Commercial Electric Meat Grinder/Mincer Stainless Steel 380×210×430mm | TurcoBazaar MK12

Q: What is the output capacity in kg per hour?

A: Output depends on meat temperature, fat content and plate hole diameter. Typical throughput ranges from 40kg to 60kg per hour with chilled beef or pork at 2°C to 4°C. Frozen or partially frozen meat reduces output and increases motor load.

Q: Which plate sizes are included with the unit?

A: The MK12 ships with one standard mincing plate. Plate hole diameters typically range from 3mm for fine mince to 8mm for coarse texture. Additional plates are available separately and specified by hole diameter at time of order.

Q: Can the motor run continuously during prep shifts?

A: The 850W motor is rated for intermittent commercial duty with rest periods after 20 to 30 minutes of continuous operation. Extended runs without pauses risk overheating and trigger thermal protection shutdown. Allow five-minute cooling intervals during high-volume production.

Q: How is the grinder cleaned after processing raw meat?

A: Disassemble the hopper, auger, blade and plate after each shift. Wash components in hot water with commercial degreaser, then sanitise according to HACCP protocols. The motor housing wipes down with food-safe sanitiser; do not immerse electrical components.

Q: Does the unit process poultry and game meat?

A: The MK12 grinds chicken, turkey, duck and game birds when meat is boned and sinew-trimmed. Poultry skin increases fat content and may require smaller plate holes to prevent clogging. Game meat with higher connective tissue benefits from double-grinding through progressively finer plates.