Minerva Omega - CE653 Burger Machine

• Forming consistent burger patties for butchers and catering suppliers.
• Producing various shaped meat or vegetable patties for ready meal manufacturers.
• Creating portion-controlled products for restaurants and institutional kitchens.
• Processing minced meat into uniform portions for further cooking or packaging.

Typical capacity

For this class of equipment, throughput can typically range from 1,500 to 2,500 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, making them suitable for many commercial kitchens and smaller processing units.

Patty diameter range

Typically, these machines can produce patties with diameters ranging from 80mm to 130mm, adjustable via mould changes.

Patty thickness

Adjustable patty thickness is a standard feature, commonly ranging from 6mm to 25mm.

Hopper capacity

Commonly, the integrated hopper for minced product holds between 15kg and 25kg, reducing the frequency of refilling.

Construction material

For hygiene and durability, units are typically constructed from stainless steel for all food contact parts and external panels.

Footprint

A typical footprint for a compact burger machine of this type is approximately 600mm x 700mm, requiring minimal floor space.

• What types of products can this machine process?

  This machine is primarily designed for forming minced meat, poultry, fish, or vegetable mixes into consistent patties. It is suitable for products with a certain level of binding.

• Are spare parts readily available for Minerva Omega machines?

• What maintenance is typically required for a burger machine?

• Can the patty size be changed?

• Is this machine suitable for a small to medium-sized business?

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.

General overview for this equipment type