Meat&Poultry - April 2012 - 51

Flattener Option Available for Home-Made Style Burgers
NuTEC’s latest addition in ancillary systems for their all hydraulic Patty Forming line provides meat processors with the ability to “ﬂatten” burgers for more of a handmade appearance. Their all-new PF-700 Flattener offers meat processors a very simple yet proven design that works in conjunction with all NuTEC Patty Forming Machines. Like most NuTEC equipment, the Flattener is all hydraulic. Patties are formed at their regular thickness and then immediately enter into the Flattening Conveyor where their shapes evolve from a very machined look into more of a natural handmade appearance. In addition to the change in appearance, the Flattener also enhances the original tenderness and juiciness of the patty during cooking! For more information, call NuTEC today. 815-722-2800

Searching for ways to enhance your burger look? Bring it on!
Take A Fresh Look
end restaurants, which are located in Cleveland and Detroit. “We wanted to make sure that when we did the burger concept, we put a lot of thought into it,” he says. “It’s actually harder to get a great burger than a great steak,” he adds. “If you want a great steak, you go to a great butcher and you get some aged beef. To a get a great burger, a lot more goes into it. You have to get the right level of fat and the right grind. It has to be formed the right way. All of that happens before you cook it.” Symon says he tried countless grinds and combinations before setgrind short rib, brisket and sirloin – only whole muscle and of equal parts. We coarse grind it twice so it has more of that beefy, steak fl avor. We grind it coarse because we tling on his menu. He aims for a minimum of 23 percent fat in the grind, with 25 percent being the goal. “We achieve that by blending three whole muscles,” he says. “We

NuTEC has all the options & accessories you need to update the look, texture & taste of the trendiest burgers. From ﬂat & sassy to thick & curvey, you can change your burger’s appearance as easily as you change your shoes! Choose from NuTECtured systems, ﬂatteners, perforators…make 6 different types of burgers with one Patty Forming Machine...all in the bling of an eye!

Subscribe to “Tooling Tips”, our e-newsletter with helpful equipment advice. Email newsletter@nutecmfg.com or call 815-722-2800.

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want people to see the quality of beef that we use.” I ncidenta l ly, branded g r inds could be a trend within the segment, according to the NCBA. In-house meat g r i nd i ng – chefs using proprietary blends of cuts (short ribs plus chuck) and grind-ins ( bacon g rou nd i nto the beef ) – is becoming more popular.
Flay

“It’s actually harder to get a great burger than a great steak.”

Another secret to creating a great burger is proper handling when packing a beef patty, Symon says.

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Meat&Poultry - April 2012

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