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The BKM.32S processes up to 600 kg of meat per hour through a 3 kW motor and No.32 grinding head. Refrigerated stainless steel construction maintains product temperature during extended production runs. Operated by butchers, prep kitchen managers, and catering production supervisors in high-volume meat processing environments.
Commercial Application
Continuous meat grinding operations require motors rated for extended duty cycles and cooling systems that prevent product temperature rise. The BKM.32S integrates refrigeration into the grinding chamber and hopper assembly, maintaining cold chain integrity during multi-hour production shifts.
During service prep, mincing plate selection determines output texture for burgers, sausages, or processed meat products. The 600 kg/hour capacity supports batch processing for central kitchens, hotel banquet operations, and retail butcher shop display case stocking.
Key Operational Advantages
- Processes 600 kg/hour through No.32 grinding head with 3 kW motor at 220-380V
- Refrigerated hopper and grinding chamber maintain product temperature below 4°C during operation
- Stainless steel construction across body, tray, worm, and removable grinding components
- Ring, plate, blade, and worm disassemble without tools for end-of-shift cleaning
- CE certified for UK/EU commercial kitchen hygiene standards
- Dual voltage operation (220-380V, 50-60Hz) supports international commercial installations
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | BKM.32 |
| Dimensions (W × D × H) | 76.0 × 29.0 × 32.0 cm (29.9 × 11.4 × 12.6 in) |
| Power Output | 3 kW |
| Voltage | 220-380V |
| Meat Capacity | 600 kg (1322.8 lbs) |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
Body, hopper, tray, and grinding chamber constructed from stainless steel to commercial kitchen hygiene standards. Worm, plate, blade, and cutting ring manufactured from hardened steel alloys for extended service life. Motor housing rated for continuous duty operation in refrigerated production environments.
- Stainless steel body, hopper, and grinding chamber with integrated refrigeration
- Hardened steel worm, blade, and cutting components
- Tool-free disassembly for ring, plate, blade, and worm removal
- Commercial-grade 3 kW motor rated for extended duty cycles
Suitable Operations
- Butcher shops
- Restaurant prep kitchens
- Hotel kitchens
- Meat processing facilities
- Catering prep operations
Procurement & Support
TurcoBazaar supplies Bogazici commercial meat processing equipment from UK distribution to operations in Europe, USA, Canada, Middle East, and Africa. Freight forwarding arranged for containerised shipments to port or inland distribution terminals.
Frequently Asked Questions
Q: What is the actual output per hour in continuous operation?
A: The BKM.32S processes 600 kg/hour when loaded continuously with trimmed meat at refrigerated temperature. Output rate depends on plate hole diameter and meat fat content. Duty cycle rated for 8-hour continuous operation.
Q: Which plate sizes are compatible with the No.32 grinding head?
A: No.32 mincing plates range from 3mm for fine sausage meat to 13mm for coarse burgers. Plate selection determines texture and throughput. Replacement plates available through TurcoBazaar spare parts service.
Q: Can the motor handle continuous production without thermal shutdown?
A: The 3 kW motor is rated for continuous duty at full load. Thermal overload protection engages if worm blockage or excessive back pressure occurs. Refrigerated housing prevents ambient temperature impact on motor performance.
Q: How is the unit cleaned between production batches?
A: Ring, plate, blade, and worm remove without tools for washing. Hopper and grinding chamber wipe down with food-safe sanitiser. All stainless steel components dishwasher-safe at commercial temperatures.
Q: Does it process poultry and game meat effectively?
A: The unit grinds chicken, turkey, duck, and game meat when trimmed and refrigerated. Sinew and cartilage must be removed to prevent blade dulling. Refrigeration maintains product temperature during poultry processing runs.
