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Meat Grinders

Commercial Meat Grinders in Toronto & Canada

Grind, mince, and prep meat at any volume with Phoenix Food Equipment's Meat Grinders collection, covering everything from a countertop unit for a small butcher shop to a heavy-duty floor model for a full processing plant. Grinder size numbers — 8, 12, 22, and 32 — refer to the plate and knife diameter, not the machine's footprint, so a bigger number always means more meat through the head per minute. Our LEM lineup covers the light-duty, countertop end of that range, sizes 8 through 32, along with a full accessory line of grinder plates, knives, stuffing tubes, and a foot switch for hands-free operation. Pro-Cut and Javar step up to standard-duty floor models with large feeding pans and single or three-phase power, while Hobart tops the lineup with heavy-duty grinders built for continuous, high-volume use. Need mixing built in? Our Meat Mixers collection covers standalone mixers and grinder/mixer combo units separately. Whether you're running a butcher shop in Toronto, a sausage kitchen in Mississauga, or a restaurant right here in Vaughan, we ship meat grinders across the GTA — Hamilton and Markham included — and nationwide across Canada.

Frequently Asked Questions

Common questions we hear from operators.

What do meat grinder sizes like 8, 12, 22, and 32 mean?

Meat grinder size numbers refer to the diameter of the grinder plate and knife assembly, not the machine's physical footprint — a size 8 plate is roughly 2 inches across, while a size 32 is closer to 4 inches, and the bigger the plate, the more meat the head can push through per minute. A size 8 or 12 grinder, like our LEM countertop units, suits a butcher counter or small sausage kitchen grinding in smaller batches, while a size 22 or 32 machine from Pro-Cut, Javar, or Hobart is built for continuous, high-volume grinding in a processing plant. We carry grinders across that full size 8 to 32 range, so you can match plate size to your actual throughput instead of guessing.

What's the difference between a light-duty and heavy-duty commercial meat grinder?

Light-duty grinders, like our LEM lineup, use a smaller motor — roughly 0.5 to 1.5 HP — built for shorter, intermittent runs, a good fit for a butcher shop or restaurant grinding in batches throughout the day. Heavy-duty grinders, like our Hobart lineup, use a larger motor and heavier-gauge components rated for continuous operation, built for a processing plant or a high-volume butcher running the grinder for hours at a stretch. Pro-Cut and Javar grinders sit in between as standard-duty machines, with motors from 3/4 HP up to 5 HP depending on size. We carry all three duty tiers, so you can match the grinder to how many hours a day it'll actually run.

What accessories does a meat grinder need for sausage making?

To turn a meat grinder into a sausage stuffer, you'll need stuffing tubes sized to your casing, along with the grinder's own knives and plates kept sharp and in good condition — dull blades tear meat instead of cutting it cleanly, which affects both texture and food safety. A foot switch is a popular add-on too, freeing up both hands to guide meat and casing instead of reaching for a power switch mid-grind. Our LEM accessory lineup covers all of this — plastic stuffing tubes, replacement knives and plates sized 8 to 32, and a dedicated foot switch built to fit our LEM grinders directly.