Food Preparation

Mixers

A Commercial Dough Mixer is essential for any bakery, pizzeria or kitchen producing bread, dough or batter at volume. Hand-mixing simply cannot keep pace with daily commercial demand, and an underpowered mixer will burn out fast under continuous use.

The Commercial Dough Mixer Electric 30L (£650) suits independent bakeries and pizzerias producing moderate daily volumes, with enough capacity to handle multiple batches per shift. For larger-scale production, the 80L High Quality Automatic Commercial Electric Dough Mixer (£2,450) is built for bakeries and pizza businesses running high-volume dough production, with automatic mixing cycles that free up staff time during busy periods.

Mincers

A commercial meat Mincers is a core piece of equipment for butchers, restaurants and food producers who need fresh minced meat on demand rather than relying on pre-minced stock. Grinding in-house gives you full control over the cut, fat ratio and freshness — and it’s typically cheaper than buying pre-minced meat at volume.

The Heavy Duty Commercial Meat Mincer Size 22 (now £449, was £549) is a solid choice for butchers and restaurants processing moderate daily volumes. For higher throughput, the Heavy Duty Commercial Meat Mincer Size 32 (£549) steps up in capacity and motor power, suited to busier butchery operations and food production sites.

Juicers & Butchery Equipment

For juice bars, cafés and health-food businesses, a commercial juicer turns fresh fruit into a fast-selling, high-margin product without the slow extraction times of domestic machines. Our range includes high-output orange juicers built for continuous daily use, including models rated for 40 oranges per minute with stainless steel construction for easy cleaning and food-safe durability.

On the butchery side, we stock commercial bone saws for processing larger cuts of meat — heavy-duty stainless steel machines built for butchers and meat processors who need to break down carcasses safely and efficiently, well beyond what a standard kitchen knife or mincer can manage.

Frequently Asked Questions

Q: What size dough mixer do I need for a small bakery?

A: A 30L commercial dough mixer is typically enough for an independent bakery or pizzeria producing moderate daily batches. If you are scaling up to high-volume production, an 80L automatic mixer reduces manual handling and speeds up output during busy periods.

Q: What is the difference between a size 22 and size 32 meat mincer?

A: The number refers to the plate and worm size, which determines throughput. A size 22 mincer suits moderate daily volumes for restaurants and smaller butchers, while a size 32 handles higher capacity and is better suited to busier butchery operations.

Q: Is it cheaper to mince your own meat than buy pre-minced?

A: For businesses going through meat regularly, mincing in-house is usually more cost-effective than buying pre-minced stock, and gives you control over the fat ratio, freshness and cut used. The mincer pays for itself faster the higher your volume.

Q: Do commercial juicers need much maintenance?

A: Commercial juicers need regular cleaning after each use to stay food-safe and maintain output, but stainless steel construction makes this straightforward. Beyond cleaning, they require minimal maintenance compared to other commercial kitchen equipment.