Mincers

A mincer's output is set by the plate fitted to it. A coarse plate gives the texture a sausage needs; a fine plate gives a smooth mince. Changing the plate changes the product, which is why plates are the accessory to buy alongside the machine.

Size is quoted by a number — TC22, TC32 and so on — which refers to the head and plate diameter. That figure determines both throughput and which plates and knives fit, so it is the specification to match if you already own tooling.

Bench-top machines suit a butcher's counter or a restaurant; larger machines suit production. Combination slicer-mincers do both jobs in one body.

Matador supplies the range. See the TC32 heavy duty meat mincer and the HSM-120D slicing and mincing machine.

Keep the plate and knife sharp and matched. A dull pair smears the meat instead of cutting it, which shows in the finished product.

Everything here is part of our commercial kitchen equipment range, priced against live supplier stock rather than guessed at.