Meat Grinder

Is It a Hobart? No. Here's What You Get Instead.

Ask a butcher to name a commercial meat grinder, and most will say Hobart. It's the name a lot of meat rooms trust. Hobart makes the 4812 and 4822 meat choppers, the larger 4732 and 4146 grinders, and mixer-grinders such as the 4246, MG1532 and MG2032. If your budget allows one and you grind all day, every day, a Hobart is a great machine. We don't sell Hobart, and we won't pretend what we sell is one.

What we sell are Eurodib grinders that cost less and still do the job in a lot of kitchens. Many restaurants and delis don't need the top of the line. They need a grinder that fits the batch, fits the counter and fits the budget. That's where these come in.

Eurodib HM12N: #12 Meat Grinder, 1.1 HP

The HM12N is built for light to medium duty commercial use. Eurodib lists:

• #12 hub with a gear driven 1.1 HP (750 watt) motor
• Up to 264 lb of meat per hour
• 4.5 mm and 8 mm grinder plates
• Waterproof emergency stop switch
• 110V, 6 amps, NEMA 5-15P plug
• cETLus and cUL listed, 1 year parts and labor warranty

Pick the HM12N for burger, meatball and chili batches in a restaurant or deli.

Eurodib HM22A: #22 Meat Grinder, 1.5 HP

The HM22A is built for high volume commercial use. Eurodib lists:

• #22 hub with a gear driven 1.5 HP motor
• Up to 660 lb of meat per hour
• 4.5 mm, 8 mm and 10 mm grinder plates, plus a star knife
• Waterproof emergency stop switch
• 110V, 10 amps, NEMA 5-15P plug
• cETLus and cUL listed, 1 year parts and labor warranty

Pick the HM22A when you grind in bulk and need more output on the same 10" x 24" footprint.

How to Choose

Start with what you grind and your biggest batch, not the brand name. Write down the pounds you need for your busiest prep period and how many passes each recipe takes. Then check that model's rated output, plates and power before you order. If you grind for hours every shift or need a mixer-grinder, ask us. We'll tell you straight whether one of these fits, or whether you need a heavier duty machine.

Commercial Meat Grinder Buying Guide

Choose a commercial meat grinder around your menu, batch sizes and the time available for preparation. Grinding meat in-house lets a restaurant, deli or butcher shop select ingredients and develop its own burger, sausage, meatball and chili blends. The right machine must also fit the kitchen's production schedule, cleaning routine, electrical supply and safe handling procedures.

Compare horsepower with the actual grinding-head size, manufacturer-rated output and operating instructions. A 1.5 HP rating does not establish a universal pounds-per-hour capacity or unlimited continuous use. This guide compares the Eurodib HM12N and HM22A shown in the collection and explains what to check before adding grinding to your preparation workflow.

Eurodib HM12N Versus HM22A

Start with these two commercial electric meat grinders, then match the model to your actual production task. Eurodib lists both as gear driven with a waterproof emergency stop switch; those features do not remove the need to follow the operating limits and safe clearing procedures.

The figures above come from Eurodib's HM12N and HM22A spec sheets, except the HM22A weight, which comes from our price list. Treat productivity as a manufacturer-listed rating, not a guarantee for every recipe, plate, meat condition or operating schedule; confirm the applicable conditions with the supplier before planning output around it.

Check the exact supplied unit's data plate and current installation documents before arranging electrical work. Confirm price, availability, included plates, knife, pusher and any optional accessories in the individual listing or written quote. Do not assume a product comparison describes everything included with the shipment.

Do You Need a 1.1 HP or 1.5 HP Meat Grinder?

A 1.1 HP commercial grinder is worth evaluating when its verified production fits the work your kitchen needs to complete. A 1.5 HP model is worth comparing when grinding capacity constrains preparation or you need to complete larger batches within a shorter working window. Neither decision should be made from horsepower alone.

