Tables
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I have a 8 foot table in my cellar for making sausage and as far as I am concerned it isn’t big enough I have to put everything away when I am done using it to have enough room to stuff if I am by myself
gus4416 I only need the table for strictly stuffing and linking. No other equipment
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Just adding a little more info. I don’t need this table for anything but stuffing. I have a 5’ stainless steel table in my kitchen for smaller projects, but am building a separate meat shop. It’s 8x12 with attached 8x8 walk in cooler. I also have an 8’ stainless table outside for poultry and fish processing. The shop will have a 4’ cutting table, grinder stand and a stuffing table. Just wondering how big of table would be sufficient for stuffing. I don’t want to regret going too small. Basically, I could go 6’ or less, but would prefer smaller so my bandsaw won’t be crowded.
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I would say that is big enough especially if you get one of those lazy Susan’s I have seen people use with a pizza pan that is the slickest thing I have seen yet
gus4416 Thank you for your input. I’m thinking the 48" should do the job and fit my space the best.
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I’ve been in the market for a 30x72 with backsplash for some time. With my limited space this would be used for both grinding and stuffing. Just a quick swap out. Obviously, you have more room. I’m just looking for more room while stuffing. Been watching the used equipment on Marketplace. Problem is, at least around my area, I can buy it new for what they’re asking for used. Frustrating.
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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.
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gus4416 Thank you for your input. I’m thinking the 48" should do the job and fit my space the best.
Deepwoodsbutcher might sound stupid, but I am horrible at visualizing how much room stuff takes up. I always lay stuff out with tape or chalk to see how things will be. Did that for some friends who are adding a new kitchen on their house, after seeing what it would be like with everything they wanted, they realized they needed to do something different.
hey vegetarians, my food poops on your food!
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Deepwoodsbutcher might sound stupid, but I am horrible at visualizing how much room stuff takes up. I always lay stuff out with tape or chalk to see how things will be. Did that for some friends who are adding a new kitchen on their house, after seeing what it would be like with everything they wanted, they realized they needed to do something different.
Deepwoodsbutcher might sound stupid, but I am horrible at visualizing how much room stuff takes up. I always lay stuff out with tape or chalk to see how things will be. Did that for some friends who are adding a new kitchen on their house, after seeing what it would be like with everything they wanted, they realized they needed to do something different.
That is actually a great way to see how something will work in a room.
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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!
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Deepwoodsbutcher might sound stupid, but I am horrible at visualizing how much room stuff takes up. I always lay stuff out with tape or chalk to see how things will be. Did that for some friends who are adding a new kitchen on their house, after seeing what it would be like with everything they wanted, they realized they needed to do something different.
kyle Absolutely. I’ve laid it all out. I would prefer a 48" so it’s not as cramped moving around, but a 60" would probably be better as a work surface. I definitely don’t want to sell myself short on work space.
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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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