Commercial blenders take up little space and offer great versatility, often serving as food processors, nut grinders and mixers.


Purchasing Considerations for Blenders

Start by assessing how the operation will use the blender. This will help determine the necessary speed and how the blender will fit within the workstation.

Focus on the ingredients the unit will blend and the timing of this process in regard to the production process. Some items may be pre-blended, while others will be prepared when necessary. Blending to order is the most difficult task in terms of speed of service. Operators need to account for blending time and how many total blenders are necessary to keep up with the demand during peak periods. They may also need to consider pre-blending ahead of time to keep up with the volume.

The more power an application requires, the more noise the unit will produce. Items that blend more slowly don’t need a lot of power, but fast blending will be substantially louder. Covered blenders may provide a quieter solution. Blenders also are available that perform at a decibel level that accommodates most conversations, eliminating the need to talk over the noise.

Container capacity is a factor when selecting a blender. Capacities generally range from 48 up to 128 ounces.

Certain blender units designed specifically for coffee and smoothie shops have timers that allow staff to work with customers while drinks are mixed to the proper consistency.

It’s important to note that wider blender containers require more product to properly mix the concoction.

Newer container designs include a built-in dripless spout that improves processing and pourability. BPA-free containers are a green option that are also durable and reusable, which eliminates the need to frequently replace the container.

Because blenders work with electromagnetic waves, this equipment emits heat, which may cause issues in a small space. Without the proper ventilation, this heat may transfer back to the blender, causing damage.

The blender’s location and kitchen workflow are key considerations. Operators need to determine how to build a blender into the workstation, 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.


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