spend $25, get free shipping
Find kitchen presses and dispensers at Target.com! Make delicious patties and tasty burgers with this stainless steel hamburger press. The uniform shape evenly presses the meat. This hamburger patty press has a capacity of 8 oz. It has a handle for
spend $25, get free shipping
Find kitchen tool and gadget sets at Target.com! Weston's single hamburger press is patented for it's unique design. it is non-stick coated and makes perfect patties every time! made from aluminum with handle markings to make adjusting the weight of
The Hamburger Press by Univex: With the ability to measure ground beef content up to 90% lean (minimum fat content 10%), the Univex fat analyzer is the perfect way to ensure that your customers are getting the healthier beef cuts that they want. Designed specifically for ground beef, this commercial fat analyzer is portable and has a 3-minute cycle timer for your convenience in mind. As an added bonus, this model has a carrying case included.Standard Features: Fat Analyzer. For ground beef. 3-minute cycle time. Low cost. Portable. Measures ground beef fat content up to 90% lean (minimum fat content 10%). Carrying case included. 9 amp.
The Hamburger Press by Univex: This Univex manual PattyPress burger mold turns out 5 inch burger patties sure to satisfy your hungry patrons. Burger molds save you money and increase the quality of your burgers by allowing you to cut from fresh ground beef instead of having to buy pre cut frozen patties. This way you'll ensure your customers the best quality burger every time. This hamburger patty press is constructed of anodized aluminum for easy cleaning and lasting durability. Standard Features Produces 5 inch patties/li> Anodized aluminum body. Stainless steel meat press bowl and ejector. 1000 divider sheets included.The stainless steel meat press bowl and ejector ensure your meats are cut cleanly every time.
The Hamburger Press by Univex: Burger molds save you money and increase the quality of your burgers by allowing you to cut from fresh ground beef instead of having to buy pre-cut frozen patties. This Univex manual Patty Press burger mold turns out 6 burger patties sure to satisfy your hungry patrons. This way you'll ensure your customers the best quality burger every time. This Patty Press burger mold is constructed of anodized aluminum for easy cleaning and lasting durability.Standard Features Produces 6 patties. Anodized aluminum body. Stainless steel meat press bowl and ejector. 1000 divider sheets included.The stainless steel meat press bowl and ejector ensure your meats are cut cleanly every time. Burgers are highly.
The Hamburger Press by Univex: With an anodized aluminum body and a stainless steel meat press bowl and ejector, this Univex manual hamburger press produces 4 in. hamburger patties. In addition to this, there is also included a supply of 1,000 divider sheets to help separate the fresh patties. Serve your customers hamburgers that are freshly pattied with the Univex manual hamburger press!Standard Features: PattyPress Burger Mold. Manual. 4 hamburger patties. Anodized aluminum body. S/s meat press bowl & ejector. Includes supply of 1,000 divider sheets.
The Hamburger Press by Globe: Patty Press Burger Mold, manual, 5 diameter (8 oz.), 3/4 thick patty, anodized aluminum base, stainless steel bowls & press plate, heavy-duty single level press handle, detachable paper holder, includes starter pack of 50 paper dividers, 8L x 7.25W footprint, NSF.
The Hamburger Press by Eurodib: Allow your customers to taste the difference from frozen hamburger patties to freshly made ones with this Eurodib Hamburger Press. Featuring a compact design and a construction of anodized aluminum alloy, this stainless steel hamburger press molds patties that have a diameter of 3.94-inches.Standard Features and Benefits: Eurodib Hamburger Press. Compact design and is constructed from an anodized aluminum alloy. Stainless steel hamburger mold that is 3.94-in. diameter. Built-in sheet holder included. Rubber handle that is easy to use. Total dimensions of 12-3/4 in. H x 10-3/4 in. W x 8-1/2 in. D.
For burger joints and restaurants, having this 4.25" adjustable hamburger press greatly eases the task of creating perfect patties. Just pop in a scoop of patty mixture and this handy machine does the rest - all you need to do is remove the molded patty.
Shape evenly formed 4-5/8 inch hamburgers quickly without handling raw meat with this Alegacy 3450HP Hamburger Press. A manual model the Alegacy 3450HP Hamburger Press will press patties to any desired thickness and is constructed of non-rusting aluminum alloy with a polished finish. This Alegacy 3450HP Hamburger Press is a welcome addition to any kitchen to efficiently produce uniform hamburgers.
The cast aluminum American Metalcraft AHM485 hamburger press offers adjustable hamburger thickness, from 1/8" to 3/8". Two strong screws let you attach the AHM485 patty press to your table or counter top for extra stability. Its 4 1/2" diameter makes big savory burgers consistently every time to keep your customers happy! AHM485 From American Metalcraft
The Hamburger Press by Univex: Waxed Paper Dividers, 6 in, round.
