Apuro CH134-A #22 Commercial Meat Mincer 250kg/hr | Electric 10A

The Apuro CH134-A Heavy-Duty Commercial #22 Meat Mincer and Sausage Stuffer (250kg/Hour Output) is a high-volume meat processing powerhouse engineered specifically for Australian butcher shops, artisan charcuteries, supermarket meat departments, pub kitchens, burger venues, and commercial catering facilities. Measuring 520 mm High x 270 mm Wide x 430 mm Deep and weighing a stable 23.82 kg, this commercial-grade benchtop mincer processes up to 250 kg of meat per hour with a steady 140 RPM worm drive speed. Built with a robust cast aluminium motor body and food-grade stainless steel feeding components, the CH134-A pairs an energy-efficient fan-cooled electric motor with an enclosed precision gear drive and automatic overload protection. Outfitted with a reverse gear function to clear fibrous blockages, two stainless steel mincing plates (6 mm fine and 8 mm coarse), a commercial food-grade plastic stomper, three sausage stuffing funnels with an adaptor, waterproof control switches, and non-slip rubber feet, this unit operates on a standard Australian single-phase 10A plug-and-play circuit.

Why Australian butcher shops, burger bars, and commercial kitchens choose the Apuro CH134-A:

• High-capacity 250kg/hour processing throughput — easily handles high-volume processing runs of beef chuck, pork belly, game meats, and poultry to keep prep lines stocked during busy service.

• Size #22 commercial head configuration — wider #22 throat and grinding barrel accept larger primal chunks, reducing pre-cutting labour and speeding up batch grinding.

• Bi-directional motor with reverse function — two-way drive switch lets operators reverse the feed screw to clear tough gristle or fatty sinew without disassembling the cutting barrel mid-prep.

• Precision gear-driven transmission — sealed direct-drive steel gearing transfers maximum motor torque directly to the feed screw, eliminating the belt slippage, stretching, and maintenance downtime common in light-duty grinders.

• Dual stainless steel mincing plates (6mm & 8mm) — supplied with two heavy-gauge perforated plates: an 8 mm plate for coarse burgers, chilli, and salami, and a 6 mm plate for fine sausage farce, meatballs, and pates.

• Integrated sausage stuffing bundle included — includes three sausage stuffing nozzles (fine, medium, and wide) and a dedicated stuffing spacer/adaptor for filling breakfast chipolatas, bratwurst, chorizo, and thick Italian sausages.

• Commercial food-grade stainless steel components — high-capacity top loading hopper, cutting knife, perforated extrusion plates, and feed screw are constructed from sanitary stainless steel to resist rust, food acids, and chemical wear.

• Integrated thermal overload protection — automatic motor overload cut-out protects internal electrical windings from thermal damage if bone fragments or foreign objects obstruct the feed chamber.

• Sealed waterproof ON/OFF/REVERSE switch — moisture-proof silicone-booted toggle switches protect internal electricals against water splashes and wet hands during wet washdowns.

• Standard 10A Australian plug-and-play power — runs on standard 220–240V single-phase electrical supply via a pre-fitted 10 Amp plug, allowing immediate countertop deployment without requiring 15A wiring upgrades.

Technical Specifications

Daily Care, Maintenance & End-of-Shift Sanitisation

To preserve gear life, protect cutting edges, and adhere to Australian food hygiene standards:

1. Chilled Meat Preparation: Always ensure all meat, fatback, and trim are chilled to between 0°C and 2°C (or semi-frozen) before mincing. Chilled meat cuts cleanly through the plate holes; warm meat smears fat across the knife, clogging plate perforations and placing unnecessary load on the motor.

2. End-of-Shift Stripping & Disassembly: Switch the unit off and unplug it from the mains wall socket. Loosen the front locking ring collar, withdraw the perforated plate, cutting knife, and spiral feed worm, then lift off the stainless steel top hopper pan.

3. Washing & Sanitisation: Wash all removable stainless steel components in a commercial pot-wash sink using warm water (approx. 45°C to 50°C) and an approved neutral, food-safe commercial degreaser. Scrub the plate holes and feed screw flutes with a stiff nylon cylinder brush to clear all trapped sinew. Rinse thoroughly with clean hot water.

