Patty Maker sausage insert
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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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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.
Grimpuppy said in Patty Maker sausage insert:
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.
I guess you learn something new every day. FDA approved food safe PLA wasn’t available a year ago when I was designing the adapter collar. Would you consider sharing the CAD either here or on Thingiverse?
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Here is a list of FDA approved filaments. Sorry about the poor picture quality. I post with my phone and the table was to big to screen capture it, so I put it into word and took a pic of it. If you google FDA approved food safe 3d filament, you can find what you are looking for. Anyway, of note, I am only talking about me making an insert for myself and can only control what I have printed. I am not giving any advice on commercial use or whether this will hold up to USDA inspections. When I get everything tested and make the file available, it will be up to each person to research and decide if it is a viable option for your situation.
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With the original patty maker having slightly tapered sides, could you not use the slider upside down and just make an insert to fit into the original patty maker for it to make the smaller breakfast patties.
pfd069 said in Patty Maker sausage insert:
With the original patty maker having slightly tapered sides, could you not use the slider upside down and just make an insert to fit into the original patty maker for it to make the smaller breakfast patties.
That might be worth looking into as a cheaper option if I change the slider for thinner patties.
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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 I’d really appreciate that file!
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I have had this EXACT SAME thought in my head for the last week or so. I made venison burgers last year and this year with the waltons patty maker and thought, "Surely they have a smaller breakfast sausage patty insert (obviously they do not) so I was commissioning my neighbor to machine a stainless spacer to just sit inside the patty hole, but still wondering how to keep it secured in there…you have a great idea! Throw some pics up when you get it finished and in use! Would be nice to be able to thin it down a bit.
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Just got word from the printers that it is done. I should have it soon.
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Grimpuppy Really looking forward to the results and you review on how it works.
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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?
So when I researched this online, Johnsonville stated their patties were 3 1/4”. I measured 3 different brands at the grocery store this weekend and they were all 2 1/2”. One of the brands was Johnsonville.
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HerbcoFood said in Patty Maker sausage insert:
Grimpuppy Is 2.5" industry standard on breakfast sausage patties?
So when I researched this online, Johnsonville stated their patties were 3 1/4”. I measured 3 different brands at the grocery store this weekend and they were all 2 1/2”. One of the brands was Johnsonville.
Grimpuppy Pretty interesting.
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HerbcoFood said in Patty Maker sausage insert:
Grimpuppy Is 2.5" industry standard on breakfast sausage patties?
So when I researched this online, Johnsonville stated their patties were 3 1/4”. I measured 3 different brands at the grocery store this weekend and they were all 2 1/2”. One of the brands was Johnsonville.
Grimpuppy Johnsonville also makes Brat Patties that are just over 3" in diameter, although they may not be available in all parts of the country. I know there’s no way that their breakfast patties are 3 1/4" in dia.
Improvise, Adapt and Overcome! Semper Fi
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Grimpuppy Johnsonville also makes Brat Patties that are just over 3" in diameter, although they may not be available in all parts of the country. I know there’s no way that their breakfast patties are 3 1/4" in dia.
Bob Stehlik yes, I loved them brat patties. I need to remember to make my own but a little thicker when we get setup for brat processing day.
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Bob Stehlik yes, I loved them brat patties. I need to remember to make my own but a little thicker when we get setup for brat processing day.
Ridley Acres Years ago I used to uncase the brats to make breakfast patties. I’d add some mare ground black pepper and marjoram an it was almost like German sausage patties. Love a good brat patty or German sausage patty with a fried egg on a hard roll, however hard rolls are impossible to find in Colorado, they must be a WI thing! A good Brat is good at anytime of the day.
Improvise, Adapt and Overcome! Semper Fi
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Ridley Acres Years ago I used to uncase the brats to make breakfast patties. I’d add some mare ground black pepper and marjoram an it was almost like German sausage patties. Love a good brat patty or German sausage patty with a fried egg on a hard roll, however hard rolls are impossible to find in Colorado, they must be a WI thing! A good Brat is good at anytime of the day.
Bob Stehlik Its interesting how regional some things are. Labor day 2019 we took the fam on vaca to NC OBX (outer banks Kitty Hawk area) and stopped at a Costco in VA when we got close to grab some brats for the stay, but they didn’t exist there!
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