Eurodib Meat Grinder and How to Choose a Commercial Grinder

A Eurodib meat grinder is a popular choice for restaurants, butcher counters and delis that grind meat in house, and Babak Food Equipment lists Eurodib grinders in our meat grinder category: the HM-12N, the HM-22A and the TC8-VEGAS. This guide explains how to choose between them and how to size and use any commercial grinder, so you buy the right machine the first time.

Eurodib is one of several brands we carry. We also list other commercial grinders, so you can compare sizes and motors side by side. Specifications such as motor power, voltage and hub size differ by model, so always read the spec sheet on the product page before you decide.

Eurodib meat grinders at Babak Food Equipment

The three Eurodib grinders we list are electric countertop-style machines aimed at commercial kitchens. They share the same basic layout: a motor housing, a head or hub with a feed tube, a worm screw that pushes meat forward, a cutting knife and a perforated plate. What differs is the size class and the motor, which decide how much meat you can process in a shift.

• Eurodib HM-12N electric meat grinder: the model number points to the smaller #12 size class (confirm on the product page), suited to restaurants and cafes that grind in modest batches for burgers, sausage mix or fillings.
• Eurodib HM-22A electric meat grinder: the model number points to the #22 class, a step up in size for kitchens with higher daily volume.
• Eurodib TC8-VEGAS electric meat grinder: another option in the Eurodib line; check its product page for size and motor details.

Eurodib also makes other equipment that pairs with grinding, and we list some of it, such as hamburger presses and meat slicers. If you are planning a full butcher or burger line, look at those alongside your grinder.

How to choose a commercial meat grinder

1. Match the size to your volume

Grinders are sized by a number, usually written as #12, #22 or #32, which refers to the diameter of the head and plate. A #12 is the typical small commercial size. A #22 steps up for higher volume, and a #32 is a heavy-duty size for butchers and processors. Larger heads move more meat per minute but need a bigger motor and more space. Think about the most meat you grind in a single session, not the average. Running a small grinder flat out all day shortens its life.

2. Check the motor and the power supply

Motor power, voltage and phase should match your electrical supply. Many small grinders run on a standard 120 V outlet. Larger machines may need 208 V or 240 V, sometimes three-phase. In BC, electrical equipment must carry an accepted certification mark, so check the data plate for a recognized mark. Your electrician should confirm the circuit before the machine arrives.

3. Look at plates and knives

The plate and knife do the cutting. Plates come with different hole sizes. As a general guide, coarse plates around 8 to 10 mm suit chili and sausage first grinds, medium plates around 4.5 to 6 mm suit burgers, and fine plates around 3 mm or smaller suit fine textures and a second pass. A star knife (cross knife) is the usual cutter. Dull knives and worn plates smear meat instead of cutting it, so plan to sharpen or replace them. Ask about replacement plates and knives for the model you buy.

4. Safety features

Look for a feed tray with a pusher (a stomper), a guard over the feed throat and a switch that is easy to reach and sealed against water. A reverse switch can help clear a jam. Never push meat with your fingers, and always turn the machine off before you change plates.

5. Materials and cleaning

Stainless steel parts that contact meat are easy to clean and do not hold odours. Choose a model with parts that come apart without tools so cleaning actually gets done. Aluminum parts are lighter but should not go in some dishwashers, so check the manual.

How to grind meat well

• Chill everything. Cold meat and cold parts give clean cuts and cleaner texture. Many cooks chill the meat to just above freezing and the plate and knife in the refrigerator before grinding.
• Cut meat into strips or cubes that fit the feed tube and trim away large pieces of sinew.
• Do not force the meat. Let the screw pull it in. Forcing causes smearing.
• Use sharp parts. Replace worn plates and knives.
• Grind in batches and return the unused meat to refrigeration right away.

Food safety and cleaning in a BC kitchen

Raw meat needs careful handling. In BC, cold food must be held at 4 °C (39 °F) or colder, and a grinder spreads bacteria from the surface through the whole batch, so keep meat cold and grind only what you need. After each use, take the head apart, scrape off residue, wash, rinse and sanitize every part that touched meat, then air dry. Your health authority (Vancouver Coastal Health, Fraser Health or your regional authority) sets the detailed sanitizing requirements, so follow their guidance. A three-compartment sink makes the wash, rinse and sanitize routine easier, and a hand sink should be close to the prep area. Keep raw meat prep apart from ready-to-eat food, with separate tools and surfaces.

Other grinders we list

If you want to compare options outside the Eurodib line, our Meat Grinders category also includes models from other brands, such as the Axis AX-MG22 and the Omcan MG-CN-0022-S 1.5 HP grinder. For high-volume work, look at heavier-duty machines such as the Thunderbird AMG-50 mixer grinder, which combines mixing and grinding in one unit. We are an authorized Thunderbird dealer. Our meat prep category also includes band saws for cutting bone-in meat and vacuum packaging machines for storing portions.

For a broader comparison, see our guides on choosing a commercial meat grinder and the best meat grinders for your restaurant.

What else do you need alongside a grinder?

• Stainless work tables at a comfortable height for the grinder and a tray.
• Food pans and lugs to catch ground meat and keep it cold.
• Refrigeration with enough space to hold meat before and after grinding.
• A slicer if you cut deli meats as well.

Meat grinder comparison at a glance

Frequently Asked Questions

Compare Eurodib and other grinders in our Meat Grinders category, visit our Burnaby showroom at 7190 Randolph Ave, or call (604) 566-9747 to request a quote. Pricing, availability, delivery and installation are confirmed at the time of purchase.