We have related issues. Just load from the top and unload from the bottom. Wipe off the racks every time they are emptied. And No… we don’t have a friction problem.
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I currently have been trying to solve the same issue. Internet search shows multiple threads and posts all about the same issue from restaurants to bakerys. Im surpised no one makes a teflon or plastic liner that goes on the rails. Time to create something and hit Shark Tank lol
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Rubbermaid has a speed rack that is made out of plastic.
Cambro has a speed rack that has lined rails.
There are also sheet pans that have lined bottoms, lined edges, plastic lips, and all kinds of stuff. So if you don’t need it to… you know… go in the fucking oven. You could probably use a different style.
But then it would be different than all the ones other people are using. And you might not get it from webstaurant. I get my stuff from a local kitchen equipment vendor here in Michigan. So I can touch/feel things first.
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hey sorry to reply to an old post, but did you ever use the stirmate with the stock attachment? I just got mine in today and my mixing attachment doesnt come for another couple of days but I really wanna use it lol
It works pretty well in our 8-QT pots, they’re enough to keep the mixture moving but don’t really do a great job of homogenizing.
do you mean the stock attachment or the stirmate in general?
Both, we used the original attachment and the other one with the metal fingers
any suggestions on how to maximize its use? i re-injured my hand last week so i was trying to figure out a way to keep working on gummies and prevent me from hurting my hand scooping cold corn syrup and trying to mix it(warehouse is currently less than 50f)
also trying to make the SOP as easiest as possible so we can have other people make the gummies while I focus on other projects.
Drum heater around your bucket of corn syrup will keep it warm enough to flow better.
Best use for us is to put it on the pot and let it mix your pectin/syrup mixture so you don’t have to stand over it. Continue checking brix per your SOP while it’s cooking. Frees you up to go do other tasks while the pot is cooking away.
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im guessing you’re starting out by hand then dissolving the pectin and adding the mixer once you added the corn syup?
maybe i need to setup one of my extra vac ovens up to heat the bowl of corn syrup once its been weighed to make transferring it easier.
Syrup/sugar pot on the burner heating up
Separate burner hydrating the pectin/water/sugar solution
Whisk the two together
Put mixer on top and walk away (still check Brixx occasionally though)
Itll work on an 8 quart but a 16 quart it cant fully scrape the bottom
I use the stock attachment only on the 8 quart anything bigger gets the xl attachment
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ok sweet so that’s what i was wondering next, if i could just do the pectin mix in a small pot that way i ca just weigh my corn syrup directly in the main pot.
and noted on the pot size!
i appreciate everyones help!
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I add the sugar to the main pot after the pectin is melted down and use a microwave for the tapioca its alot easier then needing 2 burners and an extra pot
How do you hold enough volume inside of the microwave? seems like we can only fit the volume of syrup we need in a big pot
3 liter beaker
By making your microwave happy…
That’s a 1/2 gallon jar…
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Is this safe to do with your microwave at home (if you’re not concerned about its longevity)?
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what kind of thermometer are you guys using? just the standard probe kind? or would a temp gun be reliable enough?
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