Anybody know what size test tube you need for a Hobart ground beef tester? I broke a test tube today and the boss just FLIPPED OUT on me. "They're $20 a piece!" He went on and on and on. I just looked up test tubes online and as far as I can tell they're about $40 for 72. Being the smart ass that I am I'm going to buy a case of 72 and leave it on his desk. I just don't know what size to order. Hobart doesn't mark them.
Hobart fat analysis model F 101 uses a 6" vial Any difference between replacement tubes and original spec tubes may result in breakage if glass is too thin or inacurate readings if the I. D. of the tube is not exact
Hobart test tubes are marked Pyrex 9800. I can buy the same exact brand and model for 75 cents a tube--I just need to measure the diameter and length exactly. Charging shops $20 for a 75 cent tube is criminal. And screaming at employees for accidentally breaking one is stupid.
LOL JimmyMac. You wouldn't believe the hoops they got us jumping through. Not only do we have to test every batch of grind we make (at least a dozen a day) but because we advertise ground sirloin, ground round and ground chuck we have to have separate marked and dated lugs for each primal under our blocks and have to dismantle the grinder head and clean it between each grade of beef we grind!
You all might be better off with three different grinders, or utilize a production schedule culled from the production manuals, especially the NAMP.
I am running off my own memory which is faulty at the moment.
First Grind: Ground Chuck 25% Foreshank, 75% Other Forequarter meats principally shoulder muscles such as clod-hearts, mocks, and neck muscles.. Target at least 83% lean in order to legally utilize the 25% foreshank meat.
Second Grind: Ground Sirloin. 25% Knuckle is allowed. 75% Loin muscles; that is, everything from rib #4 under the paddle of the chuck down to the ball-tip. Also belly meats such as the flap allowed. Target at least 83% lean in order to utilize the 25% knuckle meat.
Third Grind: Ground Round. 25% Hind shank allowed. The remainder all round muscles including the top butt area of the loin. Again, at least 83% lean in order to utilize the 25% hind hank meats.
If the grind is performed in this order you will not be required to lose time and money (including perfectly good meat) cleaning your grinding equipment. Price accordingly.
If the management is iffy about using the NAMP method, then introduce a cheap burger program. Simply grind-out what is left in the auger with new meat. Mark the grind-out as Regular Ground Beef.
Understand that there are laser thermometer gun things. They also make them to test fat percent. They cost a little bit more than the old tubes but they are a cinch to use.
