



Ask a Question About This Product
This offer ends in:
The MGSS12 processes fresh meat at 120 kg per hour using an 850W motor running at 190 rpm. It handles beef, lamb, pork, poultry, and game in butcher shops, restaurant prep kitchens, hotel operations, and catering facilities. Output depends on mincing plate hole diameter and meat temperature.
Commercial Application
Butchers and prep kitchen managers use this unit for daily batch production of mince, sausage fill, and formed meat products. The 120 kg/hour throughput matches mid-volume operations where continuous grinding cycles run 2–4 hours per shift. The removable stainless steel tray holds meat between batches without cross-contamination.
During breakfast or lunch prep, operators feed chilled meat through the hopper while the 190 rpm motor drives the auger and cutting plate. A full production run processes 60 kg in 30 minutes. The non-slip rubber feet stabilize the unit during extended grinding cycles on stainless steel prep tables.
Key Operational Advantages
- Processes 120 kg per hour at 190 rpm with 850W single-phase motor
- Removable stainless steel feeding tray and fully stainless mincing unit for hygiene compliance
- Non-slip rubber feet maintain stability during continuous production cycles
- Easy dismantling for daily cleaning and plate changeover between batches
- Ventilated motor housing for extended duty cycle operation
- Supplied with cutting knife and stainless steel mincing plate
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | MGSS12 |
| Power Output | 850W |
| Voltage | 230V |
| Phase | 1 phase |
| Meat Capacity | 120 kg (264.6 lbs) |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 20.0 kg (44.1 lbs) |
Construction & Build Quality
The body uses durable, corrosion-resistant materials with a fully stainless steel mincing unit meeting CE hygiene standards. The 850W motor features ventilated housing for heat dissipation during extended runs. The unit weighs 20 kg, allowing single-operator repositioning on prep tables.
- Fully stainless steel meat contact surfaces for hygiene compliance
- Ventilated 850W motor housing for continuous duty cycles
- Corrosion-resistant body construction for wet prep environments
- Non-slip rubber feet rated for commercial flooring
Suitable Operations
- Butcher shops
- Restaurant prep kitchens
- Hotel kitchens
- Meat processing facilities
- Catering prep operations
Procurement & Support
TurcoBazaar supplies the MGSS12 from UK stock to commercial kitchens, butcher shops, hotels, and catering operations worldwide. We ship to the UK, Europe, USA, Canada, Middle East, and Africa. Freight quotations for multi-unit orders are provided within 24 hours.
Frequently Asked Questions
Q: What is the actual output per hour in commercial use?
A: The MGSS12 processes 120 kg per hour with chilled meat at 2–4°C using standard mincing plates. Output decreases with larger plate holes or frozen meat. Continuous operation requires 5-minute cooling intervals every 30 minutes.
Q: Which mincing plate sizes are compatible?
A: The unit accepts standard 82mm plates with hole diameters from 3mm to 12mm. Smaller holes (3–5mm) produce fine mince for sausages. Larger holes (8–12mm) increase throughput for coarse burger mince. Plates are sold separately.
Q: Can the motor run continuously during full shifts?
A: The 850W ventilated motor handles 30-minute continuous cycles followed by 5-minute rest periods. Extended duty cycles require monitoring motor temperature. Do not exceed 4 hours total operation per shift without extended cooling.
Q: What is the daily cleaning procedure?
A: Dismantle the hopper, auger, cutting knife, and mincing plate after each production run. Wash all stainless steel components in hot water with commercial detergent. Dry thoroughly before reassembly to prevent corrosion.
Q: Does it process poultry and game meat?
A: The unit handles chicken, turkey, duck, rabbit, and venison at the same 120 kg/hour rate. Remove bones and sinew before feeding. Poultry requires chilling to 0–2°C for clean cuts. Game meat processes best with 5mm or larger plates.