Meat Cutter 23
The Meat Cutter 23 is a professional bowl cutter used for chopping, mixing, and emulsifying meat products in butcher shops and food preparation facilities. It supports consistent batch processing where controlled texture and uniform blending are required. The machine is commonly applied in meat processing operations across Oman where compact processing equipment is needed. With a 23-liter stainless steel bowl and knife speeds of 1500 and 3000 rpm, the unit enables operators to produce coarse minced meat or finely emulsified mixtures within controlled processing cycles.
The Meat Cutter 23 is designed for precision chopping and mixing of meat mixtures in commercial butchery rooms and food processing kitchens. Bowl cutters are commonly used for producing minced meat, seasoned fillings, sausage mixtures, and emulsified meat products where consistent texture and ingredient distribution are required.
The machine combines a rotating stainless steel bowl with a high-speed knife assembly. During operation, the bowl circulates the meat mixture through the cutting zone while the knives progressively reduce particle size and distribute spices or additives throughout the batch. Operators can select knife speeds of 1500 or 3000 rpm depending on the required chopping intensity.
Facilities in Muscat and Sohar often install machines of this capacity for small to medium production batches within butcher shops, hotel kitchens, and food preparation centers. The 23-liter bowl volume allows controlled production without excessive product exposure time.
The bowl rotates at either 12 or 24 rpm to keep product flow constant under the knife set. The bowl is manufactured from cast stainless steel with a structural thickness between 10 and 20 mm, enabling precise knife clearance. A stainless steel monobloc frame supports the machine structure and limits movement during operation. The overall equipment weight of around 260 kg provides a stable working platform during repetitive chopping cycles.
Technical Specifications
| Product Code | TITANE 23L |
| Tension | TRI, 400V, 50 Hz |
| Capacity | 23 L |
| Bowl speed | 12/24 tr/min |
| Knives speed | 1500 et 3000 tr/min |
| Bowl motor power | 0.4 Kw - 0.5 Kw |
| Knives motor power | 3.3 Kw - 4.4 Kw |
| Bowl | A cast stainless steel bowl thickness 10 at 20 mm |
| Weight | 260 kg |
Key Features
- 23 L cast stainless steel bowl suitable for meat chopping and mixing batches
- Knife rotation speeds of 1500 rpm and 3000 rpm for variable cutting intensity
- Rotating bowl operating at 12 rpm or 24 rpm for controlled product circulation
- Six-knife cutting configuration supporting fine chopping and emulsification
- Stainless steel bowl construction with thickness ranging from 10–20 mm
- Rigid monobloc frame fabricated from heavy stainless steel plates
- Low-voltage electrical control system operating at 24 V
- Smooth lid and body design reducing areas difficult to clean
- Machine weight approximately 260 kg ensuring stable operation
Meat Cutter 23
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Frequently Asked Questions
The Meat Cutter 23 is frequently used in butcher shops, hotel kitchens, and small food production facilities that prepare minced meat, seasoned meat blends, and sausage mixtures. Processing environments in Muscat and Sohar often rely on bowl cutters to achieve consistent meat texture and proper distribution of ingredients.
The rotating bowl ensures that the meat mixture continuously passes through the knife cutting zone. With bowl speeds of 12 or 24 rpm, the product circulates evenly, allowing uniform chopping and mixing. This controlled movement prevents uneven cutting and supports consistent batch processing.
Yes. The two selectable knife speeds allow operators to perform different levels of chopping. Lower speed is suitable for coarse mincing or mixing ingredients, while higher speed is used for finer chopping and emulsification required in sausage production and similar meat preparations.
The equipment weighs approximately 260 kg and uses a rigid stainless steel monobloc frame. This construction helps maintain stability during operation, reducing vibration and allowing consistent knife performance even during repetitive processing batches.
After each processing cycle, operators generally remove residual meat from the bowl and knives, rinse the cutting chamber, and sanitize the internal surfaces. Smooth stainless steel construction simplifies this procedure and helps maintain hygiene standards required in food preparation facilities.
The 23-liter bowl volume is appropriate for controlled batch production where moderate quantities of meat mixtures are prepared. Regional food preparation kitchens and butcheries in cities such as Salalah or Nizwa often use machines of this size for consistent and manageable batch processing.
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