Prep Equipment

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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.

For many chefs, immersion blenders represent one of the most versatile pieces of equipment in a commercial kitchen. Operators use these units for many of the same applications as standard blenders, but instead of being an all-in-one apparatus with the bowl attached, immersion units feature a stick format. Cooks use these units independently for mixing product in separate, various-sized vessels.

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.

Q&A with Andy D’Amico, founding chef/partner of 5 Napkin Burger, with locations in New York City and Boston

Service Agent Q&A with David Duckworth, director of field operations and training and development, Commercial Kitchen, San Antonio, Texas

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.