Foodservice operators use standard commercial mixers for a range of applications: producing dough, whipping icing and whipped cream, and making compound butters and salad dressings, among other prep tasks.
The type of mixer that’s best for an operation is mainly dependent on the menu, volume and application. These factors will determine whether a countertop or floor model is best as well as the necessary capacity.
Mixer Table with Utensil Rack
The MX-SS series mixer table helps keep cooking tools and utensils accessible with a 54-inch high utensil rack and five hooks. The stainless-steel, heavy-duty mixer tabletop features a countertop edge to contain any liquids. The adjustable stainless-steel undershelf offers additional storage.
What to Consider When Purchasing Immersion Blenders
Immersion blenders, or stick mixers, come in several different sizes and types. Keep in mind the longer the shaft, the more stress will be put on the components. That means sizing represents a key consideration with this equipment.
What to Consider When Purchasing a Juicer
When choosing a juicer, anticipating volume is critical. Operators can choose from a variety of juicers, depending on the application, speed of service needed and beverage type being created. Operators also need to determine what type of foods they will use as some juicers handle leafy greens and vegetables better than others.