Manual Patty Formers for Hamburgers
Manual Patty Formers are compact mechanical tools used to shape minced meat into uniform hamburger patties for food preparation operations. They are widely used in butcher shops, catering kitchens, and food retail preparation counters throughout Oman. These units support consistent patty formation without electrical operation. Standard patty diameters range between approximately 100 mm and 130 mm, while finished patty weights typically vary from about 120 g to 200 g depending on mixture density and forming plate selection.
Manual Patty Formers are designed to compress minced meat into uniform burger patties through a simple mechanical pressing action. The operator places a measured portion of meat into the forming mold and presses the handle to compact the mixture into a circular patty.
In butcher preparation rooms and catering kitchens in Muscat and Sohar, these units are used to prepare burger patties for restaurants, retail meat counters, and ready-meal kitchens. The manual operation allows staff to produce consistent patty sizes while maintaining control over portion weight and mixture composition.
Forming molds are available in different sizes, producing patties with diameters around 100 mm, 110 mm, or 130 mm. Depending on the meat mixture, the finished burger weight can range between approximately 120 g and 200 g.
The equipment body is manufactured from aluminum alloy for structural durability, while food-contact parts are made from stainless steel to maintain hygiene standards. Machine weight varies from approximately 4 kg to 5.7 kg depending on the model.
These machines are commonly installed on preparation counters where operators form burger patties before cooking, freezing, or packaging.
Technical Specifications
| Product Code | MP100 | C-95D | 95F |
| Show Price | Show Price | ||
| Diameter of the hamburger (mm) | 100 | 110 | 130 |
| Hamburger weight (g) | ~120 | 150 | 200 |
| Net weight (kg) | 4.9 | 4 | 5.7 |
Key Features
- Manual press mechanism used to shape minced meat into burger patties
- Available forming diameters of approximately 100 mm, 110 mm, and 130 mm
- Typical patty weight range between approximately 120 g and 200 g
- Aluminum alloy machine body designed for countertop installation
- Stainless steel food-contact surfaces for hygienic meat preparation
- Machine weight between approximately 4 kg and 5.7 kg depending on model
- Suitable for butcher shops, catering kitchens, and food retail counters
- Food-safe cellophane sheets supplied to assist with patty removal
- Components designed for easy cleaning between production batches
Manual Patty Formers for Hamburgers
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Frequently Asked Questions
Manual Patty Formers are commonly used in butcher shops, restaurant kitchens, catering companies, and small food production units. In cities such as Muscat and Sohar, they are installed on preparation counters where minced meat is shaped into burger patties before cooking, freezing, or retail packaging.
Patty thickness is controlled by the forming mold design and the amount of meat portion placed inside the chamber. Operators measure the portion weight before pressing. This simple method allows consistent patty dimensions while maintaining flexibility for different menu requirements or product specifications.
Yes. Manual Patty Formers can process mixtures that include minced meat combined with breadcrumbs, herbs, vegetables, or seasoning blends. Many Omani kitchens preparing burger products use mixed recipes, and the press mechanism can compact these mixtures provided they maintain proper binding consistency.
Manual forming equipment requires no electrical power and occupies minimal workspace. This makes it practical for small butcher counters, catering kitchens, and regional food preparation facilities. The equipment also allows operators to adjust production speed according to daily demand.
Cleaning frequency depends on production volume and hygiene procedures. In most food preparation environments, operators clean the forming surfaces after each batch or product change. Stainless steel contact parts simplify washing and help maintain food safety standards in meat preparation areas.
Yes. After forming, patties can be placed onto trays or preparation boards and moved to cooking equipment, refrigeration units, or packaging stations. In food processing facilities near Sohar and Salalah, this manual forming step often precedes freezing or distribution for retail supply chains.
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