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.

La entrada Meat Mincer plate size and its influence on the final texture se publicó primero en Braher.

One of the most common causes is a dull blade. When it does not cut properly, it places excessive pressure on the product and may tear, deform or produce uneven slices. In addition to reducing the quality of the result, a poorly sharpened blade requires greater effort and may increase the amount of product wasted. It is therefore important to sharpen the slicer correctly, following the manufacturer’s instructions, and replace the blade when it has reached its wear limit.

The temperature of the product also has a significant effect. Deli meat, cheese or meat products that are too warm or soft may deform and stick easily to the blade. On the other hand, if they are excessively cold, some foods may break and produce irregular slices. Working with a properly chilled product, at a temperature suited to its characteristics, helps achieve a cleaner, more precise cut.

Another aspect to check is how securely the product is held. It must remain stable on the carriage and rest correctly against the thickness plate. If it moves during operation or uneven pressure is applied with the product holder, the thickness may vary from one slice to another. The carriage should not be forced either: its movement should be smooth and adapted to the consistency of the food.

The accumulation of grease, residue or particles on the blade, thickness plate or carriage can also affect the result. These deposits increase resistance and prevent the product from sliding smoothly. Proper cleaning, always carried out with the machine disconnected and in accordance with the relevant instructions, contributes to both hygiene and cutting precision.

If the slices stick, it is also advisable to check that the components designed to assist their release are clean, correctly positioned and in good condition. If the problem persists after checking the sharpening, temperature, cleaning and product support, a technical inspection may be required.

Braher meat slicers are designed to provide precise and consistent cutting in professional environments. Keeping the blade sharp, preparing the product correctly and using the machine properly makes it possible to obtain uniform slices, reduce waste and maintain a high-quality presentation.

La entrada Why Do Slices Tear, Stick or Come Out Uneven? se publicó primero en Braher.

One of the most common causes is wear on the knife or grinding plate. These two components work in direct contact and must form a perfectly aligned cutting set. When their surfaces become blunt or develop irregularities, the meat is no longer cut precisely. Instead of passing cleanly through the holes, it is pushed against the plate, affecting its texture and appearance.

It is also important to check that the cutting set has been assembled correctly. A knife fitted in the wrong position, an improperly seated plate or a cutting set containing incompatible components can lead to poor performance. The cutting side of the knife must work directly against the plate, and all components should be installed according to the instructions for the specific meat mincer model.

The temperature of the meat also affects the result. If it is too warm or soft, the fat may spread and blend excessively with the muscle tissue. To achieve a clearly defined mince, the meat should be thoroughly chilled without being completely frozen, unless the machine is designed to process frozen products.

Another possible cause is the accumulation of sinew, tendons or other residue between the knife and the plate. These materials obstruct the flow of meat and gradually reduce the machine’s cutting capacity. Proper preparation of the meat and regular cleaning of the cutting set help maintain a consistent flow.

The pressure applied by the retaining ring must also be correct. If it is too loose, the knife may lose contact with the plate. If it is overtightened, friction may increase, generating heat and accelerating wear on the components.

If the meat has an uneven texture, loses excessive liquid, performance decreases or the machine becomes unusually hot, it is advisable to stop the machine and inspect the cutting set. Continuing to operate it under these conditions may reduce product quality and cause further wear.

Braher meat mincers are designed to provide precise and consistent cutting in professional environments. Correct assembly, proper care of the knives and plates, and regular maintenance help preserve this performance and produce minced meat with the desired texture.

La entrada Why Does a Meat Mincer Crush the Meat Instead of Cutting It? se publicó primero en Braher.

Slice thickness has a direct influence on the customer experience. A slice that is too thick can feel heavy in the mouth and make the product lose refinement. A slice that is too thin, if it is not cut properly, can tear, stick together or look irregular. However, when the machine allows the cut to be adjusted with precision, each product can be served at the right point: finer for delicate products, slightly thicker for deli meats with more body, or according to the customer’s preferences.

A good slicer also prevents the product from being crushed or torn. This is especially important with deli meats with marbled fat, cured pieces or softer-textured cold cuts. If the blade does not perform properly or the machine does not maintain good stability, the cut can be uneven and affect the presentation. With a professional slicer, the slice comes out cleaner, keeps its shape better and makes it easier to appreciate the colour, marbling and texture of the deli meat.

For professionals, this difference can be seen both at the counter and in performance. A uniform cut conveys care, quality and trust. The product looks more visually appealing and each piece is used more efficiently, reducing waste and avoiding defective slices. In addition, working with a robust and precise machine makes it possible to maintain a steady pace throughout the day, even during periods of high demand.

