SAVIOLI Manual Arrosticini Maker for 49 Skewers

An arrosticini maker shapes and holds skewers of minced meat for even cooking over a grill or under a salamander. The operator presses the mixture through a perforated plate, forcing it onto stainless steel pins that form the skewers. This method ensures uniform thickness and spacing, so every piece cooks at the same rate without drying out or falling off the stick.

To use the SAVIOLI SP49/22, the operator loads the hopper with seasoned minced meat, positions the perforated polyethylene top over the pins, and presses the mixture through the holes. Each press fills 49 pins at once, producing skewers of 120 mm length. The filled pins are then lifted away and transferred directly to the grill or held for later cooking.

The structure is anodised aluminium, chosen for its light weight and resistance to corrosion in a busy kitchen. The top plate is food-grade polyethylene, which does not react with acidic marinades and is easy to clean. A single stainless steel pin sits at the centre of the plate, aligning the top and guiding the meat onto the skewers.

The 170 mm by 170 mm footprint fits on a standard worktop, leaving room for a tray to catch the skewers. The 165 mm height allows the operator to press down comfortably without stooping. The capacity of 49 skewers per cycle lets a small team prepare a full service in a single batch, reducing handling time between orders.

After use, the polyethylene top and aluminium body are wiped with a damp cloth to remove meat residue. The stainless steel pin is removed and washed separately. No lubrication or disassembly is required beyond removing the pin for cleaning.

The SP49/22 is a single model designed for skewers of 22 mm thickness and 120 mm length. It does not fit other skewer sizes or shapes without modification.