MINCER PLATE SIZE 22, 4 TO 6 MM HOLES

Description

This stainless steel plate for size 22 mincers is available in hole diameters from 4 to 6 mm, the fine mincing range. It is the fixed part of the cutting assembly: the blade turns against it and the meat comes out through its holes already cut.

What it is used for

The diameter of the plate is what defines the texture of the finished product, more than any other factor on the machine. Holes of 4 to 6 mm give a fine mince with a close grain, which is what preparations that need the mix to bind call for: burgers, meatballs, fresh sausage and stuffings.

• Butchery: fine counter mince and prepared products.
• Preparation rooms: burger and meatball mixes that have to bind well.
• Delicatessen: fine-grained fresh sausage.
• Catering: stuffings and forcemeats.
• Central kitchens: prepared products where fine texture is part of the recipe.

Technical specifications

Product	Plate for meat mincer
Size	22
Hole diameter	4 to 6 mm
Material	Stainless steel

Which hole diameter to use for which product

Choosing the diameter is not a matter of taste but of how the mix behaves. Fine diameters, 4 to 6 mm, give a close grain that binds well: the meat holds together without needing binders and the piece keeps its shape when cooked, which makes them right for burgers, meatballs and fresh sausage.

Coarse diameters, 7 to 13 mm, leave the fibre more intact and produce a more pronounced bite, which is what people making visible-grain burgers or prepared products with a distinguishable cut are after. Many preparation rooms work with two plates and pass the meat twice: first through the coarse one, then through the fine. That gives a better result than forcing it straight through the fine plate, and it is easier on the machine.

The plate is in direct contact with food and falls. Cleaning the plate matters particularly here, because the holes retain meat residue and are where dirt most easily accumulates if the assembly is not dismantled and washed after each use.

What the supply includes

• Stainless steel plate for a size 22 mincer, in 4 to 6 mm diameter.

The self-sharpening blade of the same size is ordered separately, and is best replaced together with the plate.

Bernad® after-sales service

At José Bernad, S.L. we have our own workshops and after-sales service to respond quickly to any issue with your equipment. If you have any questions before or after your purchase, call us on +34 967 219 649 or message us on WhatsApp.

Frequently asked questions

Which diameter should I choose for burgers?

It depends on the result you want. At 4 to 6 mm the mix binds easily and the patty does not break up when cooked. If you prefer a visible-grain burger, the coarse 7 to 13 mm range gives that texture, though it takes more care when forming the piece.

Can I pass the meat through twice?

Yes, and it is what many preparation rooms do: a first pass through a coarse plate and a second through a fine one. You get a more even mince and you are gentler on the machine than forcing it straight through the fine plate.

Does the plate fit any size 22 mincer?

Size 22 is a standard, but it is worth confirming the machine model before ordering because there are variants in thickness and drive system. Tell us your mincer and we will check.

When does it need changing?

When the holes lose their sharp edge and the mince comes out pasty. You can see it: the edges of the holes, which should be clean and defined, look rounded off by use.

Why replace plate and blade together?

Because they work as a pair and wear by bedding into each other. A new part against a worn one leaves microscopic gaps where meat passes uncut, and the poor mincing problem stays exactly as it was.

Related products

• Self-sharpening blade size 22: the blade that pairs with this plate.
• Plate 32 / 7 to 13 mm: coarse mincing in size 32.
• Plate 114 / 3 eyes: a large-diameter industrial format.
• Self-sharpening blade size 12: the replacement for the smallest size.