Commercial Meat Mincer | Heavy Duty Mincer | Size 12 | Buffalo CH133

Q: What does 'Size 12' mean for a meat mincer?

A: It's an industry-standard size for the grinding head and  plates. It's a versatile size, perfect for most commercial kitchens that aren't operating on a huge industrial scale.

Q: Can this mincer grind small bones, like chicken carcasses?

A: No, this unit is designed for boneless meat only. Attempting to grind bones will likely damage the blade, plate, and  motor.

Q: How does the reverse function actually work?

A: It simply reverses the direction of the internal screw (the worm), which pushes any clogged meat or sinew back up the feed tube, clearing the blockage without you having to take it apart.

Q: Is the 130kg/hr output realistic?

A: Yes, this is the maximum output under ideal conditions. Your actual throughput will depend on the type of meat and  the fat content, but it's built to handle high volumes efficiently.

Q: Why are there two different-sized plates included?

A: They offer different textures. The 6mm plate gives a finer mince, great for pâtés or smooth fillings, while the 8mm plate gives a coarser, chunkier texture, perfect for rustic burgers or bolognese.

Q: Are the grinding parts dishwasher safe?

A: To ensure longevity and  prevent any potential corrosion, we strongly recommend hand-washing all the removable stainless steel and  aluminium components.

Q: Can I mince frozen meat?

A: It's best to use well-chilled or partially frozen meat for the cleanest cut. Mincing fully frozen, hard blocks of meat can put excessive strain on the motor and  components.

Q: How do I assemble it to make sausages?

A: You assemble it as normal but replace the grinding plate and  blade with the sausage stuffing nozzle. It's a quick and  simple swap.