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  2. 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.

  3. 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.

  4. 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 ]

  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. 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)

  7. Meat tenderizer - Wikipedia

    en.wikipedia.org/wiki/Meat_tenderizer

    The third form is a blade tenderizer that has a series of blades or nails that are designed to puncture the meat and cut into the fibers of the muscle. [ 2 ] Tenderizing meat with the mallet softens the fibers, making the meat easier to chew and to digest . [ 2 ]

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