Cheese Hawg - Bringing Back the Palazzolo Cheese Hog

Hello,
I am looking to gauge the interests of the pizza industry to start reproducing the famed Palazzolo Cheese Hog. A local pizza chain had contacted me early this year to reproduce these cheese shredders to help bring efficiency to their kitchen(s) and reduce labor costs on grating cheese.

In short, I would like to know if this style of equipment is still of interest to the masses. If so, my business partner and I (a machinist and an engineer) will be going through our first build and gaining ETL & NSF certification.

Let me know your honest thoughts. The cost and time to get into building these units is steep but we are eager to help the industry.

Thank you
AFL

Have you tried contacting the Palazzolo folks? They might sell you the rights for less than it would cost to reinvent the wheel.

Yes, attempts were made. It would have been a preferred method but all contact methods have failed. It would have been great to meet the inventor and discuss details but that seems unlikely now.

Either way, his units have been purchased by us and we have gone through every details and reverse engineered and designed the machine to his exact specs.

Again, we are full replication of the original Palazzolo unit which we feel is best for the market place.

AFL

I used one at a Rosatis location a couple years ago it was awesome! Definitely keep us posted !

We have used one for three years and are very pleased with it. The machine paid for itself in a short time based on either using pre-shredded or shredding with our mixer attachment. It has been very reliable and almost idiot-proof, depending on the level of idiot hired!

Would be very interested

1 Like

Any update to this? Thanks

All, things are moving along nicely with the new units. We are still in the process of gaining UL and NSF approval (this is a lengthy process). We are targeting to have approved units ready for sale by early fall at this pace.

I am not sure what the advertisement rules are for this site but if you are interested and would like more information, you can contact me at ReddyMadeLLC@gmail.com. We can supply pricing and motor/power options for new units and also help repair and supply replacement part for legacy Chees Hogs. We are having a website built to suite our needs so this will be formally released as well in the near future.

Thank you
AFL

Hello all,
We are in a build phase now as well as getting our NSF & UL certifications. If you are looking for more information, please do not hesitate to email us at ReddymadeLLC@gmail.com. We can establish communication and even have a one on one phone conversation. Again, we are here to service this great industry with a replicate product that Palazzolo produced. We are family owned and not a cooperation trying to complete out portfolio. Let us know your needs and will do our best to help you with your cheese grating needs.

Thank you,
AFL

I have two of them. One for my pizzeria and one for my wholesale kitchen. I could not imagine life without them.

2 Likes

I will get in touch. I would like one! 230v 50hertz electric (European)

The pelican head on a p660 is fine but we are at maximum capacity. Also interested in how to make massive amounts of sauce with less work.

So, we have been using a Robot Coupe VCM but are considering purchasing one of these – the heavy HP floor unit to be exact. To those who have them, how do you feel about the floor vs tabletop unit?

I have a floor at one location and an older build countertop model. In our experience, the floor model is better due to the way the weight is distributed when pushing down on the cheese. With the countertop, it can lift up on the back, so it’s less stable than the floor model

Steve,
Your countertop model might be old enough of a unit that is not balanced like the newer units. In some of the countertop models that use right angle gear drives, the bulk of the weight of the machine (motor and drive system) is in the middle and front of the machine. With the new Cheese Hogs made after 2014 and our machines we are making now, most of the weight is in the rear of the machine. This helps with stability (keeps the center of gravity in the rear of the machine) so that that lifting and tipping issue is resolved.

Case in point, both countertop models and floor models will have the same balance. I try to help out customers with this decision by offering this advice; make the decision based on mobility or stationary placement BUT if you really can decide, it can always be purchased later and added on. It is a fully stainless steel bolt on kit that can be added to any standard GS-1 machine.

Feel free to email me with more details on dimensions, cost and availability. We just received more materials from our local suppliers so this weekend we are assembling more units.

Thank you
AFL
ReddyMadeLLC@gmail.com

Correct. Mine is a 2008 that we discussed via email. Looking forward to the videos of the automatic unit when completed!

Steve

Automatic?? What is the situation with that?


This the air driven automatic unit (as shown as a floor model with risers). It is used in conjunction with the 5 HP motor to achieve a 50+ pound per minute throughput. It does need an air source (small air compressor that can support 2 CFM) to run the air drive system.

Palazzolo GS-1 Commercial Cheese Grater/Shredder - YouTube this is the original automatic cheese hog. It’s towards the end of the video