@dennyo I follow the Globe procedures which leaves blade intact. Figure if it is good for commercial applications it will handle my small-time usage. Also less time and handling of the blade.
Least favorite piece of equipment to clean
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Just cleaning up after doing some polish dogs and hot links. Was thinking how much better it would be if I didn’t have to clean up. Johnathan probably has an intern to do it for him
. My least favorite piece of equipment to clean by far is the mixer. No way to break it down so it fits in the sink like the grinder and stuffer. -
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Grimpuppy you just need a bigger sink! Try your bath tub!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 said in Least favorite piece of equipment to clean:
Grimpuppy you just need a bigger sink! Try your bath tub!
Tex_77 is right. There really is no substitute for a big wash area.
One good thing about a mixer is at least you can fill the tub with hot water for a good soak.
I am saving up so I can hire a wash-lackey, just like Jonathon and Austin
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Gotta be the jerky slicer for me, I can have my 22qt. Mixer cleaned in no time!
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Grimpuppy cleaning a mixer is not a fun task…it’s only hand mixing for me!
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Tex_77 I recently upgraded my kitchen sink to a ‘utility stainless’…it’s huge! I’ve got room for my largest pots, 5 gallon buckets and a dish drying rack over the sink. 32”x16”x12” deep. It’s never been so ‘fun’ to do dishes!
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That’s the sink I need. I did upgrade to that style of faucet a while back though. Makes cleaning much easier.
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I mentioned it in the cleaning thread, but having a cleaning area with a hose mounted sprayer really helps during equipment washdown on big kettles and equipment.
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Stuffer for me. Mine does not have legs! (11lb cabelas made by trespade i think 15yers old) It flops around everywhere with only the neck, centered on the bottom. What a PITA. My mixers are way easier but the Queen does have a Huge sink in the kitchen. I’m thinking of moving my entire operation to a room in the pole barn, but for now, the mice have made me not pull the trigger on that. My “meat” room will have stainless sink and prep tables.
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Mine is for sure my slicer. I have to remove the blade with 3 little screws and theres to way to hold the blade while you take it off the drive shaft. I always make sure I have my boots on that way if I was to drop the blade my toes wont fly all over the house…they’ll just be in the other half of the boot.
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My slicer is not bad to clean. The carriage and the knife guard are removable. The knife is removable too, but it can be cleaned in place, and all the exposed parts can be reached pretty easily.
I had the knife off a couple of times in the past, and while handling it, I thought about whether my wife would be able to get the bleeding stopped before I bled out on the floor.
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I remove and wash my slicer blade and behind it every use as particles can and do get behind it
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craigrice If I could get away with NOT cleaning behind my slicer blade I would for sure. Scares the c**p out of me every time.
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