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by **TobyB** » Wed Feb 23, 2005 1:03 pm

I've been using my food processor to make my mince but have decided it's time to take the plunge and buy a dedicated mincer. I have a Reber 8kg stuffer so am not interested in stuffing performance only the mincing.

Two questions:

1) are manually operated mincers any good?
2) anyone got an electric mincer and can they opine on its good/bad points.

I'm going to do a half a pig in a couple of weeks (ham, bacon and the rest into sausage) and would be grateful if any advice on mincers could incorporate the fact that I'll be needing to mince a fair amount of pork (10's of Kilos not 1's)

Your assistance is very much appreciated

thank you

Toby

by **Platypus** » Wed Feb 23, 2005 1:56 pm

TobyB,

I have only just got my mincer and don't have any experience with large quantities but I think you should almost certainly go for an electric one.

Mine is the Reber #5 hand mincer and it makes your arm ache after just a couple of kilos.

As for which one, I would always go for one with a stainless body rather than plastic (more robust and should last longer) and if you can afford it I have read somewhere that at least 1000W is recommended.

by **aris** » Wed Feb 23, 2005 2:19 pm

You don't want a manual mincer - serios PITA.

Yes, I am in the same position as you TobyB. Looking at Franco's website, he has two which interest me. The Reber 9500N which is a size 22 mincer for 199 pounds, and the Pro one which is 349 pounds (also size 22).

The 9500N does 70-120kg per hour and has a 0.8HP/600W motor - sounds like plenty to me.

The Pro model has a 1.5HP motor (almost double) - but no mention of anythign else on the website.

Perhaps Franco can elaborate on the pro's and cons of each. There is also no mention of what size plates come with each mincer.

Come on Franco - update your shop website with some relevant information! :-)

by **TobyB** » Wed Feb 23, 2005 2:56 pm

Thanks. I thought the manual ones might be best avoided.

If going electric I'm quite tempted to go down the 2nd hand professional equip route. I've found an auction on 2 March in Witshire for catering equip and am trying to get a catalogue as I also want a slicer as cutting my bacon is beginning to bore me

(any excuse eh?) . Will have to see what they've got.

Otherwise i've seen a moulinex one on the web rated 1000W for about ï¿½90 and am torn between that and one of franco's.

by **aris** » Wed Feb 23, 2005 3:13 pm

I have a moulinex mincer - not sure if it is the same one you are looking at, but at the price you quote it sounds the same. I'd avoid it - it is a kitchen gadget, not a serious mincer. It is very much like the FW 2684 which Franco sells. It is not up to any serious mincing and a waste of money.

2nd hand sounds good - but this pro equipment tends to be very large. If the price is right, you have the kitchen space, and an accomodating spouse, then go for it! Also make sure the equipment doesn't require 3-phase power.

by **TobyB** » Wed Feb 23, 2005 4:33 pm

Thanks so much Aris. That's exactly the sort of inside info I need as otherwise a 1000W mincer sounds like a powerful one and the Biz. Very interesting to hear that it isn't.

by **aris** » Wed Feb 23, 2005 4:42 pm

This is the one I have. Looking at the spec it is only 450w - but to be honest, I wouldn't buy another moulinex - it is not a serious machine.

<IMG SRC=http://www.electricshopping.com/img/hv3adrb.jpg>

by **TobyB** » Wed Feb 23, 2005 4:51 pm

Ah that's the one that is half the size. The 1000w one has a metal tray and looks more serious. It semed to be a halfway house between the Reber Franco sells and the FW2684.

I'll definitely ask to test first though (this is assuming the auction doesn't come up trumps)

by **aris** » Wed Feb 23, 2005 4:54 pm

Is this the one?

<IMG SRC=http://www.electricshopping.com/img/hv6adr7.jpg>

It is a 1200w one - but still mostly plastic.

by **TobyB** » Wed Feb 23, 2005 4:56 pm

That looks like it except the one in the photo i saw apperaed to have a metal top feeder tray.

I think you've succeeded in putting me off though. :wink:

by **aris** » Wed Feb 23, 2005 4:58 pm

I'm sick and tired of junk appliances which just don't do the business. This is why I bought the SS Reber stuffer - it should last a lifetime. I also replaced my gas BBQ with a 100% stainless steel one. I was just sick and tired of replacing rusted parts.

by **TobyB** » Wed Feb 23, 2005 5:03 pm

Agreed. Cheap tools (of any description) are inevitably cheap for a reason. Just wish I was richer so I didn't have to wait before getting the rinky dink ones I want.

by **aris** » Wed Feb 23, 2005 5:05 pm

Mhh yeah - like a SMEG A3 "Opera" :-)

by **TobyB** » Wed Feb 23, 2005 5:10 pm

mmmmmm. Mind you I have a 1m wide double oven stainless steel range (can't remember the make but it's German) already so can't really complain.

Was discussing with wife yesterday. next kitchen I have is going to be kitted out with 2nd hand commercial stuff though. I want an oven that'll go to 350 degrees C when I want it to (ie when I'm making pizza)

by **Franco** » Wed Feb 23, 2005 6:09 pm

I use the 9503 reber mincer most days , the main difference between this and the 9500 mincer is that thet 9503 is fully stainless steel including the blade, plate and throat.

Powerwise I doubt that any home user would need anything more powerful than the 9500 but the 9503 is a beast that will; last for ever, it minces skin and bone effortlessly and at 1.5 hp is as poweful as most butcher's mincers. The machines come supplied with a medium plate but I would recommend a coarse one to the first mince.

The FW2684 is the one to go for if you only require an occaisional mincer(once or twice a week) It is fine for mincing fat and meat but works best if the meat is partially frozen first.

The hand operated minces are only suitable for mincing small amounts of meat at a time as they can be quite labour intensive.

Franco

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