Bowl Chopper
Posted: Fri May 25, 2012 16:04
Anyone have one or use or used one? For several years I've been making baby steps toward an expansion which would require making a fair amount of emulsified sausages along with things like chicken salad and coleslaw. It looks like this machine would be easy to clean and would save knife time and mixing time and would be perfect for wieners and stuff.
Unfortunately, not many people use bowl choppers in my area so my usual sources for used equipment isn't looking very promising so I'll be spending more than I prefer if I purchase one of these.
My other question is the best size to get. The table top models are smaller (8 liter), hold less but are not much less expensive than a larger upright units (40-50 lb capacity). In fact, I've seen some larger units that were actually cheaper than the table top versions.
I guess the first question you will ask is how much will you be making? I can't answer that because that will depend on how successful this venture will be. I think it will do well but you never know. Basically, after working seven days a week for 43 years I'm considering going into partial retirement and moving and expanding my small seasonal processing business and adding a restaurant and commercial kitchen on some property I purchased next to a recreational complex. The location is fantastic. Lots of hungry traffic leaving the events and with fans aimed in the right direction and onions on the grill and smokers going I think I can coax some tired and hungry families my way.
What I hope to do is offer fresh cut beef and pork along with specialty meat products from field to plate. Additionally, I plan on having a small eatery on site serving BBQ and specialty hot dogs along with some other homemade specialty items like relishes, jams and jellies. Basically, I'll be running a business similar to the old meat markets I remember as a child and offer homemade condiments like grandma used to make. Since most everything will be homemade I need to make preparation as efficient as possible. The only equipment I see I'd need for this expansion would be the bowl cutter, possibly a linker and a reliable idiot proof smoker for the sausages. I need direction on the smoker too. I really need something programmable - set and forget - so to speak since I don't think I'll be able to babysit it with glass in hand anymore.
But back to the bowl cutter, I'm leaning toward buying one with the 40 lb capacity rather than the table top 8 litre version. It would actually cost less and I think I'd rather have too much gun than not enough - if you know what I mean. I imagine resale would take a lick on the larger one though but failure isn't part of my plans.
Any thoughts or advice?
Unfortunately, not many people use bowl choppers in my area so my usual sources for used equipment isn't looking very promising so I'll be spending more than I prefer if I purchase one of these.
My other question is the best size to get. The table top models are smaller (8 liter), hold less but are not much less expensive than a larger upright units (40-50 lb capacity). In fact, I've seen some larger units that were actually cheaper than the table top versions.
I guess the first question you will ask is how much will you be making? I can't answer that because that will depend on how successful this venture will be. I think it will do well but you never know. Basically, after working seven days a week for 43 years I'm considering going into partial retirement and moving and expanding my small seasonal processing business and adding a restaurant and commercial kitchen on some property I purchased next to a recreational complex. The location is fantastic. Lots of hungry traffic leaving the events and with fans aimed in the right direction and onions on the grill and smokers going I think I can coax some tired and hungry families my way.
What I hope to do is offer fresh cut beef and pork along with specialty meat products from field to plate. Additionally, I plan on having a small eatery on site serving BBQ and specialty hot dogs along with some other homemade specialty items like relishes, jams and jellies. Basically, I'll be running a business similar to the old meat markets I remember as a child and offer homemade condiments like grandma used to make. Since most everything will be homemade I need to make preparation as efficient as possible. The only equipment I see I'd need for this expansion would be the bowl cutter, possibly a linker and a reliable idiot proof smoker for the sausages. I need direction on the smoker too. I really need something programmable - set and forget - so to speak since I don't think I'll be able to babysit it with glass in hand anymore.
But back to the bowl cutter, I'm leaning toward buying one with the 40 lb capacity rather than the table top 8 litre version. It would actually cost less and I think I'd rather have too much gun than not enough - if you know what I mean. I imagine resale would take a lick on the larger one though but failure isn't part of my plans.
Any thoughts or advice?
