For butchery & meat processing
Professional butchery equipment for processing, prep, refrigeration and cleaner hygiene workflows
From meat grinders and mincing machines to slicing, peeling and prep equipment, refrigeration, stainless work areas, storage and dishwashing: this page brings together the key product worlds for butchery and meat-processing operations in Switzerland.
Slicing, peeling & prep equipment
For clean prep work, portioning and repeatable daily workflows, slicing, peeling and prep machines form the base of efficient production zones.
Meat grinders & mincing machines
When meat must be processed hygienically, reliably and with stable throughput, grinders and mincing machines are among the most important equipment choices.
Vegetable washers & salad dryers
In mixed prep environments, vegetables, herbs and side components also need to be cleaned quickly and reproducibly. The right washing logic takes pressure off the team.
Built for Swiss butcheries and processing teams
Equipment for meat processing, prep production, portioning, cold-chain handling and hygienic work zones.
From prep to cleaning
Preparation, processing, cooling, staging and cleaning work together coherently.
Showroom & guidance
Compare equipment in Gretzenbach and get practical recommendations.
Reach the right choice faster
Direct entry points into the right collections save time during planning and purchasing.
Butchery & processing product worlds
The key equipment and work zones behind stronger butchery and processing workflows
Whether you run a traditional butcher shop, a prep-and-processing area or a mixed production environment, the right setup stabilises hygiene, cold-chain discipline and daily throughput.
PrepSlicing, peeling & prep equipment
For clean prep work, portioning and repeatable daily workflows, slicing, peeling and prep machines form the base of efficient production zones.
View prep equipment →
ProcessingMeat grinders & mincing machines
When meat must be processed hygienically, reliably and with stable throughput, grinders and mincing machines are among the most important equipment choices.
View meat grinders →Vegetable washers & salad dryers
In mixed prep environments, vegetables, herbs and side components also need to be cleaned quickly and reproducibly. The right washing logic takes pressure off the team.
View washing equipment →
RefrigerationRefrigerated tables, fridges & freezers
For raw product, staging and a stable cold chain, you need refrigeration that matches your daily throughput and space plan precisely.
View refrigeration →
StainlessWorktables & work surfaces
Robust stainless work areas create hygienic prep zones, clear staging areas and cleaner transitions between processing, portioning and packaging.
View stainless work areas →
HygieneDishwashing & cleaning equipment
Strong meat processing does not end at the machine. Efficient washing, cleaning and daily hygiene planning reduce risk and protect the team.
View dishwashing equipment →Planning & selection
What really matters when choosing throughput, cold chain, workstation logic and cleaning
The right butchery setup depends on product type, daily volume, cooling needs, cleaning standards, available space and how prep, processing, staging and hygiene should interact. When these zones are planned coherently, operations become safer, faster and more reliable.
Plan product type, daily volume and throughput realistically
Which products do you process daily, what volumes peak during the week and how tight are your cooling and cleaning windows? These answers shape the machine class and workstation logic.
Think prep, processing and cold chain together
A strong butchery works best when prep, processing, interim storage and cleaning are planned as one connected workflow.
Factor in hygiene, cleaning and space from the start
Before buying, cleaning access, material quality, workstation area, power needs, cold-chain handling and daily labour effort should be clarified carefully.
Planning a new butchery or upgrading your meat-processing setup?
We support businesses across Switzerland in selecting processing machines, refrigeration, stainless work areas, storage and dishwashing equipment that work together from prep to cleaning.
for single units and complete fit-out projects.
for comparison, selection and personal advice.
for butchery, meat processing, prep production and hygiene-driven workflows.
FAQ
Frequently asked questions about butchery and meat-processing equipment
Which equipment matters most for a butchery or meat-processing setup?
That depends on your focus. In many cases, prep machines, a meat grinder or mincing machine, refrigeration, stainless work surfaces and dishwashing equipment form the essential operating base.
When are professional meat grinders and mincing machines especially worth it?
They are especially valuable when throughput is regular, hygiene expectations are high and meat must be processed safely, quickly and reproducibly.
What should I pay special attention to when planning a processing zone?
Cold-chain discipline, cleaning, route planning, ergonomic work surfaces, material separation and how cleanly prep, processing and staging fit together are all key factors.
Do you deliver butchery and meat-processing equipment throughout Switzerland?
Yes. M&R Gastro delivers across Switzerland and can also support selection, showroom visits and project planning for butchery, processing and hygiene-driven concepts.