Don Goodrich on sat 10 jan 04
Looks like Robert is right. Here are a couple of examples of the food-grade
rollers. One would do better to buy a new Northstar.
http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=2586807333&category=25369
http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=2586800178&category=25369
>I think you will discover that they are far more expensive than slab
>rollers...I would be shocked to learn otherwise.
>
>Robert Klander
Don Goodrich
goodrichdn@aol.com
http://members.aol.com/goodrichdn/
Simona Drentea on sat 10 jan 04
Has anyone ever explored whether the restaurant supply industry has a machine
that can be used as a slab roller & might be cheaper? I saw something used
in a bakery on the Food Network that looked like a slab roller & I wondered if
it might be cheaper than an actual slab roller?
Thanks,
Simona in Colorado
Vince Pitelka on sat 10 jan 04
Simona Wrote:
"Has anyone ever explored whether the restaurant supply industry has a
machine
that can be used as a slab roller & might be cheaper? I saw something
used
in a bakery on the Food Network that looked like a slab roller & I
wondered if
it might be cheaper than an actual slab roller?"
Simona -
I'm pretty familiar with all types of slab rollers, and there is no similar
commercial food machine that will deal with material as stiff as clay with
any precision. And it is almost certain to be far more expensive than a
commercially-made slab roller, because it must be constructed of stainless
steel in order to be used in food service.
But otherwise, the answer to your question is a resounding "YES!" - a large
hardwood rolling pin with bearing-mounted handles. Commercial kitchen
supply places sell them in a number of sizes, and for prices lower than the
ceramic suppliers. Try to get one with a roller at least 3" in diameter,
because that is what gives you "knuckle clearance" while rolling slabs.
With a little practice, it is not at all difficult to roll large, uniform
slabs with nothing more than a good rolling pin, and plenty of sheets of
good-quality canvas duck - at least 10 oz. or 12 oz. weight. In my book
there is a section on finding, improvising, and making your own tools, and
included is a bit called "The Human Slabroller" that details the process of
making large slabs with a rolling pin and canvas sheets.
When rolling slabs with a rolling pin, I periodically check the thickness
with a needle tool, and I can get them as close as I want without too much
trouble. For this work I prefer a chef's rolling pin where the roller part
is 12" to 14" long. But if you want to ensure precise thickness, it is a
simple matter to get a longer rolling pin, and then use wood dowels under
the rolling pin at either end to control the thickness fo the slab. You can
purchase 48"-long wood dowels at Lowe's or Home Depot for very little
money - they are available from 1/8" to 1/2" by 1/16" increments, and above
1/2" by 1/8" increments.
Good luck -
- Vince
Vince Pitelka
Appalachian Center for Craft
Tennessee Technological University
1560 Craft Center Drive, Smithville TN 37166
Home - vpitelka@dtccom.net
615/597-5376
Office - wpitelka@tntech.edu
615/597-6801 x111, FAX 615/597-6803
http://iweb.tntech.edu/wpitelka/
http://www.tntech.edu/craftcenter/
logan johnson on sat 10 jan 04
Hi Simona,
COOL name by the way! In a past life B.C. (before clay) I spent a decade or two
in the resturaunt business. I love talking about resturaunt equipment for ceramics!
So, here goes, It sounds like your talking about a "dough" or "Pastry" roller.I have checked them out myself but, I'm not sure how well they would work they might roll the clay too thin to do anything with. Also I'm not sure you could get the clay through if you don't have canvas on both sides of the clay. That however might be too much for the machine. Dough is VERY soft. I sure wouldn't try sending clay through any other way. I regularly shop in resturant supply stores with both new & used equip. I personally haven't seen one that cost less than my Brent mini slab roller from Seattle Pottery Supply $ 365.00 not including tax. I also had the opportunity to get some stuff
from a bakery that was going out of business. The BEST kind of shopping!!! I picked up
10 tall bakery racks on wheels to use as ware carts for $20.00 EACH!!!!!! OH YEA!!!
O.K. so I waited 4 yrs.till to find that deal but isn't ceramics all about paitents? At my
resturaunt supply places they go for $125.00 (if you're lucky) to $200.00 & up USED!!!
Also "sheet pans" are for me $3.00 (used) each. Man, do they ROCK!! Don't even get me started on Wisks! Sorry for the looong post. Hard to tell I like these places isn't it!!
It's unbeliveable what you can find to use for ceramics. Hope I helped a little.
Have A good one!
Simona Drentea wrote:
I saw something used
in a bakery on the Food Network that looked like a slab roller & I wondered if
it might be cheaper than an actual slab roller?
Thanks,
Simona in Colorado
______________________________________________________________________________
Send postings to clayart@lsv.ceramics.org
You may look at the archives for the list or change your subscription
settings from http://www.ceramics.org/clayart/
Moderator of the list is Mel Jacobson who may be reached at melpots@pclink.com.
