Bosfor Industrial Mincing and Food Prep Machines

Bosfor Makina is a Turkey-based manufacturer producing in Istanbul, developing meat processing, vegetable prep, dough kneading and breakdown machines for professional kitchens. When researching Bosfor industrial mincing machine prices, one should look not only at motor power but at the No 12, No 22, No 32, No 42 or No 130 head class, hourly production need, the product's processing temperature, and whether the machine has a single-phase or three-phase electrical connection.

The brand's product program includes standard and refrigerated meat mincing machines, vegetable chopping devices, meat-vegetable breakdown and hummus machines, hand blenders, potato peelers, planetary mixers, spiral dough kneaders and meat-bone saws. Even though these devices can be used in the same prep area, the process they apply to the product differs. A mincing machine passes meat through a plate and blade system; a cutter breaks the product down inside a bowl; a vegetable machine creates specific cutting shapes with interchangeable discs.

The No 12, No 22, No 32 and No 42 Mincing Classes

The numbers used in meat mincing machines relate to the general size class of the head, auger and plate system. As the number increases, product throughput area, motor need and targeted hourly capacity generally increase as well. However, devices with the same number from different manufacturers may not have the same motor or kilogram figure.

Bosfor's No 12 class models can be considered for a small restaurant, meatball production point, or limited daily meat prep. Under suitable product and plate conditions, there are options reaching roughly 125 kg/hour. No 22 models are geared toward roughly 400 kg/hour, and the No 32 class toward roughly 600 kg/hour production capacity.

Larger systems such as No 42 and No 130 address butcher shops, central kitchens and high-volume meat processing operations. There may be models reaching roughly 800 kg/hour in the No 42 class and up to 1,500 kg/hour in the No 130 class under suitable operating conditions. These figures should be evaluated under nominal conditions where the product has been properly sized in advance and the blade and plate are sharp.

Choosing a larger machine doesn't automatically speed up production. If separating meat from bone, cleaning sinew, cutting pieces to fit the feed opening, and moving mince at the output don't support the same capacity, the machine will be forced to run intermittently.

Standard and Refrigerated Bosfor Mincing Machines

In a standard mincing machine, meat is carried from the feed tray through the auger to the blade and plate system. Mechanical friction generated during processing can raise product temperature. In low or medium-volume production, controlled removal of meat from the cold room and keeping processing time short are the foundation of temperature management.

Certain No 22 and No 32 models in the Bosfor UKMS series have a refrigerated mincing head. The cooling system helps limit temperature rise around the head and product passage zone. This structure can be considered especially at butcher shops and central prep areas doing long, back-to-back mincing.

A refrigerated head is not intended to allow meat to sit at room temperature or to remove the cold-chain procedure. The product must be kept at a suitable temperature until it enters the machine, prep batches should be processed in small groups, and mince output should quickly go into cold storage.

Blocking the condenser air intake with grease, flour or boxes can reduce cooling performance. The air clearance the manufacturer requires should be left around a refrigerated model, and the digital temperature display should be regularly compared against the business's independent measurement procedure.

How Do Plate, Blade and Auger Affect Mince Texture?

The auger carries meat toward the blade and plate. The blade rotates against the plate's surface, cutting the product before it passes through the holes. If the two parts don't make proper contact with each other, meat can be crushed rather than cut, a stringy appearance can form, and the machine can run under higher load.

Plate hole diameter determines the mince's output texture. A wide plate can be used for a coarse meatball or sausage recipe, a smaller-hole plate for fine mince. In some recipes, meat is first run through a coarse plate, then a fine one. Double-passing means the same product goes through the machine twice, lowering the real hourly capacity.

Blade and plate should be used as a matched surface pair. Randomly combining a new blade with a worn plate, or parts that have worked on different surfaces, can prevent proper cutting. If the ring is left too loose, contact can decrease; if over-tightened, friction and heat can increase.

Options where the head, auger, blade, plate and ring are removable in Bosfor models make daily cleaning and part inspection easier. Protective gloves should be used while disassembling cutting parts, and reassembly direction should follow the manufacturer's instructions.

Forward-Reverse Operation and Jam Management

Certain Bosfor mincing machines offer a forward-and-reverse operation option. When the auger jams due to product, a brief reverse motion can help reduce pressure and reposition the product.

