Minerva Omega - Burger and Meatball Forming Machine

• Producing uniform burgers and meatballs for catering and retail.
• Processing various ground meat products, including beef, pork, and poultry.
• Forming plant-based patties and balls from suitable mixtures.
• High-volume food preparation in butcheries, food factories, and large commercial kitchens.

Typical capacity

For this class of equipment, throughput commonly ranges from 1,000 to 3,000 pieces per hour, depending on product size and complexity.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with varying power consumption based on motor size.

Construction material

Equipment in this category is generally constructed from food-grade stainless steel for hygiene and durability.

Footprint

A machine of this specification typically occupies a floor area of approximately 0.5 to 1 square metre, plus space for operation and maintenance.

Product size range

Commonly, burger diameters range from 80mm to 130mm, and meatball diameters from 20mm to 40mm, with adjustable thickness.

Certifications

Units are typically CE compliant for the European market, and may hold additional certifications such as ETL Sanitation and cETL Safety for North American markets.

Stacking height

For units with a stacking function, a useful stacking height of around 80mm is commonly found.

• What types of meat can this machine process?

  This type of forming machine is designed to process various ground meats, including beef, pork, lamb, and poultry. It can also handle suitable plant-based mixtures.

• Is the machine easy to clean?

• Can it produce different sizes of burgers and meatballs?

• Does it require a paper interleaver?

• What maintenance is typically required?

• Is this machine suitable for continuous operation?

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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