In a professional meat mincer, choosing the right plate is essential to achieve the desired texture. Although we often refer to “plate size”, it is important to distinguish between its outer diameter, which must match the machine model, and the diameter of its holes, which directly affects how finely the meat is minced.

The knife cuts the meat against the plate while the auger pushes it towards the holes. In general, large holes produce a coarse mince with clearly visible particles, while smaller holes provide a finer texture. However, temperature, the condition of the cutting set and the number of passes also play a role.

 

A texture for every preparation

For burgers, the aim is often to obtain a mince that retains some structure and allows the texture of the meat to be appreciated with each bite. A plate with medium or large holes can help achieve this result. However, a burger with a more uniform texture will require a different preparation: no single hole diameter is suitable for every recipe.

For meatballs, it is important to balance the texture of the meat with ease of mixing and shaping. A medium mince can help incorporate the ingredients without completely losing the structure of the product.

Sausages require particular attention to the recipe. Some need coarse, clearly visible particles; others require a finer distribution of meat and fat. For this reason, the same hole size should not be associated with all types of sausages.

The same applies to fillings. A delicate preparation may require finely minced meat, while other recipes call for noticeable pieces. The choice depends on the desired consistency and finish.

 

 

Plate and knife: an inseparable cutting set

Choosing the correct diameter is not enough if the cutting set is worn or incorrectly assembled. The plate and knife must be compatible, correctly seated and have working surfaces in good condition. If cutting precision deteriorates, the meat may be crushed, develop a pasty texture and show an uneven distribution of fat.

The correct configuration of the corresponding Enterprise or Unger system must also be followed. In certain processes, several passes or a multiple-cutting system can help adjust the texture, but they do not replace the proper selection of components.

Braher meat mincers offer different configurations to meet the needs of professional use. Choosing the plate to suit the preparation, working with properly chilled meat and maintaining the cutting set helps produce a uniform and repeatable mince.