Commercial meat grinder: how to choose the right one

To choose a commercial meat grinder, start with the head size number (#8, #12, #22 or #32): it tells you the plate diameter and therefore how much meat the machine can mince per hour. Then decide on the power supply (230 V single-phase or 400 V three-phase), the material of the grinding head (stainless steel, cast iron or aluminium) and the cutting system. This guide gives real figures from current models, a checklist for buying a used mincer, and how to look after plates and knives.

Commercial meat grinder sizes: what #8, #12, #22 and #32 mean

The number on a mincer (TS 12, TI 22, TI 32 and so on) is not the hole size of the plate, as some guides claim. It is a standard head size shared by almost every manufacturer. Each number corresponds to a plate and outlet diameter, and therefore to a throughput range.

The table shows typical plate diameters and the hourly output Fama quotes for some current models (with the standard 6 mm plate). Real output depends on the meat, its temperature and the plate you fit.

A practical rule: size the machine for your peak load, not your average. A butcher who grinds 30 kg of mince in half an hour on a Saturday morning needs a bigger head than the weekly total suggests. An undersized head warms the meat and wears out sooner. Compare the machines in our commercial meat grinders category and, for the Fama range, in Fama meat grinders.

Power supply: single-phase 230 V or three-phase 400 V?

A single-phase 230 V mincer plugs into an ordinary socket (in Italy you will still see it listed as "220 V", the old name for the same supply). Single-phase is fine for #8, #12 and #22 heads and for several mid-range #32 models. Single-phase motors rely on a start/run capacitor, one of the parts most likely to fail as the machine ages.

Three-phase 400 V needs a three-phase supply (common in butcher shops, rare at home) and offers more power for the same head size: the Fama TI 32 goes from 1.5 kW in the ECO version to 2.2 kW in the three-phase R version, with rated output rising from 400 to 600 kg/h. Three-phase motors have no capacitor, start more smoothly under load and cope better with long shifts.

• Single-phase 230 V: installs anywhere, suits occasional or medium use, and is the only option without a three-phase supply.
• Three-phase 400 V: for heavy daily use and large batches. Many professional models also offer a reverse function, handy for clearing an auger clogged with sinew.

Stainless steel, cast iron or aluminium head

The grinding head is everything that touches the meat: the head body, auger (feed screw), knife, plate and retaining ring. Its material affects hygiene, weight and durability.

• Stainless steel: the most hygienic option. It does not rust, cleans easily and tolerates detergents; it is standard on enclosed models such as the Fama TI series.
• Food-grade cast iron: tough and holds the cold well, but it must be dried immediately and wiped with food-safe oil or it will rust. Never put it in a dishwasher.
• Die-cast aluminium: light and inexpensive, typical of #8 heads and some replacement augers. It should not go in a dishwasher either, as alkaline detergents blacken it.

Keep it cold: removable heads and refrigerated mincers

Mince is highly perishable, and if it warms up during grinding the fat smears instead of staying in distinct particles. That is why professional heads come apart completely: you can chill them in the fridge before use and clean them thoroughly afterwards, as HACCP procedures require. There are also refrigerated mincers, where a built-in refrigeration unit cools the grinding head; they make sense in production rooms that grind for long stretches without breaks.

Enterprise or Unger cutting system

There are two cutting systems. The Enterprise system, found on most #8, #12, #22 and #32 machines, uses one cross knife and one plate. It is simple, quick to strip down and handles almost everything a butcher or restaurant grinds.

The Unger system works in stages: a pre-cutting (kidney) plate, one or two double-edged knives, one or two hole plates and spacer rings. In manufacturers' catalogues the S3 version has two plates and one knife, the S5 three plates and two knives. It is used where a very fine, even grind is needed in a single pass (fine sausages such as frankfurters, for example) and is mostly fitted to larger heads.

Meat grinder plates and knives: hole sizes, wear and fit

The plate sets the texture of the mince. A common trade guide:

• 3–4.5 mm: fine mince, fillings, soft meatballs, second pass.
• 6 mm: the standard plate supplied with almost every machine, for burgers, ragù and counter mince.
• 8–10 mm and up: coarse grind for sausages and cured meats, or a first pass before the fine plate.

