Aloha Think Tankers!
I am going to be coming to Chicago for the food show next month, and I’m wondering if anyone in Chicago uses a VCM for shredding / dicing mozz cheese. I am just starting to research using one at my restaurant, but I am very curious to see one in operation.
Is there anyone that uses one that would consider letting me check out how it’s done?
Thanks!
I am going to be coming to Chicago for the food show next month, and I’m wondering if anyone in Chicago uses a VCM for shredding / dicing mozz cheese. I am just starting to research using one at my restaurant, but I am very curious to see one in operation.
Is there anyone that uses one that would consider letting me check out how it’s done?
Thanks!
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