Braher deli meat slicers are designed precisely for this professional use: to offer precision, strength and comfort in everyday work. In businesses where slicing is part of the sale, the machine is not just another accessory, but a key tool for getting the most out of every piece.

In short, the quality of deli meats begins with the product, but it does not end there. The way they are sliced influences their presentation, their texture and how customers perceive them. A good professional slicer helps each slice retain all its appeal and reach the consumer in the best possible condition.

La entrada How a Good Deli Meat Slicer Improves the Final Product se publicó primero en Braher.

Among the available options, the long carriage stands out. It is especially useful when working with larger pieces or products that require a wider support surface during slicing. This option allows the food to be handled with greater stability and makes movement more comfortable and safer for the operator.

Another interesting option is the slicing device, designed to assist with tasks where cutting regularity is essential. In delicatessens, butcher’s shops, supermarkets or professional kitchens, maintaining a consistent product presentation helps improve the appearance of the counter display and allows for better portion control.

The pulley lock is another element that provides safety and technical control over the machine. This type of solution is aimed at reinforcing the safe operation of the equipment and facilitating proper day-to-day use, especially in businesses where the slicer is used frequently.

The blade extractor option is also particularly practical. Removing the blade is a delicate operation, but one that is necessary for certain cleaning or maintenance tasks. Having a specific accessory makes this operation easier and helps ensure safer work, reducing risks during handling.

These options are complemented by the standard features of the Braher MG-300 and MG-350 slicers, such as the blade protection ring, the blade cover with safety device, the 24 V low-voltage electrical system, the worm gear transmission, the IP65 protection rating, the 18/8 stainless steel construction, the German G+B blade, the built-in automatic sharpener and the cutting thickness adjustment from 0 to 25 mm.

Together, these solutions make the MG-300 and MG-350 professional slicers ready for intensive use, with a balanced combination of precision, robustness, hygiene and safety. In addition, their options allow the machine to be adapted to different working needs, from daily counter slicing to more demanding maintenance, cleaning or product-handling tasks.

La entrada Options for Braher MG-300 and MG-350 slicers: greater control, safety and working comfort se publicó primero en Braher.

La entrada How a Meat Mincer Works – Video se publicó primero en Braher.

Within this range, our most powerful models are aimed at companies that need to process large volumes of meat safely and continuously. The TM-114 reaches a capacity of 1100 kg/h with a power of 5.5 HP, while the TMP-130 reaches 1500 kg/h with 7.5 HP, making them ideal solutions for plants and businesses where performance cannot fall short. The goal is not just to “mince more,” but to do so with a machine designed for intensive, professional use.

In addition to their power, these mincers include features especially valued in industrial work: 18/8 stainless steel construction, a fully stainless steel head assembly, the option of a double or triple cut Unger cutting system, an easily removable head for cleaning, a large-capacity tray, and a reverse function to help manage jams. In the case of the TM-114, there is also the option of a giant tray. These are details that help maintain productivity, improve hygiene, and simplify daily maintenance.

At Braher, we do not only offer models for large industries. We also have mincers adapted for butcher shops, delicatessens, supermarkets and other businesses that require more moderate capacities (for example, a small butcher shop). With more than 65 years of experience and a presence in more than 50 countries, we continue to stand for proven, robust machinery built to last. If you are considering which mincer best fits your production needs, get in touch with us: we will advise you in finding the model that best suits your needs, both today and in the long term.

La entrada High-Performance Braher Meat Mincers for Industrial Production se publicó primero en Braher.

At Braher, we’ve spent years building that trust. We are a Spanish company (Basque Country), with an industrial mindset and a very clear approach to product design: creating professional slicers that last, that maintain cutting performance over time, and that help every business work with safety, speed, and consistency. That’s one of the reasons why thousands of professionals rely on our machines, day after day, in demanding environments where there’s no room for downtime.

One of our core strengths is the quality of our design and manufacturing. A professional slicer must offer stability, smooth operation, and fine thickness adjustment to achieve perfect presentation and control product yield. That’s why we focus on robust materials, durable finishes, and solutions designed for intensive use. It’s not just about “cutting”: it’s about cutting well, consistently, and with a machine that still feels solid even after many hours of work.

Safety and hygiene are also essential. In professional kitchens and retail, every detail matters: easy access for cleaning, well-integrated components, surfaces that are simple to maintain, and intuitive operation for the team. We design with day-to-day reality in mind, where the best equipment is the kind that helps people work faster and with fewer complications.

