Bench mincers and the cutters and bowl machines that stand next to them. Plate size is the whole conversation on a grinder — coarse first if you want texture rather than paste, fine for sausage — so tell us the output you need and we will confirm which plates ship with the machine.
In-house grinding gives you control over blend, freshness and cost for burgers, sausage and mince — it does ask for cold handling and cleaning discipline.
Bench units suit moderate daily volume; floor models carry butchery-scale output up to several hundred kilos an hour — tell us your throughput and we'll size it.
Yes — interchangeable plates set a meat mincer machine from coarse to fine, and we'll note which plates come with the unit you pick.
A bench machine handles a few kilos for burgers and sausage. A butcher grinder on the floor takes whole primals and a #32 plate; an industrial meat grinder with a feed screw runs continuously for production.
