Chinese bowl cutter
I just would like to add that this ZZGlory has a lot of other food processing equipment and it sometimes can be a good idea to order directly from China. But don't forget to bargain. When they first responded with a quote they wanted $980. Everything is negotiable, and I also wangled an extra set of knives into the deal.
For shipping I used a forwarding company http://cargofromchina.com/
They were honest with their quote, and there were no hidden charges and shipped the machine through DHL.
For shipping I used a forwarding company http://cargofromchina.com/
They were honest with their quote, and there were no hidden charges and shipped the machine through DHL.
ZZglory bowl cutter TQ5A
Hi,
I am planning to purchase the same bowl cutter that you bought from China. Have your tried making emulsion sausage with this machine. Is the motor sturdy enough for making emulsion with cold meat, ice cubes, and cold fat? Does your machine still work well after a year..
thanks !!
I am planning to purchase the same bowl cutter that you bought from China. Have your tried making emulsion sausage with this machine. Is the motor sturdy enough for making emulsion with cold meat, ice cubes, and cold fat? Does your machine still work well after a year..
thanks !!
Hi Frankie and welcome to the forum! I described the machine an it's performance in this this thread http://wedlinydomowe.pl/en/viewtopic.ph ... weisswurst
Since I made the weisswurst I only used it a couple of other times. I made Polish style weiner called parówki and used it another time to make salami. Parówki are an emulsified sausage, and after my first experience I processed only 2kg at a time and the machine handled that quite well. But the whole process does take a bit of practice and there is a learning curve. It is a solid well built machine, but I have not worked with any other brand, so I really can't speak from experience. I think that the unit is OK for occasional or home use but in a commercial application I would want something bigger than the 5l model. Most of the machines that are made by that company are 230V, but mine is 115V. So that might have something to do with it's sluggish performance.
How will you be using your machine and what products will you be making? I'd also like to hear what type of sausages are popular in your country.
Since I made the weisswurst I only used it a couple of other times. I made Polish style weiner called parówki and used it another time to make salami. Parówki are an emulsified sausage, and after my first experience I processed only 2kg at a time and the machine handled that quite well. But the whole process does take a bit of practice and there is a learning curve. It is a solid well built machine, but I have not worked with any other brand, so I really can't speak from experience. I think that the unit is OK for occasional or home use but in a commercial application I would want something bigger than the 5l model. Most of the machines that are made by that company are 230V, but mine is 115V. So that might have something to do with it's sluggish performance.
How will you be using your machine and what products will you be making? I'd also like to hear what type of sausages are popular in your country.
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It all comes down to knowing your machine. When making emulsified products you add the spices during the process and they get blended in very efficiently. When chopping meat for products like salami, can you mix the spices with the cubed meat and then chop, or add to the meat after chopping like you would after grinding. When I used my chopper I still mixed the meat afterwards until slightly sticky. For me it has been doubly hard to learn how to use the machine because I am on my own. A few videos certainly helped, but it sure would be great to work for a while with someone with experience.
The use of frozen meat is much better for salame'sredzed wrote:It all comes down to knowing your machine. When making emulsified products you add the spices during the process and they get blended in very efficiently. When chopping meat for products like salami,
Dust while choppingcan you mix the spices with the cubed meat and then chop, or add to the meat after chopping like you would after grinding.
This tells me you are not using properly as it should be sticky alreadyWhen I used my chopper I still mixed the meat afterwards until slightly sticky.
I will see if I can pull some time off if you likeFor me it has been doubly hard to learn how to use the machine because I am on my own. A few videos certainly helped, but it sure would be great to work for a while with someone with experience.
Chalk line on the outside of the bowl and count the revolutions ... it's true .. the other is feelLOUSANTELLO wrote:I watched some of the videos of the bowl cutters. I was curious whether how you control the coarseness of the meat especially if you want to add spices. I would imagine it would be very difficult to maintain a coarse consistency.