Tamale Equipment

Common Types and Configurations

• Manual tamale machine: La Tamalera floor model with hand crank. Produces 48 to 50 tamales per 5 to 8 minute cycle. Five diameter sizes from 1 inch to 2 inch. Made in the USA. Suited to small restaurants, caterers, and food trucks.
• Fully electric tamale machine: Free-standing floor model with single-operator electric cycle. Produces 480 tamales per hour at 1.25 inch diameter. Three diameter sizes. 110V single phase. Made in the USA.
• Automatic electric tamale machine with table and cutter: Floor system producing 200 dozen tamales per hour, equal to 2,400 per hour. 240V single phase. Single-operator. Four extruder variations from 1 inch masa to 1⅜ inch masa.
• Stainless steel conveyor with tamale cutter: Four-foot conveyor on heavy-duty casters. Pairs with the electric tamale machine for in-line cutting and increased automation.
• Tamale and barbacoa steam cooker: Electric steam cooker with 100 dozen tamale capacity. Steams tamales and slow-cooks barbacoa from the same unit for full Hispanic menu production.
• Convertible to churro maker: The manual machine and the automatic machine both accept attachments for churro production. The manual also converts to a meat stuffer for sausage.

What to Look at Before You Buy

• Daily tamale production: Match throughput to your peak shift. Manual cycle produces 360 to 600 tamales per hour. Fully electric produces up to 480 per hour. Automatic with table and cutter produces 2,400 per hour.
• Tamale diameter: Choose the cylinder or extruder size that matches your tamale recipe. Manual machine offers five sizes from 1 inch to 2 inch. Electric offers three sizes. Automatic offers four extruder variations.
• Manual vs electric vs automatic: Manual costs less and needs no electrical service. Electric reduces operator effort at 110V. Automatic at 240V is the commissary-scale option for tamale wholesalers.
• Meat preparation: El Toro machines do not require ground meat. The meat is cooked, refrigerated overnight to congeal fat, then chopped or pulled. Time savings on prep matter at commercial volumes.
• Multi-product versatility: The manual machine and the automatic system both adapt to make churros. The manual also converts to a meat stuffer for sausage. One machine can serve multiple product lines.
• Footprint: The manual is 41 inches tall on an 18 by 12 inch base. The electric is a free-standing floor model. The automatic combined system is 100 inches long. Confirm fit before ordering.

Frequently Asked Questions

What is a commercial tamale machine?

A commercial tamale machine automates the forming of tamales. It deposits masa and meat into a corn husk in a single mechanical cycle, replacing hand-rolling. Hand-rolling is the slowest step in tamale production. Commercial tamale machines are used by restaurants, caterers, supermarkets, food trucks, and tamale wholesalers to produce hundreds to thousands of tamales per shift.

Does the meat need to be ground for a tamale machine?

The El Toro tamale machines do not require ground meat. The meat is cooked as you normally would, refrigerated overnight so the fat congeals, then chopped or pulled apart before loading into the meat cylinder. The machine accepts chopped or pulled meat directly. This saves the grinding step in tamale prep.

How many tamales can a commercial tamale machine make per hour?

Catalog units range from around 360 tamales per hour to 2,400 tamales per hour. The manual tamale machine produces 48 to 50 tamales per 5 to 8 minute cycle. That equals about 360 to 600 tamales per hour with two operators. The fully electric machine produces 480 tamales per hour at 1.25 inch diameter, with a single operator. The automatic electric machine with table and cutter produces 200 dozen tamales per hour, equal to 2,400 per hour. Larger tamale diameters reduce per-hour count.

Related Categories

• Meat Grinders
• Planetary Dough Mixers
• Tortilla Dough Presses
• Commercial Steam Tables

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