Tritacarne professionale: come scegliere il modello giusto
The cutting group: 8, 12, 22, 32
The first number to understand is the group size: it defines the diameter of the output plate and therefore hourly throughput.
- Group 8: home use, 30–40 kg/h. Example: TGI8 enclosed stainless.
- Group 12: semi-pro use, 60–80 kg/h. Example: TG12 single-phase.
- Group 22: continuous professional use, 150–200 kg/h.
- Group 32: butcher shops and labs, 250+ kg/h. Example: Fama TI32 Eco single-phase.
Single-phase or three-phase?
Below 1.5 kW the difference is marginal. Above that, three-phase is more efficient, runs cooler and lasts longer. A Fama TS12 three-phase grinder is the typical pick for a butcher shop working all day.
Materials: aluminium, cast iron or stainless
The throat (the chamber where meat enters) can be food-grade aluminium, cast iron or stainless. Stainless is the most hygienic and durable but costs more. An aluminium auger (the screw that pushes meat) is light and easy to clean; cast iron is tougher on fibrous meats.
Mind spare-part compatibility
Blades and plates wear out. Always check compatibility with your model: a Fama group 12 will not accept a group 12 plate from another brand. Check outer diameter and number of fixing holes.
Combined models: grinder + grater
If you need to grate cheese alongside meat, there are grinder-grater combos that switch function with a tool change. They save space and money.