How to Use and Care for Your Claasens Patty Former
Making consistently shaped burger patties doesn’t need to be complicated. The Claasens Patty Former collection gives home cooks, hunters, butcheries and food businesses a simple manual way to produce neat, uniform patties. Available in 100mm, 130mm, Dagwood and Rib formats, there’s an option for everything from classic burgers to gourmet and speciality patties. Correct setup, use and cleaning will help you get reliable results for years.
Step-by-Step: Setting Up Your Claasens Patty Former
Setting up your Claasens manual patty former is quick and straightforward:
- Choose a stable workspace. Place the Patty Former on a clean, level and sturdy preparation surface.
- Clean before use. Make sure all food-contact areas are clean and dry before handling your mince.
- Prepare your mixture. Portion your beef, lamb, chicken, pork, game or plant-based mince according to the patty size you want.
- Use patty dividers. Place a patty divider in position before adding the mince. This makes removal, stacking and freezing easier.
- Position your mince. Shape the portion roughly into a ball and centre it before pressing.
No electricity is required, making the Patty Former convenient for both domestic and commercial food preparation.
How to Make Perfect Patties
Place your prepared mince into position and lower the press, applying firm, even pressure. The amount of pressure affects the finished patty: more pressure creates a firmer, thinner patty.
Lift the press, remove your freshly formed patty and add another divider before repeating the process.
Pro tip: Keep your mince cold while working. Cold mince generally holds its shape better during pressing. For businesses producing patties in volume, weigh each portion before pressing to achieve greater consistency in both patty size and weight.
Choose the former that suits your menu: 100mm for classic burgers, 130mm for generous gourmet burgers, Dagwood for square patties suited to bread and toast, or the elongated Rib Patty Former for rib-style buns.
Cleaning and Caring for Your Patty Former
After each session, wash your Patty Former with warm, soapy water to remove meat residue. Rinse where necessary and dry it thoroughly before storing it in a clean, dry place.
Claasens Patty Formers are manufactured from durable cast aluminium with an epoxy-coated finish and are designed to be maintenance-free. Regular cleaning and proper drying help maintain good food hygiene and keep your equipment ready for the next batch.
Simple, Reliable Patty Making
From weekend braais to busy food-preparation environments, the Claasens Patty Former collection makes producing consistent patties refreshingly simple.
Take care of your Claasens Patty Former, and it will serve you for years.