Contact
1300 652 558
Our meat mincer machines range from commercial benchtop units for on-demand mincing by over-the-counter customers, to industrial machines for high-capacity mince production. Precision cutting sets maintain product definition and limit temperature rise. For combined mixing and mincing in a single, compact machine, view our mixer-mincers.
Meat mincers process boneless meat into uniform mince suitable for sausages, patties and processed goods. Most freestanding units can process chicken frames, but not legs or bone-in meat. Fish, legumes, and most vegetables can also be processed in a mincer.
Mincer Plate Sizes
Plate hole size and knife style determines the texture of the final mince. Fine plates (3–5 mm) produce thin mince ideal for fresh sausages and bolognese mince, while coarser plates (6–13 mm) maintain more definition for burgers, chorizo, and fermented sausages.
How to Prevent Product Smear
Smear occurs when product overheats or blades become dull. Maintaining cold meat temperatures and using sharp knives and plates helps preserve product definition and quality.
