Patty Maker sausage insert
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My next 3d print project. A new insert for my patty maker for sausage patties. This has 2 1/2” diameter holes. The holes are tapered as the original. I didn’t reduce the thickness of the patties. I will test it out with current thickness. After I test it out and make sure it works, I will share the file if anyone is interested in getting one made.
Grimpuppy Is 2.5" industry standard on breakfast sausage patties?
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Grimpuppy Is 2.5" industry standard on breakfast sausage patties?
HerbcoFood said in Patty Maker sausage insert:
Grimpuppy Is 2.5" industry standard on breakfast sausage patties?
Johnsonville patties are 3 1/4”. Since I am leaving it at 3/4” thick, I figure one smash with spatula should make it pretty close.
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This is awesome! The reason I have not pulled the trigger on one is that I want the smaller patties. Now I need a 3d printer…
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HerbcoFood said in Patty Maker sausage insert:
Grimpuppy Is 2.5" industry standard on breakfast sausage patties?
Johnsonville patties are 3 1/4”. Since I am leaving it at 3/4” thick, I figure one smash with spatula should make it pretty close.
Grimpuppy I have heard of smash burgers but never smash sausages, though your logic does sound right about it being about the right size when pressed down. You might want to patent this and try to sell it, there have been others on the sight looking for an adapter to make slider burgers and sausage patties with their grinder or stuffer.
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My next 3d print project. A new insert for my patty maker for sausage patties. This has 2 1/2” diameter holes. The holes are tapered as the original. I didn’t reduce the thickness of the patties. I will test it out with current thickness. After I test it out and make sure it works, I will share the file if anyone is interested in getting one made.
Grimpuppy This is cool! I’ve thought about this before, and I think this should be an available add on for the patty maker. It’s still probably faster to freeze sausage in tubes and cut them on the bandsaw, but not a lot of people have a meat bandsaw at home.
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I have a design that would reduce the thickness, but that would also require a new polycarbonate piece. Out of simplicity, I want to try this first.
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I have a design that would reduce the thickness, but that would also require a new polycarbonate piece. Out of simplicity, I want to try this first.
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Most of the 3d prints I have seen were not smooth enough that I would even consider using them for food contact. What do you do to make them not so porous?
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Most of the 3d prints I have seen were not smooth enough that I would even consider using them for food contact. What do you do to make them not so porous?
Ridley Acres said in Patty Maker sausage insert:
Most of the 3d prints I have seen were not smooth enough that I would even consider using them for food contact. What do you do to make them not so porous?
I can do the CAD, it is what I do for a living but I don’t have a 3d printer. I have this stuff printed at a community workshop. They have several 3d printers of different sizes and resolutions. They use PLA filament on my stuff which is considered the most food safe. I am no expert on the 3d printing but it has to do with resolution to get smoothness and detail. There are 2 driving cost of a 3d printer, resolution and bed size. A large bed high resolution printer is not cheap. That is why I have them make it. What they have produced is very smooth and detailed.
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That would be great. If the smaller sausage pattie works and the thinner burger works. Could you not use the same polycarbonate piece and make thinner sausage patties. I would order one of each
pfd069 said in Patty Maker sausage insert:
That would be great. If the smaller sausage pattie works and the thinner burger works. Could you not use the same polycarbonate piece and make thinner sausage patties. I would order one of each
I don’t think there is a way to make them thinner without a new poly plate to take up extra space.
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rugerbear said in Patty Maker sausage insert:
Which Patty Maker did you make this for?
I have the Walton’s patty maker.
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pfd069 said in Patty Maker sausage insert:
That would be great. If the smaller sausage pattie works and the thinner burger works. Could you not use the same polycarbonate piece and make thinner sausage patties. I would order one of each
I don’t think there is a way to make them thinner without a new poly plate to take up extra space.
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The sausage plate is 3/4” thick. That is the same height as the tray it slides on. In order to make them thinner, you have to reduce the thickness of the sausage plate, and then make up that distance with a poly plate that sticks down into the tray.
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rugerbear said in Patty Maker sausage insert:
Bummer, I have the one from LEM. This is a neat item.
They all look exactly the same. My guess is they are all made by the same company and just re-branded.
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Two things: To make a thinner patty, you could make a piece that goes on the bottom that doesn’t slide. You’d need a hole to allow the top plate to fill, but otherwise would just be a filler. No new polycarbonate needed.
2nd thing, I don’t know of any FDM printer that can produce a food-contact safe product. I printed an adapter to allow the patty maker to be used with a LEM stuffer, but the design ensures that the meat doesn’t actually touch the adapter. As far as I know, none of the SLA resins are food-contact safe either. Possibly the best solution would be to get a 3D print exactly what you want, then look to have a metal SLS version made or print with SLA and then epoxy coat it for protection.
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Two things: To make a thinner patty, you could make a piece that goes on the bottom that doesn’t slide. You’d need a hole to allow the top plate to fill, but otherwise would just be a filler. No new polycarbonate needed.
2nd thing, I don’t know of any FDM printer that can produce a food-contact safe product. I printed an adapter to allow the patty maker to be used with a LEM stuffer, but the design ensures that the meat doesn’t actually touch the adapter. As far as I know, none of the SLA resins are food-contact safe either. Possibly the best solution would be to get a 3D print exactly what you want, then look to have a metal SLS version made or print with SLA and then epoxy coat it for protection.
D Halverson said in Patty Maker sausage insert:
Two things: To make a thinner patty, you could make a piece that goes on the bottom that doesn’t slide. You’d need a hole to allow the top plate to fill, but otherwise would just be a filler. No new polycarbonate needed.
2nd thing, I don’t know of any FDM printer that can produce a food-contact safe product. I printed an adapter to allow the patty maker to be used with a LEM stuffer, but the design ensures that the meat doesn’t actually touch the adapter. As far as I know, none of the SLA resins are food-contact safe either. Possibly the best solution would be to get a 3D print exactly what you want, then look to have a metal SLS version made or print with SLA and then epoxy coat it for protection.
Whether I make a new bottom spacer piece or a new poly piece for the top, I still have to make another piece. I don’t think I would really be saving anything there. You would have to find a way to secure the bottom piece so it can not slide, where as if you made a new poly top, you can use existing mounting holes. Six of one 1/2 dozen of the other.
Virgin PLA with a stainless head is considered food contact safe. There is an argument that could be made about microscopic pores and holding bacteria. Since I am not using it as food storage, or processing every day, I am ok with using it to make a few patties 3 or 4 times a year, sanitize it and move on. If I find that it is a problem, I will just coat it.
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