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.
Prep Equipment Guides
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.
Featured Products
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XL Machine
Vitamix
The XL produces up to 24 8-ounce servings in a single blend. The unit features a 4.2 peak output HP motor, 1.5-gallon container, variable speed control and the ability to pulse.
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Vegetable Preparation Machine
Robot Coupe USA Inc.
A Vegetable Preparation Machine accommodates bulky vegetables with a large hopper. A range of 42 discs can slice, ripple cut, and grate into sticks, strips or dices. Parts are removable for cleaning. The 425 rpm, single-speed machine processes delicate food with a direct drive motor.
