Sausage stuffers... Water vs hydraulic

The place to swap commercial recipes, techniques etc.

Water stuffer vs hydraulic stuffer?

Water stuffer
0
No votes
Hydraulic stuffer
3
100%
 
Total votes : 3

Sausage stuffers... Water vs hydraulic

Postby lulabell » Fri Feb 17, 2012 12:05 am

Hello!
I am currently in the market for a new stuffer, with around a 50 lb. capacity.
I'm weighing the pros and cons of a hydraulic vs a water stuffer. I make a lot of course ground product and need to get through a few hundred pounds a day.
Any advice?
Thank you!!!
lulabell.
lulabell
Registered Member
 
Posts: 9
Joined: Thu Apr 07, 2011 3:47 am
Location: SF Bay Area, CA.

Postby wheels » Fri Feb 17, 2012 12:29 am

At a few hundred pounds a day, I think I'd go the full commercial route. A knee operated job for health and safety.

Something like the US equivalent of this:

http://www.scobiesdirect.com/ItemInfo.a ... No=MX10003

HTH

Phil
User avatar
wheels
Global Moderator
 
Posts: 12019
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby SausageBoy » Fri Feb 17, 2012 12:46 am

FWIW....

Here's a 50 lb. hydraulic stuffer for about $2,000

http://www.texastastes.com/p39.htm
User avatar
SausageBoy
Registered Member
 
Posts: 270
Joined: Sat Nov 26, 2011 3:25 pm
Location: New York State

Postby lulabell » Fri Feb 17, 2012 5:27 am

Holy crap! I've been looking at a similar model, but it costs over three times that amount. Do you use one of these?
lulabell.
lulabell
Registered Member
 
Posts: 9
Joined: Thu Apr 07, 2011 3:47 am
Location: SF Bay Area, CA.

Postby BriCan » Fri Feb 17, 2012 9:22 am

wheels wrote:At a few hundred pounds a day, I think I'd go the full commercial route. A knee operated job for health and safety.

Something like the US equivalent of this:

http://www.scobiesdirect.com/ItemInfo.a ... No=MX10003


Change the name on the make and that's looks just like mine. :D

No problem at 600 lbs + per day (some days more depending on the batch) have been made using one of these

I payed $2000 for mine -- being in the right place at the right time :lol:
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2183
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Postby SausageBoy » Fri Feb 17, 2012 2:05 pm

lulabell wrote:Holy crap! I've been looking at a similar model, but it costs over three times that amount. Do you use one of these?


No, I don't use one like that.
I just happened to stumble upon it a few weeks ago.

:D
User avatar
SausageBoy
Registered Member
 
Posts: 270
Joined: Sat Nov 26, 2011 3:25 pm
Location: New York State


Return to For food service professionals, chefs, butchers etc.

Who is online

Users browsing this forum: No registered users and 1 guest