Choosing a Keema Machine
A keema machine turns chicken or mutton into evenly minced keema for kebabs, samosas, kofta and keema curries. Restaurants, caterers and meat shops use one to save time and get a consistent texture that is hard to achieve by hand.
Before you order, decide
- Output: how many kilos you mince in a day and at peak. A slightly larger machine avoids overworking the motor.
- Cutting plates: different hole sizes give coarse or fine mince, so ask for the plates your recipes need.
- Contact parts: feed tray, worm and cutting parts should be stainless steel and easy to take apart for washing.
- Safety: a pusher and feed guard keep hands away from the worm.
Chill the meat before mincing and clean every part straight after use. For high-volume processing units, see our industrial meat mincers.
