How does everyone store all their equipment? My new solution:
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I keep most of my equipment in my unfinished basement and carry it up to kitchen to use. As the equipment expanded I knew I needed a better way to store it all than on top of the old kitchen table we have down there for kid crafts.
Picked up a 72”x30” prep table to keep it all organized and set it up right at the bottom of the stairs for easy access.
Still plan to do my work upstairs in kitchen but will likely keep the chamber sealer down there. It is just too heavy to lug. I do have a VacMaster suction sealer in kitchen cabinet for easier access when needed.
Liking the way it worked out!
Jamieson22 looks good. I keep as my stuff in the basement also. Seems no great way to do it. I always put my two cents in on here when people say buy the biggest grinder you can afford. I like to point out where you store your stuff is important to remember. The more years that pass by, the heavier stuff seems to get
hey vegetarians, my food poops on your food!
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Jamieson22 looks good. I keep as my stuff in the basement also. Seems no great way to do it. I always put my two cents in on here when people say buy the biggest grinder you can afford. I like to point out where you store your stuff is important to remember. The more years that pass by, the heavier stuff seems to get
kyle good point. Started with a LEM #8 (well really started with a Kitchen Aid grinder) and ended up with a LEM #22. Bet if I had just started with a #12 I’d never have felt the need to upgrade.
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I keep most of my equipment in my unfinished basement and carry it up to kitchen to use. As the equipment expanded I knew I needed a better way to store it all than on top of the old kitchen table we have down there for kid crafts.
Picked up a 72”x30” prep table to keep it all organized and set it up right at the bottom of the stairs for easy access.
Still plan to do my work upstairs in kitchen but will likely keep the chamber sealer down there. It is just too heavy to lug. I do have a VacMaster suction sealer in kitchen cabinet for easier access when needed.
Liking the way it worked out!
Jamieson22 scattered all over the place, kitchen, basement, garage, and shed
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Jamieson22 looks good. I keep as my stuff in the basement also. Seems no great way to do it. I always put my two cents in on here when people say buy the biggest grinder you can afford. I like to point out where you store your stuff is important to remember. The more years that pass by, the heavier stuff seems to get
kyle I would agree with your comments. My advice is to buy the best equipment you will ever need, not necessarily the biggest. Excess capacity means extra weight, more to wash, and more space to store it all.
Having a good system for storing and operating your equipment is as important as the equipment itself. Rolling carts are really handy for storing and moving heavy things like grinders and slicers. I find myself mounting power equipment in my shop on castors to simplify storage and use.
I like having good work surfaces. It looks like Jamieson22 got a nice work table there. In an ideal world, having all your processing stuff in one room with a good sink for washdown is where we all want to be.
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I keep most of my equipment in my unfinished basement and carry it up to kitchen to use. As the equipment expanded I knew I needed a better way to store it all than on top of the old kitchen table we have down there for kid crafts.
Picked up a 72”x30” prep table to keep it all organized and set it up right at the bottom of the stairs for easy access.
Still plan to do my work upstairs in kitchen but will likely keep the chamber sealer down there. It is just too heavy to lug. I do have a VacMaster suction sealer in kitchen cabinet for easier access when needed.
Liking the way it worked out!
Jamieson22
Nice setup. Been thinking about doing something similar. Right now I fall in line with twilliams with everything scattered all over. -
I made use of a space in the basement laundry room next to the laundry tub. Added cabinets and an eight foot top that has the last 24 inches or so lift off removable. I keep my stuff in two of the base cabinets and in t he tall pantry unit.
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
I made use of a space in the basement laundry room next to the laundry tub. Added cabinets and an eight foot top that has the last 24 inches or so lift off removable. I keep my stuff in two of the base cabinets and in t he tall pantry unit.
Cabinets and top from Home Depot. Spent a touch over a grand originally. These are w2424 with an 18" under cabinet light mounted under each of them. This was about as cheap as a way as I could do this. I purchased slide out drawers for each of the base units too. This is great during the winter for deer season and fall when I grind all of my hamburger for the year.
In February I’ll get 4 separate flats of 18 tomato plants each started on the top and raise next years crop with last years seeds too.
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I’m in the scattered category. Some stuff in a rubbermaid in the garage, finder split between the pantry and freezer, and some on the kitchen counter. Yeah I need to reorganize.
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I keep all my equipment in one unfinished work area in the basement. I do brewing and repair in the same work area, so there is a LOT of gear to maintain and store. I hang a lot of big stuff from the ceiling and other stuff in storage cabinets. The slicer and mixer stays on a carts which get pushed into corners when not used. The grinder/chopper stay on a permanent table that has storage for half sheet baking pans that I use for jerky making. The smoker is pretty much stationary but is on wheels to I can move it around if I unwire the power and disconnect the flue pipe.
