Tables
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If you have the room, I’d go with a 30x60 or a 36x60. You could probably get by with the 48 inch, but why crowd things if you don’t have to. Better to have some extra space on the table, rather than cramping things in. Just my opinion, and worth what you paid for it. Sounds like you’re going to have quite the setup! Post pictures when you’re done!
Mean Dean I’ll definitely be posting pictures of the finished room. In the meantime
View from the cooler.
Inside the cooler
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Mean Dean I’ll definitely be posting pictures of the finished room. In the meantime
View from the cooler.
Inside the coolerDeepwoodsbutcher thats going to be nice
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I am building a dedicated processing room and looking for table ideas. What size table is the best for sausage making. I have the Waltons 30# stuffer and will be making big batches regularly.
Deepwoodsbutcher I would make the table at least 24" deep, if not 36" deep, if you have the room all around it. The height should be 36". The length just depends on how much room you have & how much equipment you need to mount at any given time.
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I just needed something to get the slicer out of the kitchen this 48 in. with 4 in. wheels moves out to the garage when not using it.
samspade Let me provide my address…
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samspade Let me provide my address…
calldoctoday I would ALMOST be willing to trade it for a smaller model but . Nahh not yet
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I like the back splash on the outside one I have, but 6ft is just barley enough room. I just google up stainless steel tables for one I have the other I got at a yard sale.
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Mean Dean I’ll definitely be posting pictures of the finished room. In the meantime
View from the cooler.
Inside the cooler -
Deepwoodsbutcher that’s going to be great!
Mean Dean I’m looking forward to it
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Just ordered a 60x24x36 table with back splash and side splashes. I think it is going to work out well. Hopefully, I’ll be updating shop pics soon
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Mean Dean I’ll definitely be posting pictures of the finished room. In the meantime
View from the cooler.
Inside the coolerDeepwoodsbutcher Looks nice, wish I had a dedicated place, maybe some day.
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Mean Dean I’ll definitely be posting pictures of the finished room. In the meantime
View from the cooler.
Inside the coolerDeepwoodsbutcher man that is going to be a great setup. Congrats and good luck
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Deepwoodsbutcher man that is going to be a great setup. Congrats and good luck
cdavis Thanks! Tables are being delivered next week. I’m looking forward to getting it all finished up in the next couple of months.
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Got my tables all picked out, bought and assembled. Thanks for all the advice!
60x24 sausage table…
48x30 cutting block…
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Got my tables all picked out, bought and assembled. Thanks for all the advice!
60x24 sausage table…
48x30 cutting block…
Deepwoodsbutcher those look like they should work out great
congrats -
Got my tables all picked out, bought and assembled. Thanks for all the advice!
60x24 sausage table…
48x30 cutting block…
Deepwoodsbutcher
Those look like excellent tables. -
Got my tables all picked out, bought and assembled. Thanks for all the advice!
60x24 sausage table…
48x30 cutting block…
Deepwoodsbutcher I’m back looking at these pucs again, really nice tables. I’m thinking of getting that 60in one for my outdoor kitchen. Love to see your shop take shape.
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Got my tables all picked out, bought and assembled. Thanks for all the advice!
60x24 sausage table…
48x30 cutting block…
Deepwoodsbutcher Those are sharp!
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Deepwoodsbutcher those look like they are going to fit your needs perfectly. Nice job keep pics coming.
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Choosing a multi function table is a better choice
What in your opinion makes a multi function table? I think all tables are multi functional. By saying that I only needed the sausage table to be for sausage making, I was saying that this was it’s main purpose. Of course I can use it for other things. I don’t need it for storage, but it has a shelf so it can be used. I don’t need it as a butchering surface, but with a cutting board it can used that way. The stuffing table was the last addition to my shop, so all of my other needs had been met. Everything beyond the use of stuffing sausage is just a bonus to me.
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