When it comes to production in commercial kitchens, food processors serve as a back-of-the-house workhorse.

For added speed and efficiency, operators use food processors for numerous prep tasks in the back of house. These units can execute a variety of tasks, such as chopping, dicing, grinding, slicing, shredding, grating, pureeing and emulsifying. Along with everyday tasks, such as slicing salad toppings, shredding cheese and slicing pepperoni for pizza, food processors can prepare potato chips, pate, spreads, sauces and nuts.

Operators typically use three main types of food processors. Bowl-style units with a closed bowl use a spinning blade to chop, mix or emulsify product. Continuous-feed or chute-style food processors have a grid design to precisely dice, slice, shred, grate or julienne. As the name implies, this type requires operators to feed product continuously into the unit. Combination food processors have interchangeable heads and combine the operating features of the bowl and continuous-feed units. Similar to the bowl style but larger, food cutters or buffalo choppers run at slower rpm.

Food processors are either belt- or gear-driven. While gear units have the bowl sitting over the motor, the design of the belt-driven processors locates the bowl away from the motor housing. These units have one-, two- or variable-speed controls for a variety of tasks. Most food processors run at between 320 and 350 rpm. The higher the rpms, the less precise the cut.

Combination and bowl cutter food processor bowl capacities range from 2½ to 7 quarts, while vertical cutter-mixer capacities measure between 8 and 60 quarts. For high-volume operations, floor models can prepare up to 1,400 pounds of vegetables per hour.

Food processors typically include plastic or stainless-steel bowls and come with an angled, serrated or straight knife or blade as well as on/off and pulse operation. Continuous feed models include a base, a hopper and various style plates for different prepping needs.

Sealing systems allow users to puree, emulsify and liquefy larger volumes in the same container ingredients are prepared in without leaking.

Various disc designs accomplish different slicing or shredding sizes. Specialty machines that rotate blades in two directions simultaneously are also available. Some models feature new bowl designs, noise-reducing technology and one-touch features.