Butcher Shops
Butcher Shops
Butcher Shops
Butcher Shops
Commercial Fridges and Commercial Freezers
Tecnodom MR80 1520mm Self-Serve Deli Display – Black, 2 Doors
Commercial Kitchen Equipment
Matador TC8 Heavy Duty Meat Mincer | Commercial Grinder Australia
Butcher Shops
Buying Guide: Equip Your Butcher Shop
Processing equipment – slicers, saws & mincers
Choose slicers for portion control, bone saws for carcass cutting, and mincers for bulk ground meat production.
Display & storage – fresh presentation
Refrigerated meat displays keep cuts at safe temps and boost sales; cold rooms or freezers extend storage life.
Output capacity – match daily demand
Small butcheries may need light-duty units; high-volume shops require heavy-duty continuous operation models.
Compliance & hygiene – meet standards
Ensure all equipment complies with FSANZ food safety rules for handling raw meat and easy-to-clean design.
Power & installation – single vs three-phase
Most slicers/mincers run on 10A; heavy-duty saws or cold storage may need 3-phase or plumbing for drainage.
FAQ
What equipment is essential for a butcher shop?
At minimum: slicer, bone saw, mincer, refrigerated display, and safe cold storage.
What’s the difference between a meat slicer and a mincer?
Slicers portion cuts with precision; mincers grind meat for sausages, patties, or bulk processing.
How do I keep meat displays hygienic?
Choose refrigerated units with easy-clean glass, stainless steel trays, and reliable 0–4°C holding.
Can sausage fillers handle high-volume production?
Yes, commercial fillers are designed for bulk batches and come in manual or hydraulic models.
Do you provide installation and nationwide delivery?
Yes, AU-wide delivery in 1–7 days; installation support available in major metro areas.