The cross knife cuts by sliding across the plate, so both faces wear together and only cut cleanly while they stay perfectly flat against each other. Treat knife and plate as a matched pair: a new knife on a scored or dished plate still gives a poor cut. Signs of wear are meat that comes out mashed rather than cut, sinew wrapping around the knife, and a machine that struggles and runs hotter. Self-sharpening knives, such as the Salvador self-sharpening stainless knife for #12 mincers, hold their edge longer, but they still wear along with the plate.

The same size number does not guarantee a fit

The size number gives the diameter, but a plate can have one or two keyways (the side notches that lock it in the head), different thicknesses and a different centre hole. Before ordering, measure the outside diameter, count the notches and check the knife pin. You will find the most common sizes in meat grinder plates and meat mincer knives, for example the #12 stainless plate with two keyways. For when an original part is worth it and when an aftermarket one will do, read original vs aftermarket spare parts.

Meat mincer and grater combos

Restaurants, fresh pasta shops and delis often use a combined mincer and grater: one motor with two outlets, the mincing head on one side and a grating drum for hard cheese and dry bread on the other. Fama's TG series and the Uniko TGK/TGIK machines are examples: the TG 12 is rated at 200 kg/h of mince and 50 kg/h of grated cheese, the TGK 22 at 300 and 70 kg/h respectively. They save counter space and the cost of a second machine. See the meat mincer and grater category; if you only need a grater, read our guide to the professional cheese grater.

Buying a used commercial meat grinder: checklist

A used mincer from a closing butcher, a private seller or an auction can be a good deal, because the mechanics are simple and durable. But inspect it in person and, ideally, watch it run.

1. Rating plate: model, head size, voltage (230 V or 400 V) and power. A three-phase machine is no use without a three-phase supply.
2. Play in the auger and head: the auger should sit without wobbling and the head should lock firmly. Excess play points to a worn shaft, bushings or bearings.
3. Plate and knife: flat faces without deep scoring; the plate should not be dished in the middle. If they are worn, budget for replacing both.
4. Motor and gearbox noise: running empty it should sound even. Whining, knocking or grinding means gears or bearings need work; oil underneath means a worn oil seal.
5. Electrical safety: sound cable and plug, working push-button panel and an effective stop button; on single-phase machines a swollen capacitor or sluggish start is a clear warning.
6. Spare parts: make sure augers, plates, knives, switch panels and gears are still available for that model. Browse the meat mincer spare parts we stock, such as the Fama #12 aluminium auger.

Safety: the EN 12331 standard

Commercial mincers in Europe are covered by EN 12331 (2021 edition), which sets the safety and hygiene requirements for table-top and industrial mincing machines. The main hazard is a hand or fingers reaching the auger through the feed throat: that is why the throat is guarded and meat is always pushed down with the stomper, never by hand. On a used machine, check that the guards are present and unmodified, the stomper is included and the CE marking is legible.

Frequently asked questions

What is the difference between a #12, #22 and #32 meat grinder?

The number is the head size: the plate is roughly 70 mm on a #12, 82 mm on a #22 and 98 mm on a #32. Output rises with size, from 150–200 kg/h for the Fama TS 12 to 400–600 kg/h for the TI 32 models. A #12 suits a restaurant; #22 and #32 are butcher-shop sizes.

Can a commercial meat grinder run on a normal socket?

Yes, if it is single-phase 230 V. Three-phase versions need a 400 V supply. Always check the rating plate, especially on a used machine.

How often should you replace a meat grinder knife?

There is no fixed interval: it depends on volume and how much gristle goes through. Replace it when the mince comes out mashed and sinew wraps around the knife, and check the plate at the same time, because the two wear together.

Stainless steel or cast iron grinding head?

Stainless steel is more hygienic, does not rust and needs less care, so it is the practical choice for daily professional use. Cast iron is tough and cheaper but must be dried and oiled after every wash.

Is a used commercial meat grinder worth buying?

Yes, if it comes from a brand whose parts are still available and it passes the checklist: auger play, plate and knife condition, motor noise and electrical safety. Budget for a new plate and knife from the start.

In short

Pick the head size (#12 for restaurants, #22 or #32 for butchers) for your peak load, the power supply for your installation, and favour a removable stainless head. Treat plate and knife as a pair and, when buying used, always check that spare parts are available. Machines and parts are in commercial meat grinders; if your machine needs servicing in Rome or Lazio, see our repair and assistance page.