The meat grinder size number (#8, #12, #22, #32, #42) names the head, which sets the diameter of the plate and knife it takes. It is not horsepower and not pounds per minute. A bigger number means a wider plate and, on the same class of machine, more output. For most restaurants a #12 handles daily burgers and sausage, a #22 suits a busy butcher counter, and a #32 or #42 floor model is built for processors grinding hundreds of pounds an hour.
Below we cover what each size means, which plate to use for which grind, hub attachments versus dedicated grinders, and how to pick a commercial meat grinder for your volume.
What the meat grinder size number means
The number is an industry size for the grinder head. Plates, knives and stuffing tubes are made to fit a given number, so a #12 plate is generally made to fit #12 heads across brands, provided the notch or hub style matches. A WebstaurantStore buying guide notes that #12, #22 and #32 are the most common commercial sizes.
The size does not tell you motor power. Univex lists a 1 HP motor on both its #12 MG89 and its #22 MG22, while its #32 and #42 floor models use 4 HP and 7 HP three phase motors. Always read the output rating, not just the head number.
Meat grinder size chart: plate diameter and output
Plate diameters below come from LEM’s stuffing plate listing, which gives the outside diameter for each size. Our own Univex #12 plate listing also gives 2 3/4 inches for #12. Output figures are from Univex’s official product pages for each model.
| Size | Plate diameter | Example model | Rated output (manufacturer) |
|---|---|---|---|
| #8 | 2 3/8 in | Plates and parts only | Not listed |
| #12 | 2 3/4 in | Univex MG89 bench grinder | 8 to 12 lb per minute, first grind, 3/16 in plate |
| #22 | 3 1/4 in | Univex MG22 countertop | 25 lb per minute, first grind, 3/16 in plate |
| #32 | 3 7/8 in | Univex MG32 floor model | 700 to 1,100 kg per hour |
| #42 | Not listed | Univex MG42 floor model | 1,300 kg per hour |
Sources: Univex MG89, Univex MG22, Univex MG32 and Univex MG42. Output depends on plate size, meat temperature and how the operator feeds it, so treat these as ceilings.
Grinder plate sizes and what each grind is for
Hole size controls texture. LEM’s #32 plate listing describes typical uses for each hole size, and those uses apply to any head size:
- 1/8 in (3 mm): fine grind for hamburger, bologna, hot dogs and jerky.
- 3/16 in (4.5 mm): second grind, coarse hamburger, and breakfast, Polish or German style sausage. This is the plate Univex ships on the MG89 and MG22.
- 1/4 in (6 mm): coarse sausages such as summer sausage, salami, pepperoni and snack sticks.
- 3/8 in (10 mm): first grind, chili and chorizo.
- 1/2 in (12 mm): coarsest common plate, for the first grind, coarse chili and stew meat.
A common workflow is a coarse first grind, then a second pass through a finer plate. We stock Univex plates in all five hole sizes for #12 heads, such as the Univex #12 1/8 in plate ($41.06), and for #22 heads ($47.76 each). Our MG32 and MG42 accessories from Univex are metric (5, 6, 8 and 10 mm plates).
Kidney plates and sausage stuffer tubes
A kidney (stuffing) plate has three large kidney shaped holes. LEM describes its stuffing plates as made for stuffing sausages or filling meat bags, and notes they are used without a grinder knife. We carry Omcan stainless kidney plates in #8, #12, #22 and #32, including the Omcan #12 kidney plate ($17.14) and Omcan #22 kidney plate ($23.00). Pair one with a stuffer tube such as the Univex #12 1/2 in sausage stuffer ($28.49).
Hub attachment vs dedicated commercial meat grinder
If you already own a planetary mixer with a #12 attachment hub, a chopper attachment is the cheapest way into grinding. The Hobart 12TIN-C/EPAN #12 hub meat grinder attachment ($1,611.40) includes a tin plated cast iron cylinder, worm, adjusting ring, knife, 1/8 in plate and a 12 inch stainless pan. Hobart’s instruction manual lists optional plates from 5/64 to 11/16 in, calls for 3rd speed on 3 speed Legacy mixers (2nd on 4 speed models), and warns never to run it without meat or lubrication.
