Recognisable?
01
Your HACCP log shows a temperature exceedance you cannot explain. The inspector asks. You do not have a good answer.
02
Meat in the display counter discolours faster than it should. Customers see it. You throw away products you have already bought.
03
Your refrigeration has been running on a higher setting for years. The electricity bill no longer adds up - but a breakdown is also something you cannot afford.
Free Kitchen Check
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Start free kitchen checkTemperature-safe, HACCP-compliant and available for immediate delivery.
Hoshizaki refrigerators, freezers and refrigerated counters are quiet, stable and demonstrably reliable for your HACCP records.
Pates, rolled roasts and cooked meat - every time at the right core temperature.
Many butchers use a Rational iCombi for preparations that demand precision: pates at an exact core temperature, rolled roasts in their own juices, cooked products for the display counter or catering requirements.
With the core temperature probe the process stops automatically at the right point. You set it once, then it always runs the same way - regardless of who operates the appliance.
Type of butcher's shop
Every butcher's shop has a different structure, but the demands on refrigeration are always the same.
Artisan butcher
Own processing, display counter, varying daily turnover. Your refrigeration is running before seven in the morning.
Butcher with processing department
Refrigeration and preparation must be aligned with each other.
Meat wholesaler
Refrigeration capacity, freezer space and HACCP records are a daily priority.
Butcher with catering department
Preparation on a larger scale requires different appliances from day-to-day business.
Why butchers choose JMGT
We advise based on your products and storage temperatures - not from a standard catalogue.
Hoshizaki direct from stock
No weeks of waiting when you need refrigeration now.
Rational service through JMGT
We handle service on Rational appliances ourselves - no referrals.
HACCP-aware advice
Advice based on your products and storage temperatures.
Installation and practical knowledge
We know how a butcher's shop works.
Frequently asked questions
Questions about butchery equipment
Which Hoshizaki refrigeration suits a butcher's shop?
For the display counter: Hoshizaki Advance (HACCP-compliant interior design, data logger). For storage: walk-in cold room with R290, separate freezer solution. For under the worktop: Hoshizaki refrigerated counters.
How do I size a cold room for a butcher's shop?
Rule of thumb: 10–15 m³ cold room per €100,000 of meat turnover per year. Plus 4–8 m³ of freezer space. Two separate areas for raw meat and processed products recommended.
How do I reduce HACCP risks in my butcher's shop?
Automatic temperature logging via Hoshizaki Advance, walk-in cold room with digital temperature monitoring, separation of raw meat and processed products, regular maintenance appointments. JMGT supplies system-compliant solutions.
Does JMGT have experience with butcher's shops?
Yes, butchers are one of our core sectors. We supply family butcher's shops and larger meat processors. Plus ice machines (Hoshizaki FM-series flake ice) for presentation and shelf life.
What does a complete butcher's refrigeration setup cost?
For a medium-sized butcher's shop: around €35,000–€75,000 for walk-in cold room and freezer room, display refrigeration, refrigerated counters and ice machine. JMGT delivers turnkey including installation.