Reverse operation does not mean it's safe to feed bone, large frozen pieces or foreign matter into the machine. If jamming repeats, the device should be stopped, power disconnected, and the feed system checked.

Hands or metal tools should never be inserted into the feed opening while the machine is running. Meat should only be guided into the auger with the pusher tool provided by the manufacturer. Production should not be carried out with protective trays or safety parts removed.

Vegetable Chopping and Bowl-Cutter Breakdown Systems

Bosfor's USD series of countertop and floor-standing vegetable chopping machines perform slicing, grating and different cutting operations using interchangeable discs and selected accessories. Certain models on Mutfak10 offer capacity in the roughly 300 kg/hour class.

Actual cutting speed varies by the vegetable's hardness, size and the disc used. Carrots, potatoes, cabbage and soft tomatoes should not be processed with the same feed pressure. Disc choice should be based on the cutting shape and millimeter measurement needed in the menu.

The UZK series meat-vegetable breakdown and hummus machines process the product with blades inside a closed bowl. As bowl duration extends, the product reaches a finer consistency and its temperature can rise due to mechanical friction. The cycle should be ended once the target texture is achieved for hummus or a meat mixture.

Vegetable chopping and cutter function don't replace each other. A disc-based machine produces regular slices or grated product, while a bowl-based system works toward chopping, mixing and puréeing. A business should choose the machine class based on the final form of the product.

Planetary Mixer, Dough Kneading and Hand Blenders

Bosfor UPM planetary mixers with different liter and speed options are geared toward preparing cream, cake mixtures, sauces and selected doughs. A wire whisk, paddle and dough hook should each be used for different consistencies. Bowl liters alone don't indicate the maximum kilograms allowed for stiff dough.

Spiral or different dough kneading machines are geared toward the bowl and kneading arm working together for heavy products like bread and pizza dough. Flour amount, hydration ratio and kneading time affect motor load.

UBL hand blenders with different shaft lengths can be used to process soup, sauce and purée directly in a pot or kettle. Shaft length should be matched to kettle depth, and motor power to the product's volume and density.

Featured Highlights

• Different head and hourly production options ranging from the No 12 class to the high-capacity No 130 system
• A cooling system in certain UKMS models that helps limit temperature rise around the mincing head
• Daily cleaning and cutting-part inspection with a removable head, auger, blade, plate and ring arrangement
• Completing stations beyond meat prep with vegetable chopping, cutter, planetary mixer, dough kneading and hand blender groups

How Is Bosfor Mincing Capacity Calculated?

The amount of meat to be minced during the busiest prep period and the time in which processing must be completed should be determined. Spreading 600 daily kilograms of meat over eight hours versus needing it done within two hours does not require the same machine class.

Single or double passing, the plate to be used, the meat's sinew and fat ratio, and pre-cutting time should be accounted for. Rather than continuously using the full nominal capacity, a working margin should be left for maintenance and product changeover.

Electrical voltage, motor power, counter load capacity and output container height should be verified per model. For large floor-standing machines, floor flatness and whether the device can be moved for cleaning should be evaluated.

Bosfor Prep Machines on Mutfak10

Bosfor's standard and refrigerated mincing machines, vegetable chopping systems, hand blenders, cutter and mixer options can be reviewed on the Bosfor professional food prep machines page on the Mutfak10 sales platform operated by Arlinoks. Bosfor industrial mincing machine prices vary by head class, kilogram capacity, cooling, voltage and body structure.

Frequently Asked Questions

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

No 22 models are geared toward roughly 400 kg/hour and the No 32 class toward roughly 600 kg/hour nominal capacity. Head, auger, motor and machine weight can also change along with capacity. Actual production should be calculated based on the meat's pre-prep, plate diameter, and single or double passing.

When should a Bosfor refrigerated mincing machine be chosen?

Refrigerated models can be considered at butcher shops and central kitchens doing long, back-to-back mincing where limiting the temperature rise from mechanical friction is desired. The cooling system does not eliminate the need to keep the product pre-chilled. Capacity and condenser ventilation should be checked per model.

What features affect Bosfor industrial mincing machine prices?

Price is determined by the No 12–130 head class, motor power, hourly capacity, and single-phase or three-phase connection. Hardware such as a refrigerated head, fully stainless parts, a floor-standing body, and forward-reverse operation can change the total cost. Comparison should be made via the exact product code.