Has anybody ever seen a drainboard for opening up bloody meats. It looks kind of like a hopper for a hollymatic patty machine with a hole in the middle and it fits over a 55 gal meat barrel. They work pretty slick you can open 150# or so and most of the mess goes in the barrel instead of all over table or saw. I've only seen them at one place I worked and that was "Safeway" in Denver area. Wondering if anyone else has seen such a thing and who sells them.
Has anybody ever seen a drainboard for opening up bloody meats. It looks kind of like a hopper for a hollymatic patty machine with a hole in the middle and it fits over a 55 gal meat barrel. They work pretty slick you can open 150# or so and most of the mess goes in the barrel instead of all over table or saw. I've only seen them at one place I worked and that was "Safeway" in Denver area. Wondering if anyone else has seen such a thing and who sells them.
I really like those things. Don't have or really need it where I work now, but when I was at the large chain store, we had those in every store. They're great! Less liquid on the table and floor. Less clean up, less bloody towels all over the place. I like a clean dry table. At first we had white plastic, but later went to stainless steel. They're especially great for when you have to cut tons of boneless wet stuff for a huge ad.
Check this out at Central Restaurant Products. $320.
Under-bar Drainboard - 30" Working Height, 24"W
Stamped, Ribbed Underbar Drainboard. 18 gauge, 300 series stainless steel. Galvanized legs with adjustable, plastic bullet feet. 24"Wx21"Dx321⁄2"H. 40 lbs.
In the last store I worked we had a hand wash sink with a drain-board on it plus a 3 compartment equipment wash sink. Everybody washed everything and anything in the equipment sink because it was closer to the cutting tables and scales. The hand wash sink was stuck back in the corner of the cutting room so guess what? Yep this was my boxed beef opening area and it worked wonderful, that is until I got caught by a "wheel". He said no, no,no, this is bad practice due primarily to cross contamination. He said this while standing in a puddle of purge on the floor. "Stupid is as stupid does" to coin a saying from Forest Gump.
.......................The hand wash sink was stuck back in the corner of the cutting room so guess what? Yep this was my boxed beef opening area and it worked wonderful,.........................................
I like that! That's the coolest thing you've ever posted here.
I sold plenty of these when I was working for Kasco in D.C. in the mid 90's http://store.kascosharptech.com/Prod-160-3-625-252/Sani-Strain_Cover.htm The guys used to just open the cryovac right in the barrel and let them drain one day somebody left some product in the barrel the " fat man " came for pick up he was rolling out the barrels just as the chain meat supervisor was walking in he saw a few hundred dollars worth of meat on top of the scrap pail the crap hit he fan next day I got an order for a drain cover for every store in the chain The fat pickup guys got pissed as the barrels were now much heavier and full of sloshing blood Depending on volume some stores even set up a separate designated barrel fitted with a valve to drain the blood into the floor drains
I sold plenty of these when I was working for Kasco in D.C. in the mid 90's http://store.kascosharptech.com/Prod-160-3-625-252/Sani-Strain_Cover.htm
The good thing about that one, is it takes up less space. The bad thing about it is, it doesn't drain very well with just the one hole because one piece of meat can easily plug it. I like the large rectangular ones with a square lid that has a few dozen holes in it. Each hole maybe the size on a nickel
Never used one, but I bet it would be great for working up CVP chicken
They are fantastic for bulk chicken. Those (40 lb?) boxes with maybe 4 plastic bags of boneless skinless breasts that you tray up in (8p's?) on sale real cheap. Lots of liquid that is messy. No problem when you use the drain board. But I really prefer the large rectangle one. It holds a lot more and it takes just one breast to plug the drain hole on the round one. Also, a pan fits nicely across the rectangle drain board. You can place the pan on the board and tray things up right there instead of on the block/table.
We used to use either the plastic bread racks or those of metal. Dedicated to the shop they were cleaned and sanitized along with all other equipment. They were nice in that as they were square they covered the entire barrell top. Nothing fancy for us.
We used to use either the plastic bread racks or those of metal. Dedicated to the shop they were cleaned and sanitized along with all other equipment. They were nice in that as they were square they covered the entire barrell top. Nothing fancy for us.
I used to work at a place that used a bread rack in the sink to hold back flanken style ribs while hosing off the bone dust. They were going to be marinated anyway, so the water didn't hurt anything. We sold lots of them. We only used that method a few times. The boss decided it's not a good idea.
I sold plenty of these when I was working for Kasco in D.C. in the mid 90's http://store.kascosharptech.com/Prod-160-3-625-252/Sani-Strain_Cover.htm The guys used to just open the cryovac right in the barrel and let them drain one day somebody left some product in the barrel the " fat man " came for pick up he was rolling out the barrels just as the chain meat supervisor was walking in he saw a few hundred dollars worth of meat on top of the scrap pail the crap hit he fan next day I got an order for a drain cover for every store in the chain The fat pickup guys got pissed as the barrels were now much heavier and full of sloshing blood Depending on volume some stores even set up a separate designated barrel fitted with a valve to drain the blood into the floor drains
We just opened and drained boxed beef in the fat barrels. I'm sure our Sanitarian would not have approved, but behavior was easy to control when he was around. We did have those 3 compartment sinks plus a hand wash sink in every department and they were great for cutting boards and equipment but not for purge.
