Operators need to determine how staff will use the blender, the necessary speed for those applications and how it will fit within the workstation.
Operators should also consider the number of blenders necessary, which is based on the operation’s size, volume and applications. Are an array of blenders necessary for just one function? Will staff blend to order, or will this task occur ahead of time? High-volume operations can prepare and blend base ingredients in shakes and then finish these off with other ingredients prior to serving. Culinary staff can blend larger portions in advance as a base, and then add other items to finish off the menu items later. Blending to order represents the most difficult task in terms of speed. When blending to order foodservice operators need to account for how many total blenders the business requires to keep up with the demand during peak periods as well as account for blending time.
Programmable units may increase efficiencies. When using a blender in a closed kitchen, noise may become less of a factor compared to front-of-house blending applications, like at a bar. Items that blend more slowly often don’t need a lot of power, but fast blending may be substantially louder. Covered blenders may offer a quieter solution.
Consider the location and how to build a blender into the workstation by looking at the production cycle, speed of service and ergonomics. The placement of ingredients being blended as well as the sink to rinse out the container all come into play. Blenders work with electromagnetic waves and can create a lot of heat in a small space. If there is no room for ventilation, the heat will transfer back to the blender and damage it.
