (6mm and 8mm) allow operators to switch texture profiles without changing machines
• Three sausage stuffer nozzles and an adapter extend the machine to in-house sausage production
• Aluminium and stainless steel construction balances durability with manageable bench weight
• Simple strip-down design keeps cleaning time to a minimum between prep sessions

Installation is straightforward — the machine runs from a standard single-phase supply and requires no special infrastructure beyond a stable, level bench surface and adequate workspace around the hopper for safe loading. At just under 24kg it can be moved between prep stations if needed, though most operators find a fixed position works better for hygiene and workflow.

This model is well suited to independent butchers, hotel kitchens, restaurant prep areas and catering operations that process moderate to high volumes of meat in-house. For sites running continuous high-volume production through a full shift, a larger capacity model may be worth considering. Equally, smaller kitchens with occasional mincing needs may find a more compact size sufficient.

If you are unsure whether the Size 22 is the right match for your throughput requirements or intended use, the team is happy to talk it through before you commit.

The Mainca PX32 is a heavy-duty electric meat mincer built for sustained, high-volume meat processing in commercial kitchens, butcheries, and food production environments. It handles boneless meat at a rate that makes it practical for large-scale prep work — whether that's grinding beef for burgers, preparing sausage mixes, or processing bulk quantities ahead of service.

In a working butchery or busy kitchen, throughput and consistency are what matter. The PX32 uses an oversized feed screw to draw meat through evenly, which helps produce a uniform mince texture and reduces the stop-start cycle that slows down prep. The mincing head is also designed to limit heat build-up during extended runs, which is worth noting for operators processing meat in quantity — keeping temperatures low during mincing helps protect product quality and supports food safety standards.

From an operational standpoint, the PX32 offers several practical advantages for the right environment:

• High continuous throughput reduces prep time significantly during bulk processing runs
• Even feed reduces inconsistency in texture across large batches
• Low heat generation during operation helps maintain meat quality
• The mincing head is designed for straightforward removal and cleaning after service
• Robust construction suited to daily commercial use in butchery or catering prep

The machine runs on a single-phase 1.2kW supply, which keeps installation straightforward for most sites — no three-phase requirement. It will need a stable, level worksurface that can support its weight, and adequate clearance around the feed throat for safe, comfortable operation. As with any mincer at this capacity, a dedicated preparation area with appropriate drainage and easy access for cleaning is advisable.

The PX32 is well suited to independent butchers, catering operations with significant daily meat prep requirements, and food production sites that need reliable throughput without the complexity of larger industrial equipment. For sites processing significantly higher volumes across longer shifts, a higher-capacity model may be worth considering. Equally, for lighter or less frequent use, a smaller machine may represent better value.

If you're unsure whether the PX32 is the right fit for your prep volumes or workflow, we're happy to talk it through.

The Mainca PC98/32 is a heavy-duty electric meat mincer built for continuous, high-volume use in commercial butcheries, meat processing facilities, and large-scale food production kitchens. It takes whole cuts of boneless meat and delivers a consistent, uniform mince — suitable for burger production, sausage making, and other volume meat preparation tasks where texture and consistency matter.

In a busy production environment, throughput and reliability are what count. The PC98/32 is designed to run continuously without significant heat build-up in the product, which is important both for food safety and for maintaining the texture and quality of the mince. The large-capacity feed pan and oversized feed screw allow operators to load and process meat at pace without constant interruption, keeping the operation moving during peak production periods.

From a practical standpoint, the mincing head is designed for straightforward disassembly and cleaning — an important consideration in any meat handling environment where hygiene standards are non-negotiable. Key operational advantages include:

• High continuous throughput with minimal downtime during heavy production runs
• Reduced heat transfer to the product, helping maintain food safety standards
• Large feed pan reduces reload frequency, supporting uninterrupted workflow
• Consistent mince texture across a full range of boneless cuts
• Mincing head designed for quick, thorough cleaning between uses

Installation requires a suitable electrical supply — the 2.24kW motor demands a stable, correctly rated circuit, and placement should allow clear access around the unit for loading, cleaning, and servicing. Given the output capacity, this machine is sized for dedicated production use rather than occasional prep work; operators with lower weekly volumes may find a smaller-output model more appropriate, while sites running multiple shifts or processing significantly higher tonnage should consider a heavier-duty option.

The PC98/32 is well suited to independent butchers, wholesale meat suppliers, burger and sausage producers, and central production kitchens where consistent, high-volume mince output is a daily requirement. It is not typically the right choice for a restaurant kitchen with moderate prep volumes — a smaller machine would likely serve those sites better.

If you are unsure whether the PC98/32 matches your production volumes or workflow, our team is happy to talk it through with you before you commit.

The Caterlite meat mincer is a compact, electrically powered table-top unit designed for light-duty meat preparation. It comes supplied with three cutting plates — coarse, medium, and fine — giving operators flexibility to produce different textures depending on the application, whether that's burger patties, sausage mix, or finely ground filling. A reverse function is included to help clear jams when tougher or more sinew-heavy cuts are being processed.

