Yılmaz Et Makinaları Mincing, Cubing, and Bone-Cutting Systems

Yılmaz meat mincer prices vary based on head class — No 12, 22, 32, 42, B98, or E130 — cooled or uncooled operation, motor, and product capacity. Since mincing, cube-chopping, and bone cutting in butcher production use different blade-pass systems, a single device doesn't replace all meat prep tasks.

Yılmaz Et Makinaları was founded in 1986 as Yılmaz Makina and took its current brand name in 1995. The Turkey-based manufacturer's program includes meat mincing machines, cube-chopping equipment, bone saws, patty/burger forming, mixing, and hydraulic sausage-filling systems. The verified active product on Mutfak10 is a high-capacity cube-chopping machine using a hydraulic piston and cross-blade motion.

No 12–42, B98, and E130 Mincing Classes

Yılmaz Et Makinaları's mincing program is divided into different head classes such as No 12, No 22, No 32, No 42, B98, and E130. Smaller numbers are oriented toward restaurant, market, or support prep; larger heads and E130 systems are oriented toward butcher shops, central production, and high-kilogram processing lines.

As the No value increases, the worm screw, plate, and product-passage area change. Even so, not all models within the same No class have the same kilogram/hour value. Motor, voltage, cooling, feed tray, and blade-plate configuration determine actual capacity.

Machine selection should factor in not just the total daily meat quantity but the time window in which the process must be completed. The same kilogram amount spread over eight hours requires a different head class than the same amount needing to be prepared within two morning hours.

What Do the Ø70 and Ø83 Millimeter Barrels Represent?

In official product data, No 12 INOX mincing machines are offered in an approximately Ø70 millimeter barrel class, while No 22 models are in the Ø83 millimeter class. Diameter defines the product-passage size of the worm screw and plate group; it doesn't alone determine the fineness of the resulting mince.

Mince texture is set by the hole diameter of the plate used. Coarse köfte or sausage mix may require a wide-hole plate; fine mince may require a smaller-hole plate. Passing meat through twice reduces actual hourly output and can cause the product to heat up more from friction.

The plate, blade, and barrel must be compatible with the same system. A part from a different brand or a different No class shouldn't be forced into use even if it looks similar from the outside.

How Does a Removable Barrel Change the Cleaning Flow?

Select Yılmaz No 12 and No 22 INOX models feature a removable barrel structure. The barrel, worm screw, blade, and plate are the main contact parts where product residue can build up. Being detachable from the body eases daily cleaning and visual inspection.

Disassembly should be carried out after the machine is disconnected from power. Cutting parts should be handled with suitable gloves, and the operating direction of the blade-plate set shouldn't be confused. Clean parts shouldn't be reinstalled into the closed machine before being fully dried.

The barrel being portable doesn't eliminate the ergonomic risk of heavy metal parts. For larger head classes, a safe working height should be established for lifting, carrying, and washing.

Which Productions Call for a Cooled Head?

Yılmaz Et Makinaları's mincing program includes cooled and uncooled models. The cooled head helps limit the temperature rise that mechanical friction creates in the product-passage area during extended operation.

The system doesn't mean meat can be kept at room temperature. Raw material should stay in cold storage before processing, be fed to the tray in small batches, and the resulting mince should be moved to a suitable cold chain.

A cooled model shouldn't be placed next to a hot cooking line or furniture that blocks air intakes. Condenser cleaning and technical maintenance should be added to the production plan.

Piston and Cross-Blade Motion in the Cube-Chopping Machine

The Yılmaz cube-chopping machine on Mutfak10 works by a hydraulic piston pushing meat in the product hopper toward the blade bed. The blade system moves up-down and side-to-side to divide the product into square cross-sections. A front length-cutting blade regulates the length of the pieces.

The machine is listed with a minimum reference capacity of approximately 800 kg/hour and a dual-motor hydraulic system. Using this production class requires boneless meat to be loaded into the hopper at the correct size, regular replacement of the output container, and the subsequent packaging-cooling line to support the same pace.

Piston feeding doesn't require the operator to push meat toward the blades by hand. No hand, metal tool, or foreign part should be inserted into the product hopper. Production shouldn't be carried out with the lid and blade-guard sensors disabled.

7.5–33 Millimeter Blade Beds

The cube-chopping machine can be adapted to different product cross-sections with 7.5, 16, 24.5, and 33 millimeter square blade-bed options. A small cross-section can be directed toward sautéing, stuffing, or fine chopping; a large cross-section toward stew, cubed meat, and different portions.

Blade-bed size alone doesn't determine all dimensions of the finished piece. The removable length-cutting blade and piston setting change piece length; when the blade is removed, a rectangular cut can be obtained.

When switching to a different blade bed, production capacity, product jamming, and cleaning time should be re-evaluated. At fine blade spacings, sinewy or unsuitable product can create higher resistance.

Why Does the 0 to -5°C Product Condition Matter?

The cube-chopping machine's description specifies a product temperature between 0 and -5°C for boneless meat loaded into the hopper. Lightly firmed cold meat can better hold its shape as it passes through the blades and can limit crushing of the soft product.

This range isn't a general rule for all meat types and all machines; it's the operating condition for the specific cube-chopping model. Product shouldn't be fed in as a fully frozen block, with bones, or in a state too hard for the machine to accept.

Meat temperature should be checked with an independent, calibrated food thermometer. Time-temperature records for product arriving, being processed, and waiting at the output should be added to the business's food safety procedure.

304 Stainless Body and Cleaning Access

The cube-chopping machine on Mutfak10 specifies that the exterior body, connections, and equipment are 304-grade stainless steel. The stainless structure provides a cleanable surface in the meat processing area; it doesn't mean the device can be washed uncontrolled with a hose or pressurized water.

The blade bed and length-cutting blade should be disassembled after the electrical-hydraulic system has been made safe. No product residue should be left between blades, and parts should be fully dried before reassembly.

The hydraulic section, motor, and sensors should be protected from liquid. The machine shouldn't be run after cleaning without testing that protective covers have returned to the correct position.

How Do KTP Bone Saws Differ from the Mincing Line?

Yılmaz Et Makinaları's KTP series bone saws have different band-blade classes such as 1,650, 1,840, and 2,490 millimeters. Product height and table area grow from the small countertop model toward pedestal-type high cutting capacity.

A bone saw is oriented toward portioning bone-in meat and frozen product via a band blade. A mincing machine, meanwhile, only passes suitably pre-prepped boneless meat through the worm screw and plate. Bone pieces cut on a saw shouldn't be fed directly into a mincing machine.

The product pusher, thickness guide, and blade guard should stay in place during cutting. Blade replacement and tension adjustment should only be done after the machine has been disconnected from power.

Patty Forming, Mixing, and Filling Systems

The brand's product program also includes patty/burger forming, meat mixing, and hydraulic sausage-filling machines. The forming machine helps standardize diameter and weight, the mixer helps standardize spice-fat distribution, and the filling system helps standardize the transfer of prepped mix into casing.

These devices' capacities should be matched with the mincing machine. A line producing high hourly mince volume can experience product buildup due to a small mixer or filling unit. The waiting time for raw product between different machines should be limited.

Key Features

• A meat processing production structure that began in 1986 and adopted the Yılmaz Et Makinaları name in 1995
• Cooled or uncooled mincing options in No 12, 22, 32, 42, B98, and E130 classes
• 7.5–33 millimeter cube-chopping cross-sections via hydraulic piston and cross-blade motion
• A butcher line completed with KTP bone saws, patty-forming, mixing, and sausage-filling devices

How Should a Yılmaz Meat Processing Line Be Planned?

After raw material receiving, the steps of bone removal, pre-cutting, mincing or cubing, mixing, forming, and packaging should each be sized separately. The same meat doesn't need to pass through every machine for every recipe.

Hourly kilogram and plate for the mincing machine, blade bed and product temperature for the cubing system, and cutting height and band length for the bone saw should all be determined.

In machine placement, the raw-product route, washing area, cold GN containers, and the opening clearance of safety covers should be preserved. The three-phase electrical and floor-load needs of large mincing and cubing machines should be verified against the exact model.

Yılmaz Et Makinaları on Mutfak10

The active product selection for Yılmaz Et Makinaları on Mutfak10 includes a high-capacity cube-chopping system. Current product information and brand scope can be reviewed on the Yılmaz Et Makinaları butcher equipment page on the platform operated by Arlinoks. Prices vary based on machine type, blade-head class, motor, and equipment.

Frequently Asked Questions

How should Yılmaz No 12, 22, 32, and 42 mincing machines be chosen?

The No value indicates the head and product-passage class. Lower numbers are oriented toward restaurant and small butcher prep; No 32–42 toward higher hourly production. The exact choice should be based on motor, plate, single- or double-pass grinding, and operating duration.

Can bone-in meat be fed into the Yılmaz cube-chopping machine?

No. The cube-chopping model on Mutfak10 specifies boneless meat between 0 and -5°C. Bones, foreign metal, and fully frozen hard blocks shouldn't be placed in the hopper. A suitable KTP bone saw should be used for bone-in product.

What features affect Yılmaz meat mincer prices?

Price is determined by head class, barrel diameter, motor, and electrical connection. A cooled body, stainless INOX structure, removable barrel, pedestal system, and high-capacity feeding equipment can change the total cost.