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Meat processing equipment covers everything between the carcass and the plate: cutting, mincing, slicing, filling and packing. It is the core of any butcher shop, and increasingly common in restaurants that buy whole and break down in-house.
Commercial meat processing equipment includes small benchtop units for a restaurant kitchen up to large industrial meat processing equipment for a production floor, so you can buy the size that suits your business at its current size, then size up as your business grows. The main categories are meat mincers, meat slicers, bone saws, sausage fillers and marinators.
Equipping a new butchery? Spread the cost with SilverChef Rent-Try-Buy.
These are the top FAQs for Meat Processing Equipment
What commercial butcher equipment does a shop need first?
Most butchers start with a bone saw, a mincer and a slicer, then add a sausage filler and vacuum packing as the range grows. Commercial meat equipment is sized by throughput, so start from what you process in a week.
Packing and storage finish the job: vacuum sealers and commercial cool rooms.
Is industrial meat equipment worth it for a restaurant?
Only at volume. Industrial meat equipment is built for continuous production; a restaurant breaking down a few carcasses a week usually needs benchtop units instead.
Other meat processing appliances like marinators pay off quickly where the menu relies on marinated proteins.
How do these machines get cleaned?
Everything that touches meat must strip down for cleaning. Stainless steel construction and removable parts are the things to check on each product page.
Keep processed product cold straight away in commercial under bench fridges or commercial upright fridges.
Where does display fit in?
Processing is the back of house. For the counter, deli display fridges and seafood displays are built to show fresh product.
Frozen stock goes into commercial chest freezers, and rapid chilling into blast chillers.
What hygiene rules apply to meat processing equipment?
Equipment that contacts raw meat must strip down for cleaning and sanitising, and requirements are set by your local food authority. Stainless construction and removable parts make compliance easier.
Sanitisers are in disinfectant and sanitisers.
How do I keep blades and plates sharp?
Mincer plates and knives dull with use and should be sharpened or replaced on a schedule. Blunt plates smear rather than cut, which heats the meat.
Can one machine mince and slice?
Some combination units do both, but dedicated machines perform better at volume and are easier to clean between raw products.
What power supply does butchery equipment need?
Larger mincers, saws and vacuum packers often need three-phase or a dedicated circuit. Check each product page before the fit-out.
