Minerva Omega - CE653 Burger Machine

• Forming consistent burger patties in butcher shops and small-scale meat processing operations.
• Producing uniform portions of other minced products, such as meatballs or vegetable patties, in catering environments.
• Use in commercial kitchens and delis requiring efficient patty production for high-volume service.
• Suitable for food service establishments looking to standardise portion control and product presentation.

Typical capacity

For this class of equipment, throughput can typically range from several hundred to over a thousand patties per hour, depending on patty size and operator efficiency.

Power supply

Units of this type commonly operate on a single-phase electrical supply, typically 230V, as specified for this unit.

Patty diameter range

Burger machines in this category commonly accommodate patty diameters from approximately 100mm to 130mm, with adjustable thickness.

Construction material

Typically constructed from stainless steel for hygiene and durability, suitable for food contact environments.

Footprint

Benchtop models like the Minerva Omega C/E 653 typically have a compact footprint, designed for placement on a work surface.

Hopper capacity

The integrated hopper commonly holds several kilograms of minced product, reducing the frequency of refilling.

• What type of product can this machine form?

  This machine is primarily designed for forming minced meat products into patties, but can also be used for other pliable mixtures such as fish cakes or vegetable burgers.

• Is this unit suitable for continuous production?

• What is the typical maintenance required for a burger machine?

• Can the patty thickness and weight be adjusted?

• What safety features are commonly found on these machines?

Forming machines are regarded as reliable workhorses in food processing facilities. Buyers typically value consistent output quality and durability when selecting used units. Key considerations include checking wear on forming dies, verifying production speed capabilities, and assessing maintenance history. These machines generally perform well with minimal downtime when properly maintained. Common strengths include straightforward operation, compatibility with various food products, and long operational lifespan. Inspecting hydraulic systems and electrical components thoroughly before purchase remains essential.

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