In practical terms, this machine suits operations where meat mincing is an occasional task rather than a continuous production requirement. It handles standard butchery prep well at low to moderate volumes, but it is rated for light-duty use only and is not designed to run continuously through a full service period. Operators processing larger quantities or harder meats on a regular basis are likely to find its limitations fairly quickly.

The benefits it offers in the right setting are straightforward:

• Three interchangeable plates allow different grind sizes without additional equipment
• Reverse function reduces downtime when processing tougher cuts
• Compact footprint suits kitchens with limited prep space
• Easy to strip down for cleaning between prep sessions
• Low entry cost for kitchens with occasional mincing requirements

Installation is simple — the unit is mains-powered and requires only a suitable worktop and a standard electrical supply. At 6kg it is light enough to store away when not in use. No water connection or ventilation provision is needed. Given its light-duty rating, it is best treated as a prep aid rather than a production workhorse, and should not be run beyond its designed capacity.

This mincer is well suited to small cafés, pub kitchens, or small independent restaurants where mincing is a secondary prep task carried out in modest quantities. For kitchens needing regular high-volume output, a heavier-duty machine with a more powerful motor and continuous-use rating would be a more appropriate investment.

If you're unsure whether this unit matches your prep volumes or working pattern, we're happy to talk it through before you commit to a purchase.

The Mainca PC82/22A is a floor-standing commercial meat mincer built for continuous, high-volume use. It is designed to process boneless meat at a sustained rate that suits busy production environments, making it a practical choice where throughput and consistency are both important. The oversized feed screw drives meat through the mincing head steadily, producing a uniform texture across a full production run without manual intervention between batches.

In a working kitchen or butchery environment, the PC82/22A holds up well under the kind of repeated, back-to-back use that lighter-duty machines struggle with. The mincing head is engineered to minimise heat build-up during operation — an important consideration when processing large volumes, since excessive heat can affect the texture and quality of the finished product. This makes it better suited to extended production runs than lower-specified alternatives.

From an operational standpoint, the key practical advantages include:

• Consistent mince texture across high-volume runs, reducing rework
• Reduced heat transfer to the meat during processing, preserving product quality
• Straightforward disassembly of the mincing head for cleaning and inspection
• Robust construction suited to daily commercial use in butchery and catering production
• Smooth feed action that reduces manual effort during loading

Installation is relatively straightforward — the machine runs on a standard single-phase supply and does not require specialist ventilation or water connection. It is a freestanding unit, so placement is flexible, though sufficient clear workspace around the feed tray and discharge area is advisable for practical operation and cleaning access. The weight of the machine means it should be positioned on a stable, level surface, and moving it regularly between sites is not practical.

The PC82/22A is well suited to high-street butchers, wholesale meat preparation operations, and catering production kitchens where mincing forms a regular part of the workflow. It is sized for sites with meaningful daily throughput rather than occasional use. If your requirements are more modest, a smaller-capacity mincer may represent better value; equally, for very high-volume central production or continuous industrial use, a heavier-duty model may be worth considering.

If you are unsure whether this machine fits your current setup or production volumes, the team is happy to talk through the detail before you commit.

The Buffalo Size 12 Meat Mincer is a floor-standing electric mincer built for continuous use in commercial kitchens, butchery counters, and delicatessens. It is designed to mince, grind, and process raw meat at a throughput of up to 130kg per hour, driven by a 550W motor with stainless steel and aluminium construction throughout the contact parts.

In a working kitchen environment, that level of throughput means the machine is well suited to production runs — batch preparation of burgers, mince for sauces, or coarse-ground cuts for charcuterie. The size 12 plate specification is widely used across the industry, which means replacement plates and blades are straightforward to source. The inclusion of a reverse function is a practical feature that helps clear jams without disassembly, reducing downtime during a busy prep shift.

Key operational advantages include:

• High-volume throughput reduces prep time significantly during batch production
• Reverse function clears blockages quickly without stopping work
• Size 12 plates are a standard fitting — easy to replace or adapt for different grind sizes
• Sausage stuffer attachment extends the machine's usefulness beyond straight mincing
• Mincing mechanism disassembles for thorough cleaning between uses

Installation is straightforward — the machine requires a standard single-phase mains connection and a stable worksurface capable of supporting its weight. It does not require any specialist services or ventilation provision. At just over 20kg it is manageable to move, though it should be positioned securely during use given the torque involved in heavy-duty mincing.

This model is a practical choice for operations that mince regularly but do not require a floor-standing industrial unit. It suits catering kitchens, independent butchers, burger restaurants, and school or contract catering operations. For sites processing significantly higher volumes across extended production shifts, a heavier-duty model with a larger motor and plate size may be worth considering.

If you are unsure whether this specification is the right fit for your operation, our team is happy to talk through your requirements before you commit to a purchase.

The Mainca PC98/32L is a single phase electric meat mincer built for sustained, high-volume grinding in commercial butcheries, meat processing operations, and busy professional kitchens. It is designed to handle continuous first and second mince cycles on boneless meats, producing a consistent, even grind texture throughout service.

