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In the meat industry, choosing the right meat grinder is crucial to ensure product quality and business efficiency. A good grinder not only saves time and effort, but also improves the texture and flavour of the meat, which can make a big difference to customer satisfaction and butchery profitability. In this comprehensive guide, we’ll explore the most important factors to consider when selecting the ideal meat mincer for your business, and help you make an informed and informed decision.



Factors to Consider When Choosing a Meat Grinder


1. Production Capacity

The production capacity of a meat grinder is one of the most critical factors to consider. This capacity is measured in kilograms per hour (kg/h) and should be tailored to the specific needs of your business. Here is a rough guide to production capacities according to the type of establishment:


Small Butcheries:

For these businesses, a mincer with a maximum capacity of 250 to 300 kg/h is generally sufficient. This allows meat to be processed efficiently without the need for a large industrial machine. Our models for this range would be within the range of the Mincers Model P 22/82.


Delicatessens, Supermarkets and Medium-Sized Butchers:

These require a higher capacity to meet a wider demand, so a grinder with a maximum capacity of 300 to 500 kg/h would be suitable. This range allows continuous production without interruption, ideal for businesses with a constant flow of customers. Our models for this range would be Model P 32/98 or TM-32/98 grinders and PR 32/98 refrigerated grinders.


Medium-scale meat industry:

For medium-scale production, the grinders should have a higher maximum capacity of 750 to 1500 kg/h. This type of machine is designed for industrial operations that require large volumes of meat to be processed efficiently and quickly. Our models for this range would be the Model TM Mincers and Model TMP Mincers.



2. Engine Power

Engine power is critical to ensure efficient and fast processing of meat. More powerful motors are capable of handling larger and tougher cuts of meat without risk of overheating or damage to the machine.

  • Low power motors (up to 1 HP): Suitable for sporadic use and low volumes.
  • Medium power motors (2-3 HP): Ideal for medium-sized butchers and delicatessens.
  • High power motors (more than 3 HP): Necessary for industrial production and high volumes.



3. Ease of cleaning

Hygiene is paramount in food handling. A meat mincer that is easy to disassemble and clean not only ensures food safety, but also reduces downtime and improves operational efficiency.

  • Detachable components: Look for mincers with parts that can be easily disassembled and cleaned.
  • Quality materials: Opt for stainless steel machines to prevent corrosion and facilitate cleaning.
  • Access to internal parts: Make sure that all areas that come into contact with meat are accessible for thorough cleaning.

4. Size and Space Available

Consider the physical space of your butcher shop or processing plant. Meat mincers range in size from compact models for small spaces to large industrial machines for larger facilities. The dimensions of our machines are available in the catalogue for each model.

  • Small spaces: Compact and portable models such as the P-22/32 or P82/98.
  • Large spaces: Large, stationary machines with high production capacity such as the TM or TMP models.


5. Type of meat and desired texture

The cutting system to be installed in a mincer depends on the type of end product to be obtained. A hamburger requires less fine grinding than a sausage, and for this purpose plates with holes of different diameters and two different cutting systems can be used:


Enterprise simple cut system:

Easy to use and assemble, this system consists of a single plate and blade to cut the meat. By using plates with different diameters, and passing the meat once or several times, different textures are obtained. This system is available in models P-22, P-32, TM-32, TMP-32 and TMP-42.



Unger double cut system:

A more developed cutting system than the Enterprise, there are three cutting system options: Unger single cut, and the more popular Unger 3 (double cut) and Unger 5 (triple cut). This system has several plates and blades that cut the meat several times in a single pass, achieving a finer textured end product immediately. The models with the Unger system are renamed P-82, P-98, TM-98, TMP-98, TM-114, TMP-114 and TMP-130. The models 82, 98 and 130 are equivalent in size to the Enterprise models 22, 32 and 42.

However, with the Unger system there is an additional size, 114, which uses 114mm plates that do not exist in the Enterprise system. The larger grinder models with the Unger 5 system can more easily process meats at lower temperatures, and can optionally be fitted with sinew and tendon separation systems.


All Braher grinders are supplied with stainless steel blades and plates of the highest quality for hygiene, durability and performance.



6. Additional Features

Modern grinders can come equipped with a variety of additional features that can enhance their functionality and ease of use:

  • Safety systems: Such as safety switches and mouth guards.
  • Reversing function: To facilitate the removal of blockages.
  • Additional accessories: Different sized plates or systems to separate tendons and nerves.



Comparison of Models by Type of Business


Models for Small Butcheries





MedianasModels for Medium-Sized Delicatessens





Models for the Meat Industry




Visit our entire catalogue of professional meat mincers