The tradeoff: the mixer is tied up while you grind. If you grind every day, or grind while dough is mixing, a dedicated machine pays off. Our commercial mixer size guide explains attachment hubs if you are still choosing a mixer.
Countertop vs floor model
Countertop and bench grinders plug into a standard outlet. Univex lists both the MG89 and MG22 at 120/60/1.
- Univex MG89 bench grinder, $1,475.48: #12 head, 1 HP belt drive, stainless pan, 3/16 in plate. Univex markets it for small schools, nursing homes and restaurants.
- Univex MG22 countertop grinder, $2,909.06: #22 head, 1 HP direct drive, 16 x 24 in aluminum feed pan, storage container and stomper.
Floor models run on three phase power and have large hoppers with a safety microswitch.
- Univex MG32 floor grinder, $7,456.98: #32 head, 4 HP, oil bath gearbox.
- Univex MG42 floor grinder, $7,908.59: #42 head, 7 HP.
Confirm your voltage and phase before ordering a floor model. A licensed electrician and your local code have the final word on the circuit.
How to choose a meat grinder size for your business
- Restaurant grinding in house burgers: a #12. Use a hub attachment if your mixer has a free #12 hub, or the MG89 if you want a standalone unit.
- Butcher counter or deli: a #22 like the MG22 handles steady daily volume on a 120V outlet, at a rated 25 lb per minute on the first grind.
- Deer processor or meat plant: seasonal surges reward a #32 or #42 floor model. Look at hourly output and confirm three phase power first.
Plan for growth. Moving from #12 to #22 means new plates, knives and tubes, so buy the size you expect to need in a few years. Browse the full Univex lineup or our commercial kitchen equipment guide to plan the rest of your prep line.
Safety and cleaning basics
Univex’s MG8912 operator manual is direct: never put fingers in the throat of the grinder, use the stomper, and do not use the stomper to force feed faster than the machine processes. Never put fingers or objects into plate holes. The MG32 and MG42 manual adds that plates with holes larger than 8 mm need an outlet guard.
For cleaning, WebstaurantStore’s meat grinder maintenance guide recommends unplugging, disassembling, washing in hot soapy water, rinsing, sanitizing, drying fully and applying food grade lubricant. It advises cleaning right after each use and keeping parts out of the dishwasher. Univex says never to hose down or immerse the drive unit. For better results, WebstaurantStore’s buying guide suggests chilling the plates, knife, feed tube and auger before grinding. Slicing too? See our meat slicer buying guide.
Frequently asked questions
Is a #12 or #22 meat grinder size better?
A #22 has a wider plate (3 1/4 in vs 2 3/4 in) and, on Univex’s models, a higher rating: 25 lb per minute for the MG22 vs 8 to 12 lb for the MG89. Choose #12 for light restaurant use and #22 for daily butcher volume.
Are grinder plate sizes interchangeable between brands?
Generally the number is the fit standard, so a #12 plate fits #12 heads. Check the notch or hub style, and confirm with the manufacturer’s parts list.
What plate should I use for burgers?
LEM lists 1/8 in for hamburger and 3/16 in for a coarser second grind. Many kitchens grind once through 3/8 in, then again through 3/16 in.
Does a commercial meat grinder need special power?
Univex’s MG89 and MG22 run on 120V single phase. The MG32 and MG42 need three phase power, so have an electrician confirm your service.
Need help choosing a meat grinder?
Call us at 866-777-2590, Monday to Friday 9AM to 6PM PST, and we can help match a head size to your volume. Orders of $999 or more ship with free freight; smaller orders ship for a $200 flat rate. See our return and refund policy before you order.
