Butcher and prep.

A gravity-feed deli slicer with a 250 mm carbon steel blade driven by a 240 W motor at 300 to 450 rpm. The thickness dial runs from a shaved zero to 12 mm, so the same machine does prosciutto in the morning and schnitzel in the afternoon. A sharpening stone is built in, the carriage has a pusher and guard, and the aluminium alloy body weighs 15.4 kg.

A benchtop No. 12 mincer with a 700 W copper motor that puts through about 5 kg a minute. The same unit slices, shreds and dices with a 3.5 mm blade and stuffs sausages. The body is thick stainless, the blade detaches for washing, and it weighs 33 kg so it stays put on the bench.

A lever press that forms 150 mm patties at a rate the maker puts at over 100 an hour. The tray is 304 stainless, the body is anodised cast aluminium, and thickness is set by how much mince you put in. A paper holder on the body feeds the patty papers, and a thousand of them come in the box with two pairs of gloves. Light enough to move to the grill, no assembly, no power.

A benchtop chamber vacuum sealer for meat, fish, marinades, sauces and anything else with liquid in it. The bag sits inside a 355 × 340 mm chamber, the lid closes, the pump pulls the whole chamber down to −100 kPa and a 320 mm bar seals the bag before the air comes back. Stainless case, adjustable cooling time, emergency stop, and it runs at 70 decibels or less.

A two-tier stainless steel work table on four swivel castors, two of them braked, so it rolls to where the job is and stays put once it gets there. The top and shelf are 0.8 mm stainless, the shelf sets at three heights, and the whole thing is rated to 317 kg spread across both tiers.