I bought a restaurant last year and have revamped it… its a burger joint, but didn’t make the ground beef in house. I’m looking at least doing one of the following if not both, the patty process ( prefer with a machine) and the grinding process.IS the easy slider worth it with getting multiple molds? And what kind of grinder would work best for 300lbs a week on average of beef? Any recommendations would be great considering no one has ever done anything like this in the restaurant. I wouldn’t even know what kind of slab of meat to buy! lol

Austin we have trouble sizes 6 and 8 oz.

Bigger batches for grinder

Austin I’m ready to get moving forward on the ez slider. Can you email me directly to discuss? Thanks