Bowl Cutter Issues
Bowl Cutter Issues
I recently picked up an older Hobart 18" bowl cutter (Buffalo Chopper). The few times that I've used it to make Felishkase, I end up with meat spilling out of the bowl. I'll upload photos as needed, but I'm trying to get an idea what the ideal amount of product is to process per batch. 5kg seems to me a bit much, but small batches don't emulsify well. Any ideas other than "try less than that" are appreciated. Thanks in advance.
- Butterbean
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- Posts: 1955
- Joined: Mon Mar 05, 2012 04:10
- Location: South Georgia
Thanks much, I appreciate the feedback. I generally use a bowl scraper to keep things in place, but thought that there had to be a better way. Apparently the Hobart engineers only had to get 70% on their tests too.
Follow up question... Is it best to add the binding agent (milk powder in this case) at the beginning of the process or once the ice has been incorporated a bit?
Follow up question... Is it best to add the binding agent (milk powder in this case) at the beginning of the process or once the ice has been incorporated a bit?
I can't really add anything new or enlightening here other than don't fill the cutter to the stated capacity. (which you did not want to hear)
I have a Chinese 5 liter chopper and I only work with with filling the bowl half full, in other words 2.5-3 litres of meat, which is not that much. When I was buying the machine I mistakenly thought that I would be ale to actually process a volume of 5 litres of meat. But the problem here is that no chopper can be filled to the top. There always needs to be some space between the batter and the top of the bowl. So if you are working with a small capacity chopper you will be working with proportionately less meat. Once you get into larger machines you can emulsify larger amounts of product, as much as 90% of capacity.
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