In practice, this machine is well suited to operations where throughput and product quality both matter. The oversized feed screw allows meat to be loaded quickly and efficiently, reducing idle time between batches and keeping output steady even under sustained pressure. The mincing head is engineered to minimise heat build-up during the grinding process — an important consideration when working with fats and temperature-sensitive proteins, where excessive friction heat can affect texture and food safety margins.

From an operational standpoint, the PC98/32L offers several practical advantages:

• High hourly output supports demanding prep schedules without bottlenecks
• Oversized feed screw improves loading speed on both first and second minces
• Low-heat mincing head helps preserve product quality and texture
• Mincing head disassembles quickly for thorough cleaning between uses
• Single phase power supply simplifies installation where three phase is unavailable

Installation is straightforward for sites with a suitable single phase supply. As with any heavy-duty mincing equipment, ensure the machine is positioned on a stable, level surface with adequate clearance for cleaning access. The single phase configuration makes it accessible for smaller butcheries or kitchens that lack three phase infrastructure, though operators with very high daily volumes should consider whether a three phase machine would better suit their long-term needs.

The PC98/32L is a practical choice for independent butchers, farm shops, deli counters, hotel kitchens, and catering operations that require reliable, consistent mincing output as part of a regular prep routine. For sites with significantly higher throughput demands, heavier-duty alternatives are available within the range.

If you are unsure whether this model is the right match for your prep volumes or kitchen setup, our team is happy to talk it through with you.

The Mainca PC98/32L is a heavy-duty three phase meat mincer built for continuous, high-volume production. It is designed for professional butcheries, meat processing operations, and commercial kitchens where throughput and consistent output are non-negotiable. This is not a light-duty or occasional-use machine — it is built to run through extended production shifts without compromise.

In a working environment, the PC98/32L performs reliably across sustained mince runs. The oversized feed screw moves product through efficiently, reducing the effort and time associated with both first and second mince passes. The mincing head is engineered to minimise heat generation during grinding, which matters when product quality and food safety are priorities — excessive heat can affect texture, colour, and holding temperature. At output levels suited to busy production, this design characteristic helps maintain consistent results batch after batch.

From an operational standpoint, the practical advantages of this machine include:

• High throughput reduces prep time during heavy production periods
• Oversized feed screw improves loading speed and reduces operator effort
• Low heat generation during mincing helps protect product quality
• The mincing head disassembles straightforwardly for cleaning and inspection
• Three phase power delivery supports consistent motor performance under load

The PC98/32L runs on three phase power, which is an important installation consideration. Three phase supply is common in commercial production environments and larger catering kitchens, but must be confirmed before purchasing — this machine is not suitable for single phase installations. Adequate bench or floor space should be planned for, along with easy access for regular disassembly and cleaning. As with any high-output mincing equipment, the working surface and surrounding area should be assessed for drainage and hygiene compliance.

This model is well suited to butcheries, meat processing facilities, large-scale catering operations, and central production kitchens with regular, high-volume mince requirements. It is not intended for light or infrequent use — operators in smaller kitchens with modest throughput needs may find a lower-capacity model a more practical fit, whilst very large-scale processing sites should consider whether an even higher-output machine would better suit their demands.

If you are unsure whether this model is the right specification for your operation, or if you have questions about three phase supply requirements and installation, our team is happy to talk it through with you before you commit.

The Mainca PC82/22 is a floor-standing commercial meat mincer built for continuous, high-volume use in butcheries, food production facilities, and busy catering kitchens. It is designed to process boneless meat at a sustained rate, producing a consistent, even mince suitable for sausages, burgers, meatballs, and similar preparations.

In practical terms, this is a machine intended for operations where mincing is a regular, high-demand task rather than an occasional one. The oversized feed screw moves meat through the head efficiently, reducing the effort required during feeding and helping to maintain throughput across both first and second mince passes. The mincing head is engineered to limit heat build-up during operation, which matters when product temperature control is important — particularly in HACCP-managed environments. At 350kg per hour output, it is well suited to production runs that would quickly overwhelm a lighter-duty machine.

From an operational standpoint, the key practical advantages are:

• High sustained throughput reduces processing time during busy production periods
• Controlled heat at the mincing head helps preserve meat quality and texture
• Disassembly for cleaning is straightforward, supporting end-of-service hygiene routines
• Consistent output texture across both first and second mince passes
• Robust construction suited to daily use in demanding environments

Installation requires a suitable single-phase electrical supply and adequate bench or floor space to work safely around the machine. The unit is substantial in size and weight, so access to the installation area and appropriate handling equipment should be confirmed before delivery. As with all food preparation equipment operating at this capacity, it should be sited to allow thorough cleaning around and beneath the unit.

The PC82/22 is best suited to butcheries, meat processing operations, and catering production kitchens where mincing is a core daily task at volume. It is likely to be underutilised in smaller operations with occasional or low-volume requirements, where a more compact model would be a more practical fit. For very large-scale continuous production environments, higher-capacity options within the Mainca range may be worth considering.

If you are unsure whether this model is the right match for your production volumes or kitchen setup, we are happy to talk it through before you commit to a purchase.