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  2. Hobart Corporation - Wikipedia

    en.wikipedia.org/wiki/Hobart_Corporation

    The Hobart Corporation is an American mid-market provider of commercial grocery and foodservice equipment. The company manufactures food preparation machines for cutting, slicing and mixing , cooking equipment, refrigeration units, warewashing and waste disposal systems , and weighing , wrapping, and labeling systems and products.

  3. Meat slicer - Wikipedia

    en.wikipedia.org/wiki/Meat_slicer

    A meat slicer, also called a slicing machine, deli slicer or simply a slicer, is a tool used in butcher shops and delicatessens to slice meats, sausages, cheeses and other deli products. As compared to a simple knife, using a meat slicer requires less effort, as well as keeps the texture of food more intact. [ 1 ]

  4. Meat grinder - Wikipedia

    en.wikipedia.org/wiki/Meat_grinder

    The frozen meat gets pushed by the auger into the star-shaped cutting blade. Once it has been cut, it gets pushed through a second cutting surface, the plate. The plate will further reduce the size of the product and will remove/break up any fat deposits. An example of a very common industrial meat grinder would be the Hobart 48/22 Meat Grinder.

  5. Subway franchisees say their new $6,000 meat slicers ... - AOL

    www.aol.com/news/subway-franchisees-6-000-meat...

    Some Subway franchisees say the chain's new $6,000 meat slicers and freshly sliced meat are causing issues with workflow, food waste and more.

  6. Meat cutter - Wikipedia

    en.wikipedia.org/wiki/Meat_Cutter

    A meat cutter at work. A meat cutter prepares primal cuts into a variety of smaller cuts intended for sale in a retail environment. The duties of a meat cutter largely overlap those of the butcher, but butchers tend to specialize in pre-sale processing (i.e., reducing carcasses to primal cuts), whereas meat cutters further cut and process the primal cuts per individual customer request.

  7. List of culinary knife cuts - Wikipedia

    en.wikipedia.org/wiki/List_of_culinary_knife_cuts

    Rondelle; cylindrical vegetables cut to discs of desired thickness 1 ⁄ 8 – 1 ⁄ 2 inch (3–10 mm) Oblique; triangle-shaped cuts made by rolling cylindrical items 180° in between bias cuts; Tourné; 2 inches (50 mm) long with seven faces usually with a bulge in the center portion; Mirepoix; 3 ⁄ 16 – 1 ⁄ 4 inch (5–7 mm)

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