For the two Eurodib models, rated output rises from 264 lb/hour on the HM12N to 660 lb/hour on the HM22A, about two and a half times, while motor power rises from 1.1 HP to 1.5 HP. That is a model-specific comparison, not a rule that a bigger motor raises every grinder's output by the same amount.

Ask about permitted product condition, plate selection, workload and rest requirements for the exact equipment. A high horsepower rating does not establish that a grinder accepts bones, frozen blocks or unrestricted all-day running. Motor power is one part of the system alongside the cutting components, feed arrangement and operating procedure.

What Do #12 and #22 Mean?

The #12 and #22 designations identify grinder head or hub sizes; they are not horsepower ratings or hole sizes for the grind itself. The HM12N and HM22A use different size designations, so identify replacement components by exact model and approved part number rather than by appearance alone.

Plate hole size is a separate choice that affects the desired grind texture. Do not assume every #12 or #22 accessory fits every grinder bearing that number, or that the hub accepts unrelated attachments. Check the manufacturer's compatibility information before buying a knife, plate, stuffing tube or other component.

Calculate Capacity from Batches, Not Restaurant Size

Start by recording the pounds of product needed for the busiest preparation period. Include separate recipes and any repeat grinding passes required by your validated process. Then distinguish the time available for grinding from the time needed to trim, portion, load, change products, package and clean.

For example, 200 burgers portioned at 6 ounces require 75 pounds of ground product before allowing for your measured losses. If a 75-pound batch goes through the grinder twice, that represents 150 pounds of material passing through the machine. These are workload calculations, not a claim about how long a particular grinder will take or a recommendation that every recipe needs two passes.

Review whether the bottleneck is really grinding. If staff are waiting for trimmed meat, clean receiving pans or refrigerated storage, a larger motor alone will not fix the process. Choose additional capacity when it solves a measured need and fits the rest of the station.

Countertop, Floor-Standing and Manual Equipment

Compare the equipment format with where and how it will be used. A tabletop electric grinder can be evaluated as part of a restaurant preparation station, while a floor-standing or integrated system is a separate decision for operations whose requirements extend beyond the models shown here. A hand-cranked grinder has different labor and output considerations and should not be assumed equivalent to a commercial electric setup.

Measure the grinder's complete operating area, including the feed tray, pusher access, receiving pan and disassembly space. Confirm that the work surface supports the equipment and normal operation. If the machine must be moved, review its weight and the manufacturer's handling instructions rather than treating “countertop” as a promise of easy portability.

Grinding Plates, Knives and Meat Texture

The grinder's worm or auger advances product toward the cutting components and perforated plate. The plate opening, knife condition, assembly, product preparation and number of passes all belong in the texture decision. Select the approved plate for the desired result rather than assuming a more powerful motor creates a finer grind.

Confirm the exact plates and knife included with the machine before ordering extras. Different recipes may call for different approved plate openings or processing steps, but coarse, medium and fine are not universal recipe specifications. Trial the permitted setup using your own ingredients and portion requirements.

Follow the manufacturer's assembly sequence and knife orientation. Eurodib's HM12N manual says that if the grind looks off, tighten the lock nut, clear food from the plate, or sharpen or replace the blade. That is why poor results should not automatically be blamed on inadequate horsepower.

If metal fragments or other contamination are suspected, stop production, isolate the affected product under your food-safety procedure and have the equipment assessed. Do not simply make another pass through the grinder. Inspect and service cutting components using the manufacturer's requirements before returning the machine to use.

Burgers, Sausage and In-House Recipe Development

In-house grinding gives you control over ingredient selection, documented blends and batch size. It can support a signature burger, a meatball recipe or a sausage program, but it does not automatically guarantee lower cost, better flavor or identical results. Those outcomes depend on purchasing, preparation, recipe control and staff execution.

Keep a production record of the ingredients, proportions, plate used, processing steps and finished yield. Compare batches with the same measurement method so that changes in texture or yield can be investigated. Portion weight and a repeatable preparation method matter more than an unsupported claim that one horsepower class produces a perfect result.

