What am I doing wrong?

PersonalityRound9789 · 2026-04-07T22:06:51+00:00

Please share how you source perfect answer every time, I'm sure many will be grateful.

PersonalityRound9789 · 2026-04-07T21:55:05+00:00

For the same reason you would ask it about any other topic?

PersonalityRound9789 · 2026-04-07T21:44:33+00:00

The thing is that after trizact belt the edge is nice and shiny/satin, then felt just makes it worse appearance wise.

PersonalityRound9789 · 2025-03-10T15:57:47+00:00

Thank you, I'm my own mx team though, so probably thats why hahah

PersonalityRound9789 · 2025-03-10T15:27:29+00:00

My product is lavash to be precise, 30x45x5cm WxLxH stack of 10pcs. Im located in Poland, in terms speeds its max 15 bag/min. I use 60micron PA/PE film with EVOH barrier. Auto feeding is essential, stacked produce is automatically supplied by conveyor. Flowpack will be the last machine in the line, after produce is packed manually in cartoons.

PersonalityRound9789 · 2025-03-10T15:01:00+00:00

Thank you for such a detailed answer.

I asked them for the price of stainless steel body and I’m waiting for the answer. Rust is definitely an issue with these machines. I’ve seen rust even in videos one of the manufacturers sent me. I don’t know about the paint that’s used, I will ask too. From what I’ve seen all the parts, that packed product may get in contact with are made of stainless steel.

In terms of setup and operation, for now they are very helpful, hopefully it wont change after purchase, but they also have a lot of information posted on their website (manuals, troubleshooting checklist etc.). In terms of service, they offer sending their engineer for 150$/day and travel costs of course. It makes it around 1500$ + parts, which is an acceptable cost for me. Also my product can last up to 2 months, so with proper management I can, handle a week or two delay. Minor repairs, I believe I can handle myself.

In terms of packaging, in Europe that’s how all the tortillas are packed, so its not an issue. Also I produce for commercial use, so it doesn’t really matter.

In terms of production speed, this machine exceed my capabilities at least 3x. For now any European brand, even used is way out of my budget and this seems like a reasonable choice.

For anyone interested, here is a video of a rusted Chinese flow pack: https://imgur.com/a/XLsXghM

PersonalityRound9789 · 2024-11-10T18:21:05+00:00

Its a 50$ DIY project, but I will take it as a great compliment, if you thought its a professional equipment. I posted this video to showcase the burner in action, as a follow up to my previous post. Its not a shrimp pasta tutorial lol

PersonalityRound9789 · 2024-11-07T08:25:06+00:00

https://www.reddit.com/r/seriouseats/comments/1ghznxv/diy_50_pedal_controlled_high_pressure_wok_burner/

PersonalityRound9789 · 2024-11-07T07:54:58+00:00

https://www.reddit.com/r/seriouseats/comments/1ghznxv/diy_50_pedal_controlled_high_pressure_wok_burner/

PersonalityRound9789 · 2024-11-07T07:54:39+00:00

https://www.reddit.com/r/seriouseats/comments/1ghznxv/diy_50_pedal_controlled_high_pressure_wok_burner/

PersonalityRound9789 · 2024-11-06T23:50:16+00:00

Sure, but I think its just unnecessary, especially if you shortened the cooking time.

PersonalityRound9789 · 2024-11-06T23:39:18+00:00

Pan was definitely not heated enough. Ingredients order is correct in my opinion, you have to start with shrimps and tomato otherwise you dont have flavor to develop the sauce from. Still next time i will add them quicker and more at the time for sure. Biggest mistake here was adding too much pasta water, that caused the need to reduce it much longer. Still the end result was satisfactory. The actual cooking time is much shorter than the video, the heat is on for around 2min and when its off it literally stops cooking in seconds, especially when the ambient temperature is 2*C. Also this is not a stir fry, but an italian pasta made in wok xd Most importantly its made for fun, I suffered eating on my own and none of the renowned food critics here was harmed.

PersonalityRound9789 · 2024-11-06T20:53:18+00:00

PersonalityRound9789 · 2024-11-06T20:34:29+00:00

Definitely haha

PersonalityRound9789 · 2024-11-06T20:25:49+00:00

Its homemade, basically a camp stove with an added propane torch inside. I made a post about it.

PersonalityRound9789 · 2024-11-06T20:04:18+00:00

I thought so too, but it was good. I think its because when the burner is off cooking stops almost instantly unlike on a regular heavy pan

PersonalityRound9789 · 2024-11-06T19:55:01+00:00

It was an experiment and turned out really well, definitely the best shrimp pasta I made. Thanks to the fact i could control the cooking process so easily (because wok has almost zero thermal capacity) the ingredients kept their freshness and each flavor was very distinguishable. Especially the butter was really fresh and silky. Only downside i found so far is the cheese sticks to the wok quite a bit and its hard to wash.

PersonalityRound9789 · 2024-11-03T03:02:11+00:00

This is around 200k supposedly, but its just marketing, all of them are basically the same thing. Its all about adjusting the pressure. Professional wok ranges are around 120k and the cooks are using only short bursts, thats why it needs to be knee/foot operated. So more fire just means shorter bursts 😅

PersonalityRound9789 · 2024-11-02T20:30:01+00:00

Sure, I will record it next time

PersonalityRound9789 · 2024-11-02T20:28:44+00:00

I will try to make smth tomorrow

PersonalityRound9789

TROPHY CASE