With this simple, single hamburger press, there will be no more oversized, undercooked burgers or too thin patties that fall apart when you flip them on the grill.
The Hamburger Press by Univex: The 5 size of these waxed paper dividers from Univex are excellent for separating meat patties to allow for easy storage. Round waxed dividers make it easy to freeze hamburger patties and easily separate when ready to thaw and use.
The Hamburger Press by American Metalcraft: Standard Features Makes 3-1/2 oz. patties. 4-1/2 inches in diameter. Makes 3-1/2 ounce patties. Adjustable for portion control. Heavy cast aluminum.
Makes uniform ½-inch thick burgers (4 ½-inch round)Fun fast and efficientRing impression promotes even cookingPlasticDishwasher safeImported
The Hamburger Press by Univex: Waxed Paper Dividers, 4 in, round.
It does not necessarily take a fist to create a punch in the gut. This fourteen-story YA fiction anthology delves into the experience of being bullied—socially, emotionally, physically, psychologically, and sexually. The school hallways, walks home, and house walls are no longer the boundaries for intimidation and harassment. With the rapid-fire response time of social media and smartphones, bullying has lost all limits, and the lines among truth, lies, and real accountability have become blurred. Featuring some of the hottest voices in YA literature, both bestselling and on the rise, Cornered includes works from Kirsten Miller (New York Times bestseller The Eternal Ones), Jennifer Brown (Hate List), Elizabeth Miles (Fury), Jaime Adoff (The Death of Jayson Porter), Lish McBride (Morris Award finalist Hold Me Closer, Necromancer), Matthue Roth (Losers), Sheba Karim (Skunk Girl), Kate Ellison (Butterfly Clues), Zeta Elliot (A Wish After Midnight), Josh Berk (The Dark Days of Hamburger Halpin), and James Lecesne (Absolute Brightness and founder of the Trevor Project).
Marx’s The Class Struggles in France, 1848 to 1850 consists of a series of articles written between January and October 1850 specially for the Neue Rheinische Zeitung. Politisch-ökonomische Revue and published in it under the general title “1848-1849.” This is a most important work summing up the results of the 1848-49 revolution. In preparation for this work, Marx used French newspaper reports, reports published in the Neue Rheinische Zeitung, and accounts given by witnesses – French and German revolutionary refugees, among them Ferdinand Wolff, the Neue Rheinische Zeitung Paris correspondent, and another Communist League member, Sebastian Seiler, who was a stenographer to the French National Assembly in 1848 and 1849 and wrote a pamphlet on the events of June 13, 1849, which he presented to Marx. Marx was also probably familiar with Ledru-Rollin’s pamphlet on the same subject. According to the original plan the work was to consist of four articles: “The Defeat of June 1848,” “June 13, 1849,” “Repercussions of June 13 on the Continent” and “Current Situation; England.” However, in Nos. 1, 2 and 3 of the journal only three articles were published: “The Defeat of June 1848,” “June 13, 1849” and “Consequences of June 13, 1849.” The influence of the June 1849 events on the Continent and the situation in England were treated in other items of the journal. particularly in the international reviews written jointly by Marx and Engels. The work was not reprinted in full during Marx’s lifetime. In 1895 it came out in book form in Berlin, with an Introduction by Engels. The title The Class Struggles in France, 1848 to 1850 was given by Engels and the work has since appeared under this title in various languages. In the 1895 edition, Engels added the fourth chapter, which included the sections of the third international review dealing with events in France. Engels entitled this chapter “The Abolition of Universal Suffrage in 1850.” Engels wrote to Richard Fischer on February 13, 1895, that the fourth chapter “will serve as a factual conclusion to the work as a whole, without which it would have remained a fragment.” At the same time, the headings of the first three chapters were changed: I. “From February to June 1848,” II. “From June 1848 to June 13, 1849,” III. “From June 13, 1849, to March 10, 1850.” In the present edition, the headings of the first three chapters are given according to the journal, while the heading of the fourth chapter is given as in the 1895 edition. The publication of the series of Marx’s articles drew the attention of the press. A short announcement of No. 1 of the Neue Rheinische Zeitung. Politisch-ökonomische Revue and quotations from Marx’s work were published in the Freischütz. Hamburg, No. 40, April 2, 1850; a review in the Wochenblatt der Hornisse, Cassel, No. 3, April 15, 1850 The preface and the first article were reprinted in the Deutsche Londoner Zeitung N
From America’s favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook. Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us. Look elsewhere for how to bone skate or trim out a saddle of lamb, how to sauté sweetbreads or flambé dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It’s all here: how to season a castiron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you’re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you’ve eaten your last bland and overcooked meal. Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.