Commercial Meat Mincers

Our range of commercial mincer and commercial mincer machine models is suitable for butcher shops, commercial kitchens, food manufacturers, and hospitality venues that need dependable equipment with easy-clean construction and strong output. If you also need equipment for consistent slicing of deli meats, smallgoods, or frozen meat, browse our commercial meat slicer range to complete your food prep setup.

Choosing the best meat grinder depends on your workflow, the volume you need to produce, and the type of product you prepare each day. Some businesses need a straightforward meat machine for general mincing, while others may need more heavy-duty output or even an electric meat mixer to help streamline preparation. No matter the setup, the right commercial butcher equipment can save time, reduce labour, and improve consistency across your food operation.

At Bens Hospitality Equipment, we help Australian businesses find the right commercial meat grinder or commercial meat mincer for their needs, with dependable products, competitive pricing, and Australia-wide delivery. Browse our range today to find the right meat grinder, meat mincer, or meat machine for your business.

Understanding Mincer Plate Hole Sizes

When buying a commercial meat mincer, one of the most important things to understand is the mincer plate size. The plate is the round disc with holes at the front of the mincer. As the blade cuts the meat, the meat is pushed through the plate, and the hole size controls how fine or coarse the mince comes out.

Smaller plate holes create a finer mince, which is ideal for sausages, dumpling fillings, meatballs, pâté and smooth meat mixes. Larger plate holes create a chunkier, coarser mince, which is better for burger patties, sausage mix, pie fillings, salami, pet food production and first-stage grinding.

For most cafés, restaurants and burger shops, a 5mm or 6mm mincer plate is a practical everyday choice. It gives a balanced texture that works well for burger mince, bolognese, meatballs, lasagne and general kitchen prep. Butchers and sausage makers may prefer to keep multiple plates on hand, such as 3mm, 6mm and 8mm, so they can produce different mince textures depending on the product.

Many butchers use a two-step mincing process. They first run the meat through a larger plate, such as 8mm or 10mm, to break it down, then mince it again through a smaller plate, such as 4.5mm or 6mm, for the final texture. This can help create a cleaner, more even mince while reducing stress on the machine.