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  5. Patty Maker

Patty Maker

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon
    Team Blue Admin Walton's Employee Power User
    wrote on last edited by
    #18
    This post is deleted!
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    • JonathonJ Offline
      JonathonJ Offline
      Jonathon
      Team Blue Admin Walton's Employee Power User
      wrote on last edited by
      #19
      This post is deleted!
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      • JonathonJ Jonathon

        dlmason88 Yes! They are here, hold off on ordering till later today though! Until later today you can only access it through this link https://www.waltonsinc.com/waltons-quick-patty-maker or by navigating to it through https://www.waltonsinc.com/equipment/patty-makers But again, wait a bit

        lkrfletcherL Offline
        lkrfletcherL Offline
        lkrfletcher
        Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
        wrote on last edited by
        #20

        Oh I like this.

        Life is a Garden - Dig it.

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        • N Offline
          N Offline
          Nord
          wrote on last edited by
          #21

          I wasn’t saying anything about the price differences but having catered for over 35 years I know how long it would take to do 600 Hamburg patties with the patty maker. At that many burgers it must be for a party so labor cost should be a factor. I did 25#s of breakfast patties last night in about an hour. Boning pork shoulders,grind, mix, form patties, in freezer and cleanup.

          ChefC 1 Reply Last reply
          1
          • N Offline
            N Offline
            Nord
            wrote on last edited by
            #22

            Smoking 100#s snack sticks today to take elk & mule deer hunting this week in Colorado. Willies and Apple blue cheese seasonings. The Apple is great as I’ve used it before and thought I would try Willies by your recommendation.

            lkrfletcherL 1 Reply Last reply
            0
            • N Nord

              Smoking 100#s snack sticks today to take elk & mule deer hunting this week in Colorado. Willies and Apple blue cheese seasonings. The Apple is great as I’ve used it before and thought I would try Willies by your recommendation.

              lkrfletcherL Offline
              lkrfletcherL Offline
              lkrfletcher
              Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
              wrote on last edited by
              #23

              Nord
              Best of luck elk hunting in Colorado. I go out every year and always harvest. Of course I live here and know many spots. Good luck man.

              Life is a Garden - Dig it.

              N 1 Reply Last reply
              0
              • N Nord

                I wasn’t saying anything about the price differences but having catered for over 35 years I know how long it would take to do 600 Hamburg patties with the patty maker. At that many burgers it must be for a party so labor cost should be a factor. I did 25#s of breakfast patties last night in about an hour. Boning pork shoulders,grind, mix, form patties, in freezer and cleanup.

                ChefC Offline
                ChefC Offline
                Chef
                Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                wrote on last edited by
                #24

                Nord Absolutely right. Big difference when doing commercially. I’ve found that I’m better off getting good equipment rather than pay additional labor. Good equipment is much more reliable then some people.

                N C 2 Replies Last reply
                2
                • lkrfletcherL lkrfletcher

                  Nord
                  Best of luck elk hunting in Colorado. I go out every year and always harvest. Of course I live here and know many spots. Good luck man.

                  N Offline
                  N Offline
                  Nord
                  wrote on last edited by
                  #25

                  lkrfletcher …I hunt 30 miles north of DeBeque for the last 20 years.

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                  • ChefC Chef

                    Nord Absolutely right. Big difference when doing commercially. I’ve found that I’m better off getting good equipment rather than pay additional labor. Good equipment is much more reliable then some people.

                    N Offline
                    N Offline
                    Nord
                    wrote on last edited by
                    #26

                    Chef …You normally only buy one good piece of equipment and use it forever or buy 10 pieces of lesser quality and put up with the aggravation and extra labor.

                    ChefC 1 Reply Last reply
                    2
                    • N Nord

                      Chef …You normally only buy one good piece of equipment and use it forever or buy 10 pieces of lesser quality and put up with the aggravation and extra labor.

                      ChefC Offline
                      ChefC Offline
                      Chef
                      Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                      wrote on last edited by
                      #27

                      Nord Truer words have not been spoken.

                      1 Reply Last reply
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                      • ChefC Chef

                        Nord Absolutely right. Big difference when doing commercially. I’ve found that I’m better off getting good equipment rather than pay additional labor. Good equipment is much more reliable then some people.

                        C Offline
                        C Offline
                        calldoctoday
                        Team Blue Power User Regular Contributors
                        wrote on last edited by calldoctoday
                        #28

                        Chef Ditto & that applies to most everything.

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