For sausage, separate grinding from seasoning, mixing and stuffing. Neither Eurodib spec sheet lists a sausage stuffing attachment for the HM12N or HM22A, so confirm the approved accessory, assembly and intended casing application with Eurodib before planning a sausage program around either grinder.

If stuffing or mixing becomes the bottleneck, compare purpose-built equipment for that stage instead of assuming a universal attachment will solve it. Keep all processing within the approved food-safety program; grinding or stuffing does not establish a safe cooking, curing or shelf-life procedure.

Product Preparation and Cold-Chain Planning

Prepare food to the size and condition permitted by the manufacturer. Eurodib's HM12N manual says to remove skin and bones and cut meat into small pieces before feeding it in. Do not extend that guidance into permission to grind hard bones or frozen blocks.

Keep incoming product and finished ground meat within your approved temperature-control procedures. The FDA Food Code generally sets cold holding for time/temperature-control-for-safety food at 41°F or below, with specified exceptions such as preparation and approved time-as-a-control procedures; follow the code adopted locally rather than treating preparation as unlimited time outside refrigeration.

Stage manageable batches and keep raw-product handling separate from ready-to-eat preparation. Do not use a fixed “freeze for 15 minutes” rule as proof that the product is at a safe or manufacturer-approved grinding condition. Verify the condition of the actual food and the machine's permitted application.

For menus involving different raw species, vegetables or other ingredients, plan the required changeover cleaning and contamination controls. A grinder that can physically process an ingredient is not automatically suitable for an uncontrolled shared workflow. Confirm food compatibility, ingredient handling and sanitation together.

Commercial Meat Grinder Safety and Cleaning

Train operators before putting the grinder into service, and keep its instructions available at the station. OSHA directs workers to use a proper plunger, operate meat grinders only with the feeding tray and throat installed, and turn off and unplug equipment when it is not in use or is left unattended. A pusher does not replace the required machine guarding.

Never use fingers, hands or an improvised tool to push meat into the feed throat. Feed at the rate the grinder accepts and do not force an overload. Eurodib's HM12N manual says to push food in with the pusher that comes with the grinder and nothing else.

Clearing a Jam Is Not Permission to Reach Inside

Follow the operating manual's exact procedure if output stops or the grinder overloads. Do not repeatedly force product into the throat or cycle controls without investigating the cause. If clearing requires disassembly or access to hazardous components, shut down, unplug and apply the required energy-isolation procedure before doing that work.

Eurodib's HM12N manual points to a loose lock nut, food packed in the plate and a dull blade as the checks when the grind looks off. Repeated stops, damaged parts or unexplained noise warrant qualified assistance rather than a workaround; Eurodib says repairs on the HM12N go through a certified service center.

Wash, Rinse, Sanitize and Dry

Build the routine around the model's approved disassembly procedure and your food-safety requirements. Cleaning removes food soil; it is not the same as sanitizing. Food-contact surfaces must be sanitized after cleaning before use, with drying or adequate draining under the applicable procedure.

1. Stop, unplug and secure the equipment against unexpected startup before disassembly.
2. Remove only the components specified in the manual and handle the knife and plates carefully.
3. Remove residue and wash the approved removable food-contact parts, including plate openings and accessible chamber surfaces.
4. Rinse, sanitize using compatible products and labeled conditions, then follow the required drying procedure.
5. Inspect for wear or damage and reassemble in the specified order before startup checks.

Do not immerse or spray the powered body, controls or electrical components. Eurodib's HM12N manual says to wash the parts in clean water each day, wipe the body with a cloth, skip chemicals, abrasives and brushes, never run the machine under water, and dry all parts before putting them back and tightening the lock nut. Follow the exact supplied manual for your model.

How Often Does a Grinder Need Cleaning?

Do not rely on end-of-day cleaning alone when the grinder is used throughout service. The FDA Food Code generally requires food-contact equipment used with time/temperature-control-for-safety food to be cleaned at least every four hours, with defined exceptions, and also addresses contamination and changes between food categories. Follow the locally adopted requirements and any stricter manufacturer procedure.