And when we talk about trust, one point is key: after-sales service. At Braher, we don’t “sell and disappear.” We know a professional machine has a long service life and real needs, which is why we guarantee availability of spare parts and support to keep your equipment in perfect condition. For a business, that means something very concrete: fewer stoppages, less uncertainty, and more continuity.

We also invest in R&D to continuously improve our machines—optimizing ergonomics, reliability, maintenance, and performance to meet market needs. Because professionals evolve, and equipment must evolve with them.

Finally, we understand that not all customers are the same. That’s why we offer specific slicers for every type of business, from small shops and hospitality to large retailers and meat-industry environments. That specialization, combined with our experience and international presence, is what makes Braher a reliable partner: solid manufacturing, real support, and machines built to work.

La entrada Braher Professional Slicers: Trust in Every Slice se publicó primero en Braher.

Why sharpening starts with cleaning

Before using the sharpener, there’s one key step: clean the blade edge. A film of grease and product residue can build up and clog the sharpening stone, making it ineffective. That’s why cleaning beforehand (and cleaning again after sharpening) isn’t optional: it’s part of the sharpening process itself.

Practical sharpening procedure (step by step)

1. Set the slice thickness regulator to “0” to prevent the blade from catching product or being unnecessarily exposed during the operation.
2. Start the machine so the blade rotates.
3. Engage the sharpener: gently press and turn the sharpener knob until the stone contacts the blade. Here, less is more: light, controlled pressure is usually enough until the desired edge is restored.
4. Deburring (the “finish”): after sharpening, activate the deburring device for just one second—just enough to remove the burr left on the edge. This detail makes the difference between “cutting” and “cutting perfectly”.
5. Stop the machine and move on to cleaning (and, depending on your maintenance plan, lubrication).

Recommended frequency and warning signs

At BRAHER we recommend light sharpening at least once a day as routine maintenance when the slicer is used daily, because it preserves the edge and helps extend blade life.

And note an important safety point: the blade must be replaced when the distance between the cutting edge and the protective ring exceeds 6 mm, and replacement must be carried out by qualified personnel.

Sharpening a BRAHER slicer is straightforward if you follow a brief, consistent routine like the one in the video: clean, sharpen gently, deburr for an instant and clean again. You’ll notice the difference in the cut… and in the peace of mind of working with a safer, more efficient machine.

La entrada How to sharpen a Braher slicer se publicó primero en Braher.

The value of a thin, even slice

An ultra-thin slice can elevate both the flavor and texture of food. By increasing the exposed surface area, more aromas are released, intensifying the taste experience on the palate. For instance, experts highlight that a fine slice (around 2–3 mm) helps unleash the characteristic aromas of Iberian ham. Precision in thickness also ensures the ideal texture: not so thick that it feels tough, nor so thin that it loses intensity. Every product has its sweet spot (in the case of Iberian ham, too thick a cut can reduce its silkiness, while an excessively thin one can mute its flavor), and reaching it is key to appreciating every nuance.

A clean, consistent cut also preserves the quality of the product. A sharp blade slicing smoothly, without tearing, avoids losing juices and nutrients, keeping the food fresh. It also minimizes waste: no poorly cut pieces to discard, with each slice coming out in the ideal shape and size. For preparations that require further cooking or drying, consistent thickness guarantees even cooking and uniform curing, adding safety and efficiency to the process.

Precision engineering for superior quality

Achieving consistently thin, high-quality slices requires precision engineering. Our professional slicers are designed to deliver this level of excellence every time. Equipped with high-hardness steel blades and robust mechanisms, they ensure a perfectly straight, stable cut with each pass. Thanks to micrometric adjustments, you can select the exact thickness you need—from almost zero up to several millimeters—adapting to each product. This means you can create almost transparent slices for carpaccio or thicker cuts for specific recipes, always with impeccable regularity.

At Braher, we don’t just build machines: we craft tools that guarantee consistency and excellence in every slice. We take pride in enabling butchers, chefs, and producers to showcase the true quality of their products with a flawless presentation. We know that the care put into raising fine livestock or preparing artisanal cured meats can be compromised by a poor final cut. That’s why we dedicate ourselves to making slicers that protect this critical last step. We speak with passion because we truly believe in what we do.

Choose the meat, cold cuts, and deli slicer that best suits your needs. And if you need guidance, contact our team for advice.

La entrada Precision slicing, exceptional flavor in every bite se publicó primero en Braher.