Çağdaş Makina Industrial Mincing and Meat Processing Machines

Çağdaş Makina mincing machine prices vary not only with motor power but with the No 12, No 22, No 32 or No 42 head class, 220 or 380-volt connection, cooled or uncooled body, and sinew-separation function. Two mincing machines with the same exterior appearance can offer different hourly capacity, head material, and cleaning arrangement, so comparison should be made via the exact product code.

Çağdaş Makina is a Turkey-based manufacturer that began producing meat mincing machines under the Çağdaş brand in 1970. Its current program, alongside meat mincing machines, includes bone saws, meat-vegetable breakdown systems, hydraulic filling machines, dough kneaders, planetary mixers, vegetable choppers, potato peelers, and different bakery equipment. The wide selection on Mutfak10 shows the head, cooling, and electrical configurations of the mincing machines in particular detail.

No 12, No 22, No 32 and No 42 Head Classes

The "No" designation on a mincing machine describes the general size class of the auger, blade, plate and head group. As the number increases, product throughput area and the targeted professional production amount increase. Even so, the No value alone doesn't finalize motor power or hourly kilograms.

In Çağdaş configurations on Mutfak10, the No 12 portable model is listed at roughly 100 kg/hour with a 220-volt connection. No 22 products are geared toward roughly 400 kg/hour at 220 volts and 500 kg/hour at 380 volts; No 32 models toward roughly 600 kg/hour at 220 volts and 750 kg/hour at 380 volts. No 42 options are in the 380-volt, roughly 1,000 kg/hour class.

These values are nominal capacities under suitable meat pieces, a sharp blade-plate set, and continuous feeding conditions. Sinewy meat, a small-hole plate, a second pass, or frequent product changes can reduce actual production in the field.

Capacity Tiers Between 220 and 380 Volts

Single-phase 220-volt models can be considered for restaurants, butcher support areas, or low-to-medium volume prep stations without fixed three-phase infrastructure. The 380-volt version of the same No class can have a higher motor and hourly production configuration.

Electrical choice shouldn't be made based on the available outlet type alone. The line, fuse, cable section and grounding should be prepared according to the device's label power. Operating a high-capacity machine with a temporary adapter or extension cord isn't appropriate.

The business should calculate not just total daily kilograms but how many hours the meat must be processed within. Spreading 400 kilograms over the day versus needing the same amount processed within one hour during morning prep requires a different machine class.

Sifero Cast Steel and Chrome Steel Head Options

Çağdaş product names include configurations distinguished as Sifero cast steel head and Sifero chrome steel head. These terms describe the head group's material and surface structure. The body being stainless doesn't mean the auger, blade, plate, and all head parts are the same metal class.

Material choice should be made based on the cleaning method, product contact time, and the business's maintenance routine. Cast or chrome steel surfaces should be fully dried after washing, and chemicals or metal brushes shouldn't be used outside the manufacturer's instructions.

The head group's product code affects replacement blade, plate, and auger compatibility. Parts from different head systems with the same No value shouldn't be interchanged just because their dimensions look similar.

How Does a Cooled Head Support Product Temperature?

Mechanical friction between the auger, blade, and plate during mincing can raise product temperature. The cooled head found on select Çağdaş No 22, No 32, and No 42 machines helps limit the temperature rise in the product passage zone during extended operation.

The cooling system doesn't grant permission to leave meat at room temperature. The product should be kept in the cold chain until it reaches the machine, fed to the tray in small batches, and the resulting mince should be quickly moved to a suitable storage area.

The condenser or air intakes of a cooled body shouldn't be blocked. When the machine is placed next to a hot cooking device, the cooling system can operate under a higher ambient load.

How Does a Sinew-Separation System Differ From a Classic Mincer?

Sinew-separating Çağdaş models use an additional outlet and head arrangement geared toward separating certain connective tissues from the main product flow during mincing. The No 32 and No 42 sinew-separation options on Mutfak10 are offered with a portable chrome steel head in different capacity classes.