Logan Johnson
Audeo Studios
"Carpe Argillam!!"
---------------------------------
Do you Yahoo!?
Yahoo! Hotjobs: Enter the "Signing Bonus" Sweepstakes
Lois Ruben Aronow on sat 10 jan 04
On Sat, 10 Jan 2004 03:15:57 EST, you wrote:
>Has anyone ever explored whether the restaurant supply industry has a =
machine
>that can be used as a slab roller & might be cheaper? I saw something =
used
>in a bakery on the Food Network that looked like a slab roller & I =
wondered if
>it might be cheaper than an actual slab roller?
>
Polymer clay artists often use pasta machines as a core slab-making
tool. Only good for us earth clay people if your slabs are small.
Perhaps there are industrial sized ones. =20
Pasta machines are great because they can make paper thin slabs.
************
Lois Ruben Aronow
www.loisaronow.com
Modern Porcelain and Tableware
Robert Klander on sat 10 jan 04
Hi Simona,=20
The machine you are talking about is a sheeter, used for making pastry
sheets. They are quite a bit more sophisticated, and move a lot faster =
and
in both directions than slab rollers, but I don't think they are quite =
as
stout. The one that I'm familiar with would not hold up to years of =
rolling
clay, even though it would last a busy hotel pastry department for years =
of
heavy use...
I think you will discover that they are far more expensive than slab
rollers...I would be shocked to learn otherwise.=20
Robert Klander
Beauty is eternity gazing at itself in a mirror.
But you are eternity and you are the mirror. --Gibran
-----Original Message-----
From: Clayart [mailto:CLAYART@LSV.CERAMICS.ORG] On Behalf Of Simona =
Drentea
Sent: Saturday, January 10, 2004 3:16 AM
To: CLAYART@LSV.CERAMICS.ORG
Subject: slab roller/restaurant supply
Has anyone ever explored whether the restaurant supply industry has a
machine
that can be used as a slab roller & might be cheaper? I saw something =
used
in a bakery on the Food Network that looked like a slab roller & I =
wondered
if
it might be cheaper than an actual slab roller?
Thanks,
Simona in Colorado
_________________________________________________________________________=
___
__
Send postings to clayart@lsv.ceramics.org
You may look at the archives for the list or change your subscription
settings from http://www.ceramics.org/clayart/
Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
Jon Brinley on sat 10 jan 04
Simona
Restaurants such as pizza parlors use a machine similar to a =
slab roller. However it is much smaller. You could try finding an old =
ringer off of a really old washing machine, that could be mounted to a =
table to make one. Just depends on how inventive you want to be.
Jon in Midland =20
----- Original Message -----=20
From: Simona Drentea=20
To: CLAYART@LSV.CERAMICS.ORG=20
Sent: Saturday, January 10, 2004 12:15 AM
Subject: slab roller/restaurant supply
Has anyone ever explored whether the restaurant supply industry has a =
machine
that can be used as a slab roller & might be cheaper? I saw something =
used
in a bakery on the Food Network that looked like a slab roller & I =
wondered if
it might be cheaper than an actual slab roller?
Thanks,
Simona in Colorado
=
_________________________________________________________________________=
_____
Send postings to clayart@lsv.ceramics.org
You may look at the archives for the list or change your subscription
settings from http://www.ceramics.org/clayart/
Moderator of the list is Mel Jacobson who may be reached at =
melpots@pclink.com.
Janet Kaiser on sun 11 jan 04
I know that the US is not known for culinary skills beyond
hamburgers, bagels, grits and Howard Johnson Ice Cream, but I am
surprised that you have not come across a rolling pin before,
Simona.
Yes, a rolling pin is MUCH cheaper than a slab roller and just as
effective. You will need two laths about 1/2 " thick so than you
can roll out slabs of equal thickness, but otherwise it is pretty
straightforward.
Just do not try to roll very sticky clay... I was going to say it
is pretty much like rolling out pastry, but that may be an
unknown factor for you? Just keep the words of my domestic
science teacher to heart "Now, girls... This is a cookery
class... We do NOT want the map of Scotland anywhere near, now do
we?"...
The only other kitchen equipment similar to a slab roller is a
pasta maker... Nothing like sturdy enough. Even the worst pasta
ever made would be nowhere near as hard or resistant as clay and
unless an industrial size/capacity pasta maker, it would hardly
be useful for making clay slabs... The ordinary domestic size
would make teeny 3 inch strips at most, even if it was capable of
producing them thick enough... Half inch thick pasta is not what
would be in the mind of any self-respecting pasta cook...
No, unless you are going into production, a slab roller is an
unnecessary luxury, so save your money for others and "roll your
own" with a rolling pin! Good luck!
Sincerely
Janet - tongue in cheek - Kaiser
*** IN REPLY TO THE FOLLOWING MAIL:
>Has anyone ever explored whether the restaurant supply industry
has a
>machine that can be used as a slab roller & might be cheaper? I
saw something used
>in a bakery on the Food Network that looked like a slab roller &
I wondered if
>it might be cheaper than an actual slab roller?