Schedule changeovers and sanitation into production time before comparing grinder capacity. Keep cleaned components protected from contamination and follow the manual's storage and lubrication directions. Do not automatically oil every food-contact part or add lubricants to a sealed gearbox. Eurodib's HM12N manual calls for oiling the gear and shaft about twice a year.

Troubleshoot Poor Grinding Without Guesswork

Keep replacement knives, plates and other wear parts identified by the exact model and approved part number. Ask the supplier how components should be inspected, serviced or replaced, and which tasks require a technician. Do not use an unapproved part merely because it appears to fit.

Compare Installed Cost and Operating Value

Compare machines that meet the same food and production requirements. Include delivery, suitable work space, electrical work if needed, approved accessories, training, cleaning labor, consumables, cutting-component service and downtime arrangements. An inexpensive purchase is not automatically the lowest operating cost, and a higher purchase price does not guarantee savings.

To compare in-house grinding with buying pre-ground product, use actual purchasing prices, usable yield, labor for trimming and cleaning, packaging and measured waste. Review the result per usable pound of finished product rather than only the price per pound of incoming meat. Include the value of recipe control as a separate business consideration instead of presenting it as guaranteed profit.

Before ordering, ask about warranty coverage, labor and travel limits, service location and responsibility for shipping a machine for repair. If financing is part of the decision, compare the written total cost and terms with outright purchase. Keep current equipment prices in the product listings rather than relying on a dated budget range.

Commercial Meat Grinder Buying Questions

Which grinder should a small restaurant choose?

Start with the actual batch size, available preparation time and documented operating limits. Compare the HM12N with the HM22A on those requirements rather than using restaurant seating count as a fixed sizing rule.

Does every 1.5 HP meat grinder process more than 1,000 pounds per hour?

No. Horsepower is not a universal output rating; Eurodib rates the 1.5 HP HM22A at up to 660 lb/hour, so use the exact model's documentation and confirm the conditions behind its rating.

Is #22 the same as 1.5 HP?

No. #22 is a head or hub designation, while 1.5 HP describes motor power; they are separate specifications even when they appear together on a particular product.

Can these grinders prepare sausage?

Evaluate the complete grinding, mixing and stuffing process and confirm the approved accessories. Neither Eurodib spec sheet lists a stuffing attachment for the HM12N or HM22A, so confirm accessories with Eurodib before ordering.

Can I grind bones or frozen-solid meat?

Do not assume approval because the machine is commercial or has a 1.5 HP motor. Eurodib's HM12N manual says to remove skin and bones before grinding; obtain specific manufacturer guidance before attempting any frozen-product application.

Why is my ground meat coming out mushy?

Check product condition, knife and plate condition, correct assembly and feed rate using the manual. Do not conclude from texture alone that the grinder is too small, and stop if damage or contamination is suspected.

Are grinder parts dishwasher-safe?

It depends on the model and component. Eurodib's HM12N manual calls for washing the removable parts in clean water each day without chemicals, abrasives or brushes, so check the exact manual before using a dishwasher.

What is the difference between the Eurodib HM12N and HM22A?

The HM12N has a #12 hub, a 1.1 HP motor and a rated output of up to 264 lb per hour, with 4.5 mm and 8 mm plates. The HM22A has a #22 hub, a 1.5 HP motor and a rated output of up to 660 lb per hour, with 4.5 mm, 8 mm and 10 mm plates plus a star knife. Both run on 110V and take a 10" x 24" footprint.

Do you sell Hobart meat grinders?

No. We sell the Eurodib HM12N and HM22A. Hobart makes meat choppers, larger grinders and mixer-grinders for meat rooms. If your operation needs that level of duty, ask us and we will tell you straight whether a Eurodib model fits.

What should I confirm before buying?

Confirm current availability, exact model, permitted foods, rated output and its conditions, duty limits, head size, plate options, included accessories, workspace, electrical requirements, cleaning and service support. Then compare the total cost against the workload your kitchen actually needs to complete.