- Published: February 2, 2017
Browse our articles on preparation equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace products and much more.
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.
Q&A with Andy D’Amico, founding chef/partner of 5 Napkin Burger, with locations in New York City and Boston
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.
Proofers are essential to any bakery and restaurant that bakes menu items in-house. Unlike open air proofing, the temperature and humidity levels in a proofing cabinet are ideal for allowing dough to rise to perfection.
Consultant Q&A with Tracy Taraski, manager of design services, The Bigelow Cos. Inc., Kansas City, Mo.
A variety of foodservice operators — including restaurants, bakeries and pizzerias — use countertop mixers to prepare dressing, sauce, batter, dough and other items from scratch.
Service Agent Q&A with Jim Mucher, service agent, Commercial Appliance Service Inc., Sacramento, Calif.
Although these units’ sealed motors usually require no maintenance, there are simple steps operators can take to keep blenders running smoothly. Jeffery M. Brightly, owner of JMB Repairs Inc., Lake Worth, Fla., provides insight into caring for commercial blenders.
Consultant Q&A with Juan Martinez, principal and founder of Profitality, Miami