*** THE MAIL FROM Simona Drentea ENDS HERE ***
***********************************************************
The Chapel of Art : Capel Celfyddyd
8 Marine Crescent : Criccieth : Wales : UK
Home of The International Potters' Path
Tel: ++44 (01766) 523570 http://www.the-coa.org.uk
************* Virus Protection by AVG *****************
BOYCOTT COCA-COLA NOW!!
Make them stop stealing water for their
bottling plant in Southern India!!
"A world in perfect harmony"? So what happened?
***********************************************************
Vince Pitelka on sun 11 jan 04
> I know that the US is not known for culinary skills beyond
> hamburgers, bagels, grits and Howard Johnson Ice Cream, but I am
> surprised that you have not come across a rolling pin before,
Oh Janet, Janet, Janet. As compared to overcooked everything in the UK?
But I know you are just bating us. And actually, contrary to my
expectations, I found incredible food in London. You would find the same in
any American city. Well, almost any.
- Vince
Vince Pitelka
Appalachian Center for Craft
Tennessee Technological University
1560 Craft Center Drive, Smithville TN 37166
Home - vpitelka@dtccom.net
615/597-5376
Office - wpitelka@tntech.edu
615/597-6801 x111, FAX 615/597-6803
http://iweb.tntech.edu/wpitelka/
http://www.tntech.edu/craftcenter/
Don Goodrich on sun 11 jan 04
True enough, Janet, although one could use really soft clay and make
miniatures (or porcelain pastry replicas) with it.
I'm repeatedly impressed with the similarities in food and clay equipment.
The Italian pasta machine we got at a garage sale is no more than a
miniature pugmill with really neat extruding attachments. And my Oster Ice
Cream Maker works just like a Soldner Clay Mixer.
Just another example of how food imitates clay (or is it the other way
around?)
Don Goodrich
goodrichdn@aol.com
Janet said:
>The only other kitchen equipment similar to a slab roller is a
>pasta maker... Nothing like sturdy enough. Even the worst pasta
>ever made would be nowhere near as hard or resistant as clay and
>unless an industrial size/capacity pasta maker, it would hardly
>be useful for making clay slabs... The ordinary domestic size
>would make teeny 3 inch strips at most, even if it was capable of
>producing them thick enough... Half inch thick pasta is not what
>would be in the mind of any self-respecting pasta cook...
piedpotterhamelin@COMCAST.NET on sun 11 jan 04
Hey
If you are going to use a rolling pin then make it easier on yourself than using a dinky kitchen tool.
Purchase a length of 3 or 4 inch or even 6 inch plastic drain pipe ($11 or so) or get a scrap from a plumber.Cut it to the length you want to use. Circular saw or hand saw whatever. Tape one end closed and stand it vertically. Place a layer of rocks at the base and pour some cement over it (if plaster is added to the cement it speeds the setting) and continue the layers to the top. You will have a very heavy rolling pin that is more gentle on your wrists. Just don't let it roll of the table onto your feet.
(singing...)
rolling, rolling rolling! keep those slabs a'coming
clayhide!
through rain and stormy weather
we will roll together
'til the morning comes
clayhide!
sorry, too many expressos
Rick
--
"Many a wiser men than I hath
gone to pot." 1649
Angela Davis on mon 12 jan 04
Thanks for the smile Rick, your "clayhide" rendition is a hit with me.
I may sing it to the class tonight while I give my mold making demo.
My husband gave me a 2 foot section of 4" well casing (iron pipe),
heavy enough as is. Even with that I have yet to meet a lump of clay that
rolls out as
soft and lucious as in the "picture books".
Angie,
Thinking a couple of expressos may be just what I need.
----- Original Message -----
From:
To:
Sent: Sunday, January 11, 2004 12:24 PM
Subject: Re: slab roller/restaurant supply
> Hey
> If you are going to use a rolling pin then make it easier on yourself than
using a dinky kitchen tool.
> Purchase a length of 3 or 4 inch or even 6 inch plastic drain pipe ($11 or
so) or get a scrap from a plumber.Cut it to the length you want to use.
Circular saw or hand saw whatever. Tape one end closed and stand it
vertically. Place a layer of rocks at the base and pour some cement over it
(if plaster is added to the cement it speeds the setting) and continue the
layers to the top. You will have a very heavy rolling pin that is more
gentle on your wrists. Just don't let it roll of the table onto your feet.
> (singing...)
> rolling, rolling rolling! keep those slabs a'coming
> clayhide!
> through rain and stormy weather
> we will roll together
> 'til the morning comes
> clayhide!
>
> sorry, too many expressos
> Rick
>
>
> --
> "Many a wiser men than I hath
> gone to pot." 1649
>
>
____________________________________________________________________________
__
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
| |
|
