A business in the food industry such as a butchery can be an excellent idea if we consider a study conducted by Strategis which confirms that over 90% of the urban population frequently eats meat be it chicken, pork, sheep or venison.

"None meal without meat” and " the best vegetable is pork ", seem to be the slogans that romanians are guided by when it comes to the intake of proteins necessary for the human body. They spend on average 100 lei per week on meat and in terms of places where they buy their meat, butchers shops and markets specializing in meat processing are highly valued.

Customers' trust in butchers shop and meat markets is dictated by decision factors such as the quality and freshness of the products, food safety represented by compliance with hygiene standards. The raw meat sold to consumers must be fresh and purchased only from a sanitary-veterinary authorized suppliers and its storage, processing and packaging must be done in sanitized spaces.

Opening a butchery can be a good business opportunity because it serves the majority of the population. In addition, in the last few years, consumers are increasingly valuing the quality of products and the shopping experience, and the purchasing decision is most strongly influenced by the information presented above. In order to be able to meet the highest standards, your butcher shop must be equipped with the right equipments, machineries and tools to be able to offer customers the expected quality.

Machinery, tools and equipment needed in a butchery shop

1. Meat mincer

Butchers shops are using their own meat to turn it into minced meat. For the mixing and chopping operations, professional automatic meat mincers are among the most varied. The automatic meat mincer is perhaps the most recommended equipment in use for large quantities of meat. If you want a more uniform texture, we recommend the meat mincer with mixer and if you want to store the raw material to be minced in temperature conditions that are not met by the room where the mincing operation takes place, we recommend the meat mincer with refrigeration. They come in different sizes depending on the desired texture of the meat and the volume processed.

2. Sausage filling machine

In order for them to take the cylindrical shape of the membrane in which the meat is inserted, you need a sausage filling machine, manual, automatic or hydraulically operated on a pedal, this will make the whole sausage filling process easier.

3. Meat mixer

To produce the tastiest dishes such as: burgers, sausages, meatballs or mici, in addition to the equipment presented above, you will also need the meat mixture to be brought to the right texture and all types of meat used to be homogenized. For these processes and not only we recommend the use of a manual or automatic meat mixer, with fixed or folding head, which will also help in flavoring meats with different herbs and condiments through the mixing process.

4. Hamburgers form machine

Once you have obtained the perfect mix of spices, herbs and meat, the hamburger or meatball former will save you from all the effort of serving and giving equal shape to the meat, turning it on the grill into tasty burgers or traditional meatballs.

5. Meat portioning machine

If you intend for the meat resulting from the chopping process to be sold in portions predetermined by you, after which it will be packed in advance, we recommend the use of a portioning machine. It can be programmed according to your needs and can be introduced in a meat processing line.

6. Bones saw

In a butcher's shop, the meat that reaches the butcher's hand is sectioned and portioned with various tools used by the butcher such as a butcher cleaver, professional knives, etc. . But there are parts like the nape, the chop, the pulp, the ribs for which a lot of effort must be made to be sectioned. The perfect solution to ease this process is the professional bone saw. The table or floor bone saw, with a thicker or thinner blade, is among the indispensable equipment of a butcher's shop.

7. Sausage and salami slicer

Think about how important time is and how fast it passes when the space is crowded with various customers, with chosen sausage cravings. If the serving process becomes a difficult one, although at first this issue may not seem vital to your business, delaying services will have a negative effect on your profit after a certain period of time. When the customer has to wait repeatedly for the preferred sausages to be sliced ​​and packed optimally, in time, he will eventually give up your services, choosing an alternative that offers them the same quality in a short time. To solve this problem, the sausage slicer can help you in a considerable way. Due to its cutting functionalities in a very short time, the productivity of the product serving activity will increase considerably. The quality of meat dishes will be maintained at the highest standards, offering your customers impeccable services.

8. Meat smoker

Smoking meat is still an important process in obtaining meat dishes. In the past, smoking meat was done with improvised means, but today, the possibilities are different, due to the best quality technology, which keeps the dishes safe, allows temperature regulation during smoking, the process being carried out safely. Topk Utilaje Alimentare offers you a wide range of professional smokers for professional butchers shop, regardless of their capacity, meeting the highest standards of performance, safety and ease.

9. Meat refrigerated display cases

Maturation is a process that applies only to beef and is the process of storing meat for a period of time in refrigerated, ventilated and humidity controlled environments, and thus, the taste and tenderization of the meat is improved. The process may seem simple at first glance, but it should only be done safely, removing harmful odors and maintaining cleanliness. The values ​​must be strictly maintained according to parameters such as: the temperature must be kept constant between 2 - 4C, and the humidity must be between 85 - 90%. The refrigerated showcase for meat maturation is the perfect equipment for such a process, being built with the latest technology, the maturation process is drastically reduced and the final result is guaranteed.

Another important aspect to keep in mind is the hygiene rules regarding the production, processing, storage, storage, transport and sale of meat, which means that all products you sell must comply with the principles and procedures imposed by the manual of good practices in public alimentation. (HACCP).

Specially developed for this purpose are sterilization and sanitation equipment, short or long term cold storage, meat mixers with refrigeration, cold rooms with standard or custom sizes, with refrigeration or freezing function, and even refrigerated cabinets for meat maturation.

Moreover, you must emphasize the coherence of the functional flows, as well as the compartmentalization, arrangement and proper equipment of the space. Remember that in the case of a butcher's shop, the protection norms as well as the finishes must respect a whole series of legal requirements.

When it comes to the equipment needed for your butchery shop, TOPK comes to your help by providing you with a wide range of professional food equipment.

With 24 years of experience in HoReCa, the company offers complete equipment solutions for butchers shop, but also for restaurants, catering, fast food, cafes, pizzerias, bars, pretzels, pastries, ice cream parlors, confectioneries, bakeries, grocery stores, supermarkets, professional laundries and cleaners, cold stores.

From consulting, planning, installation and service, TOPK offers you all the facilities you need.