When your meat mincer starts holding up production, deciding what to do next isn't always straightforward. Perhaps your team is struggling to finish preparation before opening, or you've started taking on orders that put extra pressure on your existing equipment. You might even have a perfectly capable machine that everyone seems to need at the same time.

The question is whether your business would benefit from greater processing capacity or simply another machine to share the workload. Get that decision right, and you could make preparation easier to organise, reduce avoidable delays and get more from your working day.

At Butchers Equipment Warehouse, we've spent over 35 years helping professional butchers find the equipment they need to keep their businesses moving. We understand that every operation has its own unique demands, so let's look at how to decide which option makes the most sense for yours.

When should you add a second meat mincer?

Running a butcher shop is all about finding what works best for your business, both now and as your day-to-day needs evolve. If you’re thinking about adding another meat mincer, it’s worth taking a step back and looking at how your current setup fits into the wider picture. Every butchery operates a little differently, so there’s no single answer that suits everyone. The best place to start is by considering the demands of your working day and what you’d want an additional machine to bring to your kitchen.

Give your team more flexibility

Think about a typical preparation day. One member of staff might be mincing pork for sausages while another is preparing beef for burgers or another minced product. When both jobs need the same machine, your team has to plan around one another, which can be awkward when orders are piling up.

A second mincer gives you the option to handle suitable jobs at the same time, helping your team organise preparation around the products they need to make. For a butchery producing a varied range of minced products, that extra flexibility can be a game changer during busy periods.

Consider the benefits of having a backup

As an expert, you’ll have seen first-hand the headaches that come from equipment downtime. If your main mincer breaks down in the middle of a busy day, or needs to be taken out of use for maintenance, having a second machine could give you another way to keep essential preparation work going. This can be especially helpful when you have a large batch to get through or orders that need to be ready for a specific collection time.

Make room for business growth

As your butchery grows, so can the demands on your team. Larger wholesale orders, new customers or an expanded range of sausages, burgers and other minced products can mean more preparation to fit into an already busy day. Adding a second mincer could give your team more capacity to work with, helping them manage the increased workload while making continued use of the machine you already have.

When is a larger meat mincer the better choice?

A second mincer can be handy when your team needs to prepare different products at the same time – but if you’re mainly looking to get through larger quantities of meat, upgrading to a bigger machine could be the better option.

When you regularly mince large batches

If you regularly have large quantities of meat to mince, even two smaller machines might struggle to keep up. In that case, upgrading to a larger model could be a better way to handle the workload. With enough capacity, you could process bigger batches in one run instead of splitting the meat between two machines.

It could also make life easier for your team. Rather than needing two people to operate separate mincers, one person might be able to handle the mincing while another gets on with preparing orders or tackling other jobs. Of course, this will depend on how much meat you’re processing and how your team works, but it’s worth considering when you’re looking at your options.

When you need to free up worktop space

If your worktops are already full of equipment and preparation jobs, finding room for a second countertop mincer can be a challenge. You’ll need enough space for the machine itself, as well as room for your team to work comfortably and clean it properly after use.

A larger, floor-standing mincer could be a good alternative, as it may leave more of your worktop free for tasks like weighing, seasoning and packing. Before choosing a model, check its dimensions and think about where it would sit in your butchery, including the space needed to operate and clean it. This will help you work out whether one larger machine would suit your layout better than adding another countertop unit.

When you’d rather manage one machine than two

Adding a second mincer means having another machine to set up, maintain and clean. If both machines are used during a busy preparation session, your team will need to follow the appropriate cleaning procedures for each one before it’s ready for use again.

With one larger mincer, there’s only one machine to dismantle and clean after use. This could make the cleaning routine easier to manage, although a larger machine won’t necessarily take less time to clean. It’s worth checking the machine’s design and cleaning instructions before deciding which option would suit your team best.

You’ll also need to think about your electrical supply before bringing in another machine. Check that your premises can safely support both mincers running at the same time, and compare the power requirements of the models you’re considering. A larger mincer won’t automatically use less power, so if you’re unsure whether your existing supply is suitable, ask a qualified electrician for advice.

A meat mincer size guide – how much capacity do you really need?

Choosing between meat mincer sizes can feel tricky when you’re faced with different models, output figures and machine designs. A good place to start is by looking at how much meat you need to process and how quickly you need to get through it. This will help you work out whether a smaller machine will suit your day-to-day workload or whether you’d benefit from something with greater capacity.

Picking a size for your shop

The size number gives you an indication of the mincing head and plate format, but it doesn’t tell you everything about a machine’s output. Motor power and overall design also play a part, so it’s worth comparing individual models before making your choice.

  • Size 22 – ideal for smaller-scale preparation (e.g. a smaller butcher shop, deli or catering business). Depending on the model, this size can produce up to 300 – 350kg of mince per hour.
  • Size 32 – designed for a busier preparation routine; a good choice if you regularly mince larger batches or have a steady stream of orders to prepare.
  • Size 42 – perfect for higher-volume processing (e.g. supermarkets). Something like the Omega C/E 242X features a 7HP motor and produces up to 1700kg of meat per hour.

Work out how much capacity you need

Once you’ve narrowed down the sizes that might suit your butchery, think about how much meat you need to mince and how long you have to do it. Say you need to mince 120kg of meat within two hours. That works out at an average of 60kg per hour, giving you a useful starting point when comparing machine outputs. However, a machine listed at 60kg per hour might not comfortably meet that target in practice. Actual output can vary depending on the meat, the plate you’re using and how the machine is operated. You’ll also need to allow time for loading and other preparation tasks.

Before choosing a model, consider how your workload changes throughout the week. A machine that handles a typical day comfortably might struggle when a large order comes in, so think about the additional capacity you may need during your busiest periods. The aim is to find a machine that can comfortably handle your workload, including those busier days, without investing in more capacity than your business needs.

Now we’ve explored both options and given you a brief meat mincer size guide, which option is right for your butchery? If you’ve been running a butcher shop for some time, you’ll know that there’s no single answer for every business. Your daily workload, team size, product range, available space and plans for growth all play a part. A little time spent reviewing these details can help you choose equipment that supports your team without paying for capacity you’re unlikely to use – and we can help you make that decision.

At Butchers Equipment Warehouse, we’ve been helping professional butchers find premium, reliable equipment for over three decades now. We’re proud to offer a range of meat mincer sizes, with options from leading manufacturers like Savioli, Omega, Mainca, Talsa and more. With years of shared expertise, we’re always ready to guide you through the process, making tailored mincer suggestions based on your unique requirements. Take a look at our meat mincer range, or call us on 01254 427 761 to discuss your requirements. We’ll be happy to help you work towards a setup that makes sense for your business.