Mateka Industrial Food Prep and Processing Machines

Mateka is a Turkey-based manufacturer developing food processing machines for professional kitchens, butcher shops, bakeries, pastry shops, and central production facilities. Mateka's industrial food prep machines cover distinct mechanical processes such as meat grinding, vegetable cutting, cutter chopping, potato peeling, bone sawing, dough kneading, sausage stuffing, and vacuum packaging.

The right Mateka model is not chosen by motor power alone. The hardness of the product being processed, its starting size, the target cut or texture, daily kilograms, the time the process must be completed in, and the container the output will be collected in must all be evaluated together. Two machines with the same kilogram capacity cannot substitute for each other if one cuts and the other kneads.

How Are Cutting, Grinding, Chopping, and Crushing Processes Separated?

A grinder carries meat through an auger to the blade-and-plate system. The product exits through the plate holes in a specific texture. The grinding result is determined by plate diameter and the meat's pre-preparation.

A vegetable processing machine slices, grates, juliennes, or dices using interchangeable discs. The product reaches the disc surface through the cutting mouth and moves toward a GN container in continuous output. A disc-type machine does not turn the product into purée inside a bowl.

A cutter, or food chopping machine, chops, mixes, or brings the product to a finer texture using rapidly rotating blades inside a closed bowl, depending on the selected duration. It can be used for onion, meat, vegetables, sauce bases, and various recipes.

A potato peeling machine removes the skin by moving the product against an abrasive stone disc and bowl surface. This process is not cutting or grinding; it creates controlled abrasion on the product's outer surface.

Head and Capacity in EPP Grinders

The Mateka EPP series includes meat grinders with No. 12 and larger head classes. The EPP 12M on Mutfak10 offers approximately 120 kilogram/hour nominal capacity with a stainless body and stainless steel head structure.

The No. 12 class can be considered for a small restaurant, a butcher support station, or low-to-medium-volume meat prep. Higher daily loads require models with a larger head, motor, and feed tray.

Nominal capacity is achieved with appropriately sized pieces and a sharp blade-and-plate system. Sinewy meat, very cold product, a small-hole plate, and the need for a second pass can reduce the machine's actual hourly output.

Before entering the machine, meat must be free of bone and foreign matter and cut into pieces appropriate for the feed opening. Product should not be pushed by hand; only the pusher provided by the manufacturer should be used.

SEB 210 and AVC65 Vegetable Processing Systems

The Mateka SEB 210, in tabletop or stand-mounted configurations, is oriented toward approximately 300 kilogram/hour vegetable processing capacity. The AVC65, with a wide feed structure and approximately 350 kilogram/hour class, can be considered for higher-volume prep.

Actual capacity varies by the disc and product used. Cabbage, potato, carrot, and soft tomato cannot be cut at the same speed or with the same feed pressure. The manufacturer's disc-and-product matching should be the reference.

Dicing may require a combination of a slicing disc and a grid. The millimeter dimensions of the disc and grid must be compatible with each other. Similar outer diameter alone does not mean safe accessory compatibility.

A GN container or transport cart of sufficient volume must be present under the outlet. When a high-capacity machine is run into a small container, product overflows and the operator must repeatedly stop production.

SGN and GPD Bowl Chopping Machines

Bowl-type vegetable chopping machines such as the 7-liter SGN 260M process onion, vegetables, and different small-batch preparations inside a closed bowl. Stainless and painted-body options may be available within the product family.

Bowl liters do not mean every product processed will weigh the same. Light leafy product, dense meat mixture, or liquid sauce create different load and movement inside the bowl. The manufacturer's maximum fill line should not be exceeded.

Tilt-bowl cutter models such as the GPD 450 are oriented toward higher batch production with a large 40-liter-class bowl and two-speed operation. A tilting bowl can make it easier to empty finished product into a GN container or cart.

In a bowl cutter, as processing time increases, the product is chopped finer and its temperature can rise from friction. The cycle should be ended once the desired texture is achieved. For meat emulsion or delicate sauces, product temperature should also be monitored.

Mincer Machines and the Traditional Chopping Motion

The Mateka ZRH series creates a chopping process similar to traditional mincer (zırh) chopping through bidirectional or oscillating blade movement. The 19-liter options on Mutfak10 are offered in 220 or 380 volt and different body configurations.

A mincer machine produces a different product texture than a grinder. Instead of being squeezed out through a plate, meat is broken up by blade impacts. Depending on the fiber structure targeted for kebab, meatball, or specific meat recipes, one of the two methods can be chosen.

Bone, metal, or frozen hard product should not be added to the bowl. The blade and guard cover should not be operated with the safety interlock disabled.

Batch Load in Potato Peeling Machines

The Mateka PAT series includes different single-batch classes such as 15, 25, 35, and 50 kilograms. The stone disc moves the potatoes inside the bowl to abrade off the skin.

