Meat Mincer Hub Sizes Explained (+ Slicer Buying Guide) | 2026

Slicers and mincers are the two machines that define a deli counter or butchery bench. A slicer turns whole product into uniform portions with the consistency that portion control and presentation depend on. A mincer turns primal and trim into product you control completely — texture, fat ratio and cost.

Both are also among the highest-risk machines in food service, which is why this guide gives hygiene and safety as much space as specification. Browse the commercial meat slicers and meat mincers ranges at Commercial Kitchen Appliances.

Meat mincer hub sizes explained

Mincers are classified by hub size — a traditional numbering such as #12, #22 and #32 that describes the diameter of the mincing head. A larger number means a bigger throat, higher throughput and generally a more powerful machine.

The reason it matters beyond capacity: hub size determines which plates and knives fit, so it dictates the consumables you will buy for the entire life of the machine. Match the hub to your realistic kilograms per hour, and confirm plate availability in that size before you commit.

Part one: commercial meat slicers

Gravity feed vs vertical feed

• Gravity (angled) feed. The carriage sits at an angle so product presses against the blade under its own weight. The standard deli configuration — efficient for continuous slicing of smallgoods, cooked meats and cheese, and it requires less operator effort.
• Vertical feed. The product sits flat with downward pressure applied. Better control for irregular or delicate product and for very precise thin slicing, at the cost of speed.

For most delis, sandwich bars and restaurants, gravity feed is the right answer.

Blade diameter and what it means

Blade diameter determines the maximum product cross-section you can slice, and it correlates with the machine's overall duty. Smaller blades suit light deli work and modest volume; larger blades handle bigger product and sustained slicing.

Measure the largest item you routinely slice — a whole ham, a large mortadella, a block of cheese — and check it against the machine's stated maximum cut dimensions, not the blade diameter alone.

Belt drive vs gear drive

• Belt drive. The motor drives the blade via a belt. Quieter, less expensive, and the belt acts as a sacrificial component if the blade jams. Suited to light and medium duty.
• Gear drive. Direct geared transmission delivers more consistent torque under load and generally handles heavy continuous slicing better, including firmer product. The choice for high-volume delis and butchers.

Manual vs automatic

On a manual slicer the operator moves the carriage back and forth. On an automatic slicer a motor drives the carriage, often with adjustable stroke and speed, freeing the operator to stack and interleave slices. For anyone slicing large batches for service or packing, automatic slicers substantially cut labour and produce more uniform stacks.

Other slicer specifications

• Thickness adjustment range — from near-transparent for prosciutto to thicker cuts for roast meats.
• Built-in sharpener. A blade that can be sharpened in place stays sharp, and a sharp blade is both safer and produces better slices. Confirm whether the sharpener is integrated or removable.
• Construction. Anodised aluminium and stainless steel are the norms. Look for smooth, rounded surfaces with as few crevices as possible — this is a hygiene specification, not a cosmetic one.
• Ease of strip-down. Tool-free removal of the carriage, blade guard and deflector determines whether the machine is cleaned properly every day or just wiped.

The slicer range at Commercial Kitchen Appliances includes Yasaki deli slicers in both manual and automatic configurations.

Part two: commercial meat mincers

Hub size — the number that matters

Mincers are classified by hub size — a traditional numbering such as #12, #22 and #32 that describes the diameter of the mincing head and therefore the plates and knives it takes.

Larger hub numbers mean a larger throat, higher throughput and generally a more powerful machine. Hub size also determines plate and knife compatibility, so it dictates what consumables you buy for the life of the machine. Match hub size to your realistic kilograms per hour, and check plate availability for that size before committing.

Plates and knives

The plate (the perforated disc) determines the mince texture — coarse plates for sausage and burger grinds, fine plates for pâtés and smallgoods. Most operations want at least a coarse and a fine plate.

Critically, the knife and plate work as a matched pair. They wear together and must sit flat against each other under the correct tension. A blunt knife, a worn plate, or a mismatched pair will smear and mash product rather than cut it — which shows up as a pasty texture, smeared fat and heat in the mince. If your mince looks wrong, the knife-and-plate pairing is the first thing to check.

Attachments

Many mincers accept sausage filling attachments, and dedicated sausage fillers are available separately for higher volume — the range includes Matador sausage fillers alongside mincers. Also available are meat mixers for blending mince with seasoning before filling, and tenderisers. If smallgoods production is part of your plan, look at the combination rather than the mincer alone.

Mincer brands in the range include Matador, Yasaki, Tre Spade, F.E.D and Anvil.

Chilling matters

Mincing generates friction heat, and warm fat smears instead of cutting cleanly. For best texture, keep product properly chilled — some operations part-freeze trim before mincing. Warm mince is also a food-safety concern, so minimise the time product spends out of refrigeration. A blast chiller is useful here for bringing product down quickly before and after processing.

Safety — a legal obligation, not a preference

Slicers and mincers cause serious injuries, most commonly during cleaning and clearing blockages rather than normal operation.

Slicers:

• Always use the product holder and hand guard. Never slice the last portion by hand — use the end-piece holder or discard the remnant.
• Set the thickness gauge to zero when the machine is not in use and before cleaning, so the blade edge is shielded.
• Isolate from power before cleaning or removing the blade guard.
• Use cut-resistant gloves when cleaning around the blade.

