At Ristoattrezzature, you can choose from dozens of items of professional equipment for your butcher’s and delicatessen, designed to store, process and serve meat and cured meats to your customers, such as slicers, meat mixers, burger presses, meat blocks, bone saws, mincers, drying and maturing cabinets, and much more besides.
In this category of our online shop, you’ll find:
- meat mincers
- meat mixers
- graters
- chopping blocks
- knife sterilisers
- bone saws
- mince meat machines
- sausage fillers
- meat tenderisers
- cabinets for drying and maturing meat and cured meats
A professional electric meat mincer will not only make your life easier in the kitchen by helping you prepare your recipes more quickly and easily, but it will also offer you another major advantage: the ability to always have fresh and healthy ingredients at your disposal, without having to resort to adding preservatives or additives, unlike in industrial production.
Freshly minced meat retains its organoleptic qualities, especially if you use a machine that does not overheat it. This isn’t limited to fresh mince alone: with an electric mincer, you can make delicious pork sausages, chicken sausages, turkey sausages or sausages made from any meat you like, as well as salami, meatballs and frankfurters, using only top-quality ingredients.
What are the features of an electric mincer?
On Ristoattrezzature, you can find hundreds of different models that vary in price and features. To work out which one is right for you, start by considering how you intend to use it.
If you’re looking for a product to use occasionally and for small quantities of meat, a lower-to-mid-range model will be more than sufficient. If, on the other hand, you spend a lot of time in the kitchen or in the workshop of your butcher’s or delicatessen, then you’ll need to consider purchasing a mid-to-high-end product offering high professional performance.
Whatever budget you’ve set yourself, there are certain features you need to consider carefully to ensure you’ll be satisfied with your purchase:
- the material it is made of: the grinding unit is constructed from food-grade cast iron (the stainless steel version is available as an optional extra on certain models only);
- the power and speed of the auger;
- , the presence of a reverse function.
Cabinet for drying and maturing meat and cured meats are essential for butchers and delicatessens wishing to sell matured sausages whilst complying with current hygiene and safety regulations. As is well known, the difficulty in producing high-quality cured meats lies, above all, in the meticulous control of temperature and humidity levels inside the storage compartments. Our cabinets are just what you need, because thanks to their electronic control unit, they allow you to automatically control temperature, humidity and ventilation.
Manual horizontal sausage fillers are ideal for producing sausages, salami and other cured meats, as they enable rapid processing of raw materials without the meat overheating. In our online shop, you can find various models of professional sausage fillers with a frame and feed tube made from 18/10 stainless steel, or models with a red powder-coated steel frame and a stainless steel tube, with a maximum capacity of 12 litres.
The bone saw is a professional piece of butchery equipment that allows you to slice still-frozen cuts of meat, cut up hams and chop up bones that are often very difficult to break. Our electric bone saws allow you to carry out any task in complete safety and with great ease and precision. Furthermore, thanks to its compact design and rubber feet, the machine can be placed on any surface; and, thanks to the handy knob, the cutting thickness can be easily adjusted from 3 to 180 mm.
How should a butcher’s counter be organised?
A butcher’s counter typically displays the full range of fresh meats available (different types, cuts and preparations). The butcher will usethe refrigerated meat display cabinet as a working tool, just like their knives, cold stores and the preparation area; for this reason, its role within the space you are setting up cannot, under any circumstances, be secondary.
There are currently several types of refrigerated meat display counter: static (without air circulation), semi-static (with limited air circulation) and ventilated (with forced air circulation ensuring uniform temperature and humidity conditions throughout the display unit). The display cases’ glass panels are generally semi-curved, and the lights are positioned at a distance from the meat so as not to damage it due to heat.
All products must be arranged on special trays to showcase the various cuts to their best advantage and to ensure proper hygiene. It is important to remember that a good display is the result of a combination of factors, the most important of which are the product range, the order of the cuts, the right contrast between the various colours in the ‘ready-to-cook’ section, and the ability to keep the cuts fresh at all times.
Finally, to complete the display, it is essential to provide labels showing prices, traceability, descriptions, ingredients and use-by dates.
Would you like to receive information about Ristoattrezzature’s professional equipment for meat and cured meats?
Contact us now to make your dream of setting up the premises you’ve always wanted a reality. Shopping at Ristoattrezzature has never been easier or more secure!