Overfilling the bowl restricts the potatoes' free movement and can create uneven peeling. A cycle that runs too long increases product loss and excessive wear at the corners.

The water connection helps remove skin fragments from the bowl. The waste water line should be planned to handle starch and skin load; uncontrolled discharge onto the floor should not occur.

HYM, SPZ, and SPK Dough Kneading Families

The HYM series, with a fork or different kneading structure, includes models ranging from 5-kilogram to 200-kilogram classes. Single- or two-speed, covered-body, and 220 or 380 volt options vary by product code.

SPZ spiral mixers can be considered for medium capacity ranges of approximately 8–60 kilograms, while SPK dual-motor spiral systems can be considered for high-volume dough production ranging from 60 to 250 kilograms.

Dough capacity should not be interpreted from bowl volume or kilogram label alone. Flour-to-water ratio, dough firmness, kneading time, and starting water temperature affect motor load.

On two-speed models, low speed can help combine ingredients while high speed can help complete gluten development. Not every recipe needs to be run at high speed.

Where MKY Planetary Mixers Are Used

Mateka MKY planetary mixers are offered in 20, 30, 40, 60, and 80-liter classes. With a whisk, paddle, and dough hook, cream, cake batter, sauce, and dough of selected consistency can be prepared.

Three fixed-speed or variable-speed-drive models are oriented toward different control needs. A speed drive can provide more gradual adjustment based on the product's structure.

A planetary mixer and a spiral mixer are not designed for the same task. If most of production consists of firm bread or pizza dough, a spiral system can be considered; if product variety requires whisking, mixing, and kneading together, a planetary mixer can be considered.

Safety in Bone Saws and Stuffing Machines

A meat-and-bone saw is oriented toward portioning meat and bone-in products over a moving band blade. Cutting thickness must be set via the guide, and the pusher and guards must not be removed.

Sausage, salami, frankfurter, meatball, and cheese stuffing machines can have horizontal and vertical bowl options such as 7 or 15 liters. A manual or motorized piston directs the product mixture toward the selected outlet tube.

Bone, hard foreign matter, or pieces too large for the nozzle diameter should not be fed into the stuffing machine. The bowl, piston, gaskets, and tubes should be fully disassembled and cleaned when switching products.

Key Features

• Different cutting and grinding methods ranging from EPP grinders to SEB and AVC vegetable processing systems
• Product texture options ranging from SGN compact-bowl choppers to the GPD tilting high-volume cutter and ZRH mincer machines
• Potato peeling in the 15–50 kilogram class in the PAT series; different dough and mixing capacities across the MKY, HYM, SPZ, and SPK families
• Equipment groups completing meat, bakery, and central kitchen prep, including bone saw, stuffing, vacuum, and hand blender products

How Should a Mateka Prep Line Be Sized?

The starting form, target result, daily kilograms, and required completion time should be determined for each product. The same 300-kilogram daily load spread over one hour versus eight hours requires different machine capacity.

The machine's input and output processes should be calculated. Pre-cutting of meat, washing vegetables, changing GN containers, and moving finished product to cold storage should support the nominal capacity.

Electrical voltage, phase, water, drainage, and floor/counter load capacity should be verified against the exact model. The movement area of safety guards or sensors should not be blocked.

Mateka Prep Machines on Mutfak10

Mateka grinders, vegetable processing machines, cutters, mincers, potato peelers, mixers, dough kneaders, bone saws, and stuffing machines can be reviewed on the Mateka professional food prep machines page on the Mutfak10 sales platform, operated by Arlinoks. When selecting, model code, kilogram or liter capacity, disc/attachment structure, and electrical connection should be evaluated together.

Frequently Asked Questions

What capacity is the Mateka EPP 12 grinder oriented toward?

The EPP 12M is a No. 12 class grinder offering approximately 120 kilogram/hour nominal capacity under suitable product and plate conditions. Actual output varies by meat piece size, sinew ratio, plate holes, and whether a second pass is needed. The model can be considered for small-to-medium-volume professional prep.

How do the Mateka SEB 210 and AVC65 vegetable machines differ?

The SEB 210 is oriented toward approximately 300 kilogram/hour, and the AVC65 toward approximately 350 kilogram/hour with a wider feed structure. The disc used, vegetable hardness, and the operator's feed speed affect actual capacity. Required slicing, grating, or dicing accessories should also be checked.

When choosing a Mateka food prep machine, does liters or kilograms matter?

The value should be interpreted according to the machine's process type. For a cutter or planetary mixer, liters indicate bowl volume; for a grinder or vegetable machine, kilogram/hour indicates production rate; for a potato peeler, kilograms can indicate single-batch load. Different capacity types should not be directly compared with each other.