Bogazici Industrial Mincing and Meat Processing Machines

Bogazici Makina is a Turkey-based manufacturer developing mincing, meat mixing, bone cutting, vegetable prep and dough processing machines for professional kitchens and meat processing operations. Bogazici's industrial mincing machine program, with classes such as No 12, No 22, No 32, No 42 and higher-capacity tiers, addresses different production volumes with standard, fully stainless, or refrigerated body options.

Choosing the right mincing machine cannot be based on motor power or hourly kilogram figures alone. The meat's pre-prep form, piece size, fat ratio, plate diameter to be used, the machine's continuous operating time, and the time that can be set aside for cleaning all affect the real capacity. A refrigerated model also does not replace food safety procedure; the meat still needs to be kept at a suitable temperature until it enters the machine.

What Do the No 12, No 22, No 32 and No 42 Classes Indicate?

Classes such as 12, 22, 32 and 42 used in mincing machines are a common industry designation related to the machine's head and plate size. As the number increases, the product throughput area and targeted processing capacity can increase. However, machines with the same number from different manufacturers are not identical in motor, auger, body and hourly capacity.

The Bogazici BKM.12 model is listed in the official product data at the 100-kilogram-per-hour class. The BKM.22 is offered at roughly 400 kilograms, and the BKM.32 at roughly 600 kilograms nominal hourly capacity. There are models reaching 800 kilograms in the BPKM.42 class and 1,500 kilograms in the BPKM.130 class. These figures are model data under suitable product feeding and operating conditions; they do not mean the same output will be achieved continuously in every recipe.

Choosing an overly large head for a small restaurant or low-volume prep area can increase energy use, counter space and cleaning work. Using an inadequate machine at a butcher shop, meat production facility or central kitchen, on the other hand, can cause product to pile up on the feed tray and the motor to run under high load for extended periods.

The Difference Between Standard and Fully Stainless Body

In certain models of the BKM series, the exterior body and product feed tray are made of stainless steel. The BPKM series, depending on the model, offers a fully stainless body approach. The head, auger, plate and blade structure in contact with the product should be examined separately via the technical model.

A fully stainless structure can be considered for production areas with intensive cleaning where surfaces are frequently exposed to moisture. However, the "stainless" description does not mean the machine can be washed arbitrarily with pressurized water. The motor, switch and electrical connections should be protected according to the manufacturer's cleaning instructions.

When choosing the body structure, how many times a day the machine will be cleaned, whether it will contact salted or spiced products, and the environment's moisture load should be evaluated. On a meat processing line, the counter, floor and drainage arrangement around the device matter as much as the machine body.

What Does a Refrigerated Mincing Machine Provide?

Bogazici's product program includes refrigerated models such as the BKM.22S and BKM.32S, alongside fully stainless and refrigerated BPKM options. In these devices, a digitally displayed cooling system is used to help manage temperature around the mincing head. Since the scope of the cooling feature varies by model, it should not be assumed the entire chamber is cooled.

Meat can rise in temperature when exposed to mechanical friction between the auger and blade. This effect can increase especially if the machine runs continuously for a long time or if the product wasn't sufficiently pre-cooled. A refrigerated head can help limit the temperature rise during processing; however, it does not eliminate the need for a cold room, short waiting time, and regular temperature logging.

In devices with a cooling system, condenser airflow and ambient temperature should be checked. A condenser blocked by grease and dust can reduce cooling performance. The digital display's value should be periodically compared against the business's calibrated, independent measurement procedure.

How Do the Plate, Blade and Auger Arrangement Affect the Mince Result?

Meat passes from the feed tray to the auger; the auger carries the product toward the blade and plate. The blade rotates against the plate's surface, cutting the meat before it passes through the holes. If the blade and plate don't make proper contact with each other, the product can be crushed, a stringy appearance can form, and the machine's load can increase.

Plate hole diameter is one of the key factors determining the mince's output texture. A small hole can be used for fine mincing, a large hole for coarser product. In some recipes, the product is first run through a coarse plate, then a fine one. The machine's capacity value can differ as the plate used gets smaller and the product is run through a second time.

In Bogazici models, the ring, plate, blade and auger being removable makes cleaning and part inspection easier. Protective equipment should be used against cutting surfaces while disassembling parts, and blade orientation and tightening pressure should be applied per the manufacturer's instructions during reassembly.

Meat Prep and Feeding Arrangement Before Mincing

Meat entering the machine should be cut into pieces suited to the model's feed opening. Overly large or irregular pieces can make it harder for the auger to grip the product. Bone, hard foreign matter and unsuitable frozen pieces should not be fed into the mincing machine.

Pushing meat into the feed opening by hand creates a serious injury risk. The pusher tool provided by the manufacturer should be used, and work should not be done with protective parts removed. Staff should be prevented from approaching rotating sections with loose clothing, jewelry or loose gloves.

For a high-capacity device to be continuously fed, prep staff and product trays must also be sufficient. If the meat-cutting area can't keep up with the machine's speed, the catalog capacity can't be used. The GN container or transport cart where the mince will be collected on the output side should be positioned so it doesn't interrupt production flow.

Featured Highlights

• Different mincing machine options ranging from the roughly 100-kilogram-per-hour No 12 class to high-capacity models at 1,500 kilograms
• BPKM model families with a fully stainless steel body alongside the standard exterior body and tray structure
• A structure supporting temperature management around the mincing head via digitally displayed cooling in certain BKM and BPKM models
• A removable ring, plate, blade and auger arrangement for daily cleaning and part inspection

How Is Bogazici Mincing Machine Capacity Calculated?

Calculation should start with the amount of meat to be minced during peak production time. Dividing total daily kilograms by eight hours does not correctly reflect prep work that needs to be completed in a short window. For example, if all the mince needs to be prepared within a two-hour morning period, device capacity should be determined based on that window.

Allowance should be added to the nominal capacity for the product's pre-cutting, feed speed, plate diameter, fat and sinew ratio, second-pass need, and cleaning stops. Rather than running the machine at maximum capacity throughout the whole shift, a safe working margin suited to the production load should be left.

Electrical connection can also vary with model class. 220 or 380-volt options, power rating, plug and switch structure should be verified from the product code. A load-appropriate, non-slip, easy-to-clean work surface suited to the machine's weight should be used.

Bogazici Prep Machines on Mutfak10

Bogazici's standard, fully stainless and refrigerated mincing machines along with different meat prep devices can be compared on the Bogazici professional prep machines page on the Mutfak10 sales platform operated by Arlinoks. In model selection, alongside the number class, hourly capacity, voltage, body structure, cooling system and removable head hardware should be examined.

Frequently Asked Questions

What is the difference between the Bogazici No 22 and No 32 mincing machines?

The No 22 and No 32 classes differ in head size, motor and targeted hourly capacity. The Bogazici BKM.22 is offered at roughly 400 kg/hour, and the BKM.32 at roughly 600 kg/hour nominal capacity. Actual output varies by the meat's piece size, plate diameter, feed speed and second-pass requirement.

Which businesses does a Bogazici refrigerated mincing machine suit?

Refrigerated models can be considered at butcher shops, central kitchens and meat prep areas doing long or back-to-back mincing operations. The system supports temperature management around the mincing head; however, keeping the product pre-chilled and controlling process duration is still required. Cooling capacity and scope should be verified from the model's technical data.

Does plate choice affect capacity in a Bogazici industrial mincing machine?

Yes, a small-hole plate can apply more resistance to the product and affect processing speed. Running the product coarse first, then fine, also means the same meat passes through the machine twice. Capacity calculation should take into account the plate diameter to be used and whether the recipe requires a single or double pass.