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The BPKM.130 is a heavy-duty stainless steel meat mincer designed for continuous commercial production. It processes beef, pork, lamb, poultry, and game at industrial volume. Operated by butchers, prep kitchen managers, and meat processing supervisors in high-throughput facilities.
Commercial Application
This machine handles primary mincing operations in butcher shops, hotel prep kitchens, and catering production lines. It converts primal cuts and trim into ground product at the texture specified by interchangeable mincing plates. The 380V three-phase motor supports extended duty cycles required in commercial meat processing.
During prep service, the unit processes multiple batches without cooling intervals. Output capacity determines how many kilograms of finished mince the operation can prepare per shift. The 300 kg frame mass stabilizes the unit during continuous feed.
Key Operational Advantages
- 100% stainless steel construction meets commercial hygiene requirements for CE, NSF, and CSA jurisdictions
- 380V three-phase motor supports continuous duty cycle in high-volume production
- 300 kg operational weight provides stability during extended processing runs
- Interchangeable plate system allows texture adjustment from coarse to fine grind
- Heavy-duty worm gear transmission handles tough cuts and sinew without jamming
- Reverse function clears blockages without disassembly during production
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | BPKM.130 |
| Dimensions (W × D × H) | 72.0 × 140.0 × 129.0 cm (28.3 × 55.1 × 50.8 in) |
| Voltage | 380V |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 300.0 kg (661.4 lbs) |
Construction & Build Quality
The BPKM.130 uses type 304 stainless steel for all product-contact surfaces. The motor housing, frame, and feed hopper are constructed from commercial-grade stainless steel with welded joints. The worm gear and knife assembly are hardened alloy steel for wear resistance during continuous operation.
- Type 304 stainless steel hopper, auger housing, and discharge plate
- Hardened alloy steel worm gear rated for 8-hour continuous duty
- Commercial-grade three-phase motor with thermal overload protection
- Welded stainless steel frame with leveling feet for uneven floors
Suitable Operations
- Butcher shops
- Restaurant prep kitchens
- Hotel kitchens
- Meat processing facilities
- Catering prep operations
Procurement & Support
TurcoBazaar supplies PIMAK commercial kitchen equipment from UK inventory to buyers in Europe, North America, the Middle East, and Africa. The BPKM.130 ships as freight due to the 300 kg operational weight. CE certification documentation is included for UK and European installations.
Frequently Asked Questions
Q: What is the hourly output capacity of the BPKM.130?
A: Throughput depends on meat type, temperature, and selected plate size. Typical commercial operation processes 150-200 kg/hour of chilled beef or pork through a 6mm plate. Coarser plates and pre-cut meat increase hourly output.
Q: Which mincing plate sizes are compatible with this model?
A: Standard plate diameters range from 3mm for fine sausage mince to 12mm for coarse burger grind. Plates are interchangeable without tools during production. Custom plate sizes are available for specific product requirements.
Q: Can the motor handle continuous 8-hour production shifts?
A: The 380V three-phase motor is rated for continuous duty with thermal overload protection. It operates without cooling intervals during full production shifts. Proper voltage supply and adequate meat feed rate prevent motor strain.
Q: What is the cleaning procedure after daily production?
A: Disassemble the auger, knife, and plate for manual washing with alkaline detergent. The hopper and housing rinse down with hot water and sanitizer. All stainless steel components are dishwasher-safe in commercial rack machines.
Q: Does the BPKM.130 process poultry and game meat?
A: The unit handles chicken, turkey, duck, and game birds with bones removed. Poultry skin and fat process efficiently through 6-8mm plates. Game meat requires pre-cutting to 50mm cubes to prevent sinew from wrapping the auger.