This system doesn't mean meat can be fed into the machine with bone, in a frozen block, or with foreign matter. Bone, metal, hard cartilage, and pieces exceeding manufacturer limits should be removed during prep.

Sinew-separation efficiency can be affected by meat type, piece size, blade-plate condition, and outlet setting. The gram amount of the main mince versus the separated material should be included in the business's yield tracking.

Portable Head and Daily Disassembly-Cleaning

Models described as portable are designed so the head group can be separated from the body for cleaning and maintenance. Disassembling the head, auger, blade, plate, and clamping ring can make it easier to remove product residue from contact surfaces.

Disassembly should be done after the machine is unplugged. The cutting blade and plate should be handled with suitable gloves, and part assembly direction shouldn't be mixed up. The working surfaces of blade and plate should be tracked as a matched set.

Washed cast and metal parts shouldn't be reinstalled in the closed machine before being fully dried. Leaving water in the auger bearing and gasket areas can affect hygiene and surface maintenance.

Bone Saw, Breakdown, and Hydraulic Filling Groups

Çağdaş's meat processing program isn't limited to mincing machines. Countertop and floor-standing bone saws, meat-vegetable breakdown and kebab-style chopper/hummus machines, and hydraulic sausage-filling systems are geared toward different stages of the same production line.

The bone saw is geared toward portioning and cutting bone-in product, the mincing machine toward passing boneless meat through the plate, and the chopper system toward creating a particulate texture with a different blade motion. These devices shouldn't be used interchangeably.

In a hydraulic filling machine, the mixture is transferred through a suitable nozzle into casing or a mold using piston pressure. The hopper and nozzle diameter should match product density, and all parts on the filling line should be disassembled and cleaned at product changeover.

Featured Highlights

• Mincing classes tiered from roughly 100 to 1,000 kg/hour, from No 12 to No 42
• Different motor-capacity options geared toward single-phase 220-volt and three-phase 380-volt connections
• Sifero cast steel or chrome steel head, portable body, and head cooling on select models
• A meat processing line expanding with sinew separation, bone cutting, chopper/hummus, and hydraulic filling

How Is a Çağdaş Mincing Machine Sized?

First, the amount of meat to be processed in a single shift, the time available to complete it, and single- or double-pass requirements should be determined. As plate diameter decreases or a second pass is added, actual hourly capacity can drop.

Next, 220-380 volt infrastructure, product temperature, sinew-separation need, and daily disassembly-cleaning time should be evaluated. How well the head size matches capacity matters as much as whether staff can safely lift heavy parts.

A pre-cutting table should exist at the machine's input, a cold GN container at its output, and a clean-part drying area beside it. The raw meat route shouldn't intersect with cooked or service-ready products.

Çağdaş Makina Systems on Mutfak10

Çağdaş Makina's standard, cooled, portable, and sinew-separating mincing machines, along with bone saws, mixers, and different prep devices, can be compared on the Çağdaş Makina professional meat processing machines page on Mutfak10, operated by Arlinoks. Prices vary by No class, head, voltage, capacity, and additional hardware.

Frequently Asked Questions

What is the difference between Çağdaş No 32 and No 42 mincing machines?

No 32 configurations are listed on Mutfak10 at roughly 600-750 kg/hour, and No 42 models at roughly 1,000 kg/hour. No 42 is geared toward a larger head and three-phase infrastructure. The choice should be based on actual hourly load and cleaning ergonomics.

Do Çağdaş cooled and sinew-separating mincing machines perform the same job?

No. The cooled model is geared toward limiting temperature rise in the head area, while the sinew-separation system is geared toward separating connective tissues from the main flow. Some configurations may offer one of these features or different combinations.

What features affect Çağdaş Makina mincing machine prices?

Price is determined by the No 12-42 head class, 220 or 380-volt motor, and cast steel or chrome steel head. Cooling, sinew separation, a portable head, and a floor-standing body can change the total investment.