Turkish Kebab Mould – Traditional Middle Eastern Kebab & Meatball Mould with Heated Function

Q: What portion weight does the BKS.100 produce per press?

A: Each press cycle forms 60–100 gram portions depending on chamber fill level and meat recipe. Portion weight remains consistent once operators establish standard loading procedure. Suitable for standard kebab and köfte service portions.

Q: How does the heated function affect meat processing?

A: The heating element maintains chamber temperature to prevent meat from cooling during extended prep sessions. This improves fat binding and reduces adhesion to mould surfaces. Temperature is fixed and does not require operator adjustment.

Q: Can this mould be used in food truck or mobile catering setups?

A: Yes. The 20 kg unit weight and compact dimensions allow secure benchtop mounting in mobile kitchens. Requires 110V or 220V mains supply during heated operation. Manual press mechanism functions without electricity if heating is not required.

Q: What cleaning procedure is required between batches?

A: Disassemble mixing palette and forming chamber after each service period. Wash all contact surfaces with commercial detergent and hot water. Heating element housing wipes clean with damp cloth; do not immerse electrical components.

Q: Is the BKS.100 suitable for lamb, beef, and chicken mince?

A: Yes. The mould processes all ground meat types used in traditional kebab recipes. Fat content affects binding; recipes with 15–20% fat produce best results. Heating function compensates for leaner mince blends.