Rühle Meat Mixers and Marinating Machines

An industrial meat mixer blends meat with seasonings, binders, marinades and other ingredients evenly, for sausage meat, burger patties, meatballs, kebab mixes, marinated strips, deli products and pet food. Rühle MPR machines mix, tumble and marinate in one machine, often under vacuum, so a single unit can handle several product types. Proquip Solutions is the New Zealand distributor for Rühle.

Mixing under vacuum removes air from the product as it's mixed. This gives a denser, better-bound product with fewer air pockets, better colour and less oxidation, and marinades and seasonings are absorbed faster and more evenly. Rühle MPR machines let you set the vacuum level and how quickly it's applied, so delicate and robust products can each be handled correctly.

Ask about vacuum mixing: sales@proquipx.com

Mixing creates friction, which warms the meat. Warm meat is a food safety risk, binds less well and is more likely to smear fat. A mixer with built-in cooling keeps product cold throughout the batch, so you can mix for as long as the recipe needs without the temperature creeping up. Many Rühle MPR models cool the container directly while mixing.

Size depends on your batch size and how many batches you run per day. The compact MPR 150 holds about 110 kg of meat in a 150-litre container, on a footprint the size of a Euro pallet, which suits butchers and smaller processors. The MPR 220 Turbo and MPR 300 suit medium to larger batches, and the MPR 1500 is built for industrial volumes and intensive kneading.

Tell us your batch sizes: sales@proquipx.com

Mixing time depends on the recipe, but loading and unloading often take longer than the mix itself when done by hand. Larger Rühle MPR models load directly from a standard 200-litre meat trolley, with filling taking seconds and emptying less than a minute, which cuts manual lifting and keeps the line moving. Tell us your current batch cycle, and we'll show where time can be saved.

Ask about batch times: sales@proquipx.com

Yes. Rühle MPR machines are designed to mix, tumble and marinate in one unit, so the same machine can make sausage mix in the morning and marinated chicken in the afternoon. For many processors, that means one machine instead of two or three, saving floor space and capital.

Fat smearing and over-mixing usually come from meat that's too warm, mixing for too long or at too high a speed, or overfilling the mixer. Keeping product cold, using a gentle mixing action and stopping as soon as the mix is even all help. Mixers with two arms, like larger Rühle MPR models, give an even, gentle mix without air pockets, which reduces the risk of overworking the product.