Paul
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I keep all my equipment in one unfinished work area in the basement. I do brewing and repair in the same work area, so there is a LOT of gear to maintain and store. I hang a lot of big stuff from the ceiling and other stuff in storage cabinets. The slicer and mixer stays on a carts which get pushed into corners when not used. The grinder/chopper stay on a permanent table that has storage for half sheet baking pans that I use for jerky making. The smoker is pretty much stationary but is on wheels to I can move it around if I unwire the power and disconnect the flue pipe.
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I keep all my equipment in one unfinished work area in the basement. I do brewing and repair in the same work area, so there is a LOT of gear to maintain and store. I hang a lot of big stuff from the ceiling and other stuff in storage cabinets. The slicer and mixer stays on a carts which get pushed into corners when not used. The grinder/chopper stay on a permanent table that has storage for half sheet baking pans that I use for jerky making. The smoker is pretty much stationary but is on wheels to I can move it around if I unwire the power and disconnect the flue pipe.
processhead Very nice and impressive setup. It’s about what I would envision you had.
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processhead Very nice and impressive setup. It’s about what I would envision you had.
Chef said in How does everyone store all their equipment? My new solution::
processhead Very nice and impressive setup. It’s about what I would envision you had.
Thanks, Chef , it has a bit of the mad scientist lab look to it, but it gets the job done for my different interests.
Paul
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Chef said in How does everyone store all their equipment? My new solution::
processhead Very nice and impressive setup. It’s about what I would envision you had.
Thanks, Chef , it has a bit of the mad scientist lab look to it, but it gets the job done for my different interests.
processhead very nice setup
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I keep all my equipment in one unfinished work area in the basement. I do brewing and repair in the same work area, so there is a LOT of gear to maintain and store. I hang a lot of big stuff from the ceiling and other stuff in storage cabinets. The slicer and mixer stays on a carts which get pushed into corners when not used. The grinder/chopper stay on a permanent table that has storage for half sheet baking pans that I use for jerky making. The smoker is pretty much stationary but is on wheels to I can move it around if I unwire the power and disconnect the flue pipe.
processhead Very nice set up, maybe someday I will have something similar.
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I keep most of my equipment in my unfinished basement and carry it up to kitchen to use. As the equipment expanded I knew I needed a better way to store it all than on top of the old kitchen table we have down there for kid crafts.
Picked up a 72”x30” prep table to keep it all organized and set it up right at the bottom of the stairs for easy access.
Still plan to do my work upstairs in kitchen but will likely keep the chamber sealer down there. It is just too heavy to lug. I do have a VacMaster suction sealer in kitchen cabinet for easier access when needed.
Liking the way it worked out!
-
Chef said in How does everyone store all their equipment? My new solution::
processhead Very nice and impressive setup. It’s about what I would envision you had.
Thanks, Chef , it has a bit of the mad scientist lab look to it, but it gets the job done for my different interests.
processhead We bought an old farm house built in 62. I’m just about finished restoring it and then time for me to build my workshop, commercial kitchen, and the ultimate cold room for meat prep. I have a 1400 sq. ft. metal building on a slab that is new and unused. Your pictures inspired me and gave me a few ideas.
1st thing I want to do is the cold room. There were some post awhile back about some device that can utilize a room A/C to serve as a walk-in cooler. Need to look into that. Thinking 6" insulated walls and ceiling. Likely will trench to install a floor drain so I can hose out the room like my restaurant kitchen.
Charcuterie, here we come…
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processhead We bought an old farm house built in 62. I’m just about finished restoring it and then time for me to build my workshop, commercial kitchen, and the ultimate cold room for meat prep. I have a 1400 sq. ft. metal building on a slab that is new and unused. Your pictures inspired me and gave me a few ideas.
1st thing I want to do is the cold room. There were some post awhile back about some device that can utilize a room A/C to serve as a walk-in cooler. Need to look into that. Thinking 6" insulated walls and ceiling. Likely will trench to install a floor drain so I can hose out the room like my restaurant kitchen.
Charcuterie, here we come…
Chef
Good luck with your plans.
A cold room would be great to have. I don’t see one in my future, but I have acquired a few refrigerators and freezers for brewing and processing-specific uses and they are in the same room where I process so that keeps it convenient.
Fortunately, most my deer processing coincides with a time of year when the weather here is cold enough to hang them outdoors. I have a covered area to do that with a winch and gambrel.Paul
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