Matador Heavy Duty Meat Mincer TC12

The Matador TC12 is a #12-size commercial bench meat mincer for butchers, restaurants doing in-house mince, smallgoods producers, and catering operations needing 150 kg/hr of consistent mince. Built around a stainless steel chamber that meets US and EC safety standards, the TC12 includes 6 mm and 8 mm plates, a forward-and-reverse motor function for clearing jams, and a sausage-filling attachment for in-house sausage production.

Why operators choose the TC12

• 150 kg/hour throughput — handles a butcher's daily mince run or a restaurant's bulk weekly prep
• #12 head size — industry-standard, plates and accessories widely available
• Forward & reverse motor — clears blockages without disassembly during service
• 6 mm and 8 mm plates included — covers fine mince and coarser cuts straight out of the box
• Sausage filling attachment included — switch to in-house sausage production without buying extra accessories
• Single-handle locking mechanism — disassembles and re-assembles fast for hygiene cleaning
• Stainless steel chamber, US/EC safety standards — food-contact compliant and built to last
• Standard 10 A AU plug — runs on any commercial outlet

Specifications

Venue suitability

Suited to butcher shops doing daily mince, restaurants making in-house meatballs / patties / kofta / sausages, catering kitchens batching mince for cook-and-chill, smallgoods producers, and any food-service site that wants control over mince quality and traceability versus buying pre-packaged. For very high-volume production (>200 kg/hr sustained), consider stepping up to a #22 head-size mincer.

Frequently asked questions

Q: What does "#12" mean for a meat mincer? A: #12 is the industry-standard size class for the mincer head (the throat, plate, and knife). It's a mid-size head — bigger than #8 (light café/home use) and smaller than #22 (high-volume butcher / smallgoods). Plates and accessories rated #12 fit any #12 mincer regardless of brand.

Q: How much can the TC12 mince per hour? A: 150 kg/hour rated continuous throughput. That's enough for a butcher's daily run or a restaurant batching mince for the week. For sustained output above ~200 kg/hr, step up to a #22.

Q: Which plate (6 mm vs 8 mm) should I use? A: 6 mm gives a finer mince — ideal for sausages, meatballs, and burger patties where you want a smoother bind. 8 mm gives a coarser cut — better for chilli, bolognese, and rustic textures. Both plates are included; swap them out with the unit unplugged in under a minute.

Q: Can I make sausages with this? A: Yes — the sausage-filling attachment is included. Swap the plate for the sausage horn (different sizes available separately) and feed your seasoned mince through. The reverse function helps clear backflow if a casing kinks.

Q: Does it run on standard Australian power? A: Yes — 240 V / 10 A / 735 W standard 3-pin plug. Plugs into any commercial outlet.

Q: How easy is it to clean between batches? A: The single-handle locking mechanism lets you remove the head, plate, and knife in under a minute for cleaning — no tools required. The stainless steel chamber and components are designed to be hand-washed; the head should not go in a dishwasher (sanitise by hand).

Related

• See all commercial meat mincers
• Browse the Matador range