Mince is notorious for causing outbreaks of food illnesses, the results of which can be devastating. One reason may be that a butcher needs to work with the product for long periods of time out of the refrigerator.

Equipment that helps butchers comply with health and safety legislation is becoming increasingly popular - from clocks that time how long hands are being washed to guards on sharp machinery.

A new refrigerated mincer from Digi has just been launched, which has an automatic working temperature of -2°C to +4°C. It has a large refrigerated hopper and a 150w refrigerated compressor to ensure the meat stays cool.

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