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How to process 100 lbs. of Onions

post #1 of 11
Thread Starter 

Hi all,

 

I am operating a small QSR in San Francisco, and I need to process 100 lbs. of minced onions and 10 lbs. minced garlic every three days for my marinade.  I am currently using a 3.5qt waring food processor where I will do small batches of peeled, quartered onions, and it is quite the labor intensive and time consuming process.  

 

I have a Robot Coupe immersion blender but the results are inconsistent and just as time consuming.  I unfortunately do not have the kitchen space for a Hobart or Robot Coupe floor mixer.

 

I've considered a Robot Coupe blixer but they are quite pricey, and the capacity increase seems marginal.

 

Is there another suggested alternate means to process this quantity of vegetables?  

 

Many thanks!

post #2 of 11

Hi Mahi,

 

You could order them already minced sealed in bags.  There are also minced and dehydrated onions that you can order.  If you want them fresher than that you could pay a place with the machine to mince them for you.  

post #3 of 11

I agree with Coup....calculate how much time and labor you are spending on doing the onions yourself and compare with pre-diced onions. When working with batches this large, pre-diced will "usually" save money and time that would be otherwise used in prep. 

post #4 of 11

Don't know your counter space, but there is a food chopper called a "Buffalo Chopper" in kitchen jargon, that basically is a revolving bowl that has a spinning blade with a lid that locks in place.

Three or four turns of this bowl will chop your onions and you can feed it continuously until all onions are done.

You can check them out at any restaurant supply. They run on 110 volt so no electrical work is needed and they are dish washer safe.

They are usually cast aluminum.

post #5 of 11

Wouldn't getting them pre-diced affect the flavour of them?

post #6 of 11

Have you tried coarse chopping the onions and garlic, putting them in the marinade and then using your immersion blender? What exactly is the marinade and a rough idea on recipe?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #7 of 11
Quote:
Originally Posted by rdm magic View Post

Wouldn't getting them pre-diced affect the flavour of them?


Isaac Newton

“and to every action there is always an equal and opposite or contrary, reaction”


Isaac Newton

 

There are always affects and effects to every thing we do. A side by side ingredient taste evaluation will answer your question; however a side by side finished product taste evaluation using the two different onions would yield yet another facet to the question. In a marinade for a QSR, I wouldn't think using a pre-diced onion would be detrimental.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #8 of 11
Thread Starter 

Thanks all for your replies.  My immersion blender isn't large enough to handle the volume of the marinade and coarse chopped onions.  The marinade is essentially oyster sauce, soy sauce, onions and garlic.  I'll look into a commissary or copacker that can provided bulk minced onions.  The buffalo chopper would seem to do the trick but we unfortunately do not have the room for one.

 

IF for future reference I were to want to process the onions myself and DID have the room and budget, what machine might be recommended?

post #9 of 11

I agree with chef Ross The Hobart Buffalo has been a proven workhorse oer the years. I believe they make 2 sized . Pre packaged already diced go bad quick once opened and are costly all year round.

CHEFED
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post #10 of 11

Buffalo chopper

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #11 of 11

One of those giant immersion blenders won't take up any counter space.

 

http://www.ebay.com/itm/NEW-WARING-BIG-STIK-IMMERSION-BLENDER-HEAVY-DUTY-100-QUART-QT-CAPACITY-WSB60-/150864708230

 

http://www.webstaurantstore.com/robot-coupe-mp-600-turbo-23-immersion-blender-120v/649MP600TURB.html

 

They can be locked on, so you don't have to stand there and hold it, just lock it on and come back in 10 minutes.


Edited by Coup-de-Feu - 1/8/13 at 12:22pm
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