Mincers:

• Always use the supplied pusher. Never push product into the throat with hands or utensils.
• Never clear a blockage while the machine is powered. Isolate first.
• Confirm the no-volt release works — the machine must not restart by itself after a power interruption.
• Check guards are in place before every use.

Both: Australian work health and safety obligations require workers to receive proper instruction, training and supervision for equipment like this. Document the training, restrict operation to trained staff, and keep the manufacturer's manual accessible. Our guides on meat slicer safety tips and commercial slicer safety go into more detail.

Hygiene and cross-contamination

These machines process raw and ready-to-eat product, frequently in the same premises, and they have surfaces that are genuinely difficult to reach.

• Full strip-down cleaning at the frequency your food-safety plan requires — for slicers handling ready-to-eat smallgoods this is typically at least daily, and more often when switching between product types.
• Separate raw and ready-to-eat. Ideally dedicate machines. Where that is not possible, schedule raw last and fully clean and sanitise before any ready-to-eat use.
• Pay attention to the hidden areas — behind the blade, the ring guard, the carriage runners on a slicer; the throat, worm and hub threads on a mincer. These are where product accumulates.
• Sanitise, don't just wash. Follow with an approved sanitiser and allow contact time.
• Dry components before reassembly to prevent corrosion, particularly on mincer plates and knives, which are typically carbon steel and will rust.

Which setup for which operation

• Butcher shop. A larger-hub mincer sized to daily throughput, plus a gear-drive slicer for smallgoods, and a sausage filler if you make your own. Consider a dry age fridge if premium product is part of the offer.
• Deli counter. A gravity-feed slicer with a built-in sharpener and easy strip-down. Slicing is continuous, so prioritise cleaning speed and blade maintenance. Pair with deli display fridges for presentation.
• Sandwich bar or cafe. A compact manual gravity-feed slicer sized to modest daily volume.
• Restaurant doing in-house butchery. A mid-size mincer for burger and sausage production, plus a slicer for charcuterie service.
• Smallgoods producer. Larger mincer with mixer and filler attachments, plus an automatic slicer for packing runs.
• Supermarket or grocer. Automatic slicer for pre-pack production, with strict raw/ready-to-eat separation.

For the broader butchery category see deli and butcher equipment.

Warranty, finance and support

Food processing equipment is manufacturer-backed with warranty terms that vary by product and brand — check the terms for your specific model on our warranty information page. Blades, mincer plates and knives are normally treated as consumables. Warranty generally assumes safety devices are intact and the machine has been used and maintained as specified.

Equipment finance is available through SilverChef, with approvals up to around $65,000 typically completed in about five minutes. Commercial Kitchen Appliances ships nationally from our Sydney headquarters in Granville, with partner warehouses in Melbourne, Brisbane, Adelaide and Perth.

Ready to choose your slicer or mincer?

For slicers, match blade size and drive type to how much you slice and how firm the product is, and weight your decision heavily towards ease of strip-down — a machine that is quick to clean actually gets cleaned. For mincers, choose hub size on realistic throughput and confirm plate availability, then treat knife-and-plate pairing as an ongoing maintenance item rather than a one-off purchase.

Browse commercial meat slicers and meat mincers, or talk to our team about specifying for your counter.

Frequently asked questions

What is the difference between gravity feed and vertical feed slicers?

On a gravity-feed slicer the carriage sits at an angle so product presses against the blade under its own weight, which is efficient for continuous slicing of smallgoods, cooked meats and cheese and requires less operator effort. On a vertical-feed slicer the product sits flat with downward pressure applied, giving better control for irregular or delicate product and very precise thin slicing, at the cost of speed. Gravity feed suits most delis and restaurants.

What do mincer hub sizes like #12, #22 and #32 mean?

Hub size is a traditional classification describing the diameter of the mincing head, and therefore which plates and knives the machine takes. Larger numbers mean a bigger throat, higher throughput and generally a more powerful machine. Because hub size dictates plate and knife compatibility for the life of the machine, match it to your realistic kilograms per hour and confirm plate availability in that size before buying.

Why is my mince coming out mushy or smeared?

Almost always the knife and plate. They work as a matched pair, wearing together and needing to sit flat against each other under correct tension. A blunt knife, a worn plate or a mismatched pair will smear and mash product instead of cutting it. The other common cause is product that is too warm — friction heat makes fat smear, so keep product properly chilled, and part-freeze trim if needed.

How often should a meat slicer be cleaned?

Follow your food-safety plan, but for a slicer handling ready-to-eat smallgoods that typically means a full strip-down clean at least daily, and additionally whenever switching between product types. Pay particular attention to behind the blade, the ring guard and the carriage runners, where product accumulates. Wash, then sanitise with an approved product and allow the required contact time.

Can I use the same slicer for raw and ready-to-eat meat?

It is strongly preferable to dedicate separate machines. Where that is not possible, schedule raw product last and carry out a full strip-down clean and sanitise before any ready-to-eat use. Cross-contamination through shared slicing equipment is a well-documented route for foodborne illness, and it is one of the areas food safety auditors look at closely.

Do staff need training to use a meat slicer or mincer?

Yes. Australian work health and safety obligations require that workers receive proper instruction, training and supervision in the safe use of equipment like this, and slicers and mincers cause serious injuries — most often during cleaning and clearing blockages rather than normal operation. Restrict operation to trained staff, document the training, and keep the manufacturer's manual accessible rather than filed away.