My wife and I bought this old wooden walk in cooler from a shop that closed in the mid 80’s around the corner from our new shop we built out this past year. It took my brother and I as well as a few big bodies 2 days to disassemble this beauty. It’s mostly oak with Douglas fir framing. Each one of these panels weighs a ton, we had to resort to some creative techniques to get this thing down without killings ourselves in the process. I have seen a number of these around old shops and buildings in Buffalo. I can’t imagine the crew that used to put these things up on a daily basis.

We plan to put this up in the “bar” area of our building. We bought our building in July of 2019 to create a new shop that was built to our needs and aesthetic. The retail butcher side was a complete new build in a part of the structure that was used for a prep room by the previous owners. The walk in cooler will go up in what was a bar and dining area. We want it to be the centerpiece of the room and store dry age meats. We will have to retro fit the interior to dry age specs otherwise we want to highlight the old patina of this beauty. We hope for it to be a 6-9 month project based on finances and because we have to build it where our current customer bathroom is. Thus, we have to build a new bathroom and do some electrical and plumbing reconfiguration.

Above is the pic of the cooler before we took it down. I’ll send some more pics of where it going to go in the next few days.

Check us out on Instagram at Moriarty Meats!

Also, if anyone has any tips for installing this beast let me know.

Thanks,

Tom

Good morning,

My name is Tom Moriarty from Moriarty Meats in Buffalo, NY. My wife and I co-own a butcher shop where we primarily break down whole beef, pigs, lamb and veal among other things from animals grown here in Western New York. We make everything from scratch including sausages, smoked meats, prepared foods, etc. Just found this forum and think its great. Looking to rebuild an antique walk in cooler I disassembled a few years ago as well as build a walk in smoker in the near future. If any one out there has experience in these projects please introduce yourself!

I spoke with one of their manufacturers reps based in Chicago and he seemed knowledgeable. All Italian Pumps and reinforced stainless cylinder which he said would be almost impossible to dent. I own an Italian made mini-pack vacuum sealer and it’s great and durable. Waiting to hear back from distributor rep in my area with more info.

Unfortunately, I am waiting on a 3 phase converter to be installed before I purchase the equipment. I need a larger grinder as well and they are pretty much all 3 phase so I am having the converter put in to run both. I need to get the specific electrical requirements for the grinder before I have the converter installed and I cant find the right used grinder I am looking for… alas

My wife and I bought this old wooden walk in cooler from a shop that closed in the mid 80’s around the corner from our new shop we built out this past year. It took my brother and I as well as a few big bodies 2 days to disassemble this beauty. It’s mostly oak with Douglas fir framing. Each one of these panels weighs a ton, we had to resort to some creative techniques to get this thing down without killings ourselves in the process. I have seen a number of these around old shops and buildings in Buffalo. I can’t imagine the crew that used to put these things up on a daily basis.

We plan to put this up in the “bar” area of our building. We bought our building in July of 2019 to create a new shop that was built to our needs and aesthetic. The retail butcher side was a complete new build in a part of the structure that was used for a prep room by the previous owners. The walk in cooler will go up in what was a bar and dining area. We want it to be the centerpiece of the room and store dry age meats. We will have to retro fit the interior to dry age specs otherwise we want to highlight the old patina of this beauty. We hope for it to be a 6-9 month project based on finances and because we have to build it where our current customer bathroom is. Thus, we have to build a new bathroom and do some electrical and plumbing reconfiguration.

Above is the pic of the cooler before we took it down. I’ll send some more pics of where it going to go in the next few days.

Check us out on Instagram at Moriarty Meats!

Also, if anyone has any tips for installing this beast let me know.

Thanks,

Tom

Good morning,

My name is Tom Moriarty from Moriarty Meats in Buffalo, NY. My wife and I co-own a butcher shop where we primarily break down whole beef, pigs, lamb and veal among other things from animals grown here in Western New York. We make everything from scratch including sausages, smoked meats, prepared foods, etc. Just found this forum and think its great. Looking to rebuild an antique walk in cooler I disassembled a few years ago as well as build a walk in smoker in the near future. If any one out there has experience in these projects please introduce yourself!

Thank you gotguns, unfortunately I am looking for a model larger than 26#. I appreciate it.

Go to meatsandsausages.com its the best comprehensive sausage site on the internet in my opinion. Tons and tons of recipes from all over the world.

Will most likely be purchasing the Sirman 55lb IS-25 within the next week or so. Not sure how long shipping will take. As soon as it comes in I’ll post a review.

I spoke with one of their manufacturers reps based in Chicago and he seemed knowledgeable. All Italian Pumps and reinforced stainless cylinder which he said would be almost impossible to dent. I own an Italian made mini-pack vacuum sealer and it’s great and durable. Waiting to hear back from distributor rep in my area with more info.

@kchaloup looking to buy the IS-25 55lb single phase stuffer. I don’t have 3 phase in my shop. Was looking at Talsa stuffers in 110v but little to no luck. Sirman seems as good and is 3k less. Anyone know about this manufacturer?