4. Plate & Knife Oil Coating (Prevent Surface Rust): Dry the stainless steel cutting knife and perforated plates thoroughly with a clean cloth immediately after washing. Lightly coat them with a thin layer of food-grade mineral oil or vegetable spray before storage to prevent surface oxidisation and preserve razor sharpness.

5. Motor Housing Care: Wipe the exterior aluminium body and waterproof switchgear with a soft microfibre cloth dampened with warm water and a neutral sanitiser. Never immerse the motor body in water, wash it in a dishwasher, or spray it with a high-pressure pre-rinse hose.

6. No-Bone Safety Warning: This appliance is engineered strictly for deboned boneless meats and poultry. Never attempt to feed hard bones, frozen solid blocks, or non-food items through the grinder, as doing so will break the cutting assembly and strip the drive gears.

Workbench Placement & Electrical Setup Guidelines

The Apuro CH134-A is designed for quick integration onto commercial preparation benches:

1. Electrical Infrastructure: Operates on standard Australian single-phase 220–240V mains power. Supplied complete with a factory-fitted 10 Amp plug and lead, allowing connection to any standard commercial 10A wall socket without requiring dedicated 15A wiring installations.

2. Workbench Load Capacity: Weighing 23.82 kg dry (and over 30 kg when fully loaded with the hopper full of meat), the mincer must be positioned on a sturdy commercial stainless steel workbench. Ensure the four anti-slip rubber feet are seated evenly on a clean, grease-free surface to absorb motor torque and vibration.

3. Operator Clearances: Position the unit with adequate clearance at the front to slide commercial stainless steel Gastronorm pans or meat lugs directly beneath the mincer mouth to catch extruded mince. Maintain at least 150 mm of clear space behind the rear motor vent so the cooling fan can draw ambient air across the internal windings.

4. Ergonomic Feed Staging: Position the machine at a comfortable waist-level working height so operators can feed meat safely using the supplied plastic stomper without leaning over the machine.

Freight, Packaging & Delivery Notice

Standard commercial road freight delivery is available Australia-wide to commercial business addresses with level ground access or loading dock facilities. Due to the unit's 23.82 kg weight and heavy-duty motor packaging, deliveries to residential or non-commercial addresses require a customised courier quote. Please contact our commercial sales team prior to ordering to confirm site access details or to add extra mincing plates and commercial sausage casings to your consignment.

Frequently Asked Questions

What are the operational advantages of a #22 size mincing head over a #12 size head?

A #22 commercial head has a significantly wider feed throat and larger grinding plate surface area than an entry-level #12 mincer. This allows kitchen staff to drop larger meat pieces into the throat without extensive hand-dicing, reducing prep time while achieving double the throughput capacity (up to 250 kg/hour compared to 100–120 kg/hour on smaller machines).

When should I use the motor's reverse function?

The reverse function is used to clear blockages without taking the machine apart. If tough connective tissue, cold sinew, or thick fat wraps around the feed screw and slows the motor, switch the unit to OFF, wait for the motor to stop completely, and then toggle REVERSE for 2 to 3 seconds. This backs the meat away from the cutting plate so you can resume forward grinding.

What is the difference between the 6mm and 8mm mincing plates?

The 8 mm perforated plate produces a coarse grind with distinct meat-to-fat definition, making it ideal for smash burgers, rustic Italian sausages, salami, and meat sauces. The 6 mm plate produces a finer texture suited for standard beef sausages, koftas, meatloaves, terrines, and fine poultry mince.

How do I use the CH134-A as a sausage stuffer?

To stuff sausages, remove the cutting knife and perforated plate from the head, install the sausage stuffing adaptor and your chosen funnel nozzle (fine, medium, or wide), and secure the front ring collar. Thread your prepared collagen or natural sausage casing over the nozzle, load seasoned minced meat into the hopper, and run the motor on forward while using the stomper to feed meat smoothly into the casings.

Why should I only mince well-chilled meat?

Cold meat (0°C to 2°C) keeps animal fats solid. When solid fat passes through the knife and extrusion plate, it is cleanly sheared into distinct flecks. If warm meat is processed, the friction of the worm and plate turns the soft fat into a greasy paste that smears against the chamber walls, producing a mushy mince texture and overworking the motor.

N.B Images are for illustrative purposes only